Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design

Abstract

BackgroundMayonnaise is used widely in contemporary human diet with widespread use as a salad dressing or spread on breads. Vegetable oils used in its formulation may be a rich source of ω-6 PUFAs and the higher-PUFA content of mayonnaise may be beneficial in mediating a hypocholesterolemic effect. This study, therefore, evaluated the functionality of mayonnaise on cardiometabolic risk within a regular human consumption scenario.MethodsSubjects underwent a randomized double-blind crossover trial, consuming diets supplemented with 20 g/day of either soybean oil-based mayonnaise (SB-mayo) or palm olein-based mayonnaise (PO-mayo) for 4 weeks each with a 2-week wash-out period. The magnitude of changes for metabolic outcomes between dietary treatments was compared with PO-mayo serving as the control. The data was analyzed by ANCOVA using the GLM model. Analysis was adjusted for weight changes.ResultsTreatments resulted in significant reductions in TC (diff = −0.25 mmol/L; P = 0.001), LDL-C (diff = −0.17 mmol/L; P = 0.016) and HDL-C (diff = −0.12 mmol/L; P < 0.001) in SB-mayo compared to PO-mayo without affecting LDL-C:HDL-C ratio (P > 0.05). Lipoprotein particle change was significant with large LDL particles increasing after PO-mayo (diff = +63.2 nmol/L; P = 0.007) compared to SB-mayo but small LDL particles remained unaffected. Plasma glucose, apolipoproteins and oxidative stress markers remained unchanged.ConclusionsDaily use with 20 g of linoleic acid-rich SB-mayo elicited reductions in TC and LDL-C concentrations without significantly changing LDL-C:HDL-C ratio or small LDL particle distributions compared to the PO-mayo diet.Trial registrationThis clinical trial was retrospectively registered with the National Medical Research Register, National Institute of Health, Ministry of Health Malaysia, (NMRR-15-40-24035; registered on 29/01/2015; https://www.nmrr.gov.my/fwbPage.jsp?fwbPageId=ResearchISRForm&fwbAction=Update&fwbStep=10&pk.researchID=24035&fwbVMenu=3&fwbResearchAction=Update). Ethical approval was obtained from the National University of Malaysia’s Medical Ethics Committee (UKM 1.5.3.5/244/SPP/NN-054-2011, approved on 25/05/2011).

Comparison of the Effects of Brazil Nut Oil and Soybean Oil on the Cardiometabolic Parameters of Patients with Metabolic Syndrome: A Randomized Trial

“…Supplementation of the two types of oils (SO and BNO) did not significantly change the glucose levels, which is consistent with previous studies [42,58,59].…”

The Association between Dyslipidemia, Dietary Habits and Other Lifestyle Indicators among Non-Diabetic Attendees of Primary Health Care Centers in Jeddah, Saudi Arabia

“…Salad dressings often contain around 40% of fat, and a considerable amount of high fructose corn syrup, which has been proven to increase lipid synthesis and is associated with dyslipidemia [ 47 ]. Furthermore, mayonnaise is a major ingredient as a salad dressing alone or as part of other popular dressings (e.g., thousand islands), and studies have found that the use of palm oil, a cheaper oil comparatively, in its preparation caused an increase in total and LDL-C compared to the use of soybean oil, which is a more expensive type [ 48 ]. Therefore, the consumption of dressing can distort potential beneficial influences of vegetable consumption on serum lipids.…”

Effects of palm oil consumption on biomarkers of glucose metabolism: A systematic review

“…Eight studies are included in this review [31–38]. Comparisons were made in between palm oil or palm olein with partially hydrogenated soybean oil (PHSO) [31,32], soybean oil [31,33] and olive oil [34,38], with two studies in each of the comparison. Comparisons of palm oil consumption with other vegetable oils could not be made for 2-hour post prandial glucose and HbA1C (no studies) in view of limited available evidence (one study) [35].…”