Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults. Issue 21 (9th October 2020)

• Record Type: Journal Article
• Authors: Gleize, Béatrice; Hiolle, Manon; Meunier, Nathalie; Pereira, Bruno; Richard, Ruddy; Savary‐Auzeloux, Isabelle; Buffière, Caroline; Peyron, Marie‐Agnès; Halimi, Charlotte; Caris‐Veyrat, Catherine; Nau, Françoise; Reboul, Emmanuelle
• Is Part Of: Molecular nutrition & food research. Volume 64:Issue 21(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-10-09
• Subjects: carotenoids -- clinical trial -- cholecalciferol -- chylomicrons -- bioavailability; Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.202000228
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : Scope: The specific effect of the food matrix structure on fat‐soluble micronutrient bioavailability is only partly understood. Evaluating fat‐soluble micronutrient bioavailability after consumption of foods displaying similar composition but different structure is aimed at. Methods and results: Twelve healthy subjects are enrolled in a randomized, open label, crossover postprandial trial. Four different model foods are tested: custard, pudding, sponge cake, and biscuit. Vitamin D3, lutein, and triglyceride chylomicron responses, evaluated as postprandial areas under the curve, are then assayed. Custard triglyceride response is higher than pudding and biscuit responses (up to +122.7%, p < 0.0001). Sponge cake vitamin D3 response is higher than biscuit response (+26.6%, p = 0.047). No difference between the model foods are observed regarding lutein responses. Triglyceride responses peak at 3 h for all conditions, while vitamin D3 and lutein peaks are delayed by 1 h with the biscuit matrix compared to other model foods. Conclusion: Food structure can significantly impact on triglyceride and vitamin D3 bioavailability in terms of absorbed amounts and/or maximum absorption time. The data highlight positive correlations between triglyceride, vitamin D, and lutein nutrient responses. These results are of particular interest to develop functional foods for population subgroups such as the elderly. Abstract : Vitamin D3, lutein, and triglyceride release kinetics into the bloodstream in humans are evaluated after consumption of foods displaying similar composition but different structure. The results show that food structure can significantly impact on triglyceride and vitamin D3 postprandial responses in terms of absorbed amounts and/or maximum absorption peak time. These results are of particular interest to develop functional foods.