title: Effect of moderate changes in dietary fatty acid profile on postprandial lipaemia, haemostatic and related CVD risk factors in healthy men.
abstract: OBJECTIVE
  To investigate the effect of moderate changes in dietary fatty acid profile on postprandial risk factors for cardiovascular disease (CVD).
  
  
  METHODS
  Double-blind, randomised, crossover, intervention trial.
  
  
  METHODS
  : University of Auckland Human Nutrition Unit, New Zealand.
  
  
  METHODS
  A total of 18 lean healthy men.
  
  
  METHODS
  A dairy butter fat modified to reduce the saturated:unsaturated fatty acid ratio and a conventional high saturated butter fat were given on two separate occasions as a high-fat test meal (59+/-4 g fat; 71 en% fat) at breakfast. A fat exclusion lunch, dinner and snacks were also given. Blood samples were collected at 0 (baseline), 1, 3, 6, 10 and 24 h.
  
  
  RESULTS
  Maximum peak in total triacylglycerol (TAG) occurred 3 h postprandially and was highest on modified treatment (diet, P<0.05) due predominantly to increased TAG within the chylomicron-rich fraction. Transient peaks in total-, LDL- and HDL-cholesterol occurred postprandially, but did not differ between dietary treatments (P>0.05). There were no differential effects of diet on postprandial free fatty acids, apo A, apo B, glucose, insulin, amylin or haemostatic clotting factors (P>0.05).
  
  
  CONCLUSIONS
  In a group of healthy young men, replacement of 16% of total saturated fatty acids by mono- and polyunsaturated fats within a dairy lipid did not induce postprandial changes in CVD risk that may be considered beneficial for health.
  
  
  BACKGROUND
  Fonterra, Wellington; New Zealand.
authors.affiliation: Department of Medicine, University of Auckland, New Zealand. s.poppitt@auckland.ac.nz
authors.forename: S D
authors.initials: SD
authors.lastname: Poppitt
authors.forename: G F
authors.initials: GF
authors.lastname: Keogh
authors.forename: T B
authors.initials: TB
authors.lastname: Mulvey
authors.forename: A
authors.initials: A
authors.lastname: Phillips
authors.forename: B H
authors.initials: BH
authors.lastname: McArdle
authors.forename: A K H
authors.initials: AK
authors.lastname: MacGibbon
authors.forename: G J S
authors.initials: GJ
authors.lastname: Cooper
mesh_terms: D002079:Butter; D002318:Cardiovascular Diseases / Q000097:blood*; D002784:Cholesterol / Q000097:blood*; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D018592:Cross-Over Studies; D004041:Dietary Fats / Q000008:administration & dosage* / Q000378:metabolism; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage* / Q000378:metabolism; D004311:Double-Blind Method; D006801:Humans; D008055:Lipids / Q000097:blood*; D008297:Male; D019518:Postprandial Period; D012307:Risk Factors; D014280:Triglycerides / Q000097:blood
chemical_list: D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D008055:Lipids; D014280:Triglycerides; D002079:Butter; D002784:Cholesterol