Impact of Meal Order on Postprandial Cardiometabolic Risk Markers

Lund University

Status: Completed

Conditions: Metabolic Diseases; Hyperinsulinism; Glucose Metabolism Disorders; Insulin Resistance; Metabolic Syndrome X

Treatments: Other: Standard meal, bread/butter as starter; Other: Standard meal with salad as starter; Other: Standard meal with soup as starter; Other: Standard meal with cheese as starter

Study type: Interventional

Funder types: Other

Identifiers

NCT03358745

AFC2016-17.JT

Details and patient eligibility

About

The order in which the different components of a meal are eaten may have impact on the postprandial metabolic responses to carbohydrates, fat and proteins. This study will compare blood lipids and glycemia regulation following lunches of identical composition but varying the order of intake of the different meal components.

Full description

The order in which the different components of a meal are eaten may have impact on the postprandial metabolic responses to carbohydrates, fat and proteins. Some of these responses are associated with the risk for developing cardiometabolic complications.

The study will be carried out in a cohort of healthy subjects with a wide BMI range and normal fasting glycemia. Postprandial metabolic responses to a reference meal starting with bread and butter (BB) will be compared with those registered after 3 other meals of identical composition, in which the starter will be permutated. Each meal is tested on an independent experimental session, with a 1 week washout interval.

The intervention will be carried out at the Food for Health Science Centre - Lund University. Additionally, the plan contemplates an initial information visit including screening of fasting blood glucose. In total, each volunteer completing the study will pay five visits to the clinical unit.

Based on the results from the above-described phase, a second step of the study will compare various quality attributes of the most effective starter on the impact on cardiometabolic risk markers, as a way to optimize putative protective actions and to gain further mechanistic insight.

Enrollment: 21 patients

Sex: All

Ages: 20 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI between 20 and 30 kg/m2
• Fasting blood glucose ≤ 6.1 mmol/L
• No known medical condition

Exclusion criteria

• Smoking habits
• Treatment for high blood pressure
• Treatment for hypercholesterolemia

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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21 participants in 4 patient groups

Standard meal, bread/butter as starter

Experimental group

Description:

Subjects eat a reference lunch (reference lunch) at 11:30 am, 4 h after a defined light breakfast. The meal contains 38 g fat and 885 kcal and consists of bread and butter, soup, salad and cheese. The participants eat the bread and butter portion within 15 min and the remaining components of the meal are consumed within the following 15 min (total eating time=30 min). Blood samples are taken before the lunch and every 30 min postprandial for 4 h.

Treatment:

Other: Standard meal, bread/butter as starter

Standard meal with soup as starter

Experimental group

Description:

Subjects eat a reference lunch (reference lunch) at 11:30 am, 4 h after a defined light breakfast. The meal contains 38 g fat and 885 kcal. The participants eat the soup portion within 15 min and the remaining components of the meal are consumed within the following 15 min (total eating time=30 min).

Treatment:

Other: Standard meal with soup as starter

Standard meal with cheese as starter

Experimental group

Description:

Subjects eat a reference lunch (reference lunch) at 11:30 am, 4 h after a defined light breakfast. The meal contains 38 g fat and 885 kcal. The participants eat the cheese portion within 15 min and the remaining components of the meal are consumed within the following 15 min (total eating time=30 min).

Treatment:

Other: Standard meal with cheese as starter

Standard meal with salad as starter

Experimental group

Description:

Subjects eat a reference lunch (reference lunch) at 11:30 am, 4 h after a defined light breakfast. The meal contains 38 g fat and 885 kcal. The participants eat the salad portion within 15 min and the remaining components of the meal are consumed within the following 15 min (total eating time=30 min).

Treatment:

Other: Standard meal with salad as starter