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Soybean oil and tropical oils: Physiological effects on lipid metabolism and on food acceptability
Abstract
Objective of study I. To determine mouse growth and lipid status as affected by dietary soybean and tropical oils. In the first study, 120 male weanling mice were fed diets varied in source of fat at a 5% and 10% weight level. Fat sources used included the following: unhydrogenated soybean oil, partially hydrogenated soybean oil, fully hydrogenated soybean oil, red palm oil, palm kernel oil and coconut oil. Soybean oil diet at both 5% and 10% levels resulted in lower blood serum total cholesterol and LDL cholesterol levels than the other oils. Both serum triglyceride levels and phospholipid levels were significantly higher in mice fed tropical oils. Feeding of tropical oils produced overall increases in liver and heart lipid levels. However, fecal fat excretions and total carcass lipid concentrations were slightly higher in the mice fed different forms of soybean oils. Objective of study II. To determine blood serum lipid patterns and fecal fat excretions of humans fed soybean and tropical oils. In the second study, ten human adults were fed laboratory controlled diets providing 30% of the calories from the fat; however, two-thirds of the fat (20% of the total dietary fat) in each period for each subject was provided by one of the four test oils: unhydrogenated soybean oil, hydrogenated soybean oil, red palm oil and coconut oil. Under these conditions, soybean oil feeding of humans produced significantly lower blood serum fasting total cholesterol, HDL cholesterol, LDL cholesterol, triglyceride, and phospholipid levels than feeding of tropical oils. Mean fecal fat excretions of humans fed tropical oils were slightly lower than were those of soybean oil fed subjects. Objective of study III. To determine effects of unhydrogenated soybean oil, hydrogenated soybean oil, red palm oil and coconut oil as ingredients in bran breads on comparitive palatability and acceptability. In the third study, acceptability of different bran breads containing unhydrogenated soybean oil, hydrogenated soybean oil, red palm oil and coconut oil were evaluated by panelists from a wide variety of nationality backgrounds. Test panelists judged breads containing soybean oil as the most acceptable products in the rating test and judged those breads containing tropical oils as least acceptable.
Subject Area
Nutrition
Recommended Citation
Yerrapraggada, Venkata Ramana Rao, "Soybean oil and tropical oils: Physiological effects on lipid metabolism and on food acceptability" (1991). ETD collection for University of Nebraska-Lincoln. AAI9211498.
https://digitalcommons.unl.edu/dissertations/AAI9211498