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Nutrition clinique et métabolisme
Volume 31, n° 2
pages 134-139 (mai 2017)
Doi : 10.1016/j.nupar.2016.12.002
Received : 14 February 2016 ;  accepted : 9 December 2016
Different postprandial metabolic patterns after the consumption of fish oil and lard in healthy Chinese individuals
Les modèles métaboliques postprandiaux sont différents après la consommation d’huile de poisson et de lard chez des sujets chinois en bonne santé

Ao-Shuang Zhu a, b, Jian-Zhong Zhao b, , Shi-Zhong Wang a, Ling-Di Ma a, Lei Xia a, Peter Nilsson-Ehle c, Ning Xu c,
a Central Laboratory, the Affiliated Hospital of Nanjing Medical University, Changzhou No. 2 People's Hospital, 29, Xinglong Street, 213003 Changzhou, China 
b Department of Cardiology, the Affiliated Hospital of Nanjing Medical University, Changzhou No. 2 People's Hospital, 29, Xinglong Street, 213003 Changzhou, China 
c Division of Clinical Chemistry & Pharmacology, Institute of Laboratory Medicine, Lunds University, 22185 Lund, Sweden 

Corresponding authors.

It is well known that nutritional intervention has positive effects on the secondary prevention of coronary heart disease. Different fat compositions of meals may alter postprandial plasma lipid patterns, which can further influence lipid metabolism in vivo.


In the present study, we investigated postprandial plasma lipid parameters in twenty healthy volunteers after eating fat meals either with 80 gram lard or 80 gram fish oil. Blood samples were drawn at 0, 0.5, 1, 2, 3, 5 and 7hours and plasma levels of total triglycerides (TG), total cholesterol (TC), high density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) were determined.


It demonstrated that postprandial plasma concentrations of TG, TC and LDL-C were significantly lower whereas HDL-C was higher after eating fish oil compared to the consumption of lard. Moreover, comparing the individuals with or without dyslipidemic family history, the healthy individuals without family history of dyslipidemia after eating fish oil had even lower postprandial plasma TG and LDL-C (P <0.05) than the subjects with the family history. It is concluded that postprandial response following fish oil could be as a result of reduced TG, TC and LDL-C, and increased HDL-C.


Postprandial responses following fish oil consumption may reduce TG, TC and LDL-C plasma levels, and increase HDL-C level. Individuals with dyslipidemic family history may have enhanced postprandial response than the individuals without dyslipidemic family history.

The full text of this article is available in PDF format.

Les interventions nutritionnelles peuvent avoir des effets positifs en prévention secondaire des maladies coronariennes. La composition en lipides des repas influence le contenu plasmatique lipidique postprandial, ce qui peut jouer un rôle dans le métabolisme lipidique in vivo.


Les lipides plasmatiques postprandiaux de 20 volontaires sains ont été étudiés après la consommation de 80 g de lard ou d’huile de poisson. Des prélèvements sanguins ont été réalisés au temps initial, puis à une demi-heure, une, deux, trois, cinq et sept heures, et les triglycérides (TG), le cholestérol total (TC), la fraction à haute densité du cholestérol (HDL-C) et la fraction à faible densité (LDL-C) ont été mesurés dans le plasma.


Après consommation d’huile de poisson, par comparaison avec une consommation de lard, les niveaux de TG, TC et LDL-C étaient plus bas, et le niveau de HDL-C plus élevé. De plus, après la consommation d’huile de poisson, les sujets sans antécédent familial de dyslipidémie avaient des niveaux plasmatiques de TG et LDL-C plus bas (p <0,05) que ceux ayant des antécédents familiaux.


La consommation d’huile de poisson pourrait participer à la réduction des niveaux plasmatiques de TG et d’HDL-C, et à une augmentation du niveau d’HDL-C. Les sujets ayant des antécédents de dyslipidémie familiale pourraient particulièrement bénéficier de consommer de l’huile de poisson.

The full text of this article is available in PDF format.

Keywords : Postprandial, Lipid metabolism, Fish oil, Lard, Healthy individuals

Mots clés : État postprandial, Métabolisme lipidique, Huile de poisson, Sujets sains

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