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Effect of meal fat quality on oxidation resistance of postprandial VLDL and LDL particles and plasma triacylglycerol level

Published online by Cambridge University Press:  09 March 2007

Nina S. Nielsen ,
Peter Marckmann  and
Carl-Erik Høy
Nina S. Nielsen*
Affiliation:
Department of Biochemistry and Nutrition, The Technical University of Denmark, Lyngby, Denmark Centre for Advanced Food Studies, The Technical University of Denmark, Lyngby, Denmark
Peter Marckmann
Affiliation:
Centre for Advanced Food Studies, The Technical University of Denmark, Lyngby, Denmark Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, Copenhagen, Denmark
Carl-Erik Høy
Affiliation:
Department of Biochemistry and Nutrition, The Technical University of Denmark, Lyngby, Denmark Centre for Advanced Food Studies, The Technical University of Denmark, Lyngby, Denmark
*
*Corresponding author: Dr Nina S. Nielson, fax +45 45 88 63 07 email ninas@mimer.be.dtu.dk
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Abstract

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This study was performed to examine the postprandial effects of meals containing dietary fats, with their natural fatty acid composition and tocopherol content, on the plasma triacylglycerols (TG) and tocopherols and on the resistance of VLDL and LDL to oxidation. On six separate days eighteen healthy male subjects were given low-fat meals (LF) or the LF meals enriched with sunflower oil (SO), rapeseed oil (RO), olive oil (OO), palm oil (PO), or butter (B) in a crossover design. The fat-rich meals all resulted in similar postprandial TG responses while the LF test meal did not increase plasma TG level. The postprandial plasma fatty acid profile changed to resemble the fatty acid composition of the ingested test fat. The α-tocopherol:γ-tocopherol ratios in postprandial plasma and VLDL samples were greater than in the test fats. We found that the resistance of VLDL particles to oxidation in the postprandial state as assessed from lag time was increased after the PO-rich meal as compared with the SO-rich meal (P=0·018), and the propagation rate was greater after the SO- and RO-rich meals compared with the others (P<0·001). The resistance of LDL particles to oxidation was unaffected by the meals. In postprandial VLDL samples, the content of α-tocopherol was greater after the OO- and SO-rich meals compared with the meal rich in PO (P=0·034 and 0·042 respectively). The γ-tocopherol content of VLDL was highest after RO-meal as compared with all other test meals (P=0·0019), and higher after SO as compared with B (P=0·0148). Large individual differences were noted. In conclusion, meals enriched with different fats lead to the formation of VLDL particles with varying resistance to oxidation.

Keywords

Dietary fatLipoproteinsOxidation resistancePolyunsaturated fatty acids
Type
Research Article
Information
British Journal of Nutrition , Volume 84 , Issue 6 , December 2000 , pp. 855 - 863
Copyright
Copyright © The Nutrition Society 2000

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