Abstract
ScopeExhaled volatile organic compounds (VOCs) are a possible relevant target for noninvasive assessment of metabolic responses. Using a breathomics approach, it is aimed to explore whether lipid intake influences VOC profiles in exhaled air, and to obtain insight in intra‐ and interindividual variations.Methods and resultsThree human interventions are performed. In the first, 12 males consume a high‐fat drink on three study days. In the second, 12 males receive a high‐ and a low‐fat drink on 6 days. In the third, three volunteers consume the high‐fat drink again for tentative compound identification. Participants are asked to exhale, for 5 h postprandial with 15–20 min intervals, into a proton‐transfer‐reaction mass spectrometer, and VOCs in exhaled air are measured. Consumption of a drink alters the VOC profile, with considerable interindividual variation and quantitative intraindividual differences between days. Consumption of two different drinks results in a distinct VOC profile, caused by several specific m/z values. Most of these compounds are identified as being related to ketone body formation and lipid oxidation, showing an increase in high‐ versus low‐fat drink.ConclusionExhaled VOCs have the potential to assess differences in metabolic responses induced by nutrition, especially when day‐to‐day variation can be minimized.
Highlights
Scope: Exhaled volatile organic compounds (VOCs) are a possible relevant specific target groups like infants, chiltarget for noninvasive assessment of metabolic responses
This study showed that nutrition altered the exhaled VOC profile and that the consumption of two dairy drinks with a different fat percentage resulted in a different postprandial VOC profile
This study showed that when nutrition influences metabolism, this might be represented as VOCs in exhaled air
Summary
Scope: Exhaled volatile organic compounds (VOCs) are a possible relevant specific target groups like infants, chiltarget for noninvasive assessment of metabolic responses. Breathomics, 12 males consume a high-fat drink on three study days. Consumption of a drink alters the VOC ture of molecules is released into the air.[1] Some of these molecules are volatile organic compounds (VOCs), which are partly derived from the body’s internal metabolism.[2] Approximately 200 profile, with considerable interindividual variation and quantitative. Consumption of two different drinks results in a distinct VOC profile, caused by several specific m/z values. Most of these compounds are identified as being related to ketone body formation and lipid oxidation, showing an increase in high- versus low-fat drink. VOCs in exhaled air have been related to volatile components present in blood, since several studies show similar VOCs be-
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