Postprandial lipemia in relation to sterol and fat excretion in ileostomy subjects given oat-bran and wheat test meals

Lia, Ågot; Andersson, Henrik; Mekki, Nadia; Juhel, Christine; Senft, M.; Lairon, Denis

doi:10.1093/ajcn/66.2.357

Cited by 80 publications

(57 citation statements)

References 53 publications

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“…Addition of some dietary fibre sources into mixed test meals (Cara et al, 1992;Lia et al, 1997) at the level of 4-10 g/meal can moderately reduce postprandial triglyceridaemia or chylomicron lipids as generated by a mixed meal ( Table 2). Sources of soluble viscous fibres (i.e., oat bran) or with hypotriglycerdemic properties (i.e., wheat germ) were shown to display such an effect in line with the interference they generate on fat lipolysis within the gut.…”

Section: Dietary Fibresmentioning

confidence: 99%

Methodology for studying postprandial lipid metabolism

2007

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Background: Postprandial lipid metabolism in humans has deserved much attention during the last two decades. Although fasting lipid and lipoprotein parameters reflect body homeostasis to some extent, the transient lipid and lipoprotein accumulation that occurs in the circulation after a fat-containing meal highlights the individual capacity to handle an acute fat input. An exacerbated postprandial accumulation of triglyceride-rich lipoproteins in the circulation has been associated with an increased cardiovascular risk. Methods: The important number of studies published in this field raises the question of the methodology used for such postprandial studies, as reviewed. Results: Based on our experiences, the present review reports and discuss the numerous methodological issues involved to serve as a basis for further works. These aspects include aims of the postprandial tests, size and nutrient composition of the test meals and background diets, pre-test conditions, characteristics of subjects involved, timing of sampling, suitable markers of postprandial lipid metabolism and calculations. Conclusion: In conclusion, we stress the need for standardization of postprandial tests.

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Section: Dietary Fibresmentioning

confidence: 99%

Methodology for studying postprandial lipid metabolism

2007

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“…The total fat excretion observed was indeed similar to that observed by Lia et al who found that ileostomy patients consuming oat bran or wheat bran excreted 465 mg or 194 mg of fat=day, respectively. 31 These values correspond to 99.1 and 99.7% fat absorption for oat bran and wheat bran consumption, respectively. Earlier studies of the absorbability of fats in rats showed that coconut oil is 99.7% absorbed compared to 98% for lard.…”

Section: Discussionmentioning

confidence: 94%

Medium- versus long-chain triglycerides for 27 days increases fat oxidation and energy expenditure without resulting in changes in body composition in overweight women

et al. 2003

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OBJECTIVE:To determine the effects of long-term consumption of medium chain (MCT) versus long chain triglycerides (LCT) on energy expenditure (EE), substrate oxidation and body composition. HYPOTHESIS: MCT consumption will not result in greater EE, substrate oxidation, and body weight loss compared with LCT consumption. RESEARCH METHODS AND PROCEDURES: Seventeen healthy obese women participated in this randomized, crossover inpatient trial. Meals were prepared and consumed on site for two periods of 27 days. Diets containing 40% of energy as fat, with treatment fat comprising 75% of the total fat, were designed to supply each subject with their individual weight-maintaining energy needs. The MCT diet contained 67% of treatment fat as MCT oil (49% octanoate, 50% decanoate) whereas the LCT diet contained exclusively beef tallow as treatment fat. Body composition was assessed by magnetic resonance imaging (MRI) on day 1 and 28 of each phase while energy expenditure was measured on day 2 and 27. RESULTS: Changes in total and subcutaneous adipose tissue volumes following consumption of MCT and LCT were not different (70.61 AE 0.38 l vs 70.54 AE 0.48 l and 70.58 AE 0.35 l vs 70.48 AE 0.40 l, respectively). Average EE and fat oxidation were greater (P < 0.05) during MCT than LCT consumption (0.95 AE 0.019 vs 0.90 AE 0.024 kcal=min, respectively, for EE and 0.080 AE 0.0026 vs 0.075 AE 0.0022 g=min, respectively for fat oxidation). DISCUSSION: These results show that long-term consumption of MCT enhances EE and fat oxidation in obese women, when compared to LCT consumption. The difference in body composition change between MCT and LCT consumption, although not statistically different, was consistent with differences predicted by the shifts in EE. It can be concluded that substitution of MCT for LCT in a targeted energy balance diet may prevent long-term weight gain via increased EE.

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“…As β−glucanas de cereais diminuem a taxa de colesterol plasmático, principalmente em indivíduos hipercolesterolêmicos [4,17,18,20] e atenuam a resposta glicêmica e insulínica pós-prandial [5,8,15], o que possibilita sua utilização no controle ou retardo do aparecimento de doenças crônicas, como doenças coronárias e diabetes melito [23].…”

Section: -Introduçãounclassified

Composição centesimal e teor de beta-glucanas em cereais e derivados

Fujita

Figueroa

2003

Ciênc. Tecnol. Aliment.

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Composição centesimal e teor de β-glucanas em cereais e derivados, Fujita e Figueroa -INTRODUÇÃOAs β−glucanas são polissacarídeos que fazem parte da fração solúvel da fibra alimentar, ocorrem nos cereais, principalmente cevada e aveia. Estão contidas no endosperma da semente e são uma cadeia linear de unidades β−D-glicopiranosil unidas por ligações β(1→ 4) e β(1→3). As ligações β(1→4) respondem aproximadamente por 70% das ligações glicosídicas, e ocorrem em seqüência de duas ou três unidades de glicose, interrompidas por uma ligação β(1→3) isolada. [11,22].Os primeiros estudos científicos de β−glucanas da cevada (Hordeum vulgare) foram estimulados pela influên-cia destas substâncias na elaboração e na qualidade da cerveja. Porém, após a descoberta dos efeitos fisiológi-cos, as β−glucanas da aveia (Aveia sativa) de estrutura química similar, têm dividido a atenção.As β−glucanas de cereais diminuem a taxa de colesterol plasmático, principalmente em indivíduos hipercolesterolêmicos [4,17,18,20] e atenuam a resposta glicêmica e insulínica pós-prandial [5,8,15], o que possibilita sua utilização no controle ou retardo do aparecimento de doenças crônicas, como doenças coronárias e diabetes melito [23].No contexto atual da Ciência dos Alimentos e do consenso da relação alimentação-saúde-doença, existe grande solicitação por alimentos que além de fornecer os nutrientes indispensáveis ao organismo, proporcionem benefícios adicionais à saúde. A denominação nutracéuticos, comum na literatura, poderia induzir confusão nos consumidores, e por isso, no Brasil, a utilização do termo alimento ou ingrediente funcional é recomendada pela Vigilância Sanitária [6,7].Dentro desta perspectiva, as atuais recomendações nutricionais, incentivam a expansão da ingestão de aveia e cevada mais ricas em β−glucanas, sendo necessária uma adequada caracterização tanto dos teores contidos nos grãos como dos efeitos fisiológicos implicados.Dada a procura por análise de β−glucanas e devido à inexistência no Brasil de um laboratório que o realize, nos propusemos a testar o método recomendado pela AOAC [1] para análise de β−glucanas. A inclusão da composição básica neste estudo visa uma melhor caracterização dos cultivares em estudo, por ser esta a primeira característica que se aprecia de qualquer alimento, seja para consumo direto como para elaboração industrial de outros produtos alimentícios. E também, porque o processamento de alimentos, sempre provoca perda de parte dos nutrientes contidos nos alimentos in natura. COMPOSIÇÃO CENTESIMAL E TEOR DE b-GLUCANAS EM CEREAIS E DERIVADOS RESUMOFoi utilizado o método enzimático recomendado pela AOAC para determinação de β−glucanas em cereais e alimentos que os contém. O método, utiliza liquenase (EC 3.2.1.73) e β−glucosidase (EC 3.2.1.21) para hidrólise de β−glucanas, é rápido, fácil de executar e específico para β−glucanas com ligações β(1→3) e β(1→4). As sementes analisadas foram subministradas pelo Instituto Agronômico de Campinas (IAC) e os alimentos adquiridos nos supermercados. Aveia e cevada são ...

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Postprandial lipemia in relation to sterol and fat excretion in ileostomy subjects given oat-bran and wheat test meals

Cited by 80 publications

References 53 publications

Methodology for studying postprandial lipid metabolism

Methodology for studying postprandial lipid metabolism

Medium- versus long-chain triglycerides for 27 days increases fat oxidation and energy expenditure without resulting in changes in body composition in overweight women

Composição centesimal e teor de beta-glucanas em cereais e derivados

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