Tholstrup Tine, Teng Kim-Tiu, Raff Marianne
Department of Human Nutrition, Faculty of Life Sciences, Copenhagen University, Frederiksberg, Denmark.
Lipids. 2011 Apr;46(4):365-70. doi: 10.1007/s11745-011-3526-4. Epub 2011 Feb 2.
Contrary to other long chain saturated fatty acids (SFA), fats high in stearic acid do not raise plasma cholesterol concentrations, however, a slight elevation in inflammatory markers, plasma fibrinogen and interleukin-6 (IL-6), has been observed in the fasting state. The effect of stearic acid on inflammation in the postprandial state has not yet been reported. We conducted a single blind crossover, randomized, postprandial study to compare the effects of a fat load of cocoa butter high in stearic acid and olive oil in ten healthy women. The test meals contained 1 g of fat per kg body weight (mean 62 g). Blood samples were collected at 0 (fasting), 4 and 6 h. Both diets resulted in a significant increase in serum triacylglycerol (TAG) concentration over time (P = 0.003) and a decrease in serum IL-6 concentration after 4 h followed by an increase to post absorptive values after 6 h (P < 0.001); whereas serum high sensitivity C-reactive protein (hsCRP) concentration was not affected. There was no difference between diets in effects on serum TAG, hsCRP and IL-6 concentrations and no association between postprandial lipemia and inflammatory markers. High intake of dietary fats increase postprandial serum TAG, however, may not affect inflammatory markers postprandially. Thus, fat rich in stearic acid does not seem to increase postprandial inflammation.
与其他长链饱和脂肪酸（SFA）不同，富含硬脂酸的脂肪不会升高血浆胆固醇浓度，然而，在空腹状态下已观察到炎症标志物、血浆纤维蛋白原和白细胞介素-6（IL-6）略有升高。硬脂酸在餐后状态下对炎症的影响尚未见报道。我们进行了一项单盲交叉、随机、餐后研究，以比较富含硬脂酸的可可脂和橄榄油的脂肪负荷对10名健康女性的影响。测试餐每千克体重含1克脂肪（平均62克）。在0（空腹）、4小时和6小时采集血样。两种饮食均导致血清三酰甘油（TAG）浓度随时间显著升高（P = 0.003），4小时后血清IL-6浓度降低，随后在6小时后升至吸收后水平（P < 0.001）；而血清高敏C反应蛋白（hsCRP）浓度未受影响。两种饮食对血清TAG、hsCRP和IL-6浓度的影响无差异，餐后血脂与炎症标志物之间也无关联。高摄入膳食脂肪会增加餐后血清TAG，但可能不会影响餐后炎症标志物。因此，富含硬脂酸的脂肪似乎不会增加餐后炎症。
