King's College London

Research portal

Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

Research output: Contribution to journalArticle

Standard

Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods. / Berry, Sarah Elizabeth Emma; Hall, Wendy Louise.

In: Nutrition Bulletin, Vol. 44, No. 4, 12.2019, p. 363-380.

Research output: Contribution to journalArticle

Harvard

Berry, SEE & Hall, WL 2019, 'Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods', Nutrition Bulletin, vol. 44, no. 4, pp. 363-380. https://doi.org/10.1111/nbu.12397

APA

Berry, S. E. E., & Hall, W. L. (2019). Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods. Nutrition Bulletin, 44(4), 363-380. https://doi.org/10.1111/nbu.12397

Vancouver

Berry SEE, Hall WL. Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods. Nutrition Bulletin. 2019 Dec;44(4):363-380. https://doi.org/10.1111/nbu.12397

Author

Berry, Sarah Elizabeth Emma ; Hall, Wendy Louise. / Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods. In: Nutrition Bulletin. 2019 ; Vol. 44, No. 4. pp. 363-380.

Bibtex Download

@article{5b2ca93b1def44f68def6e541cca8c17,
title = "Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods",
abstract = "Interesterification rearranges the position of fatty acids within triacylglycerols, the maincomponent of dietary fat, altering physical properties such as the melting point andproviding suitable functionality for use in a range of food applications. Interesterified(IE) fats are one of a number of alternatives which have been adopted to reformulateproducts to remove fats containing trans fatty acids generated during partialhydrogenation, which are known to be detrimental to cardiovascular health. The use ofIE fats can also reduce the saturated fatty acid (SFA) content of the final product (e.g. upto 20{\%} in spreads), while maintaining suitable physical properties (e.g. melt profile). Anovel analysis was presented during the roundtable which combined data from the UKNational Diet and Nutrition Survey (2012/2013–2013/2014) with expert industryknowledge of the IE fats typically used in food products, to provide the first knownestimate of population intakes of IE fats among UK children and adults. IE fats werefound to contribute approximately 1{\%} of daily energy across all ages. The majorcontributors to overall IE fat intakes were fat spreads (~54{\%}) and bakery products(~22{\%}), as well as biscuits (~8{\%}), dairy cream alternatives (~6{\%}) and confectionery (~6{\%}).Increasing use of IE fats could contribute towards reducing total SFA intakes in thepopulation, but would depend on which food products were reformulated and theirfrequency of consumption among sub‐groups of the population. Studies comparing theeffect of IE and non‐IE fats on markers of lipid metabolism have not shown anyconsistent differences, either in the fasted or in the postprandial state, suggesting aneutral effect of IE fats on cardiovascular disease risk. However, these studies did notuse the type of IE fats present in the food supply. This issue has been addressed in twostudies by King's College London, which measured the postprandial response to acommercially relevant palm stearin/palm kernel (80:20) IE ‘hard stock’, although againno consistent effects of the IE fat on markers of lipid metabolism were found. Anotherstudy is currently investigating the same IE hard stock, consumed as a fat spread(blended with vegetable oil), and will measure a broader range of postprandialcardiometabolic risk factors. However, further long‐term trials using commerciallyrelevant IE fats are needed. Subsequent to the roundtable, a consumer survey of UKadults (n = 2062; aged 18+ years) suggested that there is confusion about the healtheffects of dietary fats/fatty acids, including trans fats and partially hydrogenated fats.This may indicate that providing evidence‐based information to the public on dietaryfats and health could be helpful, including the reformulation efforts of food producersand retailers to improve the fatty acid profile of some commonly consumed foods.",
keywords = "cardiovascular disease, fat metabolism, interesterified fats, postprandial metabolism, saturated fatty acids, trans fatty acids",
author = "Berry, {Sarah Elizabeth Emma} and Hall, {Wendy Louise}",
year = "2019",
month = "12",
doi = "10.1111/nbu.12397",
language = "English",
volume = "44",
pages = "363--380",
journal = "Nutrition Bulletin",
issn = "1476-3010",
publisher = "John Wiley and Sons Ltd",
number = "4",

}

RIS (suitable for import to EndNote) Download

TY - JOUR

T1 - Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

AU - Berry, Sarah Elizabeth Emma

AU - Hall, Wendy Louise

PY - 2019/12

Y1 - 2019/12

N2 - Interesterification rearranges the position of fatty acids within triacylglycerols, the maincomponent of dietary fat, altering physical properties such as the melting point andproviding suitable functionality for use in a range of food applications. Interesterified(IE) fats are one of a number of alternatives which have been adopted to reformulateproducts to remove fats containing trans fatty acids generated during partialhydrogenation, which are known to be detrimental to cardiovascular health. The use ofIE fats can also reduce the saturated fatty acid (SFA) content of the final product (e.g. upto 20% in spreads), while maintaining suitable physical properties (e.g. melt profile). Anovel analysis was presented during the roundtable which combined data from the UKNational Diet and Nutrition Survey (2012/2013–2013/2014) with expert industryknowledge of the IE fats typically used in food products, to provide the first knownestimate of population intakes of IE fats among UK children and adults. IE fats werefound to contribute approximately 1% of daily energy across all ages. The majorcontributors to overall IE fat intakes were fat spreads (~54%) and bakery products(~22%), as well as biscuits (~8%), dairy cream alternatives (~6%) and confectionery (~6%).Increasing use of IE fats could contribute towards reducing total SFA intakes in thepopulation, but would depend on which food products were reformulated and theirfrequency of consumption among sub‐groups of the population. Studies comparing theeffect of IE and non‐IE fats on markers of lipid metabolism have not shown anyconsistent differences, either in the fasted or in the postprandial state, suggesting aneutral effect of IE fats on cardiovascular disease risk. However, these studies did notuse the type of IE fats present in the food supply. This issue has been addressed in twostudies by King's College London, which measured the postprandial response to acommercially relevant palm stearin/palm kernel (80:20) IE ‘hard stock’, although againno consistent effects of the IE fat on markers of lipid metabolism were found. Anotherstudy is currently investigating the same IE hard stock, consumed as a fat spread(blended with vegetable oil), and will measure a broader range of postprandialcardiometabolic risk factors. However, further long‐term trials using commerciallyrelevant IE fats are needed. Subsequent to the roundtable, a consumer survey of UKadults (n = 2062; aged 18+ years) suggested that there is confusion about the healtheffects of dietary fats/fatty acids, including trans fats and partially hydrogenated fats.This may indicate that providing evidence‐based information to the public on dietaryfats and health could be helpful, including the reformulation efforts of food producersand retailers to improve the fatty acid profile of some commonly consumed foods.

AB - Interesterification rearranges the position of fatty acids within triacylglycerols, the maincomponent of dietary fat, altering physical properties such as the melting point andproviding suitable functionality for use in a range of food applications. Interesterified(IE) fats are one of a number of alternatives which have been adopted to reformulateproducts to remove fats containing trans fatty acids generated during partialhydrogenation, which are known to be detrimental to cardiovascular health. The use ofIE fats can also reduce the saturated fatty acid (SFA) content of the final product (e.g. upto 20% in spreads), while maintaining suitable physical properties (e.g. melt profile). Anovel analysis was presented during the roundtable which combined data from the UKNational Diet and Nutrition Survey (2012/2013–2013/2014) with expert industryknowledge of the IE fats typically used in food products, to provide the first knownestimate of population intakes of IE fats among UK children and adults. IE fats werefound to contribute approximately 1% of daily energy across all ages. The majorcontributors to overall IE fat intakes were fat spreads (~54%) and bakery products(~22%), as well as biscuits (~8%), dairy cream alternatives (~6%) and confectionery (~6%).Increasing use of IE fats could contribute towards reducing total SFA intakes in thepopulation, but would depend on which food products were reformulated and theirfrequency of consumption among sub‐groups of the population. Studies comparing theeffect of IE and non‐IE fats on markers of lipid metabolism have not shown anyconsistent differences, either in the fasted or in the postprandial state, suggesting aneutral effect of IE fats on cardiovascular disease risk. However, these studies did notuse the type of IE fats present in the food supply. This issue has been addressed in twostudies by King's College London, which measured the postprandial response to acommercially relevant palm stearin/palm kernel (80:20) IE ‘hard stock’, although againno consistent effects of the IE fat on markers of lipid metabolism were found. Anotherstudy is currently investigating the same IE hard stock, consumed as a fat spread(blended with vegetable oil), and will measure a broader range of postprandialcardiometabolic risk factors. However, further long‐term trials using commerciallyrelevant IE fats are needed. Subsequent to the roundtable, a consumer survey of UKadults (n = 2062; aged 18+ years) suggested that there is confusion about the healtheffects of dietary fats/fatty acids, including trans fats and partially hydrogenated fats.This may indicate that providing evidence‐based information to the public on dietaryfats and health could be helpful, including the reformulation efforts of food producersand retailers to improve the fatty acid profile of some commonly consumed foods.

KW - cardiovascular disease

KW - fat metabolism

KW - interesterified fats

KW - postprandial metabolism

KW - saturated fatty acids

KW - trans fatty acids

UR - http://www.scopus.com/inward/record.url?scp=85074589199&partnerID=8YFLogxK

U2 - 10.1111/nbu.12397

DO - 10.1111/nbu.12397

M3 - Article

VL - 44

SP - 363

EP - 380

JO - Nutrition Bulletin

JF - Nutrition Bulletin

SN - 1476-3010

IS - 4

ER -

View graph of relations

© 2018 King's College London | Strand | London WC2R 2LS | England | United Kingdom | Tel +44 (0)20 7836 5454