Serrano P, Yago M D, Mañas M, Calpena R, Mataix J, Martínez-Victoria E
Department of Physiology, University of Granada, Spain.
Dig Dis Sci. 1997 Mar;42(3):626-33. doi: 10.1023/a:1018819714756.
The effects of adaptation to two diets differing in the type of dietary fat on the gastric acid secretory response to food and on the circulating levels of gastrin, somatostatin and peptide YY (PYY) were examined in humans. The study involved 18 cholecystectomized subjects previously submitted to a 30-day adaptation period to diets containing olive (group O) or sunflower oil (group S) as the fat source. During the experiments, physiological stimulation was achieved by ingestion of 200 ml of oleic acid- (group O) or linoleic acid-enriched (group S) liquid mixed meals. These resulted in an immediate rise in gastric pH. In group S, the return to the premeal value was completed within 60 min, and a further decline to values significantly lower than the basal ones was observed at the end of the study period. In contrast, ingestion of the meal containing olive oil attenuated and prolonged the pH decrease after the meal, this being associated with the suppression of postprandial gastrin response. Food ingestion induced no significant changes in plasma somatostatin concentration in either group, and no significant differences were revealed between them during the basal or postprandial situations. Plasma PYY levels were consistently higher in group O throughout the entire study period, although significance was reached only at resting. In conclusion, our results show that a 30-day adaptation period to diets containing olive oil as the main source of dietary fat results, compared with those containing sunflower oil, in an attenuated gastric secretory function in response to a liquid meal in humans. The effects of olive oil were associated with a suppression of serum gastrin and higher levels of PYY.
在人类中研究了适应两种膳食脂肪类型不同的饮食对胃酸分泌对食物的反应以及胃泌素、生长抑素和肽YY（PYY）循环水平的影响。该研究涉及18名胆囊切除的受试者，他们之前经历了30天的适应期，分别适应以橄榄油（O组）或葵花籽油（S组）为脂肪来源的饮食。在实验过程中，通过摄入200毫升富含油酸的（O组）或富含亚油酸的（S组）液体混合餐来实现生理刺激。这些导致胃pH值立即升高。在S组中，60分钟内恢复到餐前值，并且在研究期结束时观察到进一步下降至明显低于基础值的水平。相比之下，摄入含橄榄油的餐食会减弱并延长餐后pH值的下降，这与餐后胃泌素反应的抑制有关。两组中食物摄入均未引起血浆生长抑素浓度的显著变化，在基础或餐后情况下两组之间也未发现显著差异。在整个研究期间，O组的血浆PYY水平始终较高，尽管仅在静息时达到显著水平。总之，我们的结果表明，与以葵花籽油为主要膳食脂肪来源的饮食相比，以橄榄油为主要膳食脂肪来源的饮食经过30天适应期后，人体对液体餐的胃酸分泌功能减弱。橄榄油的作用与血清胃泌素的抑制和较高水平的PYY有关。
