Key result
Randomised stearic acid-rich fats reduced postprandial lipaemia, with randomised cocoa butter decreasing the postprandial area under the curve for plasma triacylglycerol by 41% (P<0.01).
Differences in the physical properties of stearic acid-rich fats, dependent on their triacylglycerol structure, may affect postprandial lipaemia and lipid metabolism.
May attenuate postprandial lipaemia with stearic acid-rich fats; leaves open effects on cardiovascular outcomes.
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.
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Berry et al. (2005) conducted a review in Postprandial lipaemia. Randomised stearic acid-rich fats vs. Unrandomised stearic acid-rich fats was evaluated. Randomised stearic acid-rich fats reduced postprandial lipaemia, with randomised cocoa butter decreasing the postprandial area under the curve for plasma triacylglycerol by 41% (P<0.01).
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