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LIBRIS Formathandbok  (Information om MARC21)
FältnamnIndikatorerMetadata
00004261naa a2200469 4500
001oai:gup.ub.gu.se/206945
003SwePub
008240910s2015 | |||||||||||000 ||eng|
009oai:research.chalmers.se:9d7a1128-87af-401d-9717-6b90a07afc06
0247 a https://gup.ub.gu.se/publication/2069452 URI
0247 a https://doi.org/10.1007/s00394-014-0771-32 DOI
0247 a https://research.chalmers.se/publication/2069452 URI
040 a (SwePub)gud (SwePub)cth
041 a eng
042 9 SwePub
072 7a ref2 swepub-contenttype
072 7a art2 swepub-publicationtype
1001 a Svelander, Cecilia,d 1980u Chalmers tekniska högskola,Chalmers University of Technology4 aut0 (Swepub:cth)kb00svce
2451 0a Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef
264 c 2014-11-22
264 1b Springer Science and Business Media LLC,c 2015
520 a 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.
650 7a MEDICIN OCH HÄLSOVETENSKAPx Hälsovetenskapx Näringslära0 (SwePub)303042 hsv//swe
650 7a MEDICAL AND HEALTH SCIENCESx Health Sciencesx Nutrition and Dietetics0 (SwePub)303042 hsv//eng
653 a Postprandial
653 a Triglycerides
653 a Insulin
653 a Whole foods
653 a n-3 Fatty acids
653 a Triglycerides
7001 a Gabrielsson, Britt,d 1957u Chalmers tekniska högskola,Chalmers University of Technology4 aut0 (Swepub:cth)brittg
7001 a Almgren, Annette,d 1953u Chalmers tekniska högskola,Chalmers University of Technology4 aut0 (Swepub:cth)aal
7001 a Gottfries, Johan,d 1958u Gothenburg University,Göteborgs universitet,Institutionen för kemi och molekylärbiologi,Department of Chemistry and Molecular Biology,University of Gothenburg4 aut0 (Swepub:gu)xgotjo
7001 a Olsson, Johan4 aut
7001 a Undeland, Ingrid,d 1968u Chalmers tekniska högskola,Chalmers University of Technology4 aut0 (Swepub:cth)undeland
7001 a Sandberg, Ann-Sofie,d 1951u Chalmers tekniska högskola,Chalmers University of Technology4 aut0 (Swepub:cth)annsandb
7102 a Chalmers tekniska högskolab Institutionen för kemi och molekylärbiologi4 org
7730 t European Journal of Nutritiond : Springer Science and Business Media LLCg 54:6, s. 945-958q 54:6<945-958x 1436-6207x 1436-6215
8564 u http://dx.doi.org/10.1007/s00394-014-0771-3y FULLTEXT
8564 8u https://gup.ub.gu.se/publication/206945
8564 8u https://doi.org/10.1007/s00394-014-0771-3
8564 8u https://research.chalmers.se/publication/206945

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