Effect on lipoprotein profile of replacing butter wit margarine in a low fat diet: Randomised crossover study with hypercholesterolaemic subjects

Abstract

Objective: To examine the effect on lipid and lipoprotein concentrations when butter or an unsaturated margarine is used for cooking or spreading in a reduced fat diet. Design: Randomised crossover study with two intervention periods of six weeks' duration separated by a five week washout. Setting: Community setting in New Zealand. Subjects: 49 volunteers with polygenic hypercholesterolaemia and baseline total cholesterol concentration in the range 5.5-7.9 mmol/l. Main outcome measures: Concentrations of total and low density lipoprotein, Lp(a) lipoprotein, high density lipoprotein, apolipoprotein B 100, and apolipoprotein AI. Results: Concentrations of low density lipoprotein cholesterol and apolipoprotein B were about 10% lower with margarine than with butter. Lp(a) lipoprotein and high density lipoprotein cholesterol concentrations were similar with the two diets. Conclusion: Despite concerns about adverse effects on lipoproteins of trans fatty acids in margarines, the use of unsaturated margarine rather than butter by hypercholesterolaemic people is associated with a lipoprotein profile that would be expected to reduce cardiovascular risk. © 1996, BMJ Publishing Group Ltd. All rights reserved.