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Butter differs from olive oil and sunflower oil in its effects on postprandial lipemia and triacylglycerol-rich lipoproteins after single mixed meals in healthy young men
Mekki N, Charbonnier M, Borel P, Leonardi J, Juhel C, Portugal H, Lairon D
The Journal of nutrition · 95 citas
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Cómo se estudió
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- Ensayo controlado aleatorizado (indexado por PubMed)
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Quién lo pagó
- Financiación
- Financiado por la industria
- Empresa
- Danone
Según 1 financiador declarado.
Publicación
- Publicado
- 2002-12-01 · J Nutr · vol. 132 · número 12 · págs. 3642–3649
- Editorial
- Elsevier BV
- Citado
- 153 citas · más que el 95% de estudios similares · 4.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 50 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Fatty Acid Research and Health · Lipid metabolism and disorders · Lipid metabolism and biosynthesis
- Palabras clave
- butter, olive oil, sunflower oil, postprandial lipemia, triglyceride-rich lipoproteins, chylomicrons, dietary fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, mixed meal, serum triglycerides, cholesterol, free fatty acids, postprandial lipid metabolism
- MeSH
- humans, insulin, blood glucose, lipids, dietary fats, butter, triglycerides, lipoproteins, chylomicrons, plant oils, lipolysis, postprandial period, adult, male, olive oil, sunflower oil
7 autores
- Nadia Mekki🇫🇷Inserm
- Monique Charbonnier🇫🇷Inserm
- Patrick Borel🇫🇷Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Institut National de la Recherche Agronomique
- Jeannie Léonardi🇫🇷Inserm
- Christine Juhel🇫🇷Inserm
- Henri Portugal🇫🇷Hôpital Sainte-Marguerite
- Denis Lairon🇫🇷 · autor de correspondenciaInserm
Resumen
El texto original del estudio, en el idioma en que se publicó.
Accumulation of postprandial triacylglycerol-rich lipoproteins is generated by assimilation of ingested dietary fat and has been increasingly related to atherogenic risk. Nevertheless, the influence of different kinds of dietary fatty acids on postprandial lipid metabolism is not well established, except for (n-3) polyunsaturated long-chain fatty acids. Our goal was to evaluate the effects of test meals containing a common edible fat source of saturated (butter), monounsaturated (olive oil) or (n-6) polyunsaturated (sunflower oil) fatty acids on postprandial lipid and triacylglycerol-rich lipoprotein responses. After a 12-h fast, 10 healthy young men ingested mixed meals containing 0 g (control) or 40 g fat, provided as butter, olive oil or sunflower oil in a random order. Fasting and postmeal blood samples were collected for 7 h. The no-fat test meal did not elicit any change over baseline except for plasma phospholipids, insulin and nonesterified fatty acids. Conversely, the three fat-containing meals elicited bell-shaped postprandial changes (P < 0.05) in serum triacylglycerols, free and esterified cholesterol, and nonesterified fatty acids. The butter meal induced a lower postprandial rise of triacylglycerols in serum and chylomicrons (incremental AUC, mmol.h/L: 0.72) than the two unsaturated oils (olive oil: 1.6, sunflower oil: 1.8), which did not differ. Circulating chylomicrons were smaller after the butter meal than after the two vegetable oil meals. The in vitro susceptibility of circulating chylomicrons to hydrolysis by postheparin plasma was higher after sunflower oil than after butter or olive oil. We conclude that butter results in lower postprandial lipemia and chylomicron accumulation in the circulation of young men than olive or sunflower oils after consumption of a single mixed meal.
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