A Test of Physiological Literacy.
On the graphs and in tables from the study by Cohn et al., 1988 (1), we can observe the postprandial dynamics of some blood lipids and lipoproteins. The composition of the high-fat meal is in the citation below. The question:
1. Do postprandial triglycerides always rise after a high-fat meal?
The “fat meal” contained 33.3% fat, 33.3% protein, and 33.3% carbohydrate (by weight). Cohn et al., 1988 (6):
After a 14-hr overnight fast, subjects were given a fat meal, containing 1.0 g of fat/kg body weight and 7.0 mg of cholesterol/kg (given as egg yolk powder). The fat was given as soybean oil to 12 sub- jects and as soybean oil plus cream (l:l, w/w) to the remaining 10 subjects. Since no differences were observed between subjects fed the two fat mixtures, data were ana- lyzed together for all 22 subjects. The amount of fat given was designed to be %-% of that which an average Ameri- can ingests per day. The meal was prepared as a formula milkshake with added flavoring. Polycose and egg white protein were added to the formula so that the meal contained 33.3% fat, 33.3% protein, and 33.3% carbohydrate (by weight) or 53% fat, 23.5% protein, 23.5% carbohy- drate (by energy).