The influence of weight excess on the postprandial lipemia in adolescents

Sahade, Viviane; França, Silvana Lima Guimarães; Adan, Luís

doi:10.1186/1476-511x-12-17

Cited by 7 publications

(3 citation statements)

References 31 publications

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“…Given the TC, HDL, ApoA, ApoB is an acknowledge marker of lipid metabolism in the fasting state, in our research the concentration of these were also measured in postprandial samples. But all these markers did not show any marked change over time after meals (data not show), which is accordance with the previous studies [ 23 , 24 ], suggesting that the postprandial rate of their catabolism and synthesis was slow. So measuring these markers will not add new information for postprandial response.…”

Section: Discussionsupporting

confidence: 92%

Effects of the n-6/n-3 polyunsaturated fatty acids ratio on postprandial metabolism in hypertriacylglycerolemia patients

et al. 2013

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BackgroundAtherosclerosis is a postprandial phenomenon. The balanced n-6/n-3 PUFA ratio contributing to the prevention of atherosclerosis has been well shown, but the effect of the ratio on postprandial metabolism has not been fully investigated. The aim of this study was to investigate the effects of the n-6/n-3 PUFAs ratio on postprandial metabolism in hypertriacylglycerolemia patients, comparing them to healthy controls.MethodsTest meals with 0.97 (high n-3) and 8.80 (low n-3) n-6/n-3 PUFAs ratio were administered in a randomized crossover design to 8 healthy and 8 hypertriacylglycerolemia subjects. Blood samples were collected for 8 hours after meals to measure triglyceride (TG), total cholesterol (TC), HDL, ApoA, ApoB, glucose, insulin, inflammatory makers including tumor necrosis factor alpha (TNF-α) and interleukin-6 (IL-6), endothelial function including nitric oxide (NO) and endothelin-1 (ET-1).ResultsAccording to repeated–measures ANOVA, the postprandial response of lipid, glucose, insulin, inflammation and endothelial function were not significantly different between meals. The postprandial TG and NO response were significantly different between healthy control (HC) and hypertriglyceridemia group (HTG) after both meals (P < 0.01). After both meals maximal change and iAUC for TG was all higher in HTG group than HC group, the difference was significant after low n-3 meal but not after high n-3 meal. The concentration of glucose, insulin, IL-6, TNFα and ET-1 at each time point was higher and NO was lower in HTG group, but the maximal change and iAUC had no significant difference except for iAUC of insulin, IL-6 and diAUC of NO after low n-3 meal.ConclusionsThe ratio of n-6 and n-3 maybe do not acutely influence the postprandial metabolism, inflammatory response and endothelial function, but the low n-3 meal can strengthen the difference between HTG and HC group.

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Section: Discussionsupporting

confidence: 92%

Effects of the n-6/n-3 polyunsaturated fatty acids ratio on postprandial metabolism in hypertriacylglycerolemia patients

et al. 2013

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“…Few studies have assessed postprandial lipids and lipoproteins in adolescents ( Table 1 ). In these studies, postprandial TG concentration was significantly higher in adolescents with central, rather than peripheral, obesity [ 140 – 141 ] and insulin resistance was a major determinant in postprandial TG elevation [ 142 ] . These findings suggest postprandial TG is a major metabolic abnormality associated with adiposity and insulin resistance in adolescents.…”

Section: Metabolic Syndrome and Its Emergence In Adolescencementioning

confidence: 99%

Postprandial dyslipidemia in insulin resistant states in adolescent populations

Higgins¹,

Adeli²

2020

J Biomed Res

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Obesity and the metabolic syndrome are becoming increasingly prevalent not only in adults, but also in adolescents. The metabolic syndrome, a complex cluster of metabolic abnormalities, increases one's risk of developing type 2 diabetes and cardiovascular disease (CVD). Dyslipidemia, a key component of the metabolic syndrome, is highly associated with insulin resistance and contributes to increased CVD risk. Dyslipidemia has traditionally been assessed using a fasting lipid profile [ i.e . fasting triglycerides, total cholesterol, low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C)]. However, the postprandial state predominates over the course of a day and non-fasting triglycerides independently predict CVD risk. In insulin resistant states, the intestine overproduces triglyceride-rich lipoprotein (TRL) particles, termed chylomicrons (CMs), following ingestion of a fat-containing meal, as well as in the fasting state. Along with elevated hepatic TRLs ( i.e . very-low density lipoproteins), CMs contribute to remnant lipoprotein accumulation, small dense LDL particles, and reduced HDL-C, which collectively increase CVD risk. Given the early genesis of atherosclerosis and physiological metabolic changes during adolescence, studying postprandial dyslipidemia in the adolescent population is an important area of study. Postprandial dyslipidemia in the pediatric population poses a significant public health concern, warranting a better understanding of its pathogenesis and association with insulin resistance and CVD. This review discusses the metabolic syndrome, focusing on the link between insulin resistance, postprandial dyslipidemia, and CVD risk. Furthermore, the clinical significance and functional assessment of postprandial dyslipidemia, specifically in the adolescent population, is discussed in more detail.

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“…Obese subjects have been demonstrated to present with higher postprandial triglyceridemia and slower triglyceride clearance from plasma then healthy normal weight subjects [ 30 , 135 , 136 ]. Although obese subjects may present normal fasting lipemia, their lipid metabolism is in general abnormal and, postprandially, may lead to increased triglyceride rich lipoproteins in circulation.…”

Section: Factors Modulating Postprandial Lipemiamentioning

confidence: 99%

Postprandial lipemia: factoring in lipemic response for ranking foods for their healthiness

et al. 2017

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One of the limitations for ranking foods and meals for healthiness on the basis of the glycaemic index (GI) is that the GI is subject to manipulation by addition of fat. Postprandial lipemia, defined as a rise in circulating triglyceride containing lipoproteins following consumption of a meal, has been recognised as a risk factor for the development of cardiovascular disease and other chronic diseases. Many non-modifiable factors (pathological conditions, genetic background, age, sex and menopausal status) and life-style factors (physical activity, smoking, alcohol and medication use, dietary choices) may modulate postprandial lipemia. The structure and the composition of a food or a meal consumed also plays an important role in the rate of postprandial appearance and clearance of triglycerides in the blood. However, a major difficulty in grading foods, meals and diets according to their potential to elevate postprandial triglyceride levels has been the lack of a standardised marker that takes into consideration both the general characteristics of the food and the food’s fat composition and quantity. The release rate of lipids from the food matrix during digestion also has an important role in determining the postprandial lipemic effects of a food product. This article reviews the factors that have been shown to influence postprandial lipemia with a view to develop a novel index for ranking foods according to their healthiness. This index should take into consideration not only the glycaemic but also lipemic responses.

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The influence of weight excess on the postprandial lipemia in adolescents

Cited by 7 publications

References 31 publications

Effects of the n-6/n-3 polyunsaturated fatty acids ratio on postprandial metabolism in hypertriacylglycerolemia patients

Effects of the n-6/n-3 polyunsaturated fatty acids ratio on postprandial metabolism in hypertriacylglycerolemia patients

Postprandial dyslipidemia in insulin resistant states in adolescent populations

Postprandial lipemia: factoring in lipemic response for ranking foods for their healthiness

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