Skip to Main content Skip to Navigation
Journal articles

Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults

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 D 3 , 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 D 3 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 D 3 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 D 3 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.
Document type :
Journal articles
Complete list of metadatas

Cited literature [50 references]  Display  Hide  Download

https://hal.inrae.fr/hal-02976032
Contributor : Anne Giboulot <>
Submitted on : Friday, October 23, 2020 - 11:06:36 AM
Last modification on : Thursday, November 5, 2020 - 4:22:16 PM

File

mnfr.202000228.pdf
Files produced by the author(s)

Licence


Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License

Identifiers

Citation

Beatrice Gleize, Manon Hiolle, Nathalie Meunier, Bruno Pereira, Ruddy Richard, et al.. Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults. Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2020, pp.2000228. ⟨10.1002/mnfr.202000228⟩. ⟨hal-02976032⟩

Share

Metrics

Record views

114

Files downloads

117