Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef

Svelander, Cecilia; Gabrielsson, Britt G.; Almgren, Annette; Gottfries, Johan; Olsson, Jörgen; Undeland, Ingrid; Sandberg, Ann‐Sofie

doi:10.1007/s00394-014-0771-3

Cited by 8 publications

(11 citation statements)

References 59 publications

(70 reference statements)

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“…All study participants gave written informed consent before participating in the study. The study design, subject characteristics, and meal composition have been described in detail elsewhere (17). Briefly, the study participants (n = 17, male, BMI 26.4-29.5 kg/m 2 , age 41-67 y) consumed 3 test meals in a crossover design with a randomized meal order and with 1 wk washout between the meals.…”

Section: Methodsmentioning

confidence: 99%

Herring and Beef Meals Lead to Differences in Plasma 2-Aminoadipic Acid, β-Alanine, 4-Hydroxyproline, Cetoleic Acid, and Docosahexaenoic Acid Concentrations in Overweight Men

Ross

Svelander

Undeland

et al. 2015

The Journal of Nutrition

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These results in overweight men confirm that DHA and cetoleic acid reflect herring intake, whereas β-alanine and 4-hydroxyproline are potential biomarkers for beef intake. The greater postprandial rise in 2-aminoadipic acid after the beef meal, coupled to its proposed role in stimulating insulin secretion, may have importance in the context of red meat intake and increased diabetes risk. This trial was registered at clinicaltrials.gov as NCT02381613.

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Section: Methodsmentioning

confidence: 99%

Herring and Beef Meals Lead to Differences in Plasma 2-Aminoadipic Acid, β-Alanine, 4-Hydroxyproline, Cetoleic Acid, and Docosahexaenoic Acid Concentrations in Overweight Men

Ross

Svelander

Undeland

et al. 2015

The Journal of Nutrition

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“…Rather it is common practice to study the impact of diets on markers of glucose metabolism and insulin sensitivity such as serum concentrations of glucose or insulin. One cross-over study with healthy, overweight Swedish men (aged 41–67 years; n 17) compared the acute effect of ingesting 150 g of pickled or baked herring with 150 g of baked beef in complex test meals ( 136 ) . The test meals were balanced in relation to fat and protein intake, but not to carbohydrates in the case of pickled herring.…”

Section: Acute Effects Of Fatty Fish Intake On Postprandial Glucose Mmentioning

confidence: 99%

“…Compliance regarding PUFA changes in plasma was good. The postprandial insulin response was equal after intake of baked herring and baked beef, but higher after the pickled herring meal, likely reflecting the higher carbohydrate content in this meal (81 v. 47 g in the two other meals) ( 136 ) .…”

Section: Acute Effects Of Fatty Fish Intake On Postprandial Glucose Mmentioning

confidence: 99%

Seafood intake and the development of obesity, insulin resistance and type 2 diabetes

et al. 2019

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We provide an overview of studies on seafood intake in relation to obesity, insulin resistance and type 2 diabetes. Overweight and obesity development is for most individuals the result of years of positive energy balance. Evidence from intervention trials and animal studies suggests that frequent intake of lean seafood, as compared with intake of terrestrial meats, reduces energy intake by 4–9 %, sufficient to prevent a positive energy balance and obesity. At equal energy intake, lean seafood reduces fasting and postprandial risk markers of insulin resistance, and improves insulin sensitivity in insulin-resistant adults. Energy restriction combined with intake of lean and fatty seafood seems to increase weight loss. Marine n-3 PUFA are probably of importance through n-3 PUFA-derived lipid mediators such as endocannabinoids and oxylipins, but other constituents of seafood such as the fish protein per se, trace elements or vitamins also seem to play a largely neglected role. A high intake of fatty seafood increases circulating levels of the insulin-sensitising hormone adiponectin. As compared with a high meat intake, high intake of seafood has been reported to reduce plasma levels of the hepatic acute-phase protein C-reactive protein level in some, but not all studies. More studies are needed to confirm the dietary effects on energy intake, obesity and insulin resistance. Future studies should be designed to elucidate the potential contribution of trace elements, vitamins and undesirables present in seafood, and we argue that stratification into responders and non-responders in randomised controlled trials may improve the understanding of health effects from intake of seafood.

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“…On the contrary, diets composed exclusively of raw food have shown an association with negative health outcomes [19,20]. Research on other forms of cooking is very limited and mainly focuses on specific foods [21][22][23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Association of Cooking Patterns with Inflammatory and Cardio-Metabolic Risk Biomarkers

et al. 2021

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Diet has been clearly associated with cardiovascular disease, but few studies focus on the influence of cooking and food preservation methods on health. The aim of this study was to describe cooking and food preservation patterns, as well as to examine their association with inflammatory and cardio-metabolic biomarkers in the Spanish adult population. A cross-sectional study of 10,010 individuals, representative of the Spanish population, aged 18 years or over was performed using data from the ENRICA study. Food consumption data were collected through a face-to-face dietary history. Cooking and food preservation patterns were identified by factor analysis with varimax rotation. Linear regression models adjusted for main confounders were built. Four cooking and food preservation patterns were identified. The Spanish traditional pattern (positively correlated with boiling and sautéing, brining, and light frying) tends to be cardio-metabolically beneficial (with a reduction in C-reactive protein (−7.69%)), except for high density lipoprotein cholesterol (HDL-c), insulin levels, and anthropometrics. The health-conscious pattern (negatively correlated with battering, frying, and stewing) tends to improve renal function (with a reduction in urine albumin (−9.60%) and the urine albumin/creatinine ratio (−4.82%)). The youth-style pattern (positively correlated with soft drinks and distilled alcoholic drinks and negatively with raw food consumption) tends to be associated with good cardio-metabolic health except, for lower HDL-c (−6.12%), higher insulin (+6.35%), and higher urine albumin (+27.8%) levels. The social business pattern (positively correlated with the consumption of fermented alcoholic drinks, food cured with salt or smoke, and cured cheese) tends to be detrimental for the lipid profile (except HDL-c), renal function (urine albumin +8.04%), diastolic blood pressure (+2.48%), and anthropometrics. Cooking and food preservation patterns showed a relationship with inflammatory and cardio-metabolic health biomarkers. The Spanish traditional pattern and the health-conscious pattern were associated with beneficial effects on health and should be promoted. The youth-style pattern calls attention to some concerns, and the social business pattern was the most detrimental one. These findings support the influence of cooking and preservation patterns on health.

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Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef

Cited by 8 publications

References 59 publications

Herring and Beef Meals Lead to Differences in Plasma 2-Aminoadipic Acid, β-Alanine, 4-Hydroxyproline, Cetoleic Acid, and Docosahexaenoic Acid Concentrations in Overweight Men

Herring and Beef Meals Lead to Differences in Plasma 2-Aminoadipic Acid, β-Alanine, 4-Hydroxyproline, Cetoleic Acid, and Docosahexaenoic Acid Concentrations in Overweight Men

Seafood intake and the development of obesity, insulin resistance and type 2 diabetes

Association of Cooking Patterns with Inflammatory and Cardio-Metabolic Risk Biomarkers

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