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Dietary fat and carbohydrate quality have independent effects on postprandial glucose and lipid responses

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Abstract

Purpose

The magnitude of postprandial lipemia is influenced not only by the amount but also the type of fat and carbohydrate consumed. The aim of this study was to evaluate differences in postprandial glucose and lipid responses after a mixed meal containing low- or high-glycemic-index (GI) carbohydrate and three different types of fat varying in the degree of saturation in healthy subjects.

Methods

A randomized, controlled, single-blinded crossover study was conducted in 20 healthy Chinese men. Subjects consumed in random order six experimental isocaloric meals that differed in carbohydrate and fat quality, and contained 40 g of either saturated fat (SFA, butter), monounsaturated fat (MUFA, olive oil) or polyunsaturated fat (PUFA, grapeseed oil), and 50 g of either low-GI (basmati rice) or high-GI (jasmine rice) carbohydrate. Glucose, insulin, c-peptide, triglycerides (TG) and non-esterified fatty acids (NEFA) were measured over 4 h.

Results

For all substrates evaluated, there were no significant interactions between fat and carbohydrate. The incremental area under the curve (iAUC) for TG was significantly lower after the SFA and PUFA meals compared with the MUFA meal, irrespective of GI. No significant difference was found for NEFA iAUC in all treatments. Glucose, insulin and c-peptide iAUCs were significantly lower after ingestion of low-GI than high-GI meals, independent of the type of fat.

Conclusions

A carbohydrate-rich meal (of either low or high GI) that contains butter or grapeseed oil results in lower postprandial TG concentrations relative to olive oil in healthy Chinese males. Glucose, insulin and c-peptide responses, however, are directly dependent on the GI of the meal and not on the degree of saturation of dietary fat.

The trial was registered at clinicaltrials.gov as NCT02585427.

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Acknowledgments

We thank the volunteers who participated in this trial. The study was supported by the Singapore Institute for Clinical Sciences, A*STAR (Grant No. SPF 2013/003).

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Authors and Affiliations

  1. Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science and Technology and Research (A*STAR), 14 Medical Drive #07-02, MD 6 Building, Singapore, 117599, Singapore

    Lijuan Sun, Kevin Wei Jie Tan, Joseph Zhien Lim, Faidon Magkos & Christiani Jeyakumar Henry

  2. Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, 117597, Singapore

    Faidon Magkos

  3. Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, 117599, Singapore

    Christiani Jeyakumar Henry

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  1. Lijuan Sun
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Correspondence to Christiani Jeyakumar Henry.

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Sun, L., Tan, K.W.J., Lim, J.Z. et al. Dietary fat and carbohydrate quality have independent effects on postprandial glucose and lipid responses. Eur J Nutr 57, 243–250 (2018). https://doi.org/10.1007/s00394-016-1313-y

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  • DOI: https://doi.org/10.1007/s00394-016-1313-y

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