Olive oil increases the magnitude of postprandial chylomicron remnants compared to milk fat and safflower oil

Kenji Higashi, Toshitsugu Ishikawa, Hideki Shige, Koji Tomiyasu, Hiroshi Yoshida, Toshimitsu Ito, Kei Nakajima, Atsushi Yonemura, Syojiro Sawada, Barno Nakamura

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)

Abstract

The acute effects of olive oil, milk fat and safflower oil on postprandial lipemia and remnant lipoprotein metabolism were investigated. Eight Healthy male volunteers randomly underwent three types of oral fat-vitamin A loading tests. The test drink was a mixture of retinyl palmitate (RP)(50,000 IU of aqueous vitamin A/m2 body surface area) and one of the three types of oils (40 g of fat/m2 body surface area): olive oil (70.7% oleic acid of total fatty acids); milk fat (69.3% saturated fatty acid); safflower oil (74.2% linoleic acid). Olive oil significantly increased plasma triacylglycerol and RP concentrations 4 hours after fat loading, as compared to other fats. Increases of remnant like particle concentrations were higher after olive oil than after the other two fats. These results show that olive oil increases the magnitude of postprandial chylomicrons and chylomicron remnants compared to milk fat and safflower oil.

Original languageEnglish
Pages (from-to)429-434
Number of pages6
JournalJournal of the American College of Nutrition
Volume16
Issue number5
DOIs
Publication statusPublished - 1997 Oct 1
Externally publishedYes

Keywords

  • Chylomicron remnants
  • Dietary fatty acids
  • Fat-tolerance test
  • Olive oil
  • Postprandial lipemia
  • Triacylglycerol

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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