caa a22 4500 388062746 CHVBK 20180307125125.0 cr unu---uuuuu 161130e199805 xx s 000 0 eng 10.1079/BJN19980071 doi S0007114598000725 pii (NATIONALLICENCE)cambridge-10.1079/BJN19980071 The effect of test meal monounsaturated fatty acid: saturated fatty acid ratio on postprandial lipid metabolism [Elektronische Daten] 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. Copyright © The Nutrition Society 1998 Fat intake nationallicence Monounsaturated fatty acids nationallicence Saturated fatty acids nationallicence Postprandial nationallicence Metabolism nationallicence Roche Helen M. Unit of Nutrition, Trinity Centre for Health Sciences, St James's Hospital, James's Street, Dublin 8, Ireland Zampelas Antonis School of Biological Sciences, University of Surrey, Guildford GU2 5XH, UK Jackson Kim G. Hugh Sinclair Unit of Human Nutrition, Department of Food Science and Technology, University of Reading, Reading RG6 6AP, UK Williams Christine M. Hugh Sinclair Unit of Human Nutrition, Department of Food Science and Technology, University of Reading, Reading RG6 6AP, UK Gibney Michael J. Unit of Nutrition, Trinity Centre for Health Sciences, St James's Hospital, James's Street, Dublin 8, Ireland British Journal of Nutrition Cambridge University Press 79/5(1998-05), 419-424 0007-1145 79:5<419 1998 79 BJN https://doi.org/10.1079/BJN19980071 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1079/BJN19980071 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Roche Helen M. Unit of Nutrition, Trinity Centre for Health Sciences, St James's Hospital, James's Street, Dublin 8, Ireland NATIONALLICENCE 700 1- Zampelas Antonis School of Biological Sciences, University of Surrey, Guildford GU2 5XH, UK NATIONALLICENCE 700 1- Jackson Kim G. Hugh Sinclair Unit of Human Nutrition, Department of Food Science and Technology, University of Reading, Reading RG6 6AP, UK NATIONALLICENCE 700 1- Williams Christine M. Hugh Sinclair Unit of Human Nutrition, Department of Food Science and Technology, University of Reading, Reading RG6 6AP, UK NATIONALLICENCE 700 1- Gibney Michael J. Unit of Nutrition, Trinity Centre for Health Sciences, St James's Hospital, James's Street, Dublin 8, Ireland NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 79/5(1998-05), 419-424 0007-1145 79:5<419 1998 79 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge