Postprandial vascular-inflammatory and thrombotic responses to high-fat feeding are augmented by manipulating the lipid droplet size distribution

Impact of food processing on postprandial glycaemic and appetite responses in healthy adults: a randomized, controlled trial

“…Interestingly, the attenuated postprandial glucose effect following subsequent feeding was limited to ChW and ChPu only, which might be attributed to the larger pulse particle size and the presence of intact cells in those treatments. 14 This finding is consistent with a study showing that only whole pulses are effective in reducing glucose concentrations in response to subsequent feeding in normoglycaemic adults. 24 The exact mechanisms behind the beneficial effect of pulses on reduced glycaemic response following a second meal are yet to be elucidated.…”

“…6–11 However, emerging evidence suggests that other factors inherent to food, including the type, physical integrity, and viscosity of starch and carbohydrate source, as well as presence of protein also significantly impact postprandial glucose elevation. 12–14 For example, high fibre foods are reported to elicit reduced postprandial glycaemic responses compared to similar carbohydrates with lower fibre content, 15 and, the co-ingestion of protein with carbohydrate rich foods has, in some studies, been shown to attenuate postprandial glucose excursions and enhance insulin secretion especially in the presence of secretagogue amino acids. 16 As such, complex carbohydrate rich foods which preserve plant structure, are high in fibre and protein content may result in more favourable postprandial glucose.…”

Dietary fat intake is associated with insulin resistance and an adverse vascular profile in patients with T1D: a pooled analysis

“…Beyond macronutrients, diet quality and food processing are important considerations. For example, we have previously shown that T1D individuals express differential fatty acid profiles with regards to IR status and vascular biomarkers [ 26 ] and that postprandial vascular-inflammatory and thrombotic responses to high-fat feeding are influenced differentially not only be total fat amount, but also food processing [ 27 ].…”

“…Therefore, we also employed a brief (to minimise participant burden) DINE FFQ which captures generalised long-term dietary patterns. (3) From our current analysis, it was not possible to assess diet quality and food processing, or individual nutrient sub-groups which have previously been shown to impact metabolic health [ 27 , 33 ] beyond dietary macronutrient distribution. (4) The association of dietary components with outcomes of interest are likely to be non-linear [ 34 ].…”