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Differences in oxidation of individual dietary fatty acids could contribute to the effect of dietary fat com- position on risk factors for non-insulin-dependent diabetes mellitus and cardiovascular disease. Using a novel stable isotope technique, we compared fractional oxidation of chylomicron-derived oleate and palmitate in 10 healthy adults in a crossover study. 1- 13 C-labeled oleate or palmitate was emulsified into a eucaloric formula diet administered each 20 min for 7 h to produce a plateau in excretion of 13 C label in breath CO 2 . Unlabeled oleate and palmitate each provided 16% of dietary energy, and other fatty acids pro- vided 8% of energy. Total dietary fat was 40% of energy, carbohydrate was 46%, and protein was 14%. Diet without tracer was fed for 2 h before beginning tracer administra- tion to establish a baseline fed state. Relative oxidation of oleate versus palmitate was defined as fractional oxidation of oleate divided by fractional oxidation of palmitate. Rela- tive oxidation averaged 1.21 (99.5% confidence interval 5 1.03-1.39), indicating that fractional oxidation of oleate was significantly greater than that of palmitate. —Schmidt, D. E., J. B. Allred, and C. L. Kien. Fractional oxidation of chylomicron-derived oleate is greater than that of palmitate in healthy adults fed frequent small meals. J. Lipid Res. 1999. 40: 2322-2332. |
