The second site you cited had a link to this study:
Nutrition & Metabolism 2007, 4:3 doi:10.1186/1743-7075-4-3.
On the internet: http://www.nutritionandmetabolism.com/content/pdf/1743-7075-4-3.pdf
The researchers found: "Conclusion: Both PHSO and IE fats altered the metabolism of lipoproteins and glucose
an unmodified saturated fat when fed to humans under identical circumstances."
The problem is that we don't know why this occurs? It is due to the structure of the fatty acid, the antioxidant content (or lack theerof), or something else? With my diet, even if you ate a small amount of such food, there would be much more fat from cheese and dark chocolate, and so I don't think such effects would occur, and so it's not really an issue for me. The problem, as I see it, is that some people will eat a huge amount of prepared foods and not realize what might happen to them if they eat a huge amount of food with interesterified fatty acids in it, for instance. |
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