Effects of stearic acid on plasma lipid and lipoproteins in humans.
Level 1 - systematic review of randomized trials
Meta-analysis of dietary trials examining fatty acid effects on lipid profiles
PubMed 16477803 · doi:10.1007/s11745-005-1486-x
What was done
The authors synthesized evidence from human studies assessing the effects of dietary stearic acid (18:0) compared with other saturated fatty acids (lauric, myristic, palmitic), unsaturated fatty acids (oleic, linoleic), trans monounsaturated fatty acids, and carbohydrates on plasma lipids and lipoprotein profiles.
What was found
No quantitative effect estimates or sample sizes are reported in the abstract. Qualitatively, stearic acid lowered LDL cholesterol compared to other saturated fatty acids and slightly decreased the total-to-HDL cholesterol ratio relative to palmitic or myristic acid. Its effects on HDL cholesterol were inconsistent across studies (similar to oleic/palmitic/linoleic acid in some, decreased in others). Stearic acid showed a more favorable lipid profile than trans monounsaturated fatty acids.
Why it matters
These findings indicate that individual saturated fatty acids exert distinct biological effects, with stearic acid not increasing atherogenic LDL cholesterol or the total-to-HDL cholesterol ratio like other long-chain saturated fats.
Limits
The abstract provides no numerical data, confidence intervals, or sample sizes. The search methods, study screening criteria, and number of included trials are not described. The impact of stearic acid on HDL cholesterol remains inconclusive and potentially dependent on the dietary source.
Cited by
- supports Stearic acid, the predominant saturated fat in chocolate or cacao, does not seem to affect blood lipids.