Studies on lipid responses to interesterified soya oil‐butterfat mixture in hypercholesterolemic rats and human subjects

Abstract Interesterified soya‐butterfat feeding significantly decreased serum cholesterol in humans and in experimental rats. This decrease was more effective than when simple mixtures of the two fats were fed. Studies with the experimental rat indicate higher rates of side‐chain degradation of cholesterol as well as 7‐α‐hydroxylation of cholesterol when interesterified fats replace a mixed fat regimen. The lowering of serum cholesterol parallels the decrease in concentration of fully saturated glycerides and redistribution of myristic acid from the 2‐position in the glyceride to 1‐ and 3‐positions of glycerides following interesterification.