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Influence of stearic acid on postprandial lipemia and hemostatic function
Author(s) -
Sanders Thomas A. B.,
Berry Sarah E. E.
Publication year - 2005
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/s11745-005-1489-7
Subject(s) - lipidology , postprandial , clinical chemistry , stearic acid , chemistry , food science , function (biology) , medicine , biology , organic chemistry , insulin , evolutionary biology
It has been suggested that fats rich in stearic acid may result in exaggerated postprandial lipenia and have adverse effects on hemostatic function. The effects of test meals containing different saturated and monounsaturated FA were compared in healthy subjects in a series of studies to investigate this hypothesis. Stearic acid, when present as cocoa butter, resulted in similar postprandial lipemia and factor VII activation compared with a meal containing high‐oleic sunflower oil. Stearic acid when presented as shea butter or as randomized stearate‐rich TAG resulted in decreased postprandial lipemia and decreased postprandial activation of factor VII. Stearic acid‐rich test meals did not result in impaired fibrinolytic activity compared with either a lowfat meal or a meal high in oleate. The difference in responses between the different stearic acid‐rich fats appears to be due to varying solid fat contents of the fats at 37°C.