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  • Svelander, Cecilia,1980Chalmers tekniska högskola,Chalmers University of Technology (författare)

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

  • Artikel/kapitelEngelska2015

Förlag, utgivningsår, omfång ...

  • 2014-11-22
  • Springer Science and Business Media LLC,2015

Nummerbeteckningar

  • LIBRIS-ID:oai:gup.ub.gu.se/206945
  • https://gup.ub.gu.se/publication/206945URI
  • https://doi.org/10.1007/s00394-014-0771-3DOI
  • https://research.chalmers.se/publication/206945URI

Kompletterande språkuppgifter

  • Språk:engelska

Ingår i deldatabas

Klassifikation

  • Ämneskategori:ref swepub-contenttype
  • Ämneskategori:art swepub-publicationtype

Anmärkningar

  • 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.

Ämnesord och genrebeteckningar

Biuppslag (personer, institutioner, konferenser, titlar ...)

  • Gabrielsson, Britt,1957Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)brittg (författare)
  • Almgren, Annette,1953Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)aal (författare)
  • Gottfries, Johan,1958Gothenburg University,Göteborgs universitet,Institutionen för kemi och molekylärbiologi,Department of Chemistry and Molecular Biology,University of Gothenburg(Swepub:gu)xgotjo (författare)
  • Olsson, Johan (författare)
  • Undeland, Ingrid,1968Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)undeland (författare)
  • Sandberg, Ann-Sofie,1951Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)annsandb (författare)
  • Chalmers tekniska högskolaInstitutionen för kemi och molekylärbiologi (creator_code:org_t)

Sammanhörande titlar

  • Ingår i:European Journal of Nutrition: Springer Science and Business Media LLC54:6, s. 945-9581436-62071436-6215

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