The Effect of Fasting Lipid Levels on Alimentary Lipemia

SUMMARY The alimentary lipemia following the ingestion of test meals of constant fat, but varying carbohydrate content, was studied in healthy male subjects. Significant changes occurred only in the serum triglycerides, the free fatty acids and in serum turbidity. When fasting triglyceride levels were under 180 mg. per 100 ml., the degree of lipemia was 50 per cent less with the meal high in carbohydrate content. When fasting serum triglyceride levels were elevated, each meal caused a decrease in triglyceride level. It is concluded that the lipemia following a meal is influenced by the fat and carbohydrate constituents and by the fasting triglyceride level when the meal is ingested.