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Effects of the physical-form and the degree-of-saturation of oil on postprandial plasma triglycerides, glycemia and appetite of healthy Chinese adults

Abstract

Ethylcellulose (EC) forms complex oleogel network that entraps lipids. The digestibility of oleogel is influenced by the types of oil used in oleogel preparation. This randomised, controlled, crossover study aimed to compare lipidemic, glycemic, and appetitive responses to a test meal alone (no oil control), or with palm oil (PO, 22.25g), rice bran oil (RBO, 22.25g), palm oleogel (PG, 22.25g oil + 2.75g EC), or rice bran oleogel (RBG, 22.25g oil + 2.75g EC). Eighteen healthy Chinese males (aged 28 ± 6 years, weight 65.9 ± 8.5kg, BMI 21.6 ± 2.0 kg × m-2) completed all test visits. Participants consumed a standard dinner and fasted overnight before attending test session on the following morning. Blood samples were taken before participants consumed test meal, and subsequently at fixed intervals. Plasma were analysed for triglycerides, glucose, insulin, and non-esterified fatty acids (NEFA). Appetite sensations were also measured every 30 minutes for 360 minutes. After test meal consumption, significant interaction effect (repeated measures ANOVA) was found on temporal changes in triglycerides (p<0.001). Plasma triglycerides elevated significantly in both PO and RBO only, but not in oleogel test meals. PO and RBO also suppressed glucose rise (time X treatment effect, p=0.011) at 20, 30 and 45 mins. However, no significant differences were found between palm and rice bran oils in triglycerides and glucose. Changes in insulin, NEFA and appetite did not differ in between all treatments. Transformation of oils into oleogels is a novel approach to reduce after-meal triglycerides. This trial was registered with ClinicalTrials.gov as NCT02969057.

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Publication details

The article was received on 03 Aug 2017, accepted on 30 Sep 2017 and first published on 02 Oct 2017


Article type: Paper
DOI: 10.1039/C7FO01194F
Citation: Food Funct., 2017, Accepted Manuscript
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    Effects of the physical-form and the degree-of-saturation of oil on postprandial plasma triglycerides, glycemia and appetite of healthy Chinese adults

    S. Tan, E. W. Y. Peh, P. C. Siow, A. Marangoni and H. Jeyakumar, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01194F

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