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Dietary Cocoa Butter or Refined Olive Oil Does Not Alter Postprandial hsCRP and IL‐6 Concentrations in Healthy Women
Author(s) -
Tholstrup Tine,
Teng KimTiu,
Raff Marianne
Publication year - 2011
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/s11745-011-3526-4
Subject(s) - postprandial , lipidology , stearic acid , chemistry , crossover study , clinical chemistry , medicine , food science , cholesterol , blood lipids , endocrinology , alternative medicine , organic chemistry , pathology , insulin , placebo
Contrary to other long chain saturated fatty acids (SFA), fats high in stearic acid do not raise plasma cholesterol concentrations, however, a slight elevation in inflammatory markers, plasma fibrinogen and interleukin‐6 (IL‐6), has been observed in the fasting state. The effect of stearic acid on inflammation in the postprandial state has not yet been reported. We conducted a single blind crossover, randomized, postprandial study to compare the effects of a fat load of cocoa butter high in stearic acid and olive oil in ten healthy women. The test meals contained 1 g of fat per kg body weight (mean 62 g). Blood samples were collected at 0 (fasting), 4 and 6 h. Both diets resulted in a significant increase in serum triacylglycerol (TAG) concentration over time ( P = 0.003) and a decrease in serum IL‐6 concentration after 4 h followed by an increase to post absorptive values after 6 h ( P < 0.001); whereas serum high sensitivity C‐reactive protein (hsCRP) concentration was not affected. There was no difference between diets in effects on serum TAG, hsCRP and IL‐6 concentrations and no association between postprandial lipemia and inflammatory markers. High intake of dietary fats increase postprandial serum TAG, however, may not affect inflammatory markers postprandially. Thus, fat rich in stearic acid does not seem to increase postprandial inflammation.