TABLE 2.
Acute test-meal studies comparing the effects of SFA-rich meals and meals rich in unsaturated FAs on postprandial lipemia in metabolically healthy subjects1
| Reference | Age and BMI of subject group (n) | Study design | Energy, kcal | Meal composition | Amount of fat source | Fat source/meal pattern | FA composition | Blood collection, h | Results2 |
|---|---|---|---|---|---|---|---|---|---|
| Austin et al. (30) | 54 y, 26 ± 1 kg/m2 (n = 15) | Crossover, double-blind | 667 | 34 g fat, 17 g protein, 71 g CHO | 0 g | Control (tallow for coconut oil; olive oil for fish oil) | 15 g SFA, 15 g MUFA, 2 g PUFA3 | 0, 2, 3, 3.5, 4, 4.5, 5 | AUC0-5h control > fish oil and fish oil and coconut oil (P = 0.0125 and P = 0.0186) |
| 667 | 34 g fat, 17 g protein, 71 g CHO | 6 g | Fish oil | 15 g SFA, 11 g MUFA, 6 g PUFA3 | |||||
| 667 | 34 g fat, 17 g protein, 71 g CHO | 19 g | Extra virgin coconut oil | 23 g SFA, 7 g MUFA, 1 g PUFA3 | iAUC0-5h coconut oil > fish oil and coconut oil (P = 0.0480) | ||||
| 667 | 34 g fat, 17 g protein, 71 g CHO | 6 g, 19 g | Fish oil, Extra virgin coconut oil | 22 g SFA, 3 g MUFA, 6 g PUFA3 | |||||
| Bellido et al. (36) | Age and BMI not stated (n = 8) | Crossover, 4 wk of Western diet before study | 50–66% of daily intake | 60 EN% fat, 15 EN% protein, 25 EN% CHO | 1 g/kg body mass | Butter | 35 EN% SFA, 22 EN% MUFA, 4 EN% PUFA3 | 0, 3, 6, 9 | No calculation of AUC of postprandial TG concentration. No significant difference in alternative parameter |
| Olive oil | 22 EN% SFA, 38 EN% MUFA, 4 EN% PUFA3 | ||||||||
| Walnuts | 20 EN% SFA, 24 EN% MUFA, 16 EN% PUFA3 | ||||||||
| Meikle et al. (37) | 53 ± 5 y, 30 ± 6 kg/m2 (n = 16) | Crossover | 745 | 54 g fat, 29 g protein, 37 g CHO | Not stated | Dairy products | 67 g SFA, 23 g MUFA, 5 g PUFA4 | 0, 1, 2, 3, 4 | No calculation of AUC of postprandial TG concentration. No significant difference in alternative parameter |
| 786 | 54 g fat, 29 g protein, 47 g CHO | Soy products | 37 g SFA, 40 g MUFA, 24 g PUFA4 | ||||||
| Mekki et al. (24) | 20–29 y, 22 ± 1 kg/m2 (n = 10) | Crossover | Not stated | Not stated | 0 g | No fat | Not stated | 0, 1, 2, 3, 4, 5, 6, 7 | iAUC0-7h butter < other meals (P < 0.05) |
| 40 g | Butter | 54 g/100 g SFA: 14 g/100 g C4:0–C12:0, 11 g/100 g C14:0, 30 g/100 g C16:0, 11 g/100 g C18:0, 25 g/100 g C18:14 | |||||||
| Olive oil | 11 g/100 g C16:0, 76 g/100 g C18:1, 9 g/100 g C18:24 | ||||||||
| Sunflower oil | 21 g/100 g C18:1, 67 g/100 g C18:24 | ||||||||
| Pedersen et al. (38) | 24 y, 23 kg/m2 (n = 12) | Crossover, double-blind | Breakfast, 358 | 17 g fat, 9 g protein, 43 g CHO | 15 g | Palm oil | 39% SFA, 47% MUFA, 14% PUFA4 | Every 15 min for 1.5 h after breakfast, every 30 min for 2.5 h after lunch, hourly until 9 h postprandially | No calculation of AUC of postprandial TG concentration. No significant difference in alternative parameter |
| Lunch, 1337 | 64 g fat, 32 g protein, 153 g CHO | 55 g | Canola oil | 7% SFA, 63% MUFA, 30% PUFA4 | |||||
| Sunflower oil | 11% SFA, 21% MUFA, 68% PUFA4 | ||||||||
| Perez-Martinez et al. (40) | 22 ± 2 y, 25 ± 3 kg/m2 (n = 20) | Crossover, 4 wk of diet matching the FA composition of the postprandial protocol before study | 50–66% of daily intake | 60 EN% fat, 15 EN% protein, 25 EN% CHO | 1 g/kg body mass | Butter | 35 EN% SFA, 22 EN% MUFA, 4 EN% PUFA3 | 0, 1, 2, 3, 4, 5, 6, 8.5, 11 | No calculation of AUC of postprandial TG concentration. Olive oil: greater TG concentration in early postprandial phase and earlier decrease to preprandial TG concentration (P = 0.002 and P = 0.012) |
| Olive oil | 20 EN% SFA, 36 EN% MUFA, 4 EN% PUFA3 | ||||||||
| Walnuts | 20 EN% SFA, 24 EN% MUFA, 16 EN% PUFA3 | ||||||||
| Sanders et al. (27) | 23 ± 4 y, 23 ± 3 kg/m2 (n = 9)5 | Crossover, 3 wk of diet matching the FA composition of the postprandial protocol before study | 1846 | 79 g fat, 54 g protein, 238 g CHO | Not stated | Butter | 46 wt% SFA, 33 wt% MUFA, 12 wt% PUFA4 | 0, 1, 2, 4, 6 | No significant difference |
| Olive oil | 22 wt% SFA, 55 wt% MUFA, 18 wt% PUFA4 | ||||||||
| Olive oil and fish oil | 20 wt% SFA, 52 wt% MUFA, 19 wt% PUFA4 | ||||||||
| Sciarillo et al. (32) | 24 ± 1 y, 26 ± 7 kg/m2 (n = 10) | Crossover | 13 kcal/kg body mass (mean 995 kcal) | 61 EN% fat, 7 EN% protein, 32 EN% CHO | Individual (mean 65 g) | Unsalted butter | Not stated | 0, 1, 2, 3, 4, 5, 6 | No significant difference |
| Native coconut oil | |||||||||
| Native olive oil extra | |||||||||
| Canola oil | |||||||||
| Sun et al. (28) | 27 ± 6 y, 23 ± 3 kg/m2 (n = 20) | Crossover, single-blind | Not stated | Not stated | 48 g (40 g fat) | Unsalted butter | 24 g SFA, 8 g MUFA, 8 g PUFA3 | 0, 0.25, 0.5, 0.75, 1, 1.5, 2, 2.5, 3, 3.5, 4 | iAUC0-4h butter < olive oil (P < 0.01) |
| 44 g (40 g fat) | Refined olive oil | 6 g SFA, 31 g MUFA, 3 g PUFA3 | |||||||
| 40 g | Refined grape seed oil | 4 g SFA, 8 g MUFA, 28 g PUFA3 | |||||||
| Svensson et al. (29) | 34 ± 8 y, 23 ± 3 kg/m2 (n = 19) | Crossover, single-blind | 786 | 47 g fat, 23 g protein, 69 g CHO | 42 g (35 g fat) | Butter | 75 mol% SFA (C4:0–C18:0), 20 mol% MUFA, 2 mol% PUFA4 | 0, 1, 3, 5, 7 | No significant difference |
| 35 g | Native olive oil | 15 mol% SFA (C4:0–C18:0), 69 mol% MUFA, 16 mol% PUFA4 | |||||||
| 35 g | Linseed oil and canola oil | 7 mol% SFA (C4:0–C18:0), 39 mol% MUFA, 55 mol% PUFA4 | |||||||
| Tholstrup et al. (39) | 38 ± 11 y, 21 ± 1 kg/m2 (n = 10) | Crossover, single-blind | 621 kcal/100 g | 76 EN% fat, 3 EN% protein, 21 EN% CHO | 1 g/kg body mass (mean 62 g) | Cocoa butter | 48 EN% SFA, 26 EN% MUFA, 2 EN% PUFA3 | 0, 4, 6 | No calculation of AUC of postprandial TG concentration. No significant difference in alternative parameter |
| Olive oil | 12 EN% SFA, 57 EN% MUFA, 8 EN% PUFA3 | ||||||||
| Thomsen et al. (26) | 23 ± 2 y, 21 ± 2 kg/m2 (n = 10) | Crossover, single-blind | Not stated | Not stated | 0 g | No fat | Not stated | 0, 1, 2, 3, 4, 5, 6, 7, 8 | No significant difference |
| 100 g | Butter | 72% SFA4 | |||||||
| 80 g | Olive oil | 74% MUFA4 |
1
Age and BMI are given as mean ± SD. Numbers are rounded to whole numbers. CHO, carbohydrate; EN%, energy percentage; FA, fatty acid; iAUC, incremental AUC; wt%, weight percentage.
2
Referring to comparisons between AUC of postprandial TG concentration (plasma, serum, capillary blood) after SFA-rich meals and meals rich in unsaturated FAs.
3
Referring to the content of SFA, MUFA, and PUFA in the meal.
4
Referring to the content of SFA, MUFA, and PUFA in the fat source.
5
Age and BMI referring to all 26 study participants.