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Journal of the American College of Nutrition, Vol. 20, No. 5, 485-493 (2001)
Published by the American College of Nutrition

Original Research

Oral Stimulation Influences Postprandial Triacylglycerol Concentrations in Humans: Nutrient Specificity

Thomas J. Tittelbach, PhD and Richard D. Mattes, MPH, PhD, RD

Purdue University, West Lafayette, Indiana

Address reprint requests to: Thomas J. Tittelbach, Ph.D., Baltimore Veterans Affairs Medical Center, Geriatrics (18), 10 N. Greene Street, Baltimore, MD 21201-1524. E-mail: ttittelb{at}grecc.umaryland.edu.

Objective: To determined whether the nature of the lipid in an oral stimulus modifies postprandial triacylglycerolemia.

Methods: Sixteen healthy adults (eight male, eight female) participated in six test sessions conducted weekly. The test sessions were administered randomly after overnight fasts and included: ingestion of 50 grams of butter in capsules (to avoid oral stimulation with lipids) and 500 mL of water in 15 minutes followed by oral stimulation with one of the following foods on a cracker: butter, unsaturated fatty acid (UFA) margarine, jelly, UFA margarine + jelly, cracker alone or no oral stimulation. Sensory stimulation entailed masticating and expectorating ~5.0 g samples of each stimulus every three minutes for 110 minutes. Blood was drawn immediately after preload ingestion and at minutes 35, 85, 200, 320, and 440 post loading and analyzed for serum triacylglycerol (TAG), insulin and glucose concentrations.

Results: Only the oral samples containing the UFA margarine led to significant elevations of serum TAG concentration compared to baseline (p < 0.05). Maximum change of TAG concentrations were greater following orosensory stimulation with UFA margarine compared to orosensory stimulation with butter, jelly or UFA margarine + jelly. No differences were observed relative to vehicle alone or no orosensory stimulation, but this is due to lower nadir values for these treatments. Insulin and glucose concentrations were not different between treatments.

Conclusion: Oral exposure specifically to an unsaturated dietary lipid augments the postprandial rise of TAG, compared to baseline.

Key words: oral stimulation, triacylglycerol, dietary fat, postprandial period, human




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