Total cholesterol, high density lipoprotein-cholesterol and triglycerides after a standardized high-fat meal
Thelle, D.S.; Cramp, D.G.; Patel, I.; Walker, M.; Marr, J.W.; Shaper, A.G.
Human Nutrition. Clinical Nutrition 36(6): 469-474
1982
ISSN/ISBN: 0263-8290 PMID: 7161142 Document Number: 182686
An assessment was made of the apparent inconsistency between epidemiological results and biochemical theory by examining the dynamics of lipid transport and the interchange between lipoprotein classes after a standardized oral fat loading using 22 healthy male volunteers (ages 16-18). Prior to (fasting period) and following a high-fat meal, plasma total cholesterol, high-density lipoprotein (HDL) cholesterol, and triglycerides were measured. Total cholesterol and HDL cholesterol were decreased and triglycerides were increased 20 minutes after meal consumption. About 1/3 of the subjects had a significantly higher fasting HDL cholesterol and attained a maximum triglyceride level prior to the end of the study period (180 minutes following meal consumption). The higher the fasting HDL cholesterol level, the more rapidly triglyceride levels decreased toward their initial levels. These results support the thesis that triglyceride degradation rates are dependent on the level of HDL cholesterol. (wz)