Journal of the American College of Nutrition, Vol 16, Issue 5 429-434, Copyright © 1997 by American College of Nutrition

CLINICAL TRIAL

Olive oil increases the magnitude of postprandial chylomicron remnants compared to milk fat and safflower oil

K. Higashi, T. Ishikawa, H. Shige, K. Tomiyasu, H. Yoshida, T. Ito, K. Nakajima, A. Yonemura, S. Sawada and H. Nakamura
First Department of Internal Medicine, National Defense Medical College, Saitama, Japan.

OBJECTIVE: The acute effects of olive oil, milk fat and safflower oil on postprandial lipemia and remnant lipoprotein metabolism were investigated. METHODS: Eight Healthy male volunteers randomly underwent three types of oral fat-vitamin A loading tests. The test drink was a mixture of retinyl palmitate (RP)(50,000 IU of aqueous vitamin A/m2 body surface area) and one of the three types of oils (40 g of fat/m2 body surface area): olive oil (70.7% oleic acid of total fatty acids); milk fat (69.3% saturated fatty acid); safflower oil (74.2% linoleic acid). RESULTS: Olive oil significantly increased plasma triacylglycerol and RP concentrations 4 hours after fat loading, as compared to other fats. Increases of remnant like particle concentrations were higher after olive oil than after the other two fats. CONCLUSION: These results show that olive oil increases the magnitude of postprandial chylomicrons and chylomicron remnants compared to milk fat and safflower oil.

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