Effects of different dairy products on postprandial lipemia

Clemente, G.; Mancini, Marcello; Nazzaro, Filomena; Lasorella, G; Rivieccio, A. M.; Palumbo, Antonio; Rivellese, Angela Albarosa; Ferrara, L.; Giacco, Rosalba

doi:10.1016/s0939-4753(03)80007-8

Cited by 44 publications

(21 citation statements)

References 19 publications

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“…Clemente et al [161] have shown in type 2 diabetic patients that butter in test meals providing 30 g of fat resulted in a delayed appearance of the TAG peak compared with the same amount of fat provided by milk or mozzarella cheese. However, the cumulative TAG absorption after 6 h was no more different among groups.…”

Section: Digestion Of Differently Structured Dairy Productsmentioning

confidence: 99%

Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Michalski

2009

Euro J Lipid Sci & Tech

109

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In milk fat, fatty acids are located at specific positions on the triacylglycerol backbone. The sn-2 position contains most saturated long-chain fatty acids, while the sn-3 position contains short-chain fatty acids. Moreover, these triacylglycerols are structured as milk fat globules surrounded by their native membrane containing phospholipids. This native structure can be modified by the dairy processes to generate various possible colloidal structures with milk fat. The structure of triacylglycerols and the milk fat ultrastructure can impact on fatty acid digestion and absorption, which has a potential effect on cardiovascular risk factors linked to postprandial hypertriglyceridemia. The review points out the impact of the triacylglycerol structure and the ultrastructure of milk fat on these risk factors.

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Section: Digestion Of Differently Structured Dairy Productsmentioning

confidence: 99%

Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Michalski

2009

Euro J Lipid Sci & Tech

109

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“…But several times the response to milk fat in a mixed meal was comparable to that of an oil rich in polyunsaturated fatty acids (100–102) or was even less (103). Different dairy products differed in their effect with respect to degree (104) or kinetics (105) of the response. This attenuated response is most probably due to short‐chain and medium‐chain fatty acids in dairy fat (30).…”

Section: Lipid Metabolismmentioning

confidence: 99%

Milk and the metabolic syndrome

2006

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The metabolic syndrome is a cluster of metabolic disorders, namely dyslipidaemia, hypertension, obesity and glucose intolerance. Insulin resistance is the core phenomenon. Co-occurrence is associated with increased cardiovascular disease (CVD) risk. Observational studies found no increased CVD risk with increasing consumption of milk and other dairy products. In several studies dairy consumption was inversely associated with the occurrence of one or several facets of the metabolic syndrome. Many dairy components may contribute to the beneficial effects. Milk and particularly whey appeared insulinotropic when given in a single meal, but not in longer-term intervention. Medium chain fatty acids improve insulin sensitivity. Whey proteins, amino acids, medium chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy products on body weight and body fat. Peptides, calcium and other minerals reduce blood pressure. Fermented products and probiotic bacteria decrease absorption of cholesterol, sphingomyelin of cholesterol and fat, calcium of cholesterol, bile acids and fat. Proteins, peptides and bacteria may also reduce plasma cholesterol. Lactose, citrate, proteins and peptides improve weight control, blood pressure and plasma lipids indirectly, by improving calcium bioavailability. Furthermore, dairy consumption improves the bioavailability of folate and other secondary plant components.

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“…Both casein and whey were more potent in lowering postprandial glucose than the cross-linked protein, which had a less pronounced peak in insulin and significantly lower CCK release. Clemente et al (4) studied the effects of structure on nutrient release for a range of dairy-based foods and showed that Mozzarella cheese was able to delay the peak in plasma triglycerides compared with milk. They also demonstrated a significantly faster reduction in antral volume as assessed by ultrasound, which may, however, not be directly related to a reduced gastric emptying time as suggested by the authors.…”

mentioning

confidence: 99%

Specific food structures supress appetite through reduced gastric emptying rate

Mackie

Rafiee

Malcolm

et al. 2013

American Journal of Physiology-Gastrointestinal and Liver Physi

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The aim of this study was to determine the extent to which gastric layering and retention of a meal could be used to reduce appetite using the same caloric load. Liquid (control) and semi-solid (active) meals were produced with the same protein, fat, carbohydrate, and mass. These were fed to 10 volunteers on separate days in a crossover study, and subjective appetite ratings, gastric contents, and plasma cholecystokinin (CCK) were assessed over a period of 3 h. The active meal showed food boluses in the stomach persisting for ~45 min, slower emptying rates, and lower plasma CCK levels over the first hour. After the first hour, both gastric emptying rates and plasma CCK levels were similar for both systems and slightly increased compared with the unfed situation. Despite the lower plasma CCK levels for the active meal over the first hour, this meal reduced appetite more than the control meal over the 3 h of the study. For a moderately increased plasma CCK level in the fed state, appetite was correlated with the volume of gastric contents rather than gastric emptying rates or plasma CCK. This suggests that enhanced gastric retention was the key factor in decreasing appetite and was probably mediated by a combination of intestinal nutrient sensing and increased viscosity in the stomach.

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Effects of different dairy products on postprandial lipemia

Cited by 44 publications

References 19 publications

Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Milk and the metabolic syndrome

Specific food structures supress appetite through reduced gastric emptying rate

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