Influence of artificial fat emulsions on the composition of serum lipoproteins in humans

Infusions of about 50 g soya oil, emulsified with egg lecithin (Intralipid®) or soya lecithin (Lipofundin®) have different effects on the composition of serum lipoprotein fractions in volunteers (n = 6). Triglycerides are altered in all lipoprotein fractions most in lowest density classes but also in LDL and HDL. Differences in maximal concentrations (higher during Intralipid®) and differences in removal rate of triglycerides (faster with Lipofundin®) are due to different emulsifiers. Cholesterol increase in VLDL and decrease in HDL₃ are independent from emulsifier. Intralipid® produces an increase of phospholipids in all lipoprotein fractions, Lipofundin® only in VLDL. Linoleic acid in lecithin fatty acids of lipoprotein fractions is increased by Lipofundin® and decreased by Intralipid®. Apolipoprotein A-I and A-II decrease in HDL₃ and slightly increase in HDL₂. During both infusions apolipoprotein C-II increases significantly after Intralipid®.