Department of Nutritional Sciences, School of Life Course Sciences, Faculty of Life Sciences & Medicine, King's College London, London, UK.
Department of Food and Nutritional Sciences, University of Reading, Reading, UK.
Am J Clin Nutr. 2021 May 8;113(5):1221-1231. doi: 10.1093/ajcn/nqaa413.
Interesterified (IE) fats are widely used in place of trans fats; however, little is known about their metabolism.
To test the impact of a commonly consumed IE compared with a non-IE equivalent fat on in vivo postprandial and in vitro lipid metabolism, compared with a reference oil [rapeseed oil (RO)].
A double-blinded, 3-phase crossover, randomized controlled trial was performed in healthy adults (n = 20) aged 45-75 y. Postprandial plasma triacylglycerol and lipoprotein responses (including stable isotope tracing) to a test meal (50 g fat) were evaluated over 8 h. The test fats were IE 80:20 palm stearin/palm kernel fat, an identical non-IE fat, and RO (control). In vitro, mechanisms of digestion were explored using a dynamic gastric model (DGM).
Plasma triacylglycerol 8-h incremental area under the curves were lower following non-IE compared with RO [-1.7 mmol/L⋅h (95% CI: -3.3, -0.0)], but there were no differences between IE and RO or IE and non-IE. LDL particles were smaller following IE and non-IE compared with RO (P = 0.005). Extra extra large, extra large, and large VLDL particle concentrations were higher following IE and non-IE compared with RO at 6-8 h (P < 0.05). No differences in the appearance of [13C]palmitic acid in plasma triacylglycerol were observed between IE and non-IE fats. DGM revealed differences in phase separation of the IE and non-IE meals and delayed release of SFAs compared with RO.
Interesterification did not modify fat digestion, postprandial lipemia, or lipid metabolism measured by stable isotope and DGM analysis. Despite the lower lipemia following the SFA-rich fats, increased proatherogenic large triacylglycerol-rich lipoprotein remnant and small LDL particles following the SFA-rich fats relative to RO adds a new postprandial dimension to the mechanistic evidence linking SFAs to cardiovascular disease risk.
互酯化（IE）脂肪被广泛用于替代反式脂肪；然而，人们对其代谢知之甚少。
测试与非互酯化等效脂肪相比，普遍食用的 IE 对体内餐后和体外脂质代谢的影响，与参考油[菜籽油（RO）]相比。
在年龄为 45-75 岁的健康成年人中进行了一项双盲、3 期交叉、随机对照试验。在 8 小时内评估测试餐（50 克脂肪）对餐后血浆三酰甘油和脂蛋白的反应（包括稳定同位素示踪）。测试脂肪为 80:20 棕榈硬脂/棕榈仁油的互酯化脂肪、相同的非互酯化脂肪和 RO（对照）。在体外，使用动态胃模型（DGM）探索消化机制。
非互酯化脂肪与 RO 相比，餐后 8 小时血浆三酰甘油曲线下面积增量较低[-1.7 mmol/L·h（95%CI：-3.3，-0.0)]，但 IE 与 RO 或 IE 与非 IE 之间无差异。与 RO 相比，IE 和非 IE 后 LDL 颗粒较小（P=0.005）。IE 和非 IE 后，6-8 小时时特大、大、大 VLDL 颗粒浓度高于 RO（P<0.05）。在 IE 和非 IE 脂肪之间，血浆三酰甘油中[13C]棕榈酸的出现没有差异。DGM 显示 IE 和非 IE 餐之间的相分离和与 RO 相比 SFAs 的释放延迟存在差异。
互酯化并未改变脂肪消化、餐后血脂和通过稳定同位素和 DGM 分析测量的脂质代谢。尽管富含 SFA 的脂肪的血脂水平较低，但与 RO 相比，富含 SFA 的脂肪后，致动脉粥样硬化的大富含三酰甘油的脂蛋白残粒和小 LDL 颗粒增加，这为 SFA 与心血管疾病风险之间的机制证据增加了新的餐后维度。
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