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A randomized, crossover single\u2010blind study (<jats:italic>n<\/jats:italic> = 10 healthy men) was designed to compare the effects of a high\u2010fat load (50 g fat), rich in palmitic acid from both plant (palm olein) or animal source (lard) versus an oleic acid\u2010rich fat (virgin olive oil) on lipemia, plasma glucose, insulin and adipocytokines. Serum triacylglycerol (TAG) concentrations were significantly lower after the lard meal than after the olive oil and palm olein meals (meal effect <jats:italic>P<\/jats:italic> = 0.003; time effect <jats:italic>P<\/jats:italic> &lt; 0.001). The greater reduction in the plasma non\u2010esterified free fatty acids levels in the lard group compared to the olive oil meal was mirrored by the changes observed for serum TAG levels (<jats:italic>P<\/jats:italic> &lt; 0.05). The magnitude of response for plasma glucose, insulin and adipocytokines [interleukin\u20106 (IL\u20106), tumor necrosis factor\u2010\u03b1 (TNF\u2010\u03b1), interleukin\u20101\u03b2 (IL\u20101\u03b2) and leptin] were not altered by the type of dietary fats. A significant difference in plasma IL\u20101\u03b2 was found over time following the three high fat loads (time effect <jats:italic>P<\/jats:italic> = 0.036). The physical characteristics and changes in TAG structure of lard may contribute to the smaller increase in postprandial lipemia compared with palm olein. A high fat load but not the type of fats influences concentrations of plasma IL\u20101\u03b2 over time but had no effect on other pro\u2010inflammatory markers tested in the postprandial state.<\/jats:p>","DOI":"10.1007\/s11745-010-3516-y","type":"journal-article","created":{"date-parts":[[2010,12,31]],"date-time":"2010-12-31T06:59:51Z","timestamp":1293778791000},"page":"381-388","source":"Crossref","is-referenced-by-count":37,"title":["Palm Olein and Olive Oil Cause a Higher Increase in Postprandial Lipemia Compared with Lard but Had No Effect on Plasma Glucose, Insulin and Adipocytokines"],"prefix":"10.1002","volume":"46","author":[{"given":"Kim\u2010Tiu","family":"Teng","sequence":"first","affiliation":[{"name":"Food Technology and Nutrition Unit, Product Development and Advisory Services Malaysian Palm Oil Board 6 Persiaran Institusi, Bandar Baru Bangi Kajang Selangor 43000 Malaysia"},{"name":"Department of Physiology, Faculty of Medicine University of Malaya Kuala Lumpur 50603 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