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Influence of triacylglycerol structure of stearic acid-rich fats on postprandial lipaemia

Published online by Cambridge University Press:  07 March 2007

Sarah E. E. Berry  and
Thomas A. B. Sanders
Sarah E. E. Berry*
Affiliation:
Nutrition Food and Health Research Centre, King's College London, Franklin Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
Thomas A. B. Sanders
Affiliation:
Nutrition Food and Health Research Centre, King's College London, Franklin Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
*
*Corresponding author: Dr Sarah Berry, fax +44 20 7848 4185, email [email protected]
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Abstract

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Exaggerated postprandial lipaemia may increase the risk of CHD by contributing to both thrombotic and atherogenic processes. Previous research has focused on the quantity and composition of dietary fat, whereas the effect of triacylglycerol (TAG) structure on postprandial lipaemia and clotting factor VII activity has received little attention. TAG with similar fatty acid composition may have different biochemical and physical properties that are dependent on their TAG structure, and these differences may affect lipid metabolism. Recent findings suggest that differences in the physical properties of stearic acid-rich fats are associated with differences in postprandial lipaemia, and may play an important role in determining their rates of digestion and absorption.

Keywords

Postprandial lipaemiaTriacylglycerol structureStearic acid
Type
Postgraduate Symposium
Information
Proceedings of the Nutrition Society , Volume 64 , Issue 2 , May 2005 , pp. 205 - 212
Copyright
Copyright © The Nutrition Society 2005

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