Research
Macro partitioning
Partially crystalline triacylglycerol droplets attenuate lipid digestion and bioaccessibility in vitro, but this effect does not necessarily translate to higher satiety or lower postprandial lipemia in humans compared to acid-stable liquid emulsions.
Don't assume that solid fats (like those in chocolate or certain cheeses) automatically digest slower or make you fuller than liquid fats. The stability of the fat emulsion in stomach acid is a critical factor for satiety that simple physical state doesn't capture.
GoodQualifiesHIGH confidence
the presence of TAG crystallinity attenuated lipid digestion, irrespective of emulsion colloidal acid stability, although this trend was not seen in the human study.
Why this rating
Supported by both in vitro (TIM-1) and human study data, showing a clear discrepancy.
Source
Emulsion Droplet Physical State and Acid Stability Alter In Vitro Digestibility, and Postprandial Lipemia and Satiety in Healthy Men
Samar Hamad · The Atrium (University of Guelph) · 2020
rct · n=15
Read the paper Related findings · Macro partitioning
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