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

Abstract

With increasing exposure to eating opportunities and postprandial conditions becoming dominant states, acute effects of meals are garnering interest. In this narrative review, meal components, combinations and course sequence were questioned vis-à-vis resultant postprandial responses, including satiety, glycemic, oxidative and inflammatory risks/outcomes vs. protective principles, with reference to the Mediterranean diet. Representative scientific literature was reviewed and explained, and corresponding recommendations discussed and illustrated. Starting meals with foods, courses and/or preloads high in innate/added/incorporated water and/or fibre, followed by protein-based courses, delaying carbohydrates and fatty foods and minimizing highly-processed/sweetened hedonic foods, would increase satiety-per-calorie vs. obesogenic passive overconsumption. Similarly, starting with high-water/fibre dishes, followed by high-protein foods, oils/fats, and delayed/reduced slowly-digested whole/complex carbohydrate sources, optionally closing with simpler carbohydrates/sugars, would reduce glycaemic response. Likewise, starting with foods high in innate/added/incorporated water/fibre/antioxidants, high monounsaturated fatty acid foods/oils, light proteins and whole/complex carbohydrate foods, with foods/oils low in n-6 polyunsaturated fatty acids (PUFA) and n-6:n-3 PUFA ratios, and minimal-to-no red meat and highly/ultra-processed foods/lipids, would reduce oxidative/inflammatory response. Pyramids illustrating representative meal sequences, from most-to-least protective foods, visually communicate similarities between axes, suggesting potential unification for optimal meal sequence, consistent with anti-inflammatory nutrition and Mediterranean diet/meal principles, warranting application and outcome evaluation.

A Gluten-Free Meal Produces a Lower Postprandial Thermogenic Response Compared to an Iso-Energetic/Macronutrient Whole Food or Processed Food Meal in Young Women: A Single-Blind Randomized Cross-Over Trial

“…The WF test meal increased feelings of fullness compared to PF and GF meals, and showed a strong trend for reduced ‘desire to eat’ versus the PF test meal. These data are consistent with previous findings [ 7 ], supporting the well-documented satiating effects of un-processed/refined WF [ 30 ], and the significantly higher palatability (taste) of the WF compared to the PF meal response observed in the current study. The current study findings are partially in support of the landmark research by LeBlanc and Brondel [ 31 ] showing more palatable meals elicit increased postprandial thermogenic (TEM) responses versus tasteless unpalatable meals containing similar ingredients.…”

Nutraceuticals and the Network of Obesity Modulators

“…There is evidence that excessive ROS contribute to develop metabolic disorders leading to inflammation and obesity [ 97 ]. Antioxidant natural extracts could ameliorate inflammation, especially low-chronic grade one, and reduce appetite by controlling the level of ROS and their activity [ 98 ]. However, in spite of a large number of natural antioxidant extracts, only few of them seem to be effective to treat obesity.…”

Acute Effects of Dietary Fiber in Starchy Foods on Glycemic and Insulinemic Responses: A Systematic Review of Randomized Controlled Crossover Trials

“…Improving diet and lifestyle is considered the keystone for the prevention and treatment of obesity and glucose metabolism disorders such as type 2 diabetes mellitus (T2DM) [ 1 ]. These chronic diseases are spreading rapidly, and poor nutrition is the main contributing to their epidemic status [ 2 ].…”