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Interesterified fats: What is its health impact?
STILLWATER, Okla. –Consumers may wonder what an interesterified fats is and what effect it has on health.
Janice Hermann, Oklahoma State University Cooperative Extension Service nutrition education specialist, said interesterified fats are used as replacements for partially hydrogenated oils to help reduce or eliminate trans fats while still maintaining the taste, texture and flavor of manufactured foods.
“Interesterified fats are typically created by blending solid fats with liquid oils. Then a process takes place to interchange the fats in order to achieve specific functional attributes in foods such as texture, mouth feel and structure,” Hermann said. “Interesterified fats become solid or semi-solid at room temperature.”
Interesterified fats work best in products where a solid or semi-solid fat is used such as margarines, spreads and shortenings and in confections and baked goods where they contribute to texture, mouth feel, structure and aeration.
Many studies have examined the health impact of interesterified fats in humans.
Several human studies have demonstrated interesterified fats appear not to change LDL “bad” cholesterol and when compared to trans fats, interesterified fats tend to decrease LDL “bad” cholesterol, Hermann said.
A recent study, however, showed people who consumed a diet containing trans fat or interesterified fats had lower HDL “good” cholesterol levels compared to those following a diet with palm oil, which contains mostly saturated fats.
“More research is needed to accurately evaluate the health impacts of interesterifed fats,” Hermann said.
To tell if a product has interesterified fats check the product’s ingredient list for the term “interesterified,” although the use of the term “interesterified” is optional.
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Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating: The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, or status as a veteran, and is an equal opportunity employer.
Katie L. Reim
Communications Specialist
Agricultural Communications
Services
140 Agriculture North
Oklahoma State
University
Stillwater, OK
74078
405-744-6792 (Phone)
405-744-5739 (Fax)
katie.reim@okstate.edu
