Robertson M D, Jackson K G, Fielding B A, Williams C M, Frayn K N
Oxford Centre for Diabetes, Endocrinology and Metabolism, University of Oxford, OX2 6HE.
Br J Nutr. 2002 Dec;88(6):635-40. doi: 10.1079/BJN2002729.
Postprandial plasma insulin concentrations after a single high-fat meal may be modified by the presence of specific fatty acids although the effects of sequential meal ingestion are unknown. The aim of the present study was to examine the effects of altering the fatty acid composition in a single mixed fat-carbohydrate meal on glucose metabolism and insulin sensitivity of a second meal eaten 5 h later. Insulin sensitivity was assessed using a minimal model approach. Ten healthy post-menopausal women underwent four two-meal studies in random order. A high-fat breakfast (40 g fat) where the fatty acid composition was predominantly saturated fatty acids (SFA), n-6 polyunsaturated fatty acids (PUFA), long-chain n-3 PUFA or monounsaturated fatty acids (MUFA) was followed 5 h later by a low-fat, high-carbohydrate lunch (5.7 g fat), which was identical in all four studies. The plasma insulin response was significantly higher following the SFA meal than the other meals after both breakfast and lunch (P<0.006) although there was no effect of breakfast fatty acid composition on plasma glucose concentrations. Postprandial insulin sensitivity (SI(Oral)) was assessed for 180 min after each meal. SI(Oral) was significantly lower after lunch than after breakfast for all four test meals (P=0.019) following the same rank order (SFA < n-6 PUFA < n-3 PUFA < MUFA) for each meal. The present study demonstrates that a single meal rich in SFA reduces postprandial insulin sensitivity with 'carry-over' effects for the next meal.
尽管连续进餐的影响尚不清楚，但单次高脂餐后的餐后血浆胰岛素浓度可能会受到特定脂肪酸的影响。本研究的目的是探讨在单一混合脂肪 - 碳水化合物餐中改变脂肪酸组成对5小时后进食的第二餐的葡萄糖代谢和胰岛素敏感性的影响。使用最小模型法评估胰岛素敏感性。十名健康的绝经后女性按随机顺序进行了四项两餐研究。先吃一顿高脂肪早餐（40克脂肪），其脂肪酸组成主要为饱和脂肪酸（SFA）、n-6多不饱和脂肪酸（PUFA）、长链n-3多不饱和脂肪酸或单不饱和脂肪酸（MUFA），5小时后接着吃一顿低脂、高碳水化合物午餐（5.7克脂肪），这顿午餐在所有四项研究中都是相同的。尽管早餐脂肪酸组成对血浆葡萄糖浓度没有影响，但早餐后和午餐后，SFA餐组的血浆胰岛素反应均显著高于其他餐组（P<0.006）。每餐进食后180分钟评估餐后胰岛素敏感性（SI(口服)）。对于所有四顿测试餐，午餐后的SI(口服)均显著低于早餐后（P = 0.019），每餐的顺序相同（SFA < n-6 PUFA < n-3 PUFA < MUFA）。本研究表明，一顿富含SFA的餐食会降低餐后胰岛素敏感性，并对下一餐产生“延续”效应。
