Dubois C, Armand M, Azais-Braesco V, Portugal H, Pauli A M, Bernard P M, Latgé C, Lafont H, Borel P, Lairon D
Unité 130-INSERM (National Institute of Health and Medical Research), Marseille, France.
Am J Clin Nutr. 1994 Sep;60(3):374-82. doi: 10.1093/ajcn/60.3.374.
Eight normolipidemic males ingested a meal containing either 42 g fat or 31 g fat in the form of emulsions (9.0 and 9.2 m2) and a fixed amount of retinyl palmitate. Fasting and postmeal blood samples were obtained for 7 h. Serum and chylomicron triglyceride responses were related to the amount of fat ingested and peaked after 2-3 h. The chylomicron retinyl palmitate response was lower (P < or = 0.05) with the 31-g fat supply. After the 42-g fat intake, but not after the 31-g fat intake, serum free cholesterol and phospholipids increased and esterified cholesterol decreased postprandially. Significantly different responses were observed after both meals for low-density-lipoprotein (LDL) free cholesterol, very-low-density-lipoprotein (VLDL) and LDL esterified cholesterol, and high-density-lipoprotein (HDL) phospholipids. These data show that ingesting 31 g instead of 42 g fat in a meal reduces postmeal lipoprotein variations and suggest that a threshold level of dietary fat should be overcome to promote significant postprandial changes in lipoprotein particles.
八名血脂正常的男性摄入了一顿含有42克脂肪或31克脂肪（以乳剂形式，分别为9.0和9.2平方米）以及固定量视黄醇棕榈酸酯的餐食。在7小时内采集空腹和餐后血样。血清和乳糜微粒甘油三酯反应与摄入的脂肪量相关，并在2 - 3小时后达到峰值。31克脂肪供应组的乳糜微粒视黄醇棕榈酸酯反应较低（P≤0.05）。摄入42克脂肪后，但31克脂肪摄入后未出现这种情况，餐后血清游离胆固醇和磷脂增加，酯化胆固醇减少。两餐之后，低密度脂蛋白（LDL）游离胆固醇、极低密度脂蛋白（VLDL）和LDL酯化胆固醇以及高密度脂蛋白（HDL）磷脂均出现了显著不同的反应。这些数据表明，一餐中摄入31克而非42克脂肪可减少餐后脂蛋白变化，并提示应超过膳食脂肪的阈值水平，以促进餐后脂蛋白颗粒出现显著变化。
