Acute Effects of Dietary Cod Liver Oil and Cream on Plasma Lipoproteins

Publisher Website
Google Scholar
Abstract
Plasma lipoprotein concentration and composition of 6 healthy subjects were studied before and 3 h after a fatty meal (900 kcal) consisting of either cream (mainly saturated fatty acids) or cod liver oil (CLO; rich in n-3 polyunsaturated fatty acids). The plasma triglyceride concentration was increased after both meals. This was caused by an increase in both chylomicron and very-low-density lipoprotein (VLDL) triglycerides. Plasma total cholesterol was unchanged. The cholesterol content was also increased in low-density lipoproteins and in VLDL after cream intake, but was reduced in high-density lipoproteins (HDL), whereas no changes were observed in these fractions after CLO. The fatty acid composition of the diet was reflected in the plasma and in the chylomicron fraction. Both fatty meals reduced the relative concentration of plasma linoleic acid. Fatty acid composition in HDL suggested dietary fatty acid transfer from the chylomicrons and VLDL to the HDL after CLO, but not after the cream diet. The results suggest that in the postprandial state the fatty acid transfer between the triglyceride-rich lipoproteins and HDL depends on the quality of the fatty acids and that the n-3 polyunsaturated fatty acid may increase such transfer.