Postprandial lipid responses do not differ following consumption of butter or vegetable oil when consumed with Omega‑3 polyunsaturated fatty acids

Cintia B. Dias, Melinda Phang, Lisa G. Wood, Manohar L. Garg

Research output: Contribution to journalArticle

6 Citations (Scopus)


Dietary saturated fat (SFA) intake has been associated with elevated blood lipid levels and increased risk for the development of chronic diseases. However,
some animal studies have demonstrated that dietary SFA may not raise blood lipid levels when the diet is sufficient in omega-3 polyunsaturated fatty acids (n-3PUFA). Therefore, in a randomised cross-over design, we investigated the postprandial effects of feeding meals rich in either SFA (butter) or vegetable oil rich in omega-6 polyunsaturated fatty acids (n-6PUFA), in conjunction with n-3PUFA, on blood lipid profiles [total cholesterol, low density lipoprotein
cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C) and triacylglycerol (TAG)] and n-3PUFA incorporation into plasma lipids over a 6-h period. The incremental area under the curve for plasma cholesterol, LDL-C, HDL-C, TAG and n-3PUFA levels over 6 h was similar in the n-6PUFA compared to SFA group. The postprandial lipemic response to saturated fat is comparable to that of n-6PUFA when consumed with n-3PUFA; however, sex-differences in response to dietary fat type are worthy of further attention.
Original languageEnglish
Pages (from-to)339-347
Number of pages9
Issue number4
Publication statusPublished - 10 Mar 2015
Externally publishedYes



  • Postprandial lipemia
  • Saturated fat
  • n-6PUFA
  • n-3PUFA
  • Plasma lipids

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