, Volume 42, Issue 4, pp 315–323

Effect of Interesterification of Palmitic Acid-rich Triacylglycerol on Postprandial Lipid and Factor VII Response

  • Sarah E. E. Berry
  • Rebecca Woodward
  • Christabelle Yeoh
  • George J. Miller
  • Thomas A. B. Sanders
Original Article

DOI: 10.1007/s11745-007-3024-x

Cite this article as:
Berry, S.E.E., Woodward, R., Yeoh, C. et al. Lipids (2007) 42: 315. doi:10.1007/s11745-007-3024-x


The process of interesterification results in changes in triacylglycerol (TAG) structure and is used to increase the melting point of dietary fats. The acute health effects of this process on palmitic acid-rich fats are uncertain with regard to postprandial lipemia, insulin and factor VII activated (FVIIa) concentrations. Two randomized crossover trials in healthy male subjects compared the effects of meals containing 50 g fat [interesterified palm oil (IPO) versus native palm oil (NPO); n = 20, and IPO versus high-oleic sunflower oil (HOS); n = 18], on postprandial changes in lipids, glucose, insulin, chylomicron composition and FVIIa. Compared with NPO, IPO decreased postprandial TAG and insulin concentrations. Both NPO and IPO increased FVIIa concentrations postprandially; mean increases at 6 h were 21 and 19%, respectively. Compared with HOS, IPO decreased postprandial TAG (47% lower incremental area under the curve) and reduced the postprandial increase in FVIIa concentration by 64% at 6 h; no significant differences in hepatic and total lipase activities or insulin concentrations were noted. All three test meals increased postprandial leukocyte counts (average 26% at 6 h). The fatty acid composition of the chylomicron TAG was similar to the test fats following all test meals. It is concluded that interesterification of palm oil does not result in adverse changes in postprandial lipids, insulin or FVIIa compared to high oleate and native palm oils.


Palm oil Postprandial lipemia Insulin Chylomicron composition Lipase activity White blood cells 



ATP binding cassette transporter


Differential scanning calorimetry


Factor VII activated


Gas liquid chromatography


High-oleic sunflower oil


Hepatic lipase


Incremental area under curve


Interesterified palm oil


Lipoprotein lipase


Native palm oil




White blood cells

Copyright information

© AOCS 2007

Authors and Affiliations

  • Sarah E. E. Berry
    • 1
  • Rebecca Woodward
    • 1
  • Christabelle Yeoh
    • 1
  • George J. Miller
    • 2
  • Thomas A. B. Sanders
    • 1
  1. 1.Department of Nutrition and Dietetics, Nutritional Sciences Research DivisionKing’s College LondonLondonUK
  2. 2.Medical Research Council Cardiovascular GroupSt. Bartholomew’s and the Royal London School of Medicine and DentistryLondonUK

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