Hansson P, et al. - In this randomized controlled cross-over study, researchers assessed the impact of meals with similar amounts of fat from different dairy products on postprandial triglyceride (TG) concentrations over 6 h in 47 healthy subjects (30% men), with median (25th–75th percentile) age of 32 (25–46) y and body mass index of 23.6 (21.0–25.8) kg/m². The meals included were: 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Assessments were carried out before the meal and 2, 4, and 6 h postprandially, to determine serum concentrations of TGs (primary outcome). They also computed incremental AUC (iAUC) for the responses. A 61% larger TG-iAUC_{0–6 h}, a 53% larger TG-iAUC_{0–6 h}, and a 23% larger TG-iAUC_{0–6 h}, was induced by sour cream in comparison to whipped cream, butter, and cheese, respectively. A larger HDL cholesterol-iAUC_{0–6 h} was induced by sour cream intake vs cheese. Compared to butter, a 124% larger insulin iAUC_{0–6 h} was induced by cheese intake.