Reduced Postprandial Serum Triglyceride After a Meal Prepared Using an Airfryer: A Randomized Crossover Trial (P08-103-19)

Abstract Objectives Elevated circulating non-fasting triglyceride (TG) or postprandial triglyceride (ppTG) is as an independent contributor to risk for coronary heart disease.We hypothesized that a commonly consumed fried meal (including French fries and chicken nuggets) prepared by airfrying would result in a significantly lower ppTG response than the same meal prepared using a conventional deep fat frying approach. Methods We conducted a randomized crossover trial to evaluate the effect of airfryer cooking compared to conventional deep fat frying preparation in young healthy male (n = 10) and female subjects (n = 6). A 7-day washout period was included between meal test days. All study participants were blinded to the method of meal preparation. Results The airfryer resulted in a significantly lower postprandial triglyceride response compared to deep fat frying of the same meal (P < 0.001). Glucose, insulin, and free fatty acid response differences were not found. Self-reported satiety did not differ after the meals. Furthermore, air-frying did not influence circulating inflammatory biomarkers, cholesterol, or apolipoproteins. Conclusions Air frying of common fried meals results in lower postprandial triglyceride excursions in young healthy volunteers in the absence of any effects on satiety. Air-frying represents a useful and practical method to reduce meal fat content in line with current dietary recommendations on triglyceride management and general healthy eating. Funding Sources This research was funded by Philips Research China, Philips (China) Investment Co., Ltd., Shanghai, China. Supporting Tables, Images and/or Graphs