Effect of moderate changes in dietary fatty acid profile on postprandial lipaemia, haemostatic and related CVD risk factors in healthy men

Abstract

Objective: To investigate the effect of moderate changes in dietary fatty acid profile on postprandial risk factors for cardiovascular disease (CVD). Design: Double-blind, randomised, crossover, intervention trial. Setting: University of Auckland Human Nutrition Unit, New Zealand. Subjects: A total of 18 lean healthy men. Intervention: A dairy butter fat modified to reduce the saturated:unsaturated fatty acid ratio and a conventional high saturated butter fat were given on two separate occasions as a high-fat test meal (5974 g fat; 71 en% fat) at breakfast. A fat exclusion lunch, dinner and snacks were also given. Blood samples were collected at 0 (baseline), 1, 3, 6, 10 and 24 h. Results: Maximum peak in total triacylglycerol (TAG) occurred 3 h postprandially and was highest on modified treatment (diet, Po0.05) due predominantly to increased TAG within the chylomicron-rich fraction. Transient peaks in total-, LDL-and HDLcholesterol occurred postprandially, but did not differ between dietary treatments (P40.05). There were no differential effects of diet on postprandial free fatty acids, apo A, apo B, glucose, insulin, amylin or haemostatic clotting factors (P40.05). Conclusions: In a group of healthy young men, replacement of 16% of total saturated fatty acids by mono-and polyunsaturated fats within a dairy lipid did not induce postprandial changes in CVD risk that may be considered beneficial for health.

Effect of high-fat meals and fatty acid saturation on postprandial levels of the hormones ghrelin and leptin in healthy men

“…The major alterations in the test lipids were a decrease in palmitic acid (16:0) and an increase in oleic (18:1) and linoleic (18:2) acid in the low SFA:USFA treatment group. Details of industrial preparation of this modified dairy fat can be found in a previous publication in which other aspects of this trial were previously reported (Poppitt et al, 2004).…”

Olive Oil and Haemostasis

“…Freese did not find any differences between basal levels and those that he obtained after 2.5 and 5 hours when he compared three types of oil (rapeseed, sunflower and butter) in healthy female subjects [24]. Nor were there any differences in the postprandial figures in healthy men following different overloads of SAFA, MUFA and PUFA [47,48]. It may be that the amount of fat administered influenced these negative results, since Sanders observed a postprandial increase in 29 young men after 60 -90 g, and Kozima after 100 g, of butter [49].…”

Olive oil and the haemostatic system

“…Freese did not find any differences between basal levels and those that he obtained after 2.5 and 5 h when he compared three types of oil (rapeseed, sunflower and butter) in healthy female subjects [32]. Nor were there any differences in the postprandial figures in healthy men following different overloads of SAFA, MUFA and PUFA [55,56]. It may be that the amount of fat administered influenced these negative results, since Sanders observed a postprandial increase in 29 young men after 60 -90 g, and Kozima after 100 g, of butter [57].…”