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- W809113481 abstract "Dietary intake of the lipophilic antioxidant α-tocopherol (α-T) is poor with a significant proportion of Americans having suboptimal α-T status. Although its bioavailability is limited in the absence of co-ingesting fat, the extent to which quantity and composition of fat affects α-T bioaccessibility (BA), and its potential to be absorbed, is not well established. We hypothesized that bovine dairy fat would dose-dependently increase α-T BA and that dairy milk containing primarily saturated fat would increase BA to a greater extent than soy milk containing primarily unsaturated fat. In vitro digestion was used to examine the BA of α-T (36 mg) added to soy milk (2.5 g fat) or dairy milk containing fat at <0.5 g (non-fat milk), 2.5 g (low-fat milk), 5 g (reduced-fat milk), and 8 g (whole milk). α-T recovery following simulated gastric through small intestinal digestion was 87-94.5% with no difference (P>0.05) between dairy or soy milks. α-T BA increased in a fat-dependent manner (P<0.05) from 37.3±1.7% in non-fat milk to 55.2±0.7% in low-fat milk to 61.7±1.9% in reduced-fat milk, and to 69.7±2.6% in whole milk. BA of α-T in soy milk (53.5 ± 3%) and low-fat milk with equivalent quantities of fat were not significantly different. Fat quantity (0-8 g), regardless of dairy or soy milk, was highly correlated to α-T BA (r = 0.92, P<0.05). Thus, dietary fat dose-dependently increases α-T BA independent of degree of lipid saturation and supports a need to define the optimal quantity of fat on α-T bioavailability in clinical studies. Supported by Dairy Research Institute." @default.
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- W809113481 date "2015-04-01" @default.
- W809113481 modified "2023-10-16" @default.
- W809113481 title "Dietary Fat Dose‐Dependently Increases α‐Tocopherol Bioaccessibility" @default.
- W809113481 doi "https://doi.org/10.1096/fasebj.29.1_supplement.122.8" @default.
- W809113481 hasPublicationYear "2015" @default.
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