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Soybean oil, canola oil, palm oil, and other dietary oils: Comparative effects on lipid metabolism and nutrition knowledge and attitudes
Abstract
Three studies were conducted to investigate the comparative effects of soybean oil, canola oil, palm oil, and other dietary oils on lipid metabolism and nutrition knowledge and attitudes. In study I, 70 male, weanling Wistar-Kyoto rats were fed diets varied in source of fat at a 5 percent by weight level. Seven different experimental diet variations were employed: walnut oil, wheat germ oil, corn oil, canola oil, fish oil, primrose oil, and palm oil. Palm oil which has high ratio of saturated to polyunsaturated fatty acids produced the highest serum total cholesterol and LDL cholesterol levels while fish oil, primrose oil, and corn oil produced the lowest total cholesterol and LDL cholesterol concentrations. Wheat germ oil feeding produced the highest values in HDL cholesterol, triglyceride, and phospholipid concentrations. In study II, 30 human adults were fed a laboratory controlled diet incorporating soybean oil, canola oil, and palm oil. Test oils provided approximately 20 percent of the total dietary energy from all sources. Total dietary fat from all sources was approximately 30 percent of calories. Soybean oil feeding of humans produced numerically lower blood serum total cholesterol, LDL cholesterol, and triglyceride and numerically higher HDL cholesterol and VLDL cholesterol than did the feeding of canola oil. The highest serum total cholesterol, LDL cholesterol, VLDL cholesterol, and triglyceride values obtained when palm oil diets were fed. But feeding of palm oil diets resulted in the same HDL cholesterol values in comparison to values achieved by feeding soybean oil or canola oil diets. In general, feeding oil rich in polyunsaturated fatty acids produced more favorable responses to decreasing cardiovascular disease than did those containing large amounts of monounsaturated or saturated fatty acids. In study III, knowledge and attitudes on current selection of fats and oils were surveyed among college students and USDA extension off campus faculties to assess relationships between the nutrition knowledge and attitudes. Nutrition knowledge correlated significantly with the attitude measures toward dietary fats.
Subject Area
Nutrition|Home economics|Food science
Recommended Citation
Kang, Young-Hee Jin, "Soybean oil, canola oil, palm oil, and other dietary oils: Comparative effects on lipid metabolism and nutrition knowledge and attitudes" (1993). ETD collection for University of Nebraska-Lincoln. AAI9333972.
https://digitalcommons.unl.edu/dissertations/AAI9333972