Portal de Murcia
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Professor of Human Nutrition and Dietetics UCAM, Juana Morillas, presents a new study confirms the beneficial effects of margarine, cholesterol reduction, compared to other dietary fats at breakfast.
UCAM is the first Spanish university to conduct a study focused on three types of fat that usually consume Spanish breakfast.
Under the Second Congress of the FESNAD, which is being held in Barcelona, Dr. Morin has presented the new study 'Effect of type of fat breakfast in the plasma lipid profile of adults'.
This study is a pioneer in analyzing the effects of olive oil, margarine and butter in total cholesterol, HDL cholesterol (good) cholesterol, LDL (bad) cholesterol and triglycerides.
The study compared the effects of unsaturated fats have on plasma lipids of the participants in this study, after ingestion of three different breakfasts, one with margarine, butter and other third-virgin olive oil.
Dr. Morin stated that "the results were surprising because they show that margarine is a very healthy option for breakfast in regard to improving the body's lipid profile, compared to the other fat sources included in the study .
The main conclusion we have reached with our team is that the intake of margarine for breakfast will help reduce LDL and increase HDL in a healthy adult in the context of a varied and balanced. "
The study also shows that ingested at the same rate and under the same circumstances of the study, both butter and olive oil do not cause significant positive changes in the lipid profile of participants.
According to Rachel Bernácer, a nutritionist at the Institute Flora, "this study shows also that a small change in the selection of type of fat eaten can make positive benefits to our cardiovascular health, lowering bad cholesterol and total cholesterol and increasing good. "
Source: UCAM
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