The Relationship of Glyceride Structure to Fat Digestibility

Mattil, K. F.; Higgins, Jim W.

doi:10.1093/jn/29.4.255

Cited by 44 publications

(3 citation statements)

References 15 publications

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“…Third, Mattil & Higgins (1945) provided triolein and tristearin mixtures to rats in ratios of 2:1 and 1:2 with resulting digestibilities of 69 and 39 g fat/100 g fat intake respectively. These data suggest no interaction between tristearin and triolein and partial digestibilities for triolein and tristearin of 99 and 9 g/100 g fat respectively but no dose dependency of tristearin digestion.…”

Section: Dose Response Of Stearic Acid Digestibility From Triacylglycmentioning

confidence: 99%

Section: Dose Response Of Stearic Acid Digestibility From Triacylglycmentioning

confidence: 99%

“…Thus, whereas early studies showed that non-emulsi®ed and non-solubilised mixtures of triacylglycerols had low stearic acid digestion (Hoagland & Snider, 1943;Mattil & Higgins, 1945;Mattson, 1959), pre vivo emulsi®cation or solution in oils show improved stearic acid digestion from tristearin (Hashim & Babayan, 1978;Bergstedt et al 1991;Emken 1994). The signi®cance of such pre vivo solubilisation and emulsi®cation when the digestive tract is not capable of reproducing this process is doubtful from a physiological perspective, and indicates that care should be taken to distinguish between food processing on the one hand and physiological events on the other.…”

Section: Mixtures Of Stearoyl-rich Triacylglycerols With Other Fatsmentioning

confidence: 99%

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The absorption of stearic acid from triacylglycerols: an inquiry and analysis

Livesey

2000

Nutr. Res. Rev.

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Although stearic acid is a saturated fatty acid, its in¯uence on plasma cholesterol acid other health variables is neutral; possibly owing in part to poor absorption. Reduced absorption of stearic acid from particular triacylglycerols, cocoa butter and novel fats formulated with short-and longchain acid triacylglycerol molecules (Salatrims) has been attributed to high intakes. However, the circumstances and causes of poor stearic acid digestion from triacylglycerols are unclear; published data were therefore collected and analysed, with emphasis on human studies. Of twenty-eight studies conducted in adults, most are in men ( b 90%). The assertion that reduced absorption is due to a high intake of stearoyl groups is not supported: dietary intakes of stearoyl of 0Á05 ±0Á65 g stearic acid equivalent/ kg body weight (cf typical intake of 0Á2 g stearic acid equivalent/kg body weight in the Western diet) indicate that the`true' digestibility of stearoyl is 0Á98 (SE 0Á01) g/g, with apparent digestibility less than this value at low intakes owing to endogenous stearic acid excretion and to inter-publication variation of unidenti®ed cause. The neutral health impact of stearic acid must be due to factors other than availability. Exceptions include cocoa butter, Salatrims and tristearin, for which digestibility is an additional factor. The ef®ciency with which human subjects digest stearoyl from cocoa butter still remains uncertain, while the digestion of total longchain fat from this source is 0Á89± 0Á95 g/g, high in comparison with 0Á33 g/g for Salatrim 23CA and 0Á15 g/g for tristearin in their prepared states. Salatrims contain the highest proportion of long-chain fatty acids that are stearic acid-rich other than tristearin, which is the main component of fully-hydrogenated soyabean and rapeseed oil. Analysis shows that apparent digestibility of stearic acid is associated with stearoyl density within the triacylglycerol molecule and that, in Salatrims, the occurrence of short-chain fatty acids in place of long-chain fatty acids increases this density. Soap formation appears not to be a major factor in the reduced digestion of stearic acid from tristearin under regular dietary circumstances, but both microcrystallinity and reduced digestibility of tri-, diand monostearoylglycerols appears to be important. Solubilisation of high-melting-point tristearin in low-melting-point oils improves the

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Section: Dose Response Of Stearic Acid Digestibility From Triacylglycmentioning

confidence: 99%

Section: Dose Response Of Stearic Acid Digestibility From Triacylglycmentioning

confidence: 99%