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Abstract
Postprandial hyperlipidemia increases cardiovascular disease risk, yet the acute effects of low‑carbohydrate meals on plasma fatty acids are not well defined. In a randomized crossover study, ten healthy adults consumed low‑carbohydrate (4%) and high‑carbohydrate (58%) test meals following a controlled diet. Blood samples collected over 9.5 hours showed that low‑carbohydrate meals produced significantly higher postprandial triacylglycerols, saturated fatty acids, monounsaturated fatty acids, and non‑esterified fatty acids, along with lower insulin concentrations. Polyunsaturated fatty acids did not differ between diets. These findings suggest that low‑carbohydrate meals may acutely elevate postprandial lipids, potentially contributing to long‑term cardiovascular risk.