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Human Nutrition and Metabolism

Butter Differs from Olive Oil and Sunflower Oil in Its Effects on Postprandial Lipemia and Triacylglycerol-Rich Lipoproteins after Single Mixed Meals in Healthy Young Men¹

Nadia Mekki^*, Monique Charbonnier^*, Patrick Borel, Jeannie Leonardi^*, Christine Juhel^*, Henri Portugal^** and Denis Lairon^*2

^* Unité 476-Institut National de la Santé et de la Recherche Médicale, Human Nutrition and Lipids, National Institute of Health and Medical Research, Université de la Méditerranée, 13009 Marseille, France Unité Vitamines-Institut National de la Recherche Agronomique, Clermont-Ferrand, France ^** Laboratoire Central d’Analyses, Hôpital Ste Marguerite, Marseille, France

²To whom correspondence should be addressed. E-mail: lairon{at}marseille.inserm.fr.

Accumulation of postprandial triacylglycerol-rich lipoproteins is generated by assimilation of ingested dietary fat and has been increasingly related to atherogenic risk. Nevertheless, the influence of different kinds of dietary fatty acids on postprandial lipid metabolism is not well established, except for (n-3) polyunsaturated long-chain fatty acids. Our goal was to evaluate the effects of test meals containing a common edible fat source of saturated (butter), monounsaturated (olive oil) or (n-6) polyunsaturated (sunflower oil) fatty acids on postprandial lipid and triacylglycerol-rich lipoprotein responses. After a 12-h fast, 10 healthy young men ingested mixed meals containing 0 g (control) or 40 g fat, provided as butter, olive oil or sunflower oil in a random order. Fasting and postmeal blood samples were collected for 7 h. The no-fat test meal did not elicit any change over baseline except for plasma phospholipids, insulin and nonesterified fatty acids. Conversely, the three fat-containing meals elicited bell-shaped postprandial changes (P < 0.05) in serum triacylglycerols, free and esterified cholesterol, and nonesterified fatty acids. The butter meal induced a lower postprandial rise of triacylglycerols in serum and chylomicrons (incremental AUC, mmol·h/L: 0.72) than the two unsaturated oils (olive oil: 1.6, sunflower oil: 1.8), which did not differ. Circulating chylomicrons were smaller after the butter meal than after the two vegetable oil meals. The in vitro susceptibility of circulating chylomicrons to hydrolysis by postheparin plasma was higher after sunflower oil than after butter or olive oil. We conclude that butter results in lower postprandial lipemia and chylomicron accumulation in the circulation of young men than olive or sunflower oils after consumption of a single mixed meal.

KEY WORDS: • dietary fat • monounsaturated fatty acids • polyunsaturated fatty acids • saturated fatty acids • chylomicrons

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