HEDONICS AND DIETARY INTAKE OF FAT

享乐和膳食脂肪摄入量

• 批准号: 2389429
• 负责人: RICHARD D MATTES
• 金额: $ 17.53万
• 依托单位: PURDUE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 1992
• 资助国家: 美国
• 起止时间: 1992-09-30 至 2002-09-29
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2389429
• 关键词: apolipoproteins; atherosclerosis; blood chemistry; blood lipid; blood tests; body composition; coronary disorder; dietary control; dietary lipid; disease /disorder proneness /risk; fatty acids; gastrointestinal absorption /transport; human subject; lipid metabolism; nutrient intake activity; nutrition related tag; psychophysiology; sensory mechanism; statistics /biometry; taste; triglycerides; urinalysis

Cardiovascular diseases (CVD) are the leading causes of mortality in all gender and racial/ethnic groups of the U.S. population. The level and profile of postprandial lipids are important determinants of CVD risk. The mechanisms controlling postprandial lipid concentrations are not fully characterized and new evidence indicates that orosensory stimulation with dietary fat leads to a higher peak and more prolonged elevation of triglycerides (TO) after a lipid meal than stimulation with a non-fat food or no oral stimulation. Consequently, orosensory stimulation by dietary fat may contribute to CVD risk. The proposed studies will A) determine features of the oral stimulus (e.g., sensory properties, macronutrient content) that activate processes leading to augmented TG concentrations, B) ascertain whether orosensory stimulation exerts a differential effect on lipids varying in degree of saturation, C) identify individual characteristics (e.g., basal TG concentration, physiological responsiveness to sensory stimulation, selected personality traits) that may account for individual variability in lipid profiles, D) document the effects of orosensory stimulation on levels of particles associated with CVD risk (e.g., very-low-density- (VLDL) and intermediate-density-lipoproteins (IDL)), and E) establish whether orosensory stimulation augments the TG concentration by increasing lipid absorption and secretiOn from the gastrointestinal track, stimulating TG synthesis and secretion from the liver and/or reducing TG clearance. Salient features of oral stimuli and lipid loads will be assessed by monitoring blood constituents following manipulations of certain attributes. Individual characteristics that may be associated with heightened TO responsiveness to orosensory stimulation will be identified by contrasting findings obtained with individuals varying on selected traits. An improved understanding of the health risks related to orosensory stimulation by dietary lipids will be obtained by measuring lipid fractions associated with CVD risk. The mechanism underlying an orosensory influence on TG concentration will be clarified through control of lipid loading (gastric versus intravenous) and measurement of specific apoproteins (apoB-48, apoB-100) and a marker, retinyl palmitate.

心血管疾病（CVD）是导致人们死亡的主要原因 美国人口的所有性别和种族/族裔群体。水平 餐后血脂和分布是 CVD 的重要决定因素 风险。控制餐后脂质浓度的机制是 尚未完全表征，新证据表明口腔感觉 膳食脂肪的刺激会导致更高的峰值和更长的时间 脂肪餐后甘油三酯 (TO) 比刺激后升高 含非脂肪食物或无口腔刺激。因此，口腔感觉 膳食脂肪的刺激可能会增加心血管疾病的风险。拟议的 研究将 A) 确定口腔刺激的特征（例如，感觉 特性，宏量营养素含量），激活导致的过程 增加 TG 浓度，B) 确定口腔感觉是否良好 刺激对脂质产生不同程度的不同影响 饱和度，C) 识别个体特征（例如，基础 TG 浓度，对感官刺激的生理反应， 选定的人格特质）可能会影响个人 脂质谱的变异性，D) 记录了口腔感觉的影响 刺激与 CVD 风险相关的颗粒水平（例如， 极低密度脂蛋白（VLDL）和中密度脂蛋白（IDL））， E) 确定口腔感觉刺激是否会增强 TG 通过增加脂质吸收和分泌来浓度 胃肠道，刺激TG合成和分泌 肝脏和/或减少 TG 清除率。口腔刺激的显着特征 通过监测血液成分来评估脂质负荷 对某些属性进行操作后。个人 可能与 TO 升高相关的特征 对口腔感觉刺激的反应将通过以下方式确定 与不同选择的个体获得的对比结果 特征。加深对相关健康风险的了解 膳食脂质对口腔感觉的刺激将通过测量来获得 与 CVD 风险相关的脂质成分。其背后的机制 口腔感觉对 TG 浓度的影响将通过以下方式阐明： 脂质负荷的控制（胃与静脉内）和测量 特定脱辅基蛋白（apoB-48、apoB-100）和标记物视黄基 棕榈酸酯。