Characteristics and correlation analysis of postprandial free fatty acids and cortisol levels in males after different meals: a clinical trial.

Objective: Elevated levels of free fatty acids (FFA) and cortisol are linked to adverse metabolic effects. The changes in FFA and cortisol levels after different meals and their relationship are still not clear. Methods: Eleven healthy male volunteers were recruited from Hebei General Hospital. Each participant consumed five different test meals, including high-fat meals, fat meals, protein meals, glucose meals, and fructose meals, with a one-week washout period between interventions. All test meals were consumed between 7:00 and 8:00 am. Blood samples were collected before and after each meal to assess blood lipids, blood glucose, insulin, FFA, and cortisol levels. Results: After consumption of the fat meals, FFA levels showed an initial rise followed by a gradual decline, peaking at 4 hours after the meal, and remaining above baseline at 6 hours ( Conclusions: As dietary fat content increases, postprandial FFA level also rises. The changes in FFA levels after consuming high-fat meals and fat meals for breakfast are closely related to the changes in serum cortisol. Clinical trial registration: https://www.chictr.org.cn, identifier ChiCTR2100048497.