Modulation of postprandial lipaemia by a single meal containing a commonly consumed interesterified palmitic acid-rich fat blend compared to a non-interesterified equivalent

Abstract

Purpose: Interesterification of palm stearin and palm kernal (PSt/PK) is widely used by the food industry to create fats with desirable functional characteristics for applications in spreads and bakery products, negating the need for trans fatty acids. Previous studies have reported reduced postprandial lipaemia, an independent risk factor for CVD, following interesterified (IE) palmitic and stearic acid-rich fats that are not currently widely used by the food industry. The current study investigates the effect of the most commonly consumed PSt/PK IE blend on postprandial lipaemia.

Methods: A randomised, controlled, crossover (1 week washout) double-blind design study (n = 12 healthy males, 18-45 years), compared the postprandial (0-4 h) effects of meals containing 50 g fat [PSt/PK (80:20); IE vs. non-IE] on changes in plasma triacylglycerol (TAG), glucose, glucose-dependent insulinotropic polypeptide (GIP), peptide YY (PYY), insulin, gastric emptying (paracetamol concentrations) and satiety (visual analogue scales).

Results: The postprandial increase in plasma TAG was higher following the IE PSt/PK versus the non-IE PSt/PK, with a 51 % greater incremental area under the curve [mean difference with 95 % CI 41 (23, 58) mmol/L min P = 0.001]. The pattern of lipaemia was different between meals; at 4-h plasma TAG concentrations declined following the IE fat but continued to rise following the non-IE fat. Insulin, glucose, paracetamol, PYY and GIP concentrations increased significantly after the test meals (time effect; P < 0.001 for all), but did not differ between test meals. Feelings of fullness were higher following the non-IE PSt/PK meal (diet effect; P = 0.034). No other significant differences were noted.

Conclusions: Interesterification of PSt/PK increases early phase postprandial lipaemia (0-4 h); however, further investigation during the late postprandial phase (4-8 h) is warranted to determine the rate of return to baseline values.

Trial registration number: Clinicaltrials.gov as NCT02365987.

Keywords: Interesterified fat; Palm kernel; Palm stearin; Postprandial lipaemia.

Conflict of interest statement

On behalf of all authors, the corresponding author states that there is no conflict of interest.

Figures

Fig. 1

Mean change in plasma triacylglycerol (TAG) and 95 % CIs in healthy men (n = 12) after test meals containing 50 g experimental fat from non-IE PSt/PK (opencircles) and IE PSt/PK (filledcircles). Deviations from fasting values were analysed by ANOVA, with the two meals and time (0–240 min) as factors: meal × time interaction P = 0.002; meal effect P = 0.009

Fig. 2

Mean change in serum a glucose and b insulin concentrations and 95 % CIs in healthy men (n = 12) after test meals containing 50 g experimental fat from non-IE PSt/PK (opencircles) and IE PSt/PK (filledcircles). Deviations from fasting values were analysed by ANOVA, with the two meals and time (0–240 min) as factors: time effects for both P < 0.001

Fig. 3

Mean change in VAS satiety scores (cm) with SEM, n = 12 after test meals containing 50 g experimental fat from non-IE PSt/PK (opencircles) and IE PSt/PK (filledcircles). Deviations from fasting values were analysed by ANOVA, with the two meals and time (0–240 min) as factors. a Fullness; time effect P < 0.001; diet effect P = 0.034. b Hunger; time effect P < 0.001. c Desire to eat; time effect P < 0.001