publication . Article . 2014

An interesterified palm olein test meal decreases early-phase postprandial lipemia compared to palm olein: a randomized controlled trial.

Thomas A.B. Sanders; Wendy Hall;
Open Access English
  • Published: 08 Aug 2014
  • Country: United Kingdom
Palm oil that has been interesterified to produce a higher proportion of palmitic acid (16:0) in the sn-2 position reduces postprandial lipemia in young, normolipidemic men and women, but effects in older subjects with higher fasting triacylglycerol (TAG) concentrations are unknown. We tested the hypothesis that high-fat meals rich in interesterified palm olein (IPO) decrease lipemia and alter plasma lipoprotein fraction composition compared to native palm olein (NPO) in men aged 40–70 years with fasting TAG concentrations ≥1.2 mmol/L. Postprandial changes in plasma lipids following meals containing 75 g fat (NPO and IPO) were compared using a randomized, double...
Medical Subject Headings: digestive, oral, and skin physiology
free text keywords: Interesterification, Palm olein, Postprandial lipemia, Triacylglycerol, /dk/atira/pure/subjectarea/asjc/1600/1605, Organic Chemistry, /dk/atira/pure/subjectarea/asjc/1300/1307, Cell Biology, /dk/atira/pure/subjectarea/asjc/1300/1303, Biochemistry
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