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Journal of the American College of Nutrition, Vol 12, Issue 2 125-132, Copyright © 1993 by American College of Nutrition

JOURNAL ARTICLE

Plasma lipid physical properties in swine fed margarine or butter in relation to dietary magnesium intake

F. A. Kummerow, E. Wasowicz, T. Smith, N. L. Yoss and J. Thiel
Burnsides Research Laboratory, University of Illinois, Urbana 61801.

Plasma lipids obtained from swine which had been fed butter or margarine at two dietary magnesium (Mg) levels indicated that the level of dietary Mg was more significant to plasma total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) levels than was the presence of butter or margarine. At 270 mg Mg/kg, which is considered adequate for swine, there was a significant difference in the plasma TC between swine fed margarine and those fed butterfat (105 and 126 mg %, respectively). Plasma LDL-C was higher in swine fed butter than in those fed margarine (88 and 71 mg %, respectively). In swine fed an additional 247 mg Mg/kg, however, there was no significant difference in plasma TC between those fed margarine or butter. Although at 247 mg Mg/kg, however, there was no significant difference in plasma TC between those fed margarine or butter. Although at 247 mg Mg/kg plasma LDL-C was higher in swine fed margarine and HDL-C was higher in those fed butter, there were no significant differences in the order parameters of LDL and HDL. Studies in which the influences of dietary fats on plasma cholesterol were first noted were carried out on liquid diets deficient in Mg. Mg, a cofactor in the enzymes involved in desaturation of saturated fatty acids, is also necessary in desaturation of linoleic to arachidonic acid.


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B. Manuel y Keenoy, G. Moorkens, J. Vertommen, M. Noe, J. Neve, and I. De Leeuw
Magnesium Status and Parameters of the Oxidant-Antioxidant Balance in Patients with Chronic Fatigue: Effects of Supplementation with Magnesium
J. Am. Coll. Nutr., June 1, 2000; 19(3): 374 - 382.
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Copyright © 1993 by the American College of Nutrition.