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Postprandial lipemic response to alpha-linolenic acid rich oil, butter, and olive oil

Svensson, Julia LU ; Rosenquist, Anna LU ; Adlercreutz, Patrick LU ; Nilsson, Åke LU and Ohlsson, Lena LU (2010) In European Journal of Lipid Science and Technology 112(9). p.961-969
Abstract
Postprandial lipemia varies with composition of dietary fat due to partitioning of fatty acids between beta-oxidation, incorporation into TAG, and tissue lipids. Effects of alpha-linolenic acid (ALA) are poorly characterized. Lipase-catalyzed transesterification was used to produce a novel ALA-oil (35% ALA) from rapeseed and linseed oil. We hypothesized a lower postprandial lipemic response with ALA-oil than with olive oil and butter due to higher beta-oxidation of ALA. A randomized crossover study with 26 healthy men compared the effects on plasma lipids 7 h after a breakfast containing 35 g ALA-rich oil, butter fat, or olive oil. The incremental area under curve for plasma TAG was lower with butter than with olive oil (34%, p< 0.05)... (More)
Postprandial lipemia varies with composition of dietary fat due to partitioning of fatty acids between beta-oxidation, incorporation into TAG, and tissue lipids. Effects of alpha-linolenic acid (ALA) are poorly characterized. Lipase-catalyzed transesterification was used to produce a novel ALA-oil (35% ALA) from rapeseed and linseed oil. We hypothesized a lower postprandial lipemic response with ALA-oil than with olive oil and butter due to higher beta-oxidation of ALA. A randomized crossover study with 26 healthy men compared the effects on plasma lipids 7 h after a breakfast containing 35 g ALA-rich oil, butter fat, or olive oil. The incremental area under curve for plasma TAG was lower with butter than with olive oil (34%, p< 0.05) and ALA-oil (25%, ns). After ALA-oil percentage ALA increased, in TAG to a constant level of 7 mol% and in NEFA to 6% after 7 h. Since total NEFA increased with time the amount of exogenous ALA in NEFA also increased. Butter resulted in lower postprandial lipemia than the oils, the difference exceeding what is expected from the presence of short and medium chain fatty acids in butter. There was a considerable recirculation of ALA into the NEFA pool available for oxidation. Practical application: Enzymatic transesterification was used to produce a dietary oil rich in ALA. By randomizing the partitioning of ALA more evenly between the TAG molecules the risk of oxidation could be reduced. Analyses showed that the ALA-oil was stable during storage for at least 3 months. Enzymatic transesterification could be used as an advantageous method to design an ALA rich dietary oil with new properties regarding fatty acid composition, susceptibility to oxidation, and effects on blood lipids. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Postprandial lipemia, Transesterification, Human, Alpha-linolenic acid, Fatty acids
in
European Journal of Lipid Science and Technology
volume
112
issue
9
pages
961 - 969
publisher
John Wiley & Sons
external identifiers
  • wos:000282662800005
  • scopus:77956938078
ISSN
1438-7697
DOI
10.1002/ejlt.201000082
language
English
LU publication?
yes
id
6d3649fc-dcfd-447a-bb16-aa70b3ae55c2 (old id 1720913)
date added to LUP
2010-12-03 13:17:32
date last changed
2018-05-29 10:16:00
@article{6d3649fc-dcfd-447a-bb16-aa70b3ae55c2,
  abstract     = {Postprandial lipemia varies with composition of dietary fat due to partitioning of fatty acids between beta-oxidation, incorporation into TAG, and tissue lipids. Effects of alpha-linolenic acid (ALA) are poorly characterized. Lipase-catalyzed transesterification was used to produce a novel ALA-oil (35% ALA) from rapeseed and linseed oil. We hypothesized a lower postprandial lipemic response with ALA-oil than with olive oil and butter due to higher beta-oxidation of ALA. A randomized crossover study with 26 healthy men compared the effects on plasma lipids 7 h after a breakfast containing 35 g ALA-rich oil, butter fat, or olive oil. The incremental area under curve for plasma TAG was lower with butter than with olive oil (34%, p&lt; 0.05) and ALA-oil (25%, ns). After ALA-oil percentage ALA increased, in TAG to a constant level of 7 mol% and in NEFA to 6% after 7 h. Since total NEFA increased with time the amount of exogenous ALA in NEFA also increased. Butter resulted in lower postprandial lipemia than the oils, the difference exceeding what is expected from the presence of short and medium chain fatty acids in butter. There was a considerable recirculation of ALA into the NEFA pool available for oxidation. Practical application: Enzymatic transesterification was used to produce a dietary oil rich in ALA. By randomizing the partitioning of ALA more evenly between the TAG molecules the risk of oxidation could be reduced. Analyses showed that the ALA-oil was stable during storage for at least 3 months. Enzymatic transesterification could be used as an advantageous method to design an ALA rich dietary oil with new properties regarding fatty acid composition, susceptibility to oxidation, and effects on blood lipids.},
  author       = {Svensson, Julia and Rosenquist, Anna and Adlercreutz, Patrick and Nilsson, Åke and Ohlsson, Lena},
  issn         = {1438-7697},
  keyword      = {Postprandial lipemia,Transesterification,Human,Alpha-linolenic acid,Fatty acids},
  language     = {eng},
  number       = {9},
  pages        = {961--969},
  publisher    = {John Wiley & Sons},
  series       = {European Journal of Lipid Science and Technology},
  title        = {Postprandial lipemic response to alpha-linolenic acid rich oil, butter, and olive oil},
  url          = {http://dx.doi.org/10.1002/ejlt.201000082},
  volume       = {112},
  year         = {2010},
}