Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial
| Autor: | Kar-Heinz Herzig, Gyrd Omholt Gjevestad, A.S. Biong, Ghulam Shere Raza, Hilde Kristin Brekke, Patrik Hansson, Linn Kristin Lie Øyri, Stine Marie Ulven, Magne Thoresen, Kirsten B. Holven |
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| Rok vydání: | 2019 |
| Předmět: |
Adult
Blood Glucose Male insulin medicine.medical_treatment Medicine (miscellaneous) Fatty Acids Nonesterified Sour cream cream cheese chemistry.chemical_compound High-density lipoprotein HDL cholesterol medicine Humans Food science Meals fermentation triglycerides Meal Cross-Over Studies Nutrition and Dietetics Triglyceride business.industry Cholesterol Insulin non-esterified fatty acids digestive oral and skin physiology Middle Aged Postprandial Period Dietary Fats Crossover study butter glucose-dependent insulinotropic polypeptide Postprandial chemistry Female lipids (amino acids peptides and proteins) Dairy Products Nutrient Physiology Metabolism and Nutrient-Nutrient Interactions sour cream business |
| Zdroj: | The Journal of Nutrition |
| ISSN: | 0022-3166 0283-6106 |
| Popis: | Postprandial lipemia is a risk factor for cardiovascular disease. Dairy products differ in nutrient content and food matrix, and little is known about how different dairy products affect postprandial triglyceride (TG) concentrations. We investigated the effect of meals with similar amounts of fat from different dairy products on postprandial TG concentrations over 6 h in healthy adults. A randomized controlled cross-over study was performed on 47 subjects (30% men), with median (25th–75th percentile) age of 32 (25–46) y and body mass index of 23.6 (21.0–25.8) kg/m2. Meals included 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Serum concentrations of TGs (primary outcome), and total cholesterol (TC), low density lipoprotein cholesterol (LDL cholesterol), high density lipoprotein cholesterol (HDL cholesterol), insulin, glucose, non-esterified fatty acids, and plasma glucose-dependent insulinotropic polypeptide (secondary outcomes) were measured before the meal and 2, 4, and 6 h postprandially. Incremental AUC (iAUC) was calculated for the responses, and data were analyzed using a linear mixed model. Sour cream induced a 61% larger TG-iAUC0–6 h compared to whipped cream (P |
| Databáze: | OpenAIRE |
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