COMPARISON OF THE EFFECTS OF INTERESTERIFIED BUTTER OIL, NATURAL BUTTER OIL, RAPESEED OIL AND SUNFLOWER OIL ON POSTPRANDIAL LIPOPROTEIN LEVELS IN HEALTHY FEMALES
M. Mutanen et al., COMPARISON OF THE EFFECTS OF INTERESTERIFIED BUTTER OIL, NATURAL BUTTER OIL, RAPESEED OIL AND SUNFLOWER OIL ON POSTPRANDIAL LIPOPROTEIN LEVELS IN HEALTHY FEMALES, NMCD. Nutrition Metabolism and Cardiovascular Diseases, 6(1), 1996, pp. 6-12
Postprandial responses to four high-fat test meals were followed for f
ive hours in twelve healthy females (mean age 27.6 years). The fats us
ed in the meals were: interesterified butter oil (LMBO), natural butte
r oil (BO, saturates 62% of fatty acids, FAs), low-erucic acid rapesee
d oil (RO, oleic acid 54% of FAs) and sunflower oil (SO, linoleic acid
64% of FAs). LMBO has the same fatty acid composition as natural BO b
ut random distribution of fatty acids in the glycerol backbone. Postpr
andial lipemia in serum total triglyceride (TG) concentration was sign
ificantly lower (p<0.001) after the LMBO meal than after the three nat
ural oil meals. The other meals did not differ in this respect. the en
hancement of VLDL triglycerides was similar for the three meals contai
ning natural oils (BO,RO,SO) and also higher than that for the LMBO me
an (p<0.001). Also the effect of the LMBO test meal on TG level in HDL
(2+3) fraction differed significantly (p<0.001) from the other three o
ils tested. Cholesterol content remained unaltered in VLDL lipoprotein
fraction after the LMBO meal but increased significantly after the th
ree other test meals (p<0.001). Vegetable oils (RO and SO) did not cha
nge HDL(2) cholesterol content while an increase in HDL(2) cholesterol
was noticed after the BO and LMBO meals (p=0.052 and p=0.002, respect
ively). The postprandial shapes of the apolipoprotein A-I and B curves
were similar for the BO, RO and SO meals during the five hour follow-
up but differed significantly from that of the LMBO meal (p=0.003 and
p<0.001, respectively).