2.2. Test Breakfasts and the Standardized Lunch
A polar lipid-enriched oat oil (PL, 90% polar lipids, 10% TG) was specially prepared for the study and kindly provided by Swedish Oat Fiber AB (Bua, Sweden). This preparation was administered in two different doses as oil spreads prepared by mixing the selected oil volume with 10 mL water. A white wheat bread (WWB, Jättefranska, Pågen AB, Sweden) was included in the breakfasts both as a source of available carbohydrates to be consumed with the lipids investigated, and as a reference product without added lipids. The test meals (three in total) consisted of WWB with an added 1: 15.0 g PL (PL higher (H) amounts), 2: 7.5 g PL and rapeseed oil in ratio 50/50 (PL lower (L) amounts), or 3: 16.6 g rapeseed oil (RSO) poured directly on the bread. These three test meals contained equivalent amounts of fat (16.6 g). The RSO meal was used as a common oil reference. All breakfast meals contained 50 g available carbohydrates and were consumed together with 260 mL of water (The standardized lunch consisted of a meatball sandwich containing WWB, corresponding to 50 g available starch, and 100 g meatballs (Scan AB, Halmstad, Sweden). 250 mL of water was consumed in parallel. According to the nutritional information given by the manufacturer, the lunch meal contained a total caloric value of 485 kcal (