Premium
Effects of three dietary fats on plasma lipids and lipoproteins in fasting and post‐prandial humans after a short‐term diet
Author(s) -
Baudet M. F.,
Esteva O.,
Delplanque B.,
Winchenne N.,
Jacotot B.
Publication year - 1980
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02535830
Subject(s) - lipidology , clinical chemistry , blood lipids , hyperlipidemia , medicine , endocrinology , olive oil , lipoprotein , chemistry , composition (language) , fatty acid , food science , plasma lipoprotein , dietary fat , cholesterol , biochemistry , biology , linguistics , philosophy , diabetes mellitus
The effects of 3 dietary fats (olive oil, canbra oil and butter) on the fatty acids of blood lipids and on serum lipoproteins were compared in 6 healthy adult outpatients, after a 6‐day normocaloric diet including 35% of the studied fat. Important, although incomplete, changes appeared in the fatty acid composition of the various serum lipids and in the composition and distribution of serum lipoproteins. These changes probably result from the degree of saturation of the fat ingested. Moreover, differences were observed among individual subjects. Genetic differences, which are important in clinical practice, are stressed in connection with risks of vascular diseases and hyperlipidemia and affect intestinal fat absorption and lipoprotein metabolism.