Postabsorptive

VLCDs consistently improve postabsorptive and postprandial TAG, HDL-C, and the distribution of LDL-C subclasses i.e., the dyslipidemia of metabolic syndrome. ❋ Unknown (2005)

Although not as effective at lowering LDL cholesterol (LDL-C), VLCDs consistently improve postabsorptive and postprandial triacylglycerols (TAGs), HDL cholesterol (HDL-C), and the distribution of LDL-C subfractions to a greater extent than low-fat diets. ❋ Unknown (2005)

This means that the rate of nonoxidative glucose disposal (ie, carbohydrate storage) increased in the postabsorptive state with the5%carbohydrate diet. ❋ Unknown (2010)

In addition, postabsorptive carbohydrate oxidation decreased progressively over the 7-d duration, and this decline was greater than the decline in glucose uptake. ❋ Unknown (2010)

The 2% carbohydrate, 15% protein, and 83% fat weightmaintenance diet also resulted in lower absorptive and postabsorptive plasma insulin concentrations than did the 0% fat and ❋ Unknown (2010)

The claim that the liver is the only source of glucose in a normal postabsorptive state (namely, not after a period of prolonged fasting or in acidotic conditions) has been falsified. ❋ Unknown (2009)

In addition to being an important source of glucose following prolonged fasting and in conditions of acidosis, studies have demonstrated that kidneys also release a significant amount of glucose in a normal postabsorptive state. ❋ Unknown (2009)

Go figure… how can a lipid profile improve but one of the main players doesn’t… Amazingly, the naysayers do recognize that carbohydrate restriction consistently improves postabsorptive and postprandial triacylglycerols (TAGs), HDL cholesterol (HDL-C), and the distribution of LDL-C subfractions to a greater extent than low-fat diets. ❋ Unknown (2006)

(33 kcal/kg) diet, 24-h nitrogen excretion was higher, without a change in postabsorptive hepatic or whole-body protein metabolism, than it was with the 2 comparison diets composed of 0% fat and 41% fat (15). ❋ Unknown (2010)

"Complementary to ingredients that focus on the postingestive and postabsorptive stage of the satiety cascade, retronasal aroma release, operating during food ingestion, has a consumer benefit that is immediately noticeable," they added. (via Stephen Daniells, ❋ Unknown (2009)