Grasas y Aceites, Vol 69, No 3 (2018)

A Mediterranean-style breakfast increases postprandial serum α-tocopherol levels in lean and obese individuals


https://doi.org/10.3989/gya.1225172

S. García-Rodríguez
Food and Health, Instituto de la Grasa-CSIC, Spain
orcid http://orcid.org/0000-0003-2096-9655

L. Sinausia
Food and Health, Instituto de la Grasa-CSIC, Spain
orcid http://orcid.org/0000-0002-7605-5310

C. Barragán
Food and Health, Instituto de la Grasa-CSIC, Spain
orcid http://orcid.org/0000-0003-4622-2824

E. Montero
Emergency unit, HHUU Virgen del Rocío, Spain
orcid http://orcid.org/0000-0002-1751-3545

J. S. Perona
Food and Health, Instituto de la Grasa-CSIC, Spain
orcid http://orcid.org/0000-0001-5919-993X

Abstract


The aim of this study was to compare the variations in the concentrations of tocopherols and retinol in obese adults in the postprandial state after the intake of a Mediterranean or Western-style breakfast. The study was designed as a randomized, controlled intervention trial in the postprandial state, for which 24 male adults (12 obese and 12 of normalweight) were recruited. After a fat challenge, blood samples were collected at different times postprandially and α-tocopherol, γ-tocopherol and retinol concentrations were determined in serum by HPLC. The Mediterranean-style meal produced a greater increase in serum α-tocopherol levels in both obese and normal-weight subjects, compared to the Western-style meal, indicating that the composition of the food affects the concentration of tocopherols in the postprandial state. However, the serum concentrations of γ-tocopherol and retinol remained unmodified. In conclusion, the presence of α-tocopherol in the meal could contribute to the protection of the Mediterranean-style meal against atherosclerosis in the postprandial state.

Keywords


α-tocopherol; Breakfast; Mediterranean-style meal; Obesity; Postprandial; Western-style meal

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