Title: The Effects Of Different Dietary Oils On Gut-Derived Short Chain Fatty Acids Profiles In Healthy Malaysian Adults

Biography:

Voon, Phooi Tee is a Nutrition Unit, Product Development and Advisory Services Division, Malaysian Palm Oil Board, 43000 Kajang, Selangor, Malaysia. Her Research Interests are Nurtition, Food Processing Technologies

Abstract

Diets influence the composition of gut microbial-derived short chain fatty acids (SCFAs). A high linear chain SCFAs contents in the Mediterranean and vegetarian diets have demonstrated health benefits. However, branched-chain SCFAs produced in the high fat diet are detrimental to colon health. The information on dietary fats on SCFAs in healthy adults following a regular Malaysian diet is lacking.  We investigated the changes of SCFAs in adults (n=32) fed on three different dietary fats (A, B, and C) for 16 weeks. Diet A contained high saturated fats (SFA) but low in unsaturated fat (UFA), while Diet B has similar contents of SFA and UFA, and Diet C has low SFA but high UFA. SCFAs were extracted using mechanical and chemical reactions and analysed using gas chromatography-mass spectrometry (GCMS). After 16 weeks, three predominating linear chains SCFAs: acetate acid (35%), butanoic (23%), propionic acids (15%), and a lower concentration of branched-chain SCFAs are detected. Diets B and C increase butyric acid, which is particularly important for maintaining colonic cell integrity. Only diet B decreases the percentage of branched-chain SCFAs. These preliminary results may shed some light on types of dietary oil intake and potential SCFAs’ health effects in healthy Malaysians.