Autor segons l'article: Johansen, MO; Moreno-Vedia, J; Balling, M; Smith, GD; Nordestgaard, BG
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Moreno Vedia, Juan
Paraules clau: Statement Risk Postprandial lipemia Postprandial Plasma Nonfasting triglycerides Myocardial-infarction Lipoprotein subfractions Lipoprotein cholesterol Lipids Lipid profile General population Cardiovascular-disease Cardiovascular disease Apolipoproteins
Resum: Background and aims: During fat tolerance tests, plasma triglycerides increase while high-density lipoprotein (HDL) cholesterol, low-density lipoprotein (LDL) cholesterol, and intermediate-density lipoprotein (IDL) cholesterol decrease. However, it is unknown whether triglyceride content increases and cholesterol content decreases in HDL and LDL + IDL fractions following normal meals in the general population. Therefore, we tested the hypothesis that triglyceride content increases while cholesterol content decreases in HDL and LDL + IDL fractions following normal meals.Methods: In this cross-sectional study, we included 25,656 individuals aged 20-100 years, all without lipid lowering therapy at examination and selected for metabolomic profiling from the Copenhagen General Population Study. Triglyceride and cholesterol content of 14 lipoprotein fractions weas measured using nuclear magnetic resonance (NMR) spectroscopy. Time since last meal was recorded by the examiner immediately before blood sampling. Results: Following normal meals in age and sex-adjusted analyses and when compared with fasting levels, plasma triglycerides were higher for up to 5-6 h, and triglyceride content was higher for up to 6-7 h in HDL fractions, for up to 6-7 h in LDL + IDL fractions, and for up to 5-6 h in very-low-density lipoprotein (VLDL) fractions. Further, plasma cholesterol was lower for up to 2-3 h, and cholesterol content was lower for up to 0-1 h in HDL fractions and for up to 4-5 h in LDL + IDL fractions, while cholesterol content was higher for up to 4-5 h in VLDL fractions.Conclusions: Following normal meals, triglyceride content increases while cholesterol content decreases in HDL and LDL + IDL fractions.
Àrees temàtiques: Saúde coletiva Psicología Peripheral vascular disease Odontología Nutrição Medicina iii Medicina ii Medicina i Interdisciplinar General medicine Farmacia Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciência de alimentos Ciência da computação Cardiology and cardiovascular medicine Cardiac & cardiovascular systems Biotecnología Antropologia / arqueologia
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: juan.moreno@estudiants.urv.cat
Identificador de l'autor: 0000-0002-2673-3822
Data d'alta del registre: 2024-03-19
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.atherosclerosis-journal.com/article/S0021-9150(23)05237-1/fulltext#%20
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Atherosclerosis. 383
Referència de l'ítem segons les normes APA: Johansen, MO; Moreno-Vedia, J; Balling, M; Smith, GD; Nordestgaard, BG (2023). Triglyceride content increases while cholesterol content decreases in HDL and LDL plus IDL fractions following normal meals: The Copenhagen General Population Study of 25,656 individuals. Atherosclerosis, 383(), -. DOI: 10.1016/j.atherosclerosis.2023.117316
DOI de l'article: 10.1016/j.atherosclerosis.2023.117316
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications
Repositori URV