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The effect of test meal monounsaturated fatty acid: saturated fatty acid ratio on postprandial lipid metabolism

Published online by Cambridge University Press:  09 March 2007

Helen M. Roche*
Affiliation:
Unit of Nutrition, Trinity Centre for Health Sciences, St James's Hospital, James's Street, Dublin 8, Ireland
Antonis Zampelas
Affiliation:
School of Biological Sciences, University of Surrey, Guildford GU2 5XH, UK
Kim G. Jackson
Affiliation:
Hugh Sinclair Unit of Human Nutrition, Department of Food Science and Technology, University of Reading, Reading RG6 6AP, UK
Christine M. Williams
Affiliation:
Hugh Sinclair Unit of Human Nutrition, Department of Food Science and Technology, University of Reading, Reading RG6 6AP, UK
Michael J. Gibney
Affiliation:
Unit of Nutrition, Trinity Centre for Health Sciences, St James's Hospital, James's Street, Dublin 8, Ireland
*
*Corresponding author: Dr Helen M. Roche, fax +353 1 454 2043, email hmroche@tcd.ie
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Abstract

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Epidemiological evidence shows that a diet high in monounsaturated fatty acids (MUFA) but low in saturated fatty acids (SFA) is associated with reduced risk of CHD. The hypocholesterolaemic effect of MUFA is known but there has been little research on the effect of test meal MUFA and SFA composition on postprandial lipid metabolism. The present study investigated the effect of meals containing different proportions of MUFA and SFA on postprandial triacylglycerol and non-esterified fatty acid (NEFA) metabolism. Thirty healthy male volunteers consumed three meals containing equal amounts of fat (40g), but different proportions of MUFA (12, 17 and 24% energy) in random order. Postprandial plasma triacylglycerol, apolipoprotein B-48, cholesterol, HDL-cholesterol, glucose and insulin concentrations and lipoprotein lipase (EC 3.1.1.34) activity were not significantly different following the three meals which varied in their levels of SFA and MUFA. There was a significant difference in the postprandial NEFA response between meals. The incremental area under the curve of postprandial plasma NEFA concentrations was significantly (P = 0·03) lower following the high-MUFA meal. Regression analysis showed that the non-significant difference in fasting NEFA concentrations was the most important factor determining difference between meals, and that the test meal MUFA content had only a minor effect. In conclusion, varying the levels of MUFA and SFA in test meals has little or no effect on postprandial lipid metabolism.

Type
Human and Clinical Nutrition
Copyright
Copyright © The Nutrition Society 1998

References

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