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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

Svelander, Cecilia, 1980 (author)
Chalmers tekniska högskola,Chalmers University of Technology
Gabrielsson, Britt, 1957 (author)
Chalmers tekniska högskola,Chalmers University of Technology
Almgren, Annette, 1953 (author)
Chalmers tekniska högskola,Chalmers University of Technology
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Gottfries, Johan, 1958 (author)
Gothenburg University,Göteborgs universitet,Institutionen för kemi och molekylärbiologi,Department of Chemistry and Molecular Biology,University of Gothenburg
Olsson, Johan (author)
Undeland, Ingrid, 1968 (author)
Chalmers tekniska högskola,Chalmers University of Technology
Sandberg, Ann-Sofie, 1951 (author)
Chalmers tekniska högskola,Chalmers University of Technology
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 (creator_code:org_t)
2014-11-22
2015
English.
In: European Journal of Nutrition. - : Springer Science and Business Media LLC. - 1436-6207 .- 1436-6215. ; 54:6, s. 945-958
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  • Journal article (peer-reviewed)
Abstract Subject headings
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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.

Subject headings

MEDICIN OCH HÄLSOVETENSKAP  -- Hälsovetenskap -- Näringslära (hsv//swe)
MEDICAL AND HEALTH SCIENCES  -- Health Sciences -- Nutrition and Dietetics (hsv//eng)

Keyword

Postprandial
Triglycerides
Insulin
Whole foods
n-3 Fatty acids
Triglycerides

Publication and Content Type

ref (subject category)
art (subject category)

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