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dc.date.accessioned2020-06-24T18:37:46Z
dc.date.available2020-06-24T18:37:46Z
dc.date.created2019-07-25T13:54:57Z
dc.date.issued2019
dc.identifier.citationHansson, Patrik Holven, Kirsten Bjørklund Øyri, Linn Kristin Lie Brekke, Hilde Kristin Biong, Anne Sofie Gjevestad, Gyrd Omholt Raza, Ghulam S Herzig, Kar-Heinz Thoresen, Magne Ulven, Stine Marie . Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial. Journal of Nutrition. 2019, 149(3), 422-431
dc.identifier.urihttp://hdl.handle.net/10852/77200
dc.description.abstractPostprandial lipemia is a risk factor for cardiovascular disease. Dairy products differ in nutrient content and food matrix, and little is known about how different dairy products affect postprandial triglyceride (TG) concentrations. We investigated the effect of meals with similar amounts of fat from different dairy products on postprandial TG concentrations over 6 h in healthy adults. A randomized controlled cross-over study was performed on 47 subjects (30% men), with median (25th–75th percentile) age of 32 (25–46) y and body mass index of 23.6 (21.0–25.8) kg/m2. Meals included 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Serum concentrations of TGs (primary outcome), and total cholesterol (TC), low density lipoprotein cholesterol (LDL cholesterol), high density lipoprotein cholesterol (HDL cholesterol), insulin, glucose, non-esterified fatty acids, and plasma glucose-dependent insulinotropic polypeptide (secondary outcomes) were measured before the meal and 2, 4, and 6 h postprandially. Incremental AUC (iAUC) was calculated for the responses, and data were analyzed using a linear mixed model. Sour cream induced a 61% larger TG-iAUC0–6 h compared to whipped cream (P < 0.001), a 53% larger TG-iAUC0–6 h compared to butter (P < 0.001), and a 23% larger TG-iAUC0–6 h compared to cheese (P = 0.05). No differences in TG-iAUC0–6 h between the other meals were observed. Intake of sour cream induced a larger HDL cholesterol-iAUC0–6 h compared to cheese (P = 0.01). Intake of cheese induced a 124% larger insulin iAUC0–6 h compared to butter (P = 0.006). No other meal effects were observed. High-fat meals containing similar amount of fat from different dairy products induce different postprandial effects on serum TGs, HDL cholesterol, and insulin in healthy adults. The potential mechanisms and clinical impact of our findings remain to be further elucidated. The study was registered at www.clinicaltrials.gov as NCT02836106.
dc.languageEN
dc.publisherAmerican Society for Nutrition
dc.rightsAttribution-NonCommercial 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.titleMeals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial
dc.typeJournal article
dc.creator.authorHansson, Patrik
dc.creator.authorHolven, Kirsten Bjørklund
dc.creator.authorØyri, Linn Kristin Lie
dc.creator.authorBrekke, Hilde Kristin
dc.creator.authorBiong, Anne Sofie
dc.creator.authorGjevestad, Gyrd Omholt
dc.creator.authorRaza, Ghulam S
dc.creator.authorHerzig, Kar-Heinz
dc.creator.authorThoresen, Magne
dc.creator.authorUlven, Stine Marie
cristin.unitcode185,51,13,0
cristin.unitnameAvdeling for ernæringsvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1
dc.identifier.cristin1712714
dc.identifier.bibliographiccitationinfo:ofi/fmt:kev:mtx:ctx&ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal of Nutrition&rft.volume=149&rft.spage=422&rft.date=2019
dc.identifier.jtitleJournal of Nutrition
dc.identifier.volume149
dc.identifier.issue3
dc.identifier.startpage422
dc.identifier.endpage431
dc.identifier.doihttps://doi.org/10.1093/jn/nxy291
dc.identifier.urnURN:NBN:no-80315
dc.type.documentTidsskriftartikkel
dc.type.peerreviewedPeer reviewed
dc.source.issn0022-3166
dc.identifier.fulltextFulltext https://www.duo.uio.no/bitstream/handle/10852/77200/5/nxy291.pdf
dc.type.versionPublishedVersion


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Attribution-NonCommercial 4.0 International
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