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Different effects of whole milk and a fermented milk with the same fat and lactose content on gastric emptying and postprandial lipaemia, but not on glycaemic response and appetite

Published online by Cambridge University Press:  09 March 2007

K. M. Sanggaard ,
J. J. Holst ,
J. F. Rehfeld ,
B. Sandström ,
A. Raben  and
T. Tholstrup
K. M. Sanggaard
Affiliation:
Research Department of Human Nutrition, the Royal Veterinary and Agricultural University, DK-1958 Frederiksberg, Denmark
J. J. Holst
Affiliation:
Department of Medical Physiology, The Panum Institute, University of Copenhagen, DK-2400 Copenhagen N, Denmark
J. F. Rehfeld
Affiliation:
Department of Clinical Biochemistry, Rigshospitalet, DK-2100 Copenhagen, Denmark
B. Sandström
Affiliation:
Research Department of Human Nutrition, the Royal Veterinary and Agricultural University, DK-1958 Frederiksberg, Denmark
A. Raben
Affiliation:
Research Department of Human Nutrition, the Royal Veterinary and Agricultural University, DK-1958 Frederiksberg, Denmark
T. Tholstrup*
Affiliation:
Research Department of Human Nutrition, the Royal Veterinary and Agricultural University, DK-1958 Frederiksberg, Denmark
*
*Corresponding author: fax +45 35 28 69, Email Tine.Tholstrup@fhe.kvl.dk
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Abstract

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Longitudinal studies indicate that milk and fermented milk products lower basal plasma cholesterol concentrations, despite their high content of saturated fat, and therefore have favourable health effects. However, there have been few studies on the postprandial effects of milk products. The present study compared the effect of whole milk with a fermented milk, A-38, on postprandial carbohydrate and lipid metabolism, gastric emptying and appetite. Eight healthy young men participated. On the two test days, they arrived fasting for collection of baseline values before consuming the meals, which for a 75 kg subject consisted of 1·4 litre milk or fermented milk, plus 165 mg [13C]acetate (for later determination of gastric emptying by a [13C]acetate breath test). Lactose (15 g) was added to the A-38 meal to equalize the lactose content. Postprandially the A-38 meal resulted in a slower gastric emptying rate than milk (P>0·001). Furthermore, the A-38 meal resulted in a greater increase and a quicker decrease of the triacylglycerol content in all lipoprotein fractions (LDL-fraction, P>0·05; other fractions, P>0·001) and of the gastrointestinal hormones (cholecystokinin and peptide YY, P>0·05; gastric inhibitory polypeptide and glucagon-like polypeptide-1, P>0·001). There were no significant differences in appetite sensations (measured by visual analogue scale) or in the glucose and insulin response (P<0·10). The slower emptying rate of the liquid phase after the A-38 meal is probably due to the higher viscosity of A-38. The lower and more prolonged triacylglycerol response after the milk meal might be caused by coagulation of milk in the stomach.

Keywords

MilkFermented milkGastric emptying rateHungerSatietyLipid metabolismInsulinGlucose
Type
Research Article
Information
British Journal of Nutrition , Volume 92 , Issue 3 , September 2004 , pp. 447 - 459
Copyright
Copyright © The Nutrition Society 2004

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