Effects of two different types of fast food on postprandial metabolism in normal and overweight subjects

Abstract

A Ramel, FD Gudmundsdottir and I Thorsdottir BACKGROUND/OBJECTIVES: The aim was to investigate the effects of a conventional and an unconventional fast-food meal on postprandial metabolism in normal and in overweight subjects. SUBJECTS/METHODS: Twenty-five healthy normal (n ¼ 12) and overweight (n ¼ 13) volunteers (21-39 years) participated in this randomized, dietary cross-over study and received two test meals (matched in energy and energy giving nutrients) after an overnight fast with 1 week between test days. The conventional fast-food meal was a hamburger meal (hamburger, bacon, cola drink, calculated glycemic load ¼ 48.7), the unconventional fast food was a salmonburger meal (fiber-rich sourdough rye bread, salad with vinegar, orange juice, glycemic load ¼ 46.0). Blood samples were taken before and after the meal and analyzed for glucose (before 20, 40, 60 and 80 min) and insulin (before 1, 2 and 3 h). RESULTS: Postprandial increases in glucose and insulin were 44% lower after the unconventional meal (Po0.001 and P ¼ 0.003, respectively). The difference between meals in insulin response (that is, conventional meal higher than unconventional) correlated with body mass index (BMI) (r ¼ 0.538, P ¼ 0.006). CONCLUSIONS: Unconventional fast food can have less effect on blood insulin and glucose postprandially compared with conventional fast food matched in energy and energy giving nutrients. The difference between meals in insulin response is associated with higher BMI. Thus, improvement in food quality might help to control postprandial increases in blood glucose and blood insulin.

The Metabolic Concept of Meal Sequence vs. Satiety: Glycemic and Oxidative Responses with Reference to Inflammation Risk, Protective Principles and Mediterranean Diet

“…Dietary fibre, especially soluble, lowers blood sugar responses [145,146], and resistant starch has been shown to improve glucose metabolism and attenuate related inflammation in individuals with type 2 diabetes [147]. Meals based on fibre-rich rye sourdough bread, salmon, vinegar and vegetables, were associated with approximately 40% lower blood glucose and insulin responses, compared with a fast food/meal matched for energy and macronutrients [148]. A cross-over study in adults at risk for the metabolic/dysglycaemic syndrome showed whole grains to provide anti-inflammatory protection compared to refined grains, an advantage attributed in large part to fibre [149].…”

“…Effect of lean red meat was similar to low-fat dairy protein [160]. However, a conventional beef hamburger meal showed significantly higher glycaemic and insulinemic response than a salmon burger meal despite both having similar glycaemic load [148]. Together, the evidence suggests that both plant [152,153] and animal proteins have the potential to reduce glycaemic response, especially when consumed in an early stage of the meal [161,162,163].…”

Fast Food Pattern and Cardiometabolic Disorders: A Review of Current Studies

“… 26 Compared to a healthy fast food meal (fiber rich sourdough rye bread, salad with vinegar, orange juice), a hamburger meal (hamburger, bacon, cola drink) was associated with higher postprandial serum levels of glucose and insulin. 42 , 43 …”

Oferta y composición nutricional de ensaladas en patios de comida de centros comerciales de Lima Metropolitana, 2014

“…Un estudio realizado en una universidad de Lima Metropolitana, señala que el menú ofertado a los estudiantes no llega a cubrir ni el 50% del requerimiento de fibra para el almuerzo lo cual se considera subalimentación (29) . Además, el artículo publicado por Ramel, muestra que dos productos similares, pero preparados con ingredientes de mejor calidad nutricional tienen diferentes efectos en el organismo, siendo uno más beneficioso que otro y teniendo la misma palatabilidad (30) . Esto sugiere que se debería mejorar la calidad de los insumos utilizados en las ensaladas y las proporciones en los que estos son utilizados para mejorar el valor nutricional de estas (aumentar fibra, disminuir colesterol y priorizar el consumo de ácidos grasos esenciales y micronutrientes).…”