Sat12142019

Last updateTue, 10 Dec 2019 11am

Back You are here: Inicio Biology & biomedicine Technological offers A fast test for the analysis of oral tolerance to triglycerides

A fast test for the analysis of oral tolerance to triglycerides

The Instituto de la Grasa of the CSIC and the University of Sevilla have developed a method for analysing oral tolerance to lipids (triglycerides) from the diet, in humans, in only 4 hours. The method is easier and faster than the current ones.

Fat intolerance causes high concentrations of triglycerides in blood after meals, which is considered a cardiovascular disease risk factorFat intolerance causes high concentrations of triglycerides in blood after meals, which is considered a cardiovascular disease risk factor. Current methods to assess this risk are relatively slow, as they need about 12 hours to obtain results. Also, with these methods it is not easy to know exactly when the maximum blood triglyceride concentration peak will be reached.

The Instituto de la Grasa of the CSIC and the University of Sevilla have developed a procedure that enables a faster and easier oral lipid tolerance test. Its main element is an emulsified composition of water and saturated fat, which is administered in doses that depend on the patient's body volume.

Two hours after, the peak of triglycerides in the patient’s blood is reached. This emulsion is easy to swallow and digest, even for people with swallowing difficulties. It has a mono-modal behavior (the drops of the dispersed phase have a homogeneous size) and it is stable over time.

The use of this emulsion reduces by half the time to reach the peak of triglycerides in blood. Also, the time for the fats to disappear from blood shortens from eight to four hours.

The method is useful for identifying abnormalities in the acute metabolism of triglyceride-rich lipoproteins after ingestion of lipids, which may be associated with cardiovascular pathology. The scientific team is now looking for companies interested in the application of the technology under a patent license.

Contact:

Chelo Quilchano Gonzalo
Instituto de la Grasa
Consejo Superior de Investigaciones
Científicas (CSIC)
Tel.: 954 61 15 50
Correo-e: This email address is being protected from spambots. You need JavaScript enabled to view it.
This email address is being protected from spambots. You need JavaScript enabled to view it.