正常餐后，HDL 和 LDL+IDL 组分中的甘油三酯含量增加，胆固醇含量降低：哥本哈根 25656 例普通人群研究。
Triglyceride content increases while cholesterol content decreases in HDL and LDL+IDL fractions following normal meals: The Copenhagen General Population Study of 25,656 individuals.
机构信息
Department of Clinical Biochemistry, Herlev and Gentofte Hospital, Copenhagen University Hospital, Denmark; The Copenhagen General Population Study, Herlev and Gentofte Hospital, Copenhagen University Hospital, Denmark; Institute of Clinical Medicine, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark.
Department of Clinical Biochemistry, Herlev and Gentofte Hospital, Copenhagen University Hospital, Denmark; Vascular Medicine and Metabolism Unit, Research Unit on Lipids and Atherosclerosis, Sant Joan University Hospital, Universitat Rovira i Virgili, Reus, Spain; Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), Madrid, Spain.
出版信息
Atherosclerosis. 2023 Oct;383:117316. doi: 10.1016/j.atherosclerosis.2023.117316. Epub 2023 Sep 27.
BACKGROUND AND AIMS
During fat tolerance tests, plasma triglycerides increase while high-density lipoprotein (HDL) cholesterol, low-density lipoprotein (LDL) cholesterol, and intermediate-density lipoprotein (IDL) cholesterol decrease. However, it is unknown whether triglyceride content increases and cholesterol content decreases in HDL and LDL + IDL fractions following normal meals in the general population. Therefore, we tested the hypothesis that triglyceride content increases while cholesterol content decreases in HDL and LDL + IDL fractions following normal meals.
METHODS
In this cross-sectional study, we included 25,656 individuals aged 20-100 years, all without lipid-lowering therapy at examination and selected for metabolomic profiling from the Copenhagen General Population Study. Triglyceride and cholesterol content of 14 lipoprotein fractions weas measured using nuclear magnetic resonance (NMR) spectroscopy. Time since last meal was recorded by the examiner immediately before blood sampling.
RESULTS
Following normal meals in age and sex-adjusted analyses and when compared with fasting levels, plasma triglycerides were higher for up to 5-6 h, and triglyceride content was higher for up to 6-7 h in HDL fractions, for up to 6-7 h in LDL + IDL fractions, and for up to 5-6 h in very-low-density lipoprotein (VLDL) fractions. Further, plasma cholesterol was lower for up to 2-3 h, and cholesterol content was lower for up to 0-1 h in HDL fractions and for up to 4-5 h in LDL + IDL fractions, while cholesterol content was higher for up to 4-5 h in VLDL fractions.
CONCLUSIONS
Following normal meals, triglyceride content increases while cholesterol content decreases in HDL and LDL + IDL fractions.
背景和目的
在脂肪耐量试验中，血浆甘油三酯增加，而高密度脂蛋白（HDL）胆固醇、低密度脂蛋白（LDL）胆固醇和中间密度脂蛋白（IDL）胆固醇降低。然而，目前尚不清楚在普通人群中，正常餐后 HDL 和 LDL+IDL 中的甘油三酯含量是否增加，胆固醇含量是否降低。因此，我们检验了以下假设，即在正常餐后 HDL 和 LDL+IDL 中的甘油三酯含量增加，而胆固醇含量降低。
方法
在这项横断面研究中，我们纳入了 25656 名年龄在 20-100 岁之间、在检查时未接受降脂治疗的个体，并从哥本哈根普通人群研究中选择进行代谢组学分析。使用核磁共振（NMR）光谱法测量 14 种脂蛋白亚组分的甘油三酯和胆固醇含量。在采血前，检查者记录下受试者最近一次用餐的时间。
结果
在年龄和性别调整分析中，与空腹水平相比，正常餐后 5-6 小时内血浆甘油三酯升高，HDL 亚组分中甘油三酯含量升高可达 6-7 小时，LDL+IDL 亚组分中甘油三酯含量升高可达 6-7 小时，极低密度脂蛋白（VLDL）亚组分中甘油三酯含量升高可达 5-6 小时。此外，正常餐后 2-3 小时内血浆胆固醇降低，HDL 亚组分中胆固醇含量降低可达 0-1 小时，LDL+IDL 亚组分中胆固醇含量降低可达 4-5 小时，而 VLDL 亚组分中胆固醇含量升高可达 4-5 小时。
结论
正常餐后，HDL 和 LDL+IDL 中的甘油三酯含量增加，胆固醇含量降低。
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