Dr. Scott Harding - October 26, 2020

The Postprandial Effects of Interesterified Versus Non-Interesterified Fats in Humans

Altering the structure of lipids by interesterification is largely replacing partial hydrogenation in the production of solid from vegetable-based fats. While proposed to be much healthier than the trans-fat containing alternatives, very little mechanistic work has been done to determine how these interesterified fats act in the human body. Some research shows that one of the most commonly consumed interesterified fats leads to differences in blood fat levels after consumption compared to the same fat that has not been interesterified. Large rises in blood fats after meals are an important risk factor for cardiovascular disease. Therefore, understanding how commercial fats, like those used as spreads or those used in processed foods, impact postprandial fat metabolism is essential. This seminar will describe recent research investigating how typically consumed interesterified fats impact the cardiovascular health effects of humans.