Dietary fat and carbohydrate quality have independent effects on postprandial glucose and lipid responses

Sun, Li; Tan, Kevin Wei Jie; Lim, Joseph; Magkos, Faidon; Henry, Christiani Jeyakumar

doi:10.1007/s00394-016-1313-y

Cited by 26 publications

(17 citation statements)

References 41 publications

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“…[ 26 ] The results of the current study are consistent with those from previous studies, where partial substitution of high‐glycemic load (GL) foods with foods of a lower GL, as well as the modification of the macronutrient profile (e.g., combinations of carbohydrates with fat and/or dietary fiber) led to a lower postprandial glucose response. [ 27–29 ] In addition, our results are in line with a recent systematic review and meta‐analysis of Kdekian et al. [ 30 ] showing that modest exchange of carbohydrates for fats in mixed meals significantly reduces postprandial glucose and insulin.…”

Section: Discussionsupporting

confidence: 91%

“…In our study, major sources of SFA were butter and cold cuts of meat, and the major SFA was palmitic acid. Some previous studies in healthy individuals have shown that SFA (e.g., from butter, lard or coconut oil) results in a lower [ 27,35–37 ] or similar [ 38 ] increase in triglycerides than MUFA and/or PUFA. In contrast, other studies show that ingestion of MUFA (e.g., from olive oil) in test meals induces lower postprandial triglyceride concentrations than SFA (e.g., from butter or cheese) in healthy individuals, [ 39 ] in patients with impaired fasting glucose [ 40 ] and in individuals with elevated fasting triglycerides.…”

Section: Discussionmentioning

confidence: 99%

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Acute Effects of Three Different Meal Patterns on Postprandial Metabolism in Older Individuals with a Risk Phenotype for Cardiometabolic Diseases: A Randomized Controlled Crossover Trial

Schönknecht

Crommen

Stoffel‐Wagner

et al. 2020

Molecular Nutrition Food Res

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Scope: The aim of this study is to investigate acute postprandial responses to intake of meals typical for Mediterranean and Western diets. Methods: In a randomized crossover design, overweight and obese participants with a risk phenotype for cardiometabolic diseases consumed three different isoenergetic meals: Western diet-like high-fat (WDHF), Western diet-like high-carbohydrate (WDHC), and Mediterranean diet (MED) meal. Blood samples are collected at fasting and 1, 2, 3, 4, 5 h postprandially and analyzed for parameters of lipid and glucose metabolism, inflammation, oxidation, and antioxidant status. Results: Compared to MED and WDHF meals, intake of a WDHC meal results in prolonged and elevated increases in glucose and insulin. Elevations for triglycerides are enhanced after the WDHF meal compared to the MED and the WDHC meal. Glucagon-like peptide-1 and interleukin-6 increase postprandially without meal differences. Apart from vitamin C showing an increase after the MED meal and a decrease after WDHF and WDHC meals, antioxidant markers decrease postprandially without meal differences. Plasma interleukin-1 is not affected by meal intake. Conclusions: Energy-rich meals induce hyperglycemia, hyperlipemia, an inflammatory response, and a decrease in antioxidant markers.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Acute Effects of Three Different Meal Patterns on Postprandial Metabolism in Older Individuals with a Risk Phenotype for Cardiometabolic Diseases: A Randomized Controlled Crossover Trial

Schönknecht

Crommen

Stoffel‐Wagner

et al. 2020

Molecular Nutrition Food Res

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“…However, it was unable to show changes in GLP1 level and subjective appetite ratings when alterations were made to fatty acid composition from an acute HF meal in women with obesity. In our previous study, we found that glucose and insulin responses were not affected by the degree of saturation of dietary fatty acids [17]. The aim of the present work was to compare the effect of dietary fatty acids (MUFA and PUFA) on markers of hunger and satiety (total ghrelin, GIP and GLP1), subjective feelings of satiety and the association between hormone releases and subjective satiety in Asian Chinese lean males.…”

Section: Introductionmentioning

confidence: 83%

Differential Effects of Monounsaturated and Polyunsaturated Fats on Satiety and Gut Hormone Responses in Healthy Subjects

Sun

Goh

Govindharajulu

et al. 2019

Foods

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The difference between fat saturation on postprandial hormone responses and acute appetite control is not well understood. The aim of this study was to compare the postprandial ghrelin, gastric inhibitory polypeptide (GIP) and glucagon-like peptide-1 (GLP1) response and subjective appetite responses after isoenergetic high-fat meals rich in either monounsaturated (MUFAs) or polyunsaturated fatty acids (PUFAs) in healthy Chinese males. A randomized, controlled, single-blinded crossover study was conducted in 13 healthy Chinese men. Two high-fat meals (64% of energy) rich in MUFAs or PUFAs were tested. Total ghrelin, GIP and active GLP1 and visual analog scale (VAS) were measured over 4 h. Ghrelin was reduced greater after MUFA compared to PUFA at the beginning of the meal (at 30 and 60 min) and was significantly negatively correlated with subjective VAS for preoccupation for both MUFA and PUFA meals. No significant difference for ghrelin 240 min incremental area under the curve (iAUCs) were found. MUFA induced higher GIP response than PUFA. GIP was associated with all the VAS measurements except preoccupation for MUFA meal. No difference was found for GLP1 between two meals, nor was GLP1 associated with VAS. In conclusion, the results demonstrate that ghrelin, GIP and VAS respond differently to MUFA and PUFA meals. Ghrelin and GIP, but not GLP1, were associated with acute appetite control, especially after MUFA meal.

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“…The long chain n-3 PUFA could be speculated to influence the postprandial glucose response. Some authors have demonstrated that the addition of unsaturated fat to carbohydrates resulted in a lower glucose response compared to the addition of saturated fat [42,43], although this has not been shown consistently [44,45,46]. Different proteins may also affect the glycemic response differently.…”

Section: Discussionmentioning

confidence: 99%

Salmon in Combination with High Glycemic Index Carbohydrates Increases Diet-Induced Thermogenesis Compared with Salmon with Low Glycemic Index Carbohydrates–An Acute Randomized Cross-Over Meal Test Study

et al. 2019

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The study investigated the acute effects of meals containing either salmon or veal in combination with carbohydrates with high or low glycemic index (GI) on diet-induced thermogenesis (DIT) (primary endpoint), appetite sensations, and energy intake (EI). Twenty-five overweight men and women ingested four iso-caloric test meals: salmon with mashed potatoes (high GI) (SM), salmon with wholegrain pasta (low GI) (SP), veal with mashed potatoes (VM) and veal with wholegrain pasta (VP). Energy expenditure was measured in the fasting state and six times postprandially for 25 min with 5-min breaks between each measurement. Appetite sensations were measured every 30 min. Blood samples, from arterialized venous blood, were drawn every 20 min until an ad libitum buffet-style lunch was served 3.5 h later. DIT was 40% higher after the SM meal compared to the SP meal (p = 0.002). Prospective food consumption was lower after the SM meal compared with the VP meal (p = 0.01). There were no differences in satiety, hunger, fullness, or ad libitum EI between the test meals (all p > 0.05). In conclusion, salmon with high GI carbohydrates increased DIT compared to salmon with low GI carbohydrates. This indicates that DIT is sensitive to the GI of the carbohydrates after intake of salmon but not veal.

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Dietary fat and carbohydrate quality have independent effects on postprandial glucose and lipid responses

Cited by 26 publications

References 41 publications

Acute Effects of Three Different Meal Patterns on Postprandial Metabolism in Older Individuals with a Risk Phenotype for Cardiometabolic Diseases: A Randomized Controlled Crossover Trial

Acute Effects of Three Different Meal Patterns on Postprandial Metabolism in Older Individuals with a Risk Phenotype for Cardiometabolic Diseases: A Randomized Controlled Crossover Trial

Differential Effects of Monounsaturated and Polyunsaturated Fats on Satiety and Gut Hormone Responses in Healthy Subjects

Salmon in Combination with High Glycemic Index Carbohydrates Increases Diet-Induced Thermogenesis Compared with Salmon with Low Glycemic Index Carbohydrates–An Acute Randomized Cross-Over Meal Test Study

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