Editing Fat (section)

===Interesterification===
Some studies have investigated the health effects of interesterified (IE) fats, by comparing diets with IE and non-IE fats with the same overall fatty acid composition.<ref name=Alfieri>{{cite journal |display-authors=etal|last1=Andreina Alfieri |title=Effects of Plant Oil Interesterified Triacylglycerols on Lipemia and Human Health |journal=Int J Mol Sci |date=Dec 2017 |volume=19 |issue=1 |page=104 |doi=10.3390/ijms19010104 |doi-access=free |pmid=29301208 |pmc=5796054 }}</ref><ref name="mens2016" />

Several experimental studies in humans found no statistical difference on fasting blood lipids between a diet with large amounts of IE fat, having 25-40% C16:0 or C18:0 on the 2-position, and a similar diet with non-IE fat, having only 3-9% C16:0 or C18:0 on the 2-position.<ref name="zock1995" /><ref name="nest1995" /><ref name="meij1997" /> A negative result was obtained also in a study that compared the effects on blood [[cholesterol]] levels of an IE fat product mimicking [[cocoa butter]] and the real non-IE product.<ref name="gran1970" /><ref name="berry2007a" /><ref name="zamp1994" /><ref name="ylij2001" /><ref name="berry2007b" /><ref name="summ1999" /><ref name="chris2000b" /> Another study found tentative evidence that interesterified fat may lower cardiovascular disease risk.<ref name=Alfieri/>

A 2007 study funded by the Malaysian Palm Oil Board<ref name="sund2007" /> claimed that replacing natural [[palm oil]] by other interesterified or partially hydrogenated fats caused adverse health effects, such as higher [[low-density lipoprotein|LDL]]/[[high-density lipoprotein|HDL]] ratio and [[Blood sugar level|plasma glucose levels]]. However, these effects could be attributed to the higher percentage of saturated acids in the IE and partially hydrogenated fats, rather than to the IE process itself.<ref name="dest2007" /><ref name="mens2003" />