Gluten and Increased Dicarboxylic Fatty Acid Level

• Whey protein delays gastric emptying and suppresses plasma fatty acids and their metabolites compared to casein, gluten, and fish protein.

  • 2014-04-21
  • RCT
  • Journal of proteome research 13(5)
  • • Jan Stanstrup
    • Simon S Schou
    • Jens Holmer-Jensen
    • Kjeld Hermansen
    • Lars O Dragsted

  • PubMed: 24708224
  • DOI: 10.1021/pr401214w

  2 Insights on

  • Increased Dicarboxylic Fatty Acid Level

  • High evidence
  • Clinical

  the GLU meal caused elevated levels of a number of unidentified hydroxy fatty acids and dicarboxylic fatty acids.

  Effect

  Harmful

  Effect size

  Small

  Significant

  Yes