Fall in Plasma Content of Free Fatty Acids Associated with Sight of Food

Abstract

A RELATION between blood glucose and free fatty acids in the blood has been known since Dole's1 paper was published in 1956. In the postabsorptive state, when readily available carbohydrate stores have been exhausted, free fatty acids are mobilized from fat stores by hydrolysis of triglycerides under the influence of the sympathetic nervous system, by the mediation of both epinephrine and norepinephrine. This increased mobilization is reflected in relatively high levels of free fatty acids in plasma. In the immediate postprandial state, with elevated blood glucose levels and easily available carbohydrate, mobilization of free fatty acids decreases and relatively low . . .