与乳脂肪和红花油相比，橄榄油会增加餐后乳糜微粒残粒的数量。
Olive oil increases the magnitude of postprandial chylomicron remnants compared to milk fat and safflower oil.
作者信息
Higashi K, Ishikawa T, Shige H, Tomiyasu K, Yoshida H, Ito T, Nakajima K, Yonemura A, Sawada S, Nakamura H
机构信息
First Department of Internal Medicine, National Defense Medical College, Saitama, Japan.
出版信息
J Am Coll Nutr. 1997 Oct;16(5):429-34. doi: 10.1080/07315724.1997.10718709.
OBJECTIVE
The acute effects of olive oil, milk fat and safflower oil on postprandial lipemia and remnant lipoprotein metabolism were investigated.
METHODS
Eight Healthy male volunteers randomly underwent three types of oral fat-vitamin A loading tests. The test drink was a mixture of retinyl palmitate (RP)(50,000 IU of aqueous vitamin A/m2 body surface area) and one of the three types of oils (40 g of fat/m2 body surface area): olive oil (70.7% oleic acid of total fatty acids); milk fat (69.3% saturated fatty acid); safflower oil (74.2% linoleic acid).
RESULTS
Olive oil significantly increased plasma triacylglycerol and RP concentrations 4 hours after fat loading, as compared to other fats. Increases of remnant like particle concentrations were higher after olive oil than after the other two fats.
CONCLUSION
These results show that olive oil increases the magnitude of postprandial chylomicrons and chylomicron remnants compared to milk fat and safflower oil.
目的
研究橄榄油、乳脂肪和红花油对餐后血脂异常及残余脂蛋白代谢的急性影响。
方法
8名健康男性志愿者随机接受三种类型的口服脂肪 - 维生素A负荷试验。试验饮品为棕榈酸视黄酯（RP）（50,000国际单位水相维生素A/平方米体表面积）与三种油类之一（40克脂肪/平方米体表面积）的混合物：橄榄油（总脂肪酸中油酸含量为70.7%）；乳脂肪（饱和脂肪酸含量为69.3%）；红花油（亚油酸含量为74.2%）。
结果
与其他脂肪相比，脂肪负荷后4小时，橄榄油显著提高了血浆三酰甘油和RP浓度。橄榄油负荷后残余样颗粒浓度的升高高于其他两种脂肪。
结论
这些结果表明，与乳脂肪和红花油相比，橄榄油会增加餐后乳糜微粒和乳糜微粒残余物的量。
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