EFFECT OF DIETARY CALCIUM ON THE ABSORPTION OF TRIGLYCERIDES ESTERIFIED AT 1,2-POSITIONS AND 1,3-POSITIONS OF GLYCEROL WITH LONG-CHAIN SATURATED FATTY-ACIDS IN RATS

We investigated the effect of dietary Ca on the absorption of 1,3-dipa lmitoyl-2-oleoyl glycerol (POP), 1(3),2-dipalmitoyl-3-oleoyl glycerol (PPO), cocoa butter (CB) which contained 1-palmitoyl-2-oleoyl-3-stearo yl glycerol (POS) as major triglycerides, chocolate (Choco) made from cocoa butter and corn oil. Rats were fed the diets containing 10% of o ne of the above lipids for 7 days. The apparent absorption efficiency of nutrients, especially fat, were lower in rats fed CB+Ca or POP+Ca d iet than those fed CB or PPO+Ca diet. The low apparent absorption effi ciency of fat was due to the low absorption efficiency of palmitic and stearic acids. Absorbed fat energy was 10% lower in CB+Ca diet group than in CB diet group, and was 18% lower in Choco+Ca diet group than i n corn oil diet group. Although the apparent absorption efficiency of energy was lower in Choco diet group than in corn oil diet group, the apparent absorption efficiency of palmitic and stearic acids in Choco were larger than those in cocoa butter even when Ca was fortified. The apparent absorption efficiency of Ca were lower in rats fed Ca-fortif ied diets than in Canon-fortified groups, however absolute amounts of absorbed Ca were not different among all the groups. The present resul ts suggest that Ca-fortification decreased the apparent absorption eff iciency of fat with long chain saturated fatty acids, particularly at 1,3 positions of glyceride, and the apparent absorption efficiency of saturated fatty acids in foodstuff such as chocolate were also decreas ed by Ca-fortification.