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Human Nutrition and Metabolism

Oral Fat Exposure Increases the First Phase Triacylglycerol Concentration Due to Release of Stored Lipid in Humans¹

Department of Foods and Nutrition, Purdue University, W. Lafayette, IN 47907-1264

²To whom correspondence should be addressed. Email: mattesr{at}cfs.purdue.edu.

Oral exposure to dietary fat (through modified sham feeding, which entails mastication and expectoration of foods) augments the postprandial triacylglycerol (TAG) concentration, in part, though augmented lipid absorption. This study was designed to characterize early events in this process. At 2200 h, 25 healthy adults (13 men, 12 women) consumed 80 g of almonds (high oleic acid content) and fasted until 0700 h. After placement of a catheter in a hand vein and 4 blood draws at 10-min intervals, 50 1-g safflower oil (high linoleic acid content) capsules were consumed. After another blood draw, modified sham feeding was initiated with a cracker only or cracker with cream cheese in random order with 1 wk between trials. Oral exposures occurred at 5-min intervals for 60 min then at 15-min intervals from min 60 to 120. Additional blood draws occurred at 2, 4, 6, 8, 10, 12, 14, 30, 60, 120, 240, 360 and 480 min. Oral stimulation, especially by fat, prompted the rapid (mean 23 min) release of lipid stored from the previous meal (almonds) in all participants. This resulted in multimodal postprandial triacylglycerol (TAG) peaks generally occurring at 0–30 min, 60–120 min and 240–480 min after loading and initiation of oral stimulation. TAG magnitudes during these times were correlated (r = 0.40–0.89, P < 0.001–P = 0.053). It is proposed that the sensory-enhanced release of lipid from the residual pool initiates an early TAG rise, which augments the peak attributable to absorption of meal lipid; this in turn supplements a later peak associated with release of endogenously synthesized TAG because lipid from all three sources competed for a common clearance mechanism. If substantiated, additional understanding of the behavioral factors (e.g., eating patterns) that initiate this cascade will be warranted.

KEY WORDS: • fat • oral • lipid • taste • humans

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