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

S. García-Rodríguez; L. Sinausia; C. Barragán; E. Montero; J. S. Perona

doi:10.3989/gya.1225172

Autores/as

S. García-Rodríguez Food and Health, Instituto de la Grasa-CSIC https://orcid.org/0000-0003-2096-9655
L. Sinausia Food and Health, Instituto de la Grasa-CSIC https://orcid.org/0000-0002-7605-5310
C. Barragán Food and Health, Instituto de la Grasa-CSIC https://orcid.org/0000-0003-4622-2824
E. Montero Emergency unit, HHUU Virgen del Rocío https://orcid.org/0000-0002-1751-3545
J. S. Perona Food and Health, Instituto de la Grasa-CSIC https://orcid.org/0000-0001-5919-993X

DOI:

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

Palabras clave:

α-tocoferol, Comida de estilo Mediterráneo, Comida Occidental, Desayuno, Obesidad, Postprandial

Resumen

El objetivo de este estudio fue comparar las variaciones en la concentración de tocoferoles y retinol en adultos obesos en el estado postprandial tras la ingesta de un desayuno mediterráneo u occidental. Consiste en un ensayo de intervención aleatorio y controlado, en el que participaron 24 adultos varones (12 obesos y 12 normopeso). Tras la ingesta de dichas comidas, se determinaron las concentraciones de α-tocoferol, γ-tocoferol y retinol en el suero de las muestras sanguíneas mediante HPLC. La comida de estilo mediterráneo aumentó los niveles séricos de α-tocoferol en sujetos obesos y de peso normal, en comparación con una comida de estilo occidental, lo que indica que la composición del alimento afecta a su concentración sérica. Sin embargo, referente al γ-tocoferol y retinol, permanecieron sin modificaciones. En conclusión, la presencia de α-tocoferol en una comida de estilo mediterráneo podría contribuir a la protección contra la aterosclerosis en el estado postprandial.

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