Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease

The position of fatty acids in the TAG molecule (sn-1, sn-2 and sn-3) determines the physical properties of the fat, which affects its absorption, metabolism and distribution into tissues, which may have implications for the risk of CHD. The TAG structure of fats can be manipulated by the process of...

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Bibliographic Details
Published in:Nutrition research reviews 2009-06, Vol.22 (1), p.3-17
Main Author: Berry, Sarah E. E.
Format: Article
Language:English
Subjects:
Adult
Animals
Cardiovascular disease
Coronary Disease - metabolism
Diet, Atherogenic
Dietary Fats - metabolism
Dietary Fats - pharmacology
Esterification
Fatty acids
Humans
Hyperlipidemias
Infant
Interesterified fats
Lipid Metabolism
Lipids
Lipids - blood
Nutrition research
Oils & fats
Palmitic Acid - metabolism
Palmitic Acid - pharmacology
Plant Oils
Risk factors
sn-2 Position
Stearic Acids - metabolism
Stearic Acids - pharmacology
TAG structure
Trans Fatty Acids
Triglycerides - chemistry
Triglycerides - metabolism
Triglycerides - pharmacology
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Summary:The position of fatty acids in the TAG molecule (sn-1, sn-2 and sn-3) determines the physical properties of the fat, which affects its absorption, metabolism and distribution into tissues, which may have implications for the risk of CHD. The TAG structure of fats can be manipulated by the process of interesterification, which is of increasing commercial importance, as it can be used to change the physical characteristics of a fat without the generation of trans-fatty acids. Interesterified fats rich in long-chain SFA are commercially important, but few studies have investigated their health effects. Evidence from animal and human infant studies suggests that TAG structure and interesterification affect digestibility, atherogenicity and fasting lipid levels, with fats containing palmitic and stearic acid in the sn-2 position being better digested and considered to be more atherogenic. However, chronic studies in human adults suggest that TAG structure has no effect on digestibility or fasting lipids. The postprandial effects of fats with differing TAG structure are better characterised but the evidence is inconclusive; it is probable that differences in the physical characteristics of fats resulting from interesterification and changes in TAG structure are key determinants of the level of postprandial lipaemia, rather than the position of fatty acids in the TAG. The present review gives an overview of TAG structure and interesterified palmitic and stearic acid-rich fats, their physical properties and their acute and chronic effects in human adults in relation to CHD.
ISSN:0954-4224
1475-2700
DOI:10.1017/S0954422409369267