1,3-dipalmitoyl-2-oleoylglycerol,1,3-distearoyl-2-oleoylglycerol and trioleoylglycerol do not differ in their effects on postprandial levels of plasminogen activator inhibitor-1 and markers of inflammation in healthy Malaysian adults

The 1,3-dipalmitoyl-2-oleoylglycerol (pop),1,3-distearoyl-2-oleoylglycerol (sos) and trioleoylglycerol (ooo)-type of fats have different melting characteristics that may affect postprandial haemostatic and inflammatory marker concentrations. we tested the hypothesis that the predominance of either palmitic acid (16:0),stearic acid (18:0) or oleic acid (18:1) at the sn-1 and sn-3 positions of edible fats has different effects on postprandial haemostatic and inflammatory responses. each of the 36 healthy adults (18 males,18 females) received three different test muffins [each containing 53 g of test fat,i.e. palm mid-fraction (pmf; pop-rich),shea stearin (ss; sos-rich) or high-oleic sunflower oil (hosf; ooo-rich)] on different mornings in random order separated by two weeks. during a postprandial test,each subject was provided with a test muffin plus a low-fat milkshake (total 3.67 mj or 876 kcal) in the morning and blood samples were collected at half-hourly intervals until 4.0 hr. overall,no significant difference (p>0.017) was observed between the three test meals for postprandial responses in plasma pai-1,interleukin-6 (il-6) and tumour necrosis factor-α (tnf-α) levels. the pop-sos and ooo- type of tests fats induced similar postprandial responses in haemostatic and inflammatory markers measured in the present subjects.