A Mediterranean-style breakfast increases postprandial serum α-tocopherol levels in lean and obese individuals

• Published in: Grasas y aceites (Sevilla) Vol. 69; no. 3; pp. 261 - e261
• Main Authors: García-Rodríguez, S., Sinausia, L., Barragán, C., Montero, E., Perona, J. S.
• Format: Journal Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 01.07.2018
• Subjects: breakfast; mediterranean-style meal; obesity; postprandial; western-style meal; α-tocopherol
• ISSN: 0017-3495; 1988-4214
• DOI: 10.3989/gya.1225172

The aim of this study was to compare the variations in the concentrations of tocopherols and retinol in obese adults in the postprandial state after the intake of a Mediterranean or Western-style breakfast. The study was designed as a randomized, controlled intervention trial in the postprandial state, for which 24 male adults (12 obese and 12 of normalweight) were recruited. After a fat challenge, blood samples were collected at different times postprandially and α-tocopherol, γ-tocopherol and retinol concentrations were determined in serum by HPLC. The Mediterranean-style meal produced a greater increase in serum α-tocopherol levels in both obese and normal-weight subjects, compared to the Western-style meal, indicating that the composition of the food affects the concentration of tocopherols in the postprandial state. However, the serum concentrations of γ-tocopherol and retinol remained unmodified. In conclusion, the presence of α-tocopherol in the meal could contribute to the protection of the Mediterranean-style meal against atherosclerosis in the postprandial state.