Postprandial Metabolomics Response to Various Cooking Oils in Humans

• DOI: 10.1021/acs.jafc.8b00530
• Publication Date: 2018-05-02T02:05:31Z
• Authors: Po-Sheng Wang; Ching-Hua Kuo; Hsin-Chou Yang; Yu-Jen Liang; Ching-Jang Huang; Lee-Yan Sheen; Wen-Harn Pan
• Keywords: Vegetable oil; Tallow

Lipids account for a high proportion of dietary calories, which greatly affect human health. As result differences in composition fatty acid individual cooking oils, certain biological effects these oils may vary. This study aimed to compare postprandial metabolomic profiles six commonly consumed oils/fats. Adopting switch-over experimental design (n = 15), we carried out feeding with groups (control without soybean oil, olive palm camellia and tallow) collected fasting serum samples. The profile was measured by ultra-high-pressure liquid chromatography–quadrupole time flight. We observed significant between the control group 33 metabolites (false discovery rate; p < 0.05), take part lipid digestion, metabolism, metabolism pyrimidines pyrimidine nucleosides, amino neurobiology, antioxidation. Sparse partial least squares discriminant analysis revealed distinct metabolomics patterns monounsaturated (MUFA) saturated two MUFA-rich (olive oils). present suggests shared metabolisms various