Insulin Resistance Clinical Trial
Official title:
Impact of Meal Order on Postprandial Cardiometabolic Risk Markers
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.
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.
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