Digestibility of cocoa butter and corn oil in human subjects: a preliminary study
1989
Mitchell, D.C. | McMahon, K.E. | Shively, C.A. | Apgar, J.L. | Kris-Etherton, P.M.
The comparative absorption of cocoa butter (25.5% C(16:0), 34.4% C(18:0), 34.4% C(18:1), 3.4% C(18:2)) and corn oil (11.4% C(16:0), 2.0% C(18:0), 26.4% C(18:1), 60.0% C(18:2)) was assessed in six healthy male subjects. During 3-d experimental diet periods, free-living subjects consumed either cocoa butter or corn oil as virtually the sole source of dietary fat, provided at 40% of the total energy intake in the form of specially formulated cookies. Fat absorption was determined by quantifying total fecal lipid excretion over the 3-d period. Total fecal lipid and fecal fatty acids were determined. The percentage of fat excreted was significantly higher (p less than or equal to 0.001) when subjects consumed the cocoa butter (10.8 +/- 3.2%) vs the corn oil (3.5 +/- 1.0%) diet. These results indicate that the digestibility of cocoa butter is significantly less than corn oil and may explain, in part, previous reports of a neutral effect of dietary cocoa butter on plasma cholesterol concentrations.
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