Influence of stearic acid on postprandial lipemia and hemostatic function

Lipids. 2005 Dec;40(12):1221-7. doi: 10.1007/s11745-005-1489-7.

Abstract

It has been suggested that fats rich in stearic acid may result in exaggerated postprandial lipemia and have adverse effects on hemostatic function. The effects of test meals containing different saturated and monounsaturated FA were compared in healthy subjects in a series of studies to investigate this hypothesis. Stearic acid, when present as cocoa butter, resulted in similar postprandial lipemia and factor VII activation compared with a meal containing high-oleic sunflower oil. Stearic acid when presented as shea butter or as randomized stearate-rich TAG resulted in decreased postprandial lipemia and decreased postprandial activation of factor VII. Stearic acid-rich test meals did not result in impaired fibrinolytic activity compared with either a low-fat meal or a meal high in oleate. The difference in responses between the different stearic acid-rich fats appears to be due to varying solid fat contents of the fats at 37 degrees C.

Publication types

  • Comparative Study

MeSH terms

  • Adult
  • Dietary Fats / administration & dosage
  • Dietary Fats / adverse effects
  • Dietary Fats / analysis
  • Dietary Fats / pharmacology*
  • Eating
  • Factor VII / metabolism
  • Female
  • Hemostasis / drug effects*
  • Humans
  • Lipids / blood*
  • Male
  • Middle Aged
  • Oleic Acid / administration & dosage
  • Oleic Acid / adverse effects
  • Oleic Acid / pharmacology
  • Stearic Acids / administration & dosage
  • Stearic Acids / adverse effects
  • Stearic Acids / pharmacology*
  • Triglycerides / blood

Substances

  • Dietary Fats
  • Lipids
  • Stearic Acids
  • Triglycerides
  • Oleic Acid
  • stearic acid
  • Factor VII