The present study was aimed to improve and simplify the 13C-mixed TAG (13C-MTG) breath test while keeping it acceptable for the patient. Healthy volunteers (ten women and eight men) were examined on four occasions, receiving in a random order 300 mg 13C-MTG: (1) contained in two wafers; (2) administered with a 50 g wheat roll; as well as given with either (3) 10 or (4) 30 g butter, spread onto a 50 g wheat roll, as the test meal, respectively. Samples of expiratory air were taken for 6 h postprandially for the mass spectroscopic measurement of 13CO2 enrichment. After intake of the sole 13C-MTG, the cumulative 13C recovery in breath air (AUC) appeared to be unsatisfactory, as after 6 h it did not exceed 10 %. Application of the substrate with the 50 g wheat roll did not bring about any improvement in this parameter. The addition of the unlabelled fat to the test meal dramatically increased the cumulative 13C recovery. However, we found higher values for the momentary 13C recovery and AUC with 10 g butter compared with 30 g. It can be concluded that: (1) addition of unlabelled fat is indispensable to obtain a proper course of the breath 13C elimination during the conduct of the 13C-MTG breath test and (2) it is possible to apply a considerably smaller amount of the unlabelled fat than has previously been recommended for this test.