Postprandial oxidative stress in response to dextrose and lipid meals of differing size

Abstract

We have recently noted that ingestion of dietary lipid (in the form of heavy whipping cream) leads to greater oxidative stress than dietary carbohydrate (in the form of dextrose), when consumed in isocaloric amounts.ObjectiveIn the present investigation we attempted to replicate our work and also to determine the oxidative stress response to dextrose and lipid meals of two different kilocalorie (kcal) amounts.DesignNine young (22 ± 2 years), healthy men consumed in a random order, cross-over design one of four meals/drinks: dextrose at 75 g (300 kcals), dextrose at 150 g (600 kcals), lipid at 33 g (300 kcals), lipid at 66 g (600 kcals). Blood samples were collected Pre meal, and at 30 min, 60 min, 120 min, and 180 min post meal. Samples were assayed for glucose, triglycerides (TAG), malondialdehyde (MDA), and hydrogen peroxide (H2O2). Area under the curve (AUC) was calculated for each variable, and a 4 × 5 ANOVA was utilized to further analyze data.ResultsA meal × time effect (p = 0.0002) and a time effect was noted for glucose (p < 0.0001; 30 min > Pre, 1 hr, 2 hr, and 3 hr). The dextrose meals primarily contributed to this time effect. No other effects were noted for glucose (p > 0.05). A meal effect was noted for TAG (p = 0.01; 66 g lipid meal > 75 g and 150 g dextrose meals). No other effects were noted for TAG (p > 0.05). An AUC effect was noted for MDA (p = 0.04; 66 g lipid meal > 75 g and 150 g dextrose meals). A meal × time effect (p = 0.02) and a meal effect was noted for MDA (p = 0.004; 66 g lipid meal > 75 g and 150 g dextrose meals). No time effect was noted for MDA (p = 0.72). An AUC effect was noted for H2O2 (p = 0.0001; 66 g lipid meal > 33 g lipid meal and 75 g and 150 g dextrose meals). A meal × time effect (p = 0.0002), a meal effect (p < 0.0001; 66 g lipid meal > 33 g lipid meal and 75 g and 150 g dextrose meals), and a time effect was noted for H2O2 (p < 0.0001; 2 hr > Pre, 30 min, and 1 hr; 3 hr > Pre). The time effect for H2O2 was primarily influenced by the 66 g lipid meal.ConclusionsThese data indicate that 1) minimal oxidative stress is observed following ingestion of dextrose loads of either 75 g or 150 g, or a lipid load of 33 g and 2) lipid ingestion at 66 g leads to greater oxidative stress than lipid at 33 g or dextrose at either 75 g or 150 g. Hence, in a sample of young and healthy men, only 66 g of lipid (taken in the form of heavy whipping cream) leads to a significant increase in blood oxidative stress, as measured by MDA and H2O2.

Acute Low-Volume High-Intensity Interval Exercise and Continuous Moderate-Intensity Exercise Elicit a Similar Improvement in 24-h Glycemic Control in Overweight and Obese Adults

“…Future research is warranted to investigate glycemic responses in these subgroups. Plasma TBARS (malondialdehyde) and hydrogen peroxide have previously been used to reflect systemic postprandial oxidative stress (Bloomer et al, 2010; Bloomer and Lee, 2013; Canale et al, 2014). Nevertheless, future research would benefit from employing additional measures of oxidative stress in plasma such as the oxidized/reduced glutathione ratio or the direct measurement of ROS through spin trapping and electron spin resonance spectroscopy.…”

“…Postprandial oxidative stress can last for up to 4 h after meal consumption and occurs to a greater extent with larger meals that are higher in lipid content (Tucker et al, 2008; Bloomer et al, 2010; Fisher-Wellman and Bloomer, 2010; Fisher-Wellman and Neufer, 2012; Canale et al, 2014). In contrast to exercise-induced oxidative stress, excess postprandial systemic oxidative stress contributes to metabolic health complications associated with insulin resistance and type 2 diabetes (Wright et al, 2006; Tucker et al, 2008; Fisher-Wellman et al, 2009; Fisher-Wellman and Neufer, 2012).…”

Exercise and Glycemic Control: Focus on Redox Homeostasis and Redox-Sensitive Protein Signaling

“…Larger meals and meals higher in lipid content elicit greater postprandial oxidative stress (218, 219). This has led to many studies researching the effects of high-fat meal ingestion on postprandial oxidative stress (211–214, 220); however, meals adhering to national recommended dietary guidelines also induce systemic postprandial oxidative stress (5).…”

Impact of short-term dietary modification on postprandial oxidative stress

“…This suggests that a 21-day Daniel Fast may attenuate postprandial oxidative stress (i.e., oxidative stress that is specifically caused by the metabolism of a consumed meal [19], particularly a meal that is high in saturated fat [20,21]). There are two main reasons for this assertion.…”