Fat Quality and Postprandial Inflammation

This aim of this randomized controlled postprandial study is to compare the effects of four different far sources (butter, coconut, corn oil and flax seed oil) on postprandial inflammation and metabolic response.The main questions it aims to answer are:What is the impact of different dietary sources of saturated and polyunsaturated fatty acids on postprandial inflammation?Is the impact of different dietary sources of saturated and polyunsaturated fatty acids on postprandial inflammation mediated by glucose or blood lipids?Can postprandial inflammatory or metabolic response be predicted by individual factors at baseline?Participants will consume four meals, identical except for the fat source, in random order and sampled for blood and urine for up to 6 hours.

Inclusion Criteria:BMI >18.5Willingness to eat study mealsExclusion Criteria:DiabetesCardiovascular diseaseCancerDyslipidemiaAnemia (Hb <100)Habitual intake of anti-inflammatory drugsRecent weight change (>±5%)Pregnancy, lactationCurrent smoking