Table 2 Factors affecting the postprandial response to a test meal (summarized by Parks, 2001)
From: Erratum: Methodology for studying postprandial lipid metabolism
Characteristics of the test meal | Effect on triglyceride (TAG) response |
|---|---|
Increase in fat content of meal | Increases TAG AUC |
Alcohol consumption before the meal, and with the meal | Increases TAG AUC |
Polyunsaturated fatty acid composition of meal | Increases postprandial peak TAG |
Cholesterol addition to meal | Delays time to return to baseline TAG concentration |
Fiber addition | Generally decreases the TAG response |
Palatability | Butter increases or decreases the TAG response |
Ratio of fat to protein and carbohydrate | Addition of glucose to meal increases TAG AUC |
Patient characteristics that alter the response | |
Baseline TAG concentration | Higher fasting concentrations lead to higher postprandial TAG |
Lipoprotein phenotype | Phenotypes with higher baseline TAG concentrations are associated with higher postprandial TAG. CAD patients with apoE2/E3 have significantly increased TAG AUC |
Age of patient | Older patients have higher TAG concentrations, but could be simply an effect of higher baseline TAG |
Hydration status | Dehydration causes blood concentrations to be higher |
Time of last exercise bout | Recent exercise reduces the postprandial response |
Time of day test is administered | Late-night testing shows delayed return to baseline |
