Macro partitioning
Consuming lipids with a higher solid fat content (SFC) and crystalline structure significantly delays postprandial plasma triglyceride (TAG) increases and reduces the total incremental area under the curve compared to compositionally identical liquid lipids.
If you are concerned about post-meal blood fat spikes, the physical form of the fat you eat matters. Solid fats (like those in butter or palm stearin) digest more slowly and may result in lower post-meal triglyceride levels compared to liquid oils (like olive or canola oil), even if they have the same fatty acid makeup. This suggests that food structure and fat state are important levers for metabolic health.
In a randomized double-blinded crossover acute meal study with healthy male participants, SE showed a significantly delayed postprandial plasma TAG increase from baseline and a decrease in plasma TAG incremental area under the curve.
Why this rating
Supported by both a dynamic in vitro model (TIM-1) and a randomized double-blinded human clinical trial.
Source
The Role of Lipid Physical State in Determining In Vitro Digestibility and In Vivo Postprandial Metabolism
Surangi H. Thilakarathna · The Atrium (University of Guelph) · 2019
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