The effects of dietary fatty acids on postprandial markers for inflammation in healthy overweight men

The prevalence of Metabolic Syndrome (MS) is rapidly increasing. MS is a
condition characterized by central obesity, a proinflammatory state and
disturbed levels of cholesterol and plasma lipids. Being overweight is a major
risk factor for developing MS. People with MS are at increased risk for type 2
diabetes and cardiovascular disease, an inflammatory disease, which is still
the leading cause of death in western countries.

Several studies have shown that dietary fatty acids induce differential
postprandial responses. It is suggested that the postprandial response to
dietary fatty acids differs according to type of fat, chain length, degree of
saturation and triacylglycerol solid fat content. Because information is still
lacking, this study investigates the differences in postprandial inflammation
between saturated fatty acids and cis-polyunsaturated fatty acids.

The objective is to study whether saturated fatty acids induce a different
postprandial change in inflammatory markers than cis-polyunsaturated fatty
acids.

Randomized, double-blind, cross-over design. During two test days, subjects
receive in a randomized order a meal rich in butter (62g) or rich in margarine
+ safflower oil (40 + 10g). During the subsequent 8 hours blood samples are
drawn for determining plasma markers of inflammation and plasma lipids and
lipoproteins. Subjects are invited for the second visit with a period of at
least 7 days in between, where they receive the remaining meal according to the
same procedures as the first meal.

The test meals are provided as cupcakes. In the butter meal 61,65g butter is
added to 60g flower, 60g sugar and 60g of whole egg. In the margarine meal 50g
margarine in combination with 10g safflower oil is added to 60g flower, 60g
sugar and 60g of whole egg. In addition, 11,8g of egg yolk is added to the
margarine meal in order to standardize cholesterol content between both meals.
The cupcakes are designed to provide 50g of test fat.

Before the start of the study subjects will be screened to determine
eligibility during two 20 min visits. During these visits, body weight, height
and blood pressure is measured, and a blood sample (4 mL) is drawn by means of
venapunction. Subjects are also asked to fill in two questionnaires.
Consequently, each subject will be allocated to one of two meals (butterfat
meal or margarine meal) in a random order. In the test period, the subjects
will visit the department 2 times. During these visits, an intravenous cannula
will be inserted in an antecubital vein and when the subjects consume the test
meals 12 blood samples are drawn during 8 hours. Total blood sampling volume
during the study is 258 mL and total time investment for the subjects will be
approximately 17 hours. During this period, subjects will be at the university.
During the period between test days, subjects keep a record of any symptoms of
disease or discomfort and possible irregularities. Even though blood sampling
is performed by a competent person bruises or haematoma may occur.