Comparison of the effects of interesterified butter oil, natural butter oil, rapeseed oil and sunflower oil on postprandial lipoprotein levels in healthy females

Postprandial responses to four high-fat test meals were followed for five hours in twelve healthy females (mean age 27.6 years). The fats used in the meals were: interesterified butter oil (LMBO), natural butter oil (BO, saturates 62% of fatty acids, FAs), low-erucic acid rapeseed oil (RO, oleic acid 54% of FAs) and sunflower oil (SO, linoleic acid 64% of FAs). LMBO has the same fatty acid composition as natural BO but random distribution of fatty acids in the glycerol backbone. Postprandial lipemia in serum total triglyceride (TG) concentration was significantly lower (p<0.001) after the LMBO meal than after the three natural oil meals. The other meals did not differ in this respect. the enhancement of VLDL triglycerides was similar for the three meals containing natural oils (BO,RO,SO) and also higher than that for the LMBO mean (p<0.001). Also the effect of the LMBO test meal on TG level in HDL(2+3) fraction differed significantly (p<0.001) from the other three oils tested. Cholesterol content remained unaltered in VLDL lipoprotein fraction after the LMBO meal but increased significantly after the three other test meals (p<0.001). Vegetable oils (RO and SO) did not change HDL(2) cholesterol content while an increase in HDL(2) cholesterol was noticed after the BO and LMBO meals (p=0.052 and p=0.002, respectively). The postprandial shapes of the apolipoprotein A-I and B curves were similar for the BO, RO and SO meals during the five hour follow-up but differed significantly from that of the LMBO meal (p=0.003 and p<0.001, respectively).