Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef
Artikel i vetenskaplig tidskrift, 2015

PURPOSE: The aim was to compare postprandial lipid, insulin and vitamin D responses after consumption of three otherwise identical meals served either with baked herring, pickled herring or with baked, minced beef. METHODS: Seventeen healthy, overweight men (mean age 58 years, BMI 26.4-29.5 kg/m2) consumed standardized lunches together with baked herring, pickled herring or baked, minced beef on three occasions in a crossover design. Blood samples were taken just before and up to 7 h after the meal. The postprandial response was measured as serum concentrations of triglycerides (TG), total cholesterol and lipoproteins (LDL, HDL and VLDL), insulin, 25-OH vitamin D and plasma fatty acid composition. RESULTS: There was no difference in postprandial lipid responses between the two herring meals, whereas a slower TG clearance was observed after the baked, minced beef meal. The 150 g servings of baked and pickled herring provided 3.3 and 2.8 g of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), respectively, which was reflected in a substantial postprandial increase in plasma LC n-3 PUFA levels. The pickled herring contained 22 % sugar and consequently gave a higher insulin response compared with the other two meals. CONCLUSIONS: Both pickled and baked herring are good sources of LC n-3 PUFA in the diet, but the presence of sugar in pickled herring should be taken into consideration, especially if large amounts are consumed. The faster postprandial TG clearance after a meal with baked herring compared with baked beef supports previous studies on the beneficial effects of herring on cardiovascular health.

Triglycerides

Whole foods

n-3 Fatty acids

Postprandial

Insulin

Författare

Cecilia Svelander

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Britt Gabrielsson

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Annette Almgren

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Johan Gottfries

Göteborgs universitet

Johan Olsson

FoodFiles

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ann-Sofie Sandberg

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

European Journal of Nutrition

1436-6207 (ISSN) 1436-6215 (eISSN)

Vol. 54 6 945-958

Drivkrafter

Hållbar utveckling

Styrkeområden

Livsvetenskaper och teknik

Ämneskategorier

Näringslära

DOI

10.1007/s00394-014-0771-3

PubMed

25416681

Mer information

Skapat

2017-10-07