Postprandial spillover of dietary lipid into plasma is increased with moderate amounts of ingested fat and is inversely related to adiposity in healthy older men

Guilherme M. Puga, Christian Meyer, Lawrence J. Mandarino, Christos Katsanos

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

Adverse effects on healthmediated by increased plasma FFA concentrations are well established and older individuals are particularly susceptible to these effects. We sought to determine the effects of the amount of dietary fat on increasing the plasma FFA concentrations as a result of "spillover"of dietary fat into the plasma FFA pool during the postprandial period in oldermen. Healthy, older participants (63-71 y old) were studied in a randomized, crossover design following ingestions of low (LF) and moderate (MF) amounts of [1,1,1-13 C]-triolein-labeled fat, corresponding to 0.4 and 0.7 g of fat/kg body weight, respectively. Spillover of dietary fatty acids into plasma during the 8-h postprandial period (AUC; mmol · L-1 · h) after MF ingestion was 1.2 times greater than that after LF ingestion (2.8 6 0.4 vs. 1.2 6 0.1; P< 0.05). The spillover of dietary fatty acids following the MF, but not the LF, ingestion was correlated with the percent body fat (rs = 20.89) and percent body fat-free mass (rs = 0.94) of the men (P< 0.05). After adjusting to the amount of ingested fat, the spillover of dietary fatty acids in the MF trial was disproportionally higher than that in the LF trial (P< 0.05), but the corresponding postprandial plasma TG responses did not differ between trials. In conclusion, spillover of dietary lipid into plasma is disproportionally increased at higher doses of dietary fat and this response is inversely related to adiposity in healthy men of advanced age.

Original languageEnglish (US)
Pages (from-to)1806-1811
Number of pages6
JournalJournal of Nutrition
Volume142
Issue number10
DOIs
StatePublished - Oct 1 2012

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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