Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial
Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial
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DOI：
10.1093/jn/nxy291
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发表时间：
2019-03-01
影响因子：
4.2
通讯作者：
Ulven, Stine M.
中科院分区：
文献类型：
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作者：
Hansson, Patrik;Holven, Kirsten B.;Ulven, Stine M.
背景：餐后血脂是心血管疾病的危险因素。乳制品的营养成分和食物基质不同，对不同乳制品对餐后甘油三酯（TG）浓度的影响知之甚少。目的：研究不同乳制品脂肪含量相近的膳食对健康成人餐后6小时内TG浓度的影响。方法：随机对照交叉研究47例（男性30%），中位（25- 75百分位）年龄32（25-46）岁，体重指数23.6 (21.0-25.8)kg/m(2)。每餐包括1份黄油、奶酪、鲜奶油或酸奶油，相当于45克脂肪（大约60%的能量）。在餐前和餐后2、4和6小时测量血清tg（主要终点）、总胆固醇（TC）、低密度脂蛋白胆固醇（LDL胆固醇）、高密度脂蛋白胆固醇（HDL胆固醇）、胰岛素、葡萄糖、非酯化脂肪酸和血浆葡萄糖依赖性胰岛素多肽（次要终点）的浓度。计算响应的增量AUC (iAUC)，并使用线性混合模型对数据进行分析。结果：酸奶油诱导的TG-iAUC（0-6 h）比鲜奶油高61% (P < 0.001), TG-iAUC（0-6 h）比黄油高53% (P < 0.001), TG-iAUC（0-6 h）比奶酪高23% （P = 0.05）。TG-iAUC（0-6 h）与其他两餐无差异。与奶酪相比，摄入酸奶油可诱导更高的高密度脂蛋白胆固醇- iauc（0-6小时）（P = 0.01）。与黄油相比，摄入奶酪诱导的胰岛素iAUC（0-6小时）高124% （P = 0.006）。没有观察到其他饮食影响。结论：不同乳制品中含有相似脂肪量的高脂肪膳食对健康成人的血清tg、高密度脂蛋白胆固醇和胰岛素的餐后影响不同。我们的研究结果的潜在机制和临床影响仍有待进一步阐明。
Background: Postprandial lipemia is a risk factor for cardiovascular disease. Dairy products differ in nutrient content and food matrix, and little is known about how different dairy products affect postprandial triglyceride (TG) concentrations.Objective: We investigated the effect of meals with similar amounts of fat from different dairy products on postprandial TG concentrations over 6 h in healthy adults.Methods: A randomized controlled cross-over study was performed on 47 subjects (30% men), with median (25th-75th percentile) age of 32 (25-46) y and body mass index of 23.6 (21.0-25.8) kg/m(2). Meals included 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Serum concentrations of TGs (primary outcome), and total cholesterol (TC), low density lipoprotein cholesterol (LDL cholesterol), high density lipoprotein cholesterol (HDL cholesterol), insulin, glucose, non-esterified fatty acids, and plasma glucose-dependent insulinotropic polypeptide (secondary outcomes) were measured before the meal and 2, 4, and 6 h postprandially. Incremental AUC (iAUC) was calculated for the responses, and data were analyzed using a linear mixed model.Results: Sour cream induced a 61% larger TG-iAUC(0-6 h) compared to whipped cream (P < 0.001), a 53% larger TG-iAUC(0-6 h) compared to butter (P < 0.001), and a 23% larger TG-iAUC(0-6 h) compared to cheese (P = 0.05). No differences in TG-iAUC(0-6 h) between the other meals were observed. Intake of sour cream induced a larger HDL cholesterol-iAUC(0-6 h) compared to cheese (P = 0.01). Intake of cheese induced a 124% larger insulin iAUC(0-6 h) compared to butter (P = 0.006). No other meal effects were observed.Conclusions: High-fat meals containing similar amount of fat from different dairy products induce different postprandial effects on serum TGs, HDL cholesterol, and insulin in healthy adults. The potential mechanisms and clinical impact of our findings remain to be further elucidated.