DIETARY POLY-UNSATURATED FATS OF THE W-6 AND W-3 SERIES REDUCE POSTPRANDIAL LIPOPROTEIN LEVELS - CHRONIC AND ACUTE EFFECTS OF FAT SATURATION ON POSTPRANDIAL LIPOPROTEIN METABOLISM
DIETARY POLY-UNSATURATED FATS OF THE W-6 AND W-3 SERIES REDUCE POSTPRANDIAL LIPOPROTEIN LEVELS - CHRONIC AND ACUTE EFFECTS OF FAT SATURATION ON POSTPRANDIAL LIPOPROTEIN METABOLISM
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DOI：
10.1172/jci113806
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发表时间：
1988-12-01
影响因子：
15.9
通讯作者：
BRESLOW, JL
中科院分区：
文献类型：
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作者：
WEINTRAUB, MS;ZECHNER, R;BRESLOW, JL
本文研究了8名血脂正常者不同类型膳食脂肪对餐后脂蛋白代谢的慢性和急性影响。每个人被放置在三个等热量的饮食25天：饱和脂肪（SFA），w-6多不饱和脂肪（w-6 PUFA）和w-3多不饱和脂肪（w-3 PUFA）饮食。对每种饮食进行两次维生素A-脂肪负荷试验。在餐后12小时测定总血浆和乳糜微粒（Sf > 1，000）和非乳糜微粒（Sf <1，000）组分中棕榈酸视黄酯（RP）的浓度。与SFA饮食相比，w-6 PUFA饮食使乳糜微粒和非乳糜微粒RP水平分别降低56%和38%，w-3 PUFA饮食使这些水平分别降低67%和53%。在进一步分析中，餐后脂蛋白水平的主要决定因素是长期喂养的脂肪类型，这似乎通过改变分解代谢富含甘油三酯的脂蛋白的系统的内源性竞争者的浓度来介导其作用。然而，有一个显着的影响，急性膳食脂肪负荷，这似乎是由于不同的敏感性由SFA产生的乳糜微粒脂肪分解，而不是PUFA脂肪负荷。餐后脂蛋白的水平由这些慢性和急性效应的相互作用决定。
The chronic and acute effects of different types of dietary fat on postprandial lipoprotein metabolism were studied in eight normolipidemic subjects. Each person was placed for 25 d on each of three isocaloric diets: a saturated fat (SFA), a w-6 polyunsaturated fat (w-6 PUFA) and a w-3 polyunsaturated fat (w-3 PUFA) diet. Two vitamin A-fat loading tests were done on each diet. The concentrations in total plasma and chylomicron (Sf > 1,000) and nonchylomicron (Sf < 1,000) fractions of retinyl palmitate (RP) were measured for 12 h postprandially. Compared with the SFA diet, the w-6 PUFA diet reduced chylmomicron and nonchylomicron RP levels 56 and 38%, respectively, and the w-3 PUFA diet reduced these levels 67 and 53%, respectively. On further analysis, the main determinant of postprandial lipoprotein levels was the type of fat that was chronically fed, which appeared to mediate its effect by changing the concentration of the endogenous competitor for the system that catabolizes triglyceride-rich lipoproteins. However, there was a significant effect of the acute dietary fat load, which appeared to be due to a differential susceptibility to lipolysis of chylomicrons produced by SFA as opposed to PUFA fat loads. The levels of postprandial lipoproteins are determined by the interaction of these chronic and acute effects.