Effects of oil ingestion on lipoprotein fatty acids in man*

Abstract

This report describes preliminary clinical investigations on the influence of safflower and olive oil ingestion on (a) the lipid composition of the major serum lipoprotein classes, (b) the fatty acid composition of the lipoprotein lipids, and (c) the fatty acid composition of the ultracentrifugal protein residue fraction. Significant glyceride increases occurred in the Sf 20-105 and the high-density lipoproteins (HDL). Fatty acid composition changes occurred in the glyceride moieties of the Sf 20-105, Sf 0-20, and HDL fractions. Marked alterations in the composition of the fatty acids associated with the ultracentrifugal protein residue fraction occurred following oil ingestion. The origin of the HDL lipid following oil ingestion is discussed in relation to the metabolism of the Sf 20-105 lipoproteins.