TABLE 3.
Postprandial studies investigating the effects of fat dose on vascular function in adults with CVD risk factors1
| Reference | Study design | Age and BMI of subject group (n) | Meal components | Energy (kcal) | Macronutrient composition | FA composition | Parameter of vascular function (h) | Results |
|---|---|---|---|---|---|---|---|---|
| Bae et al. [41] | Parallel2 | HFM group (CAD) 59 ± 11 y BMI N/A n = 9 (6 M, 3 F) |
HFM 110 g rice 100 g Korean barbecue 20 g egg 200 mL milk 8 g oil 25 g mayonnaise 50 g vegetable |
HFM 803 |
HFM 53.4 g (59.9 E%) fat 30.7 g protein 50 g CHO |
Both meals N/A |
FMD (%) Ultrasound, brachial artery (0, 2 h) |
Both meals: no significant postprandial changes in FMD |
| LFM group (CAD) 57 ± 11 y BMI N/A n = 9 (8 M, 1 F) |
LFM 312 g rice 100 g vegetable soup 200 g vegetable 190 mL orange juice 400 g apple 50 g kimchi |
LFM 802 |
LFM 3 g (3.4 E%) fat 15.7 g protein 178 g CHO |
Abbreviations: CHO, carbohydrate; E%, energy percentage; FA, fatty acid; FMD, flow-mediated dilation; HFM, high-fat meal; LFM, low-fat meal; N/A, not available.
1
Age and BMI are given as mean ± SD.
2
Two additional groups received angiotensin-converting enzyme inhibition and fibrates in addition to HFM; methods and results are not stated here.