Macro partitioning
Dietary fat type influences postprandial lipemia, with long-chain n-3 polyunsaturated fatty acids (PUFA) from fish oil significantly reducing postprandial triacylglycerol levels compared to saturated (SFA) or monounsaturated (MUFA) fats, provided sufficient doses (2.7-4 g/d) are consumed.
Not all fats affect your blood fat levels after a meal the same way. Consuming high amounts of long-chain n-3 PUFA (found in fatty fish like salmon) can significantly reduce the spike in triglycerides after eating. To get the benefit, you may need to consume 2.7-4 grams per day, which might require eating fatty fish daily or taking a supplement.
The intake of long-chain omega (n)-3 PUFA (predominantly fish oil), results in lower TAG levels and attenuates postprandial lipaemia... diets rich in long-chain n-3 PUFA can lower the postprandial TAG response as long as a high intake (2.7 –4 g/d) are given
Why this rating
Multiple studies support the effect, but the required dose is high and results can vary.
Source
Dietary, physiological, genetic and pathological influences on postprandial lipid metabolism
José López‐Miranda et al. · British Journal Of Nutrition · 2007
This is one finding among thousands. Every one is graded and traced to its source, so you can see what the evidence actually supports. Browse the research →