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Soybean oil and palm oil comparative effects on lipid metabolism of humans and on food acceptability
Abstract
In the first study, eleven healthy human adults were fed a constant laboratory-controlled diet providing 30 percent of the calories from fat. Two-thirds of the fat (20 percent of the total dietary fat) in each period for each subject was provided by one of the four test oils: palm oil, soybean oil, palm olein oil and palm stearin oil. All treatments resulted in a low level of T-chol, LDL, VLDL, HDL, triglyceride and phospholipid compared to normal recommended upper values of 200, 40, 130, 65, 250 and 250 mg/dl, respectively. The different types of palm oil showed higher fecal fat excretion in comparison to soybean oil treatment. Results of this study indicated significant differences in blood serum lipid concentrations and in fecal fatty acid excretions due to alterations in dietary fats. However the alterations in total fecal fat and in fatty acid excretions were too small to account for the lower blood serum lipid values observed in study. In the second study, ten healthy adult human subjects were fed a constant laboratory-controlled diet providing 30 percent of the calories from fat; however, two-thirds of the fat (20 percent of the total dietary fat) in each period for each subject was provided by one of the four test oils: palm oil, soybean oil plus palm olein oil (1:1), soybean oil plus palm stearin oil (1:1), soybean oil plus palm oil (1:1). The addition of soybean oil to the different types of palm oil did not show any significant increase in the mean blood cholesterol and lipoprotein levels of subjects. In the third study, four different test oils were employed: palm oil, palm stearin oil, palm olein oil, and soybean oil to evaluate acceptability of fried chin chin. The three types of palm oil were shown by the evaluators to be more acceptable in flavor/odor and overall acceptability when compared to soybean oil.
Subject Area
Nutrition
Recommended Citation
Edionwe, Alexander Oghomwen, "Soybean oil and palm oil comparative effects on lipid metabolism of humans and on food acceptability" (1991). ETD collection for University of Nebraska-Lincoln. AAI9212988.
https://digitalcommons.unl.edu/dissertations/AAI9212988