Lipids and Atherosclerosis Unit, Instituto Maimónides de Investigación Biomédica de Córdoba, Hospital Universitario Reina Sofía, Universidad de Córdoba and CIBER Fisiopatología Obesidad y Nutrición, Instituto de Salud Carlos III, Córdoba, Spain.
Nutr Metab Cardiovasc Dis. 2012 Apr;22(4):355-61. doi: 10.1016/j.numecd.2010.07.013. Epub 2010 Nov 18.
Postprandial lipemia predicts the evolution of cardiovascular disease. Obesity is associated with an increase in the magnitude of postprandial lipemia. Our objective was to evaluate the influence of body mass index (BMI) on the effects of acute ingestion of different types of fat on the postprandial lipemic response.
Twenty-one healthy men followed a 4-week baseline diet and then consumed three fat-loaded meals that included 1g fat/kg body wt (65%fat) according to a randomized crossover design. The compositions of the three meals were olive oil meal (22% saturated fatty acids (SFA), 38% monounsaturated fatty acids (MUFA), 4% polyunsaturated fatty acids (PUFA)); butter meal (35% SFA, 22% MUFA, 4% PUFA); walnuts meal (20% SFA, 24% MUFA, 16% PUFA, and 4% α-linolenic acid). Higher-weight (HW) subjects (BMI greater than the median 26.18 kg/m(2), n = 11) presented higher incremental area under the curve (iAUC) for triglycerides (TG), both in large- and small-TG rich lipoproteins (TRL) than lower-weight (LW) subjects (BMI<26.18 kg/m(2), n = 10) (p<0.05), and a similar trend for plasma TG (p = 0.084). Moreover, HW subjects presented higher concentrations for small TRL-cholesterol and small TRL-TG in different timepoints of the postprandial lipemia after the intake of enriched walnuts or butter meals compared with the olive oil-enriched meal (p < 0.05) No significant differences were observed between the three types of meals in the postprandial response of LW subjects.
HW subjects present a greater postprandial response than LW subjects, and they benefit from the consumption of monounsaturated fatty acids from olive oil, to lower their levels of TRL particles during the postprandial state.
餐后血脂预测心血管疾病的演变。肥胖与餐后血脂增加有关。我们的目的是评估体重指数（BMI）对不同类型脂肪对餐后血脂反应的影响。
21 名健康男性遵循 4 周的基础饮食，然后根据随机交叉设计摄入三种高脂肪餐，每公斤体重 1 克脂肪（65%脂肪）。三种膳食的组成如下：橄榄油餐（22%饱和脂肪酸（SFA），38%单不饱和脂肪酸（MUFA），4%多不饱和脂肪酸（PUFA））；黄油餐（35% SFA，22% MUFA，4% PUFA）；核桃餐（20% SFA，24% MUFA，16% PUFA，和 4%α-亚麻酸）。高体重（HW）受试者（BMI 大于中位数 26.18kg/m2，n=11）的甘油三酯（TG）增量曲线下面积（iAUC）较大，大 TG 和小 TG 富含脂蛋白（TRL）的 HW 受试者均高于低体重（LW）受试者（BMI<26.18kg/m2，n=10）（p<0.05），血浆 TG 也存在类似的趋势（p=0.084）。此外，HW 受试者在摄入富含核桃或黄油的膳食后不同时间点的餐后血脂中，小 TRL-胆固醇和小 TRL-TG 的浓度均高于橄榄油富含膳食（p<0.05）。LW 受试者在三种膳食后的餐后反应中无显著差异。
HW 受试者的餐后反应大于 LW 受试者，他们从橄榄油中的单不饱和脂肪酸中获益，降低餐后 TRL 颗粒的水平。
