Postprandial lipid responses of butter blend containing fish oil in a single‐meal study in humans

Abstract

The postprandial effects of a butter product containing fish oil were investigated in a single-meal, randomized crossover study with a commercial butter product as the control. Twelve healthy males consumed two test meals with (13)C-labelled cholesterol (45 mg) and either an interesterified butter blend with fish oil (352 mg n-3 long-chain PUFA (LCPUFA)) or the commercial butter blend. Blood samples were collected after the meals and in the fasting condition on the test day and the following morning, and were analysed for cholesterol absorption, plasma lipid profile and fatty acid composition. No significant difference in the postprandial plasma fatty acid composition was observed between the groups, neither difference in cholesterol absorption, plasma cholesterol or the cholesterol contents of plasma lipoproteins. The incorporation of fish oil in the butter resulted in a significant lower concentration of triacylglycerols in the plasma 2 h after the meal in comparison with the commercial butter blend (p = 0.02); there was, however, no significant difference 24 h after the meal. In conclusion, fish oil-enriched butter blend provides a source to increase the intake of n-3 LCPUFA in the population, but has no acute effect on cholesterol absorption and plasma cholesterol concentration in human.

Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef

“…Furthermore, postprandial TG responses to food intake are affected by other factors, such as non-fat dietary components in the meal [11]. It is well established that long-term intake of EPA and DHA can reduce both fasting and postprandial TG levels [32], whereas the impact of acute LC n-3 PUFA intake on postprandial TG levels has been inconsistent, with studies showing either a reduced TG response [12,13] or no effect [14][15][16][17][18]. The beef meal contained around 20 % more fat compared with the herring meal, 35 and 29 g, respectively, and the difference in fat content may have affected the postprandial TG response [31].…”

“…2). Studies on postprandial uptake of EPA and DHA are limited in number and mostly deal with uptake from supplements [12,15,16,47] or enriched foods [14,47], not from fatty fish. The relative increase observed in our study is in the same range as that obtained by Hanwell et al [15] where obese, hypertriglyceridemia men consumed fish oil capsules providing similar amounts of DHA, but about twice as much EPA, as the herring meals in our study.…”

“…This is now supported by data from several prospective studies [8][9][10]. The presence of fish oil in a meal has been suggested to reduce the postprandial TG response [11], but results have been inconsistent, showing either a reduced TG response [12,13] or no effect [14][15][16][17][18]. Furthermore, postprandial TG response studies are usually based on liquid shakes with fish oil, and may elicit different responses compared to a complete meal with whole fish.…”

Alpha-Linolenic Acid-Enriched Butter Promotes Fatty Acid Remodeling and Thermogenic Activation in the Brown Adipose Tissue

“…Hence, there is a growing demand for a new source of n-3 PUFA replacing fish products. Numerous attempts have been made to generate the n-3 PUFA-containing agricultural products, either through the incorporation of fish oil into dairy products via enzymatic inter-esterification [16][17][18] or through the bio-fortification of farm animals by providing n-3 PUFA-rich feed [19]. Instead of fish oil, plant-based n-3 PUFA (i.e., ALA) is frequently used for feedstuff, as plant-based n-3 PUFA is absent of fish odor and inexpensive compared to fish-based n-3 LC PUFA (i.e., DHA or EPA).…”