University of Oulu

Hansson, P., Holven, K. B., Øyri, L. K. L., Brekke, H. K., Biong, A. S., Gjevestad, G. O., … Ulven, S. M. (2019). Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial. The Journal of Nutrition, 149(3), 422–431. https://doi.org/10.1093/jn/nxy291

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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Author: Hansson, Patrik1; Holven, Kirsten B.1,2; Øyri, Linn K. L.1;
Organizations: 1Department of Nutrition, Institute of Basic Medical Sciences
2Norwegian National Advisory Unit on Familial Hypercholesterolemia, Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital, Oslo, Norway
3TINE SA, Centre for Research and Development, Oslo, Norway
4Research Unit of Biomedicine, and Biocenter of Oulu, Oulu University, Oulu University Hospital and Medical Research Center Oulu, Oulu, Finland
5Department of Gastroenterology and Metabolism, Poznan University of Medical Sciences, Poznan, Poland
6Oslo Center for Biostatistics and Epidemiology, Department of Biostatistics, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 1 MB)
Persistent link: http://urn.fi/urn:nbn:fi-fe2019092329431
Language: English
Published: Oxford University Press, 2019
Publish Date: 2019-09-23
Description:

Abstract

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/m². 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-iAUC0–6 h compared to whipped cream (P < 0.001), a 53% larger TG-iAUC0–6 h compared to butter (P < 0.001), and a 23% larger TG-iAUC0–6 h compared to cheese (P = 0.05). No differences in TG-iAUC0–6 h between the other meals were observed. Intake of sour cream induced a larger HDL cholesterol-iAUC0–6 h compared to cheese (P = 0.01). Intake of cheese induced a 124% larger insulin iAUC0–6 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. The study was registered at www.clinicaltrials.gov as NCT02836106.

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Series: Journal of nutrition
ISSN: 0022-3166
ISSN-E: 1541-6100
ISSN-L: 0022-3166
Volume: 149
Issue: 3
Pages: 422 - 431
DOI: 10.1093/jn/nxy291
OADOI: https://oadoi.org/10.1093/jn/nxy291
Type of Publication: A1 Journal article – refereed
Field of Science: 3141 Health care science
Subjects:
Copyright information: © 2019 American Society for Nutrition. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
  https://creativecommons.org/licenses/by-nc/4.0/