Effect of Interesterification of Palmitic Acid-rich Triacylglycerol on Postprandial Lipid and Factor VII Response

  title={Effect of Interesterification of Palmitic Acid-rich Triacylglycerol on Postprandial Lipid and Factor VII Response},
  author={Sarah E E Berry and Rebecca Woodward and Christabelle Yeoh and G. Miller and T. Sanders},
  • Sarah E E Berry, Rebecca Woodward, +2 authors T. Sanders
  • Published 2007
  • Chemistry, Medicine
  • Lipids
  • The process of interesterification results in changes in triacylglycerol (TAG) structure and is used to increase the melting point of dietary fats. The acute health effects of this process on palmitic acid-rich fats are uncertain with regard to postprandial lipemia, insulin and factor VII activated (FVIIa) concentrations. Two randomized crossover trials in healthy male subjects compared the effects of meals containing 50 g fat [interesterified palm oil (IPO) versus native palm oil (NPO); n = 20… CONTINUE READING
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