Abstract
PurposeInteresterification of palm stearin and palm kernal (PSt/PK) is widely used by the food industry to create fats with desirable functional characteristics for applications in spreads and bakery products, negating the need for trans fatty acids. Previous studies have reported reduced postprandial lipaemia, an independent risk factor for CVD, following interesterified (IE) palmitic and stearic acid-rich fats that are not currently widely used by the food industry. The current study investigates the effect of the most commonly consumed PSt/PK IE blend on postprandial lipaemia.MethodsA randomised, controlled, crossover (1 week washout) double-blind design study (n = 12 healthy males, 18–45 years), compared the postprandial (0–4 h) effects of meals containing 50 g fat [PSt/PK (80:20); IE vs. non-IE] on changes in plasma triacylglycerol (TAG), glucose, glucose-dependent insulinotropic polypeptide (GIP), peptide YY (PYY), insulin, gastric emptying (paracetamol concentrations) and satiety (visual analogue scales).ResultsThe postprandial increase in plasma TAG was higher following the IE PSt/PK versus the non-IE PSt/PK, with a 51 % greater incremental area under the curve [mean difference with 95 % CI 41 (23, 58) mmol/L min P = 0.001]. The pattern of lipaemia was different between meals; at 4-h plasma TAG concentrations declined following the IE fat but continued to rise following the non-IE fat. Insulin, glucose, paracetamol, PYY and GIP concentrations increased significantly after the test meals (time effect; P < 0.001 for all), but did not differ between test meals. Feelings of fullness were higher following the non-IE PSt/PK meal (diet effect; P = 0.034). No other significant differences were noted.ConclusionsInteresterification of PSt/PK increases early phase postprandial lipaemia (0–4 h); however, further investigation during the late postprandial phase (4–8 h) is warranted to determine the rate of return to baseline values.Trial registration numberClinicaltrials.gov as NCT02365987.
Highlights
The process of random interesterification is extensively used by the food industry to create fats with desirable functional characteristics for use in spreads and bakery products
The most commonly consumed IE fat in Europe consists of a blend of IE palm stearin and palm kernal (PSt/palm kernel oil (PK)) to create a ‘hardstock’ which is blended with vegetable oils in varying amounts to create the desired functionality, depending upon the application
Samples for glucose-dependent insulinotropic polypeptide (GIP) and peptide YY (PYY) analysis were collected into 4 mL EDTA vacutainers containing 100 μL of trasylol (10,000 KIU/mL, Nordic Pharma Ltd, Reading, UK) and kept on ice up to 15 min, followed by centrifugation and plasma storage at −80 °C until analysed using a sandwich ELISA and a radioimmunoassay kit (Linco Research, MO, USA), respectively, at Kings College Hospital (KCH)
Summary
The process of random interesterification is extensively used by the food industry to create fats with desirable functional characteristics for use in spreads and bakery products. Previous research from our group and others on the acute effects of IE palmitic acid-rich fats (palm oil/olein) consistently shows that IE fats reduce postprandial lipaemia [11,12,13,14], in addition to a concurrent reduction in incretin gut hormone responses [15] but do not influence postprandial glucose and insulin concentrations, when compared to the non-IE fat equivalent or a control oil These previously studied fats have little commercial or health relevance, as they are rarely used as an ingredient by the food industry because they do not possess suitable functional properties. The most commonly consumed IE fat in Europe consists of a blend of IE PSt/PK (typically 80:20) to create a ‘hardstock’ which is blended with vegetable oils (rapeseed or linseed) in varying amounts to create the desired functionality, depending upon the application
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