Effects of fatty acids composition in a breakfast meal on the postprandial lipid responses: a systematic review and meta-analysis of randomised controlled trials

Abstract

Replacement of food rich in saturated fatty acids (SFAs) with unsaturated fatty acids (UFAs) is a well-known dietary strategy to reduce the risk of cardiovascular disease while its impact on postprandial blood lipids is less examined. This study assessed the effects of fatty acids composition on the postprandial triglycerides and cholesterol responses. Seventeen randomised controlled trials were identified and pooled analysis results revealed that consumption of a UFAs-rich or an SFAs-rich breakfast meal did not acutely affect postprandial triglycerides and cholesterol responses. However, subgroup analysis observed that triglycerides incremental area under the curve was lower with an SFAs-rich meal (SMD: −0.36; 95% CI: −0.57, −0.15) over a less than 8 h duration, while was higher (SMD: 0.59; 95% CI: 0.05, 1.23) over a longer postprandial duration. It suggests that the postprandial duration is of importance when evaluating the effects of fatty acids composition on blood lipid responses.

Keywords:

• Unsaturated fatty acids
• dietary fats
• oils
• postprandial duration
• triglycerides
• cholesterol

Author contributions

S.X.P., D.W.K.T. and J.E.K. designed the research; Y.H.Y., S.X.P. and D.W.K.T. conducted the research; Y.H.Y. and S.X.P. analysed the data and wrote the manuscript; D.W.K.T., X.J.X. and J.E.K. revised and proofread the manuscript; Y.H.Y., S.X.P. and J.E.K had primary responsibility for the final content of the manuscript; All authors read and approved the final manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This research was funded by the National University of Singapore [grant number: R143-000-A26-114].