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Olive oil increases the magnitude of postprandial chylomicron remnants compared to milk fat and safflower oil
- Higashi, K., Ishikawa, T., Shige, H., Tomiyasu, K., Yoshida, H., Ito, T., Nakajima, K., Yonemura, A., Sawada, S., Nakamura, H.
- Journal of the American College of Nutrition 1997 v.16 no.5 pp. 429-434
- dietary fat, olive oil, milk fat, safflower oil, blood lipids, men, chylomicrons
- Objective: The acute effects of olive oil, milk fat and safflower oil on postprandial lipemia and remnant lipoprotein metabolism were investigated. Methods: Eight Healthy male volunteers randomly underwent three types of oral fat-vitamin A loading tests. The test drink was a mixture of retinyl palmitate (RP) (50,000 IU of aqueous vitamin A/m2 body surface area) and one of the three types of oils (40 g of fat/m2 body surface area): olive oil (70.7% oleic acid of total fatty acids); milk fat (69.3% saturated fatty acid); safflower oil (74.2% linoleic acid). Results: Olive oil significantly increased plasma triacylglycerol and RP concentrations 4 hours after fat loading, as compared to other fats. Increases of remnant like particle concentrations were higher after olive oil than after the other two fats. Conclusion: These results show that olive oil increases the magnitude of postprandial chylomicrons and chylomicron remnants compared to milk fat and safflower oil.