Differential effect of single saturated fat feeding interventional trial in on blood triglycerides in healthy individuals.

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In both scientific and public domain, dietary saturated fatty acids (SFAs) are linked with adverse health effects. However, epidemiological and interventional studies have produced contradictory results. Although negative views about SFAs have prevailed, there is increasing evidence to suggest that SFAs are not as harmful as they appear to be and may not be the prime cause of elevated blood lipid levels. Some studies have shown that SFAs induce beneficial effects on blood lipid profiles and that not all SFAs have the same effect on cardiovascular health. SFAs are classified as short (SCFA), medium (MCFA) and long (LCFA) chain fatty acids. SCFA range between 2 to 4 carbons atoms and are found in milk and dairy products. MCFA contain 6 to 12 carbons atoms and are found in coconut oil, palm kernel oil and citrus seeds. LCFA are 14 or more carbons long and are found in animal products like lard, tallow and suet. The digestion, absorbtion and metabolism of fatty acid depends on their chain length. SCFA and MCFA are easily broken down and undergo rapid beta-oxidation for energy production. However LCFA are not easily digested and are deposited in the peripheral tissues. Thus it is convincing to suggest that consumption of SCFA and MCFA, because of their unique structural, absorption and metabolic characteristics can lower blood fat levels and result in less accumulation of fat in the adipose tissues. Evidence from pre-clinical studies have demonstrated that short and medium chain fatty acids do not contribute to obesity, improves blood lipid profiles and other cardiovascular risk factors. If the same is true for humans, naturally occurring SCFA and MCFA intake might help prevent cardiovascular and other chronic diseases. Thus, we hypothesize that short chain saturated fats (butter), medium chain saturated fats (coconut oil) may not be hyperlipidemic as long chain saturated fats (lard).