Effect of Green Tea Ingestion on Postprandial Triglyceride Levels in Young Women
Abstract
Introduction: High blood triglyceride (TG) level is a risk factor for cardiovascular disease. Green tea, as a beverage, may reduce postprandial blood TG level through inhibition of fat absorption in the intestinal lumen. The aim of this study was to assess the difference of postprandial blood TG level changes between treatment group (high-fat meal and green tea beverage containing 738 mg of catechins) and control group (high-fat meal and plain water containing 0 mg of catechins).Methods: The study was a randomized, single-blind, parallel-group clinical trial including 40 healthy young women. Blood was collected immediately before the meal and then at 2 and 4 h thereafter of each group. Method of TG measurement: GPO-PAP, using Beckman CX 5-CE machine and Goods buffer reagent.Results: Postprandial blood TG level at 4 h in the treatment group was significantly lower compared to the control group (1.00 0.27 vs. 1.22 0.34 mmol/L, p = 0.03). The change in blood TG level from baseline to 4 h postprandial was also significantly lower in the treatment group compared to the control group (0.21 0.14 vs. 0.37 0.26 mmol/L, p = 0.02).Conclusion: It was concluded that green tea ingestion during high fat meal suppressed postprandial elevation of TG 4 hour after meal.Downloads
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