Clemente G, Mancini M, Nazzaro F, Lasorella G, Rivieccio A, Palumbo A M, Rivellese A A, Ferrara L, Giacco R
Institute of Food Sciences of the National Research Council, Avellino, Italy.
Nutr Metab Cardiovasc Dis. 2003 Dec;13(6):377-83. doi: 10.1016/s0939-4753(03)80007-8.
To evaluate the effects on postprandial lipemia (PPL), of three fat rich meals, with similar composition but different physical structure (liquid, semisolid and solid).
Eight type 2 diabetic patients of both genders (6M/2F), age 51+/-9 yrs (M+/-SD), BMI 29+/-3 kg/m2, with fasting plasma glucose levels 145+/-24 mg/dL, cholesterol 200+/-38 mg/dL and triglyceride 110+/-45 mg/dL. Participants consumed in the morning, after a 12-hour fast and at 1-week intervals, three test meals with similar volume and composition [protein 36 g, lipid 30 g, carbohydrate 115 g, energy 3556 kJ (850 Kcal)] but with the main source of fat represented by foods with different physical structure (milk, mozzarella-cheese, butter). Each patient underwent gastric emptying measurements by echography; plasma FFA, triglycerides, glucose and insulin were evaluated at baseline and every hour for six hours after each meal. Fasting plasma glucose, cholesterol and triglyceride concentrations were similar at the baseline of the three test meals. Average increases in postprandial plasma triglyceride levels after butter (88+/-8 mg/dL) and mozzarella-cheese (104+/-56 mg/dL) were not different than after milk (98+/-53 mg/dL). The plasma triglyceride peak was also similar after the three test meals but peak time after butter (315+/-42 min; p<0.01) and mozzarella-cheese (277+/-31 min; p<0.02) was significantly delayed compared to milk (225+/-28 min). Gastric emptying rate was similar after butter and milk (14+/-2, 13+/-6 mL/h) and significantly faster after mozzarella-cheese (18+/-5 mL/h; p<0.03).
While the physical structure of fat-rich foods has no major effect on postprandial plasma triglyceride concentrations, it is able to influence the timing of triglyceride peak; gastric emptying time does not play a major role in modulating the postprandial response of triglycerides and glucose.
评估三种脂肪含量高但物理结构不同（液体、半固体和固体）、成分相似的餐食对餐后血脂（PPL）的影响。
选取8名2型糖尿病患者，男女各半（6名男性/2名女性），年龄51±9岁（均值±标准差），体重指数29±3kg/m²，空腹血糖水平145±24mg/dL，胆固醇200±38mg/dL，甘油三酯110±45mg/dL。参与者在禁食12小时后的早晨，每隔1周食用三种体积和成分相似的测试餐[蛋白质36g，脂质30g，碳水化合物115g，能量3556kJ（850千卡）]，但脂肪的主要来源是物理结构不同的食物（牛奶、马苏里拉奶酪、黄油）。通过超声检查对每位患者进行胃排空测量；在基线以及每餐餐后6小时内每小时评估血浆游离脂肪酸、甘油三酯、葡萄糖和胰岛素水平。三种测试餐的基线空腹血糖、胆固醇和甘油三酯浓度相似。食用黄油（88±8mg/dL）和马苏里拉奶酪（104±56mg/dL）后餐后血浆甘油三酯水平的平均升高与食用牛奶（98±53mg/dL）后无差异。三种测试餐后血浆甘油三酯峰值也相似，但食用黄油（315±42分钟；p<0.01）和马苏里拉奶酪（277±31分钟；p<0.02）后的峰值时间与食用牛奶（225±28分钟）相比显著延迟。黄油和牛奶后的胃排空率相似（14±2、13±6mL/h），马苏里拉奶酪后的胃排空率显著更快（18±5mL/h；p<0.03）。
虽然富含脂肪食物的物理结构对餐后血浆甘油三酯浓度没有重大影响，但它能够影响甘油三酯峰值出现的时间；胃排空时间在调节甘油三酯和葡萄糖的餐后反应中不起主要作用。
