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Postprandial lipid ...
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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 ...
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2014-11-22
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Springer Science and Business Media LLC,2015
Nummerbeteckningar
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LIBRIS-ID:oai:gup.ub.gu.se/206945
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https://gup.ub.gu.se/publication/206945URI
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https://doi.org/10.1007/s00394-014-0771-3DOI
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https://research.chalmers.se/publication/206945URI
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Ämneskategori:art swepub-publicationtype
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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 ...)
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Gabrielsson, Britt,1957Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)brittg
(författare)
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Almgren, Annette,1953Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)aal
(författare)
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Gottfries, Johan,1958Gothenburg University,Göteborgs universitet,Institutionen för kemi och molekylärbiologi,Department of Chemistry and Molecular Biology,University of Gothenburg(Swepub:gu)xgotjo
(författare)
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Olsson, Johan
(författare)
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Undeland, Ingrid,1968Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)undeland
(författare)
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Sandberg, Ann-Sofie,1951Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)annsandb
(författare)
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Chalmers tekniska högskolaInstitutionen för kemi och molekylärbiologi
(creator_code:org_t)
Sammanhörande titlar
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Ingår i:European Journal of Nutrition: Springer Science and Business Media LLC54:6, s. 945-9581436-62071436-6215
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