EARLY EFFECTS OF FAT INGESTION ON LIPIDS AND LIPO-PROTEINS OF SERUM IN MAN

Abstract

Concentrations of chemical constituents of ultracentrifugally separated serum lipoprotein fractions were measured in healthy adults after ingestion of fat-rich meals. Concentrations of all lipid constituents (cholesterol, phospholipids, and triglycerides) and of very low density (< 1.019) lipoproteins increased in parallel fashion after fat ingestion; the increase in triglycerides in this fraction accounted entirely for the rise in triglycerides of whole serum. Phospholipid concentration also increased significantly in the high density (1.063-1.21) lipoproteins; the magnitude of this increase was unrelated to the increase in very low density lipoprotein constituents. Lesser increase in high density lipoprotein cholesterol and protein occurred in some instances. No consistent changes occurred in the major low density (1.019-1.063) lipoproteins.