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PubMed1988

Effects of four meals with different kinds of dietary fibre on glucose metabolism in healthy subjects and non-insulin-dependent diabetic patients.

The effects of four mixed meals on glucose metabolism were studied during a 4-h period in 12 healthy women and in 13 women with non-insulin-dependent diabetes. Three test meals containing different types of dietary fibre in realistic amounts (cereal, leguminous and mixed-fibre), and one control meal were prepared. Each meal was calculated to contain 2.1 MJ (500 kcal) and the energy distributions of protein, fat and carbohydrate (by difference) were 15, 29-31 and 56-58 per cent, respectively. Results of analyses of the mixed meals, performed after the clinical study, showed unexpectedly large deviations from the calculated values regarding digestible carbohydrates in the leguminous meal. In the healthy group the blood glucose concentrations after the four meals did not differ significantly. In the diabetic group the area under the curve of blood glucose values was significantly smaller after both the leguminous meal and that containing mixed dietary fibre than after the control meal (P less than 0.001). There were also significant differences in blood glucose between the cereal meal and the leguminous and mixed-fibre meals (P less than 0.001), and between the leguminous meal and the mixed-fibre meal (P less than 0.05). In the healthy group the insulin response was significantly lower after the leguminous meal than after the control meal (P less than 0.05) whilst the diabetic group showed lower insulin responses after all the high-fibre test meals. Serum triglycerides, cholesterol and HDL cholesterol were similar after the different meals. The lower content of digestible carbohydrates, especially in the leguminous meal, complicates the interpretation of the results.(ABSTRACT TRUNCATED AT 250 WORDS)

Aged↗
PubMed1999

Meal composition effects on the oral bioavailability of indinavir in HIV-infected patients.

PURPOSE: To study the influence of large-volume high-calorie protein, fat, and carbohydrate meals and a non-caloric hydroxypropylmethyl cellulose (HPMC) viscous meal on the oral bioavailability of indinavir in HIV-infected subjects. METHODS: Seven male HIV-infected subjects received caloric meal treatments and control meals in a randomized crossover fashion and the viscosity meal as a final treatment. The total volume of each meal treatment was 500 mL and the caloric meals each contained 680 kcal. Gastric pH was also monitored by radiotelemetry from one hour before to four hours after drug and caloric meal administration. A single Crixivan (indinavir sulfate) dose equivalent to 600 mg indinavir was administrated orally with 100 mL of water immediately following meal administration. Indinavir plasma concentrations were obtained using reverse-phase HPLC. RESULTS: All meal treatments significantly decreased the extent of indinavir absorption as compared to fasted control. AUC0-infinity decreased by 68%, 45%, 34%, and 30% for protein, carbohydrate, fat, and viscosity meal treatments versus fasted control, respectively (p < 0.05). The mean Cmax was significantly decreased 74%, 59%, 46% and 36% (p < 0.05) and the mean tmax was significantly delayed from I hr in fasted controls to 3.8, 3.6, 2.1 and 2.0 hrs (p < 0.05) for protein, carbohydrate, fat, and viscosity meal treatments, respectively. The elimination half-life of indinavir determined in the fasted state was decreased in HIV-infected subjects as compared to the reported half-life in normal healthy subjects. CONCLUSIONS: Reductions in indinavir plasma concentrations compared to drug administration in the fasted state are most severe with the high-calorie protein meal. This is consistent with an influence of elevated gastric pH on drug precipitation. Significant drug plasma concentration reductions observed with administration of the other meals in the absence of appreciably elevated gastric pH profile indicate that other factors are playing a role in the meal effects. The similarity in indinavir plasma profiles with protein and carbohydrate versus fat and viscosity suggests that the latter meals may reduce the impact of drug precipitation compared to the former meals.

Adult↗
PubMed1989

Relationships between gastric emptying of solid and caloric liquid meals and alcohol absorption.

The effects of three variations in meal composition (a solid and a liquid meal consumed together, a liquid meal consumed alone, and a liquid meal consumed 90 min after a solid meal) on the rates and patterns of solid and liquid gastric emptying were examined in 13 volunteers. By including alcohol (0.5 g/kg body wt) in the liquid meal, the relationship between alcohol absorption and gastric emptying was also assessed. The lag phase and the initial emptying phase of the solid meal were prolonged (P less than 0.001) when the liquid meal was consumed with the solid meal, compared with when the liquid meal was consumed 90 min after the solid meal. In this latter situation, consumption of the liquid meal caused the cessation of emptying of solid food, and this second lag phase was followed by a slower (P less than 0.001) than initial emptying phase. Gastric emptying of the liquid meal was slower (P less than 0.005) when solid food was present and was slowest (P less than 0.05) when liquid was consumed 90 min after the solid meal. Alcohol absorption was fastest (P less than 0.05) when the liquid meal was consumed alone and slower (P less than 0.01) when alcohol was consumed with or after the solid meal. For all three meals there was a close correlation (r greater than or equal to 0.91; P less than 0.001) between alcohol absorption and liquid emptying. We conclude that gastric emptying of liquid may be influenced by solid food and that the rate and pattern of solid emptying may be modified by the presence of liquid.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed2002

Growth performance, carcass characteristics, nutrient digestibility and fecal odorous compounds in growing-finishing pigs fed diets containing hydrolyzed feather meal.

This study was designed to determine the effects of hydrolyzed feather meal inclusion on growth performance, carcass characteristics, nutrient digestibility and fecal odorous compounds in modern lean growth genotype pigs. Two hundred forty pigs (BW = 23.2 +/- 1.3 kg) were allotted based on BW and sex to a 2 x 6 factorial arrangement of treatments (four pens per treatment; five pigs per pen) in a randomized complete block design. Factors consisted of 1) sex (barrows or gilts) and 2) dietary treatment (0, 2, 4, 6, 8, or 10% hydrolyzed feather meal). Diets were formulated to contain 1.00, 0.90, 0.75, or 0.60% apparent ileal digestible lysine for phases 1 to 4, respectively, with other amino acids provided at an ideal ratio. Available P and ME were kept constant within each phase. No significant interactions between feather meal inclusion and sex were observed for growth performance (P > 0.15). Body weight gain was reduced (P < 0.05) for pigs fed 10% feather meal compared to pigs fed 0, 4, or 8% feather meal. Feed intake of pigs fed 10% feather meal was reduced (P < 0.05) compared to pigs fed 0 or 4% feather meal. Ultrasound backfat measurements tended (P = 0.12) to increase with increasing levels of feather meal. Daily lean gain was less (P < 0.05) in pigs fed 10% feather meal than in pigs fed either 0, 2, 4, or 8% feather meal. Digestibility of N measured on wk 9 decreased quadratically (P < 0.001) with increasing levels of feather meal. Phosphorus digestibility increased in a linear fashion (P < 0.02), however, the improvement in P digestibility with increasing levels of feather meal was more pronounced in barrows compared to gilts (interaction, P < 0.05). Fecal samples obtained from pigs fed 0, 4, or 8% feather meal were analyzed for odorous compounds. Concentrations of butanoic, pentanoic, and 3-methylbutanoic acid were greater (P < 0.05) and concentrations of 3-methylphenol, 4-methylphenol, indole, and decane were less (P < 0.05) in feces from pigs fed feather meal. These results suggest that feather meal can be included in diets for growing-finishing pigs at a rate of 8%. Excretion of N in feces increased but P excretion decreased with increasing levels of feather meal. Odorous compounds in feces can be affected by the inclusion of hydrolyzed feather meal, but the exact impact of these changes on odor perception remains to be elucidated.

Animal Feed↗
PubMed1987

Effects of different heat treatments during processing on nutrient digestibility of soybean meal in growing swine.

Four soybean meals (SBM) were prepared in a commercial solvent-extraction plant to give a much wider range in heat treatment than is usually found among commercially available SBM. The meals were designated in ascending order of heat treatment as Under, Normal, Over and Rumen Escape. The Normal meal was processed using standard operating conditions. The Under meal received less heat treatment by reducing the steam pressure and retention time in the desolventizer-toaster. Over and Rumen Escape meals received further heat treatment in an additional four-compartment toaster. The Over meal received less heat treatment than the Rumen Escape meal by reducing steam pressure and retention time in both toasters. Crude protein content was similar for the four meals, but lysine tended to decrease with increasing heat treatment. In general, urease activity, trypsin inhibitor, protein dispersibility index and nitrogen solubility index decreased with increasing heat treatment. The +a Hunterlab color values increased as heat treatment increased. Apparent ileal digestibility of N and amino acids were similar for all meals (P greater than .05); however lysine digestibility for the Rumen Escape meal was 3.3 percentage units lower than the average of the lesser-heated meals. Energy digestibilities and nitrogen balance data were also similar (P greater than .05) for the four meals, but the apparent biological value of the Rumen Escape meal was 4.5 percentage units lower than the average of the other meals. There were no differences in nutritional value among the Under, Normal and Over meals, which represent the range in heat treatment usually found among SBM. The Rumen Escape meal, which received more severe heat treatment, tended to have lower nutritional value than the lesser-heated meals.

Animal Feed↗
PubMed2004

Are family meal patterns associated with disordered eating behaviors among adolescents?

PURPOSE: To examine associations between family meal patterns (frequency, priority, atmosphere, and structure of family meals) and disordered eating (unhealthy weight control behaviors, binge eating, and chronic dieting) in adolescent girls and boys. METHODS: Survey and anthropometric data were collected from 4746 ethnically diverse adolescents from public middle and senior high schools who participated in the Project EAT study (Eating Among Teens). Variables of interest included family meal patterns and disordered eating behaviors. Logistic regressions were performed to examine associations between family meal patterns and disordered eating behaviors adjusting for body mass index, sociodemographic characteristics, family connectedness, and weight pressures within the home. RESULTS: In general, adolescents who reported more frequent family meals, high priority for family meals, a positive atmosphere at family meals, and a more structured family meal environment were less likely to engage in disordered eating. For example, 18.1% of girls who reported 1-2 family meals/week engaged in extreme weight control behaviors compared with 8.8% of girls who reported 3-4 family meals/week. Making family meals a priority, in spite of scheduling difficulties, emerged as the most consistent protective factor for disordered eating. Associations between family meal patterns and disordered eating behaviors tended to be stronger among girls than among boys. Family meal patterns were more consistently associated with unhealthy weight control behaviors than with chronic dieting and binge eating. Although associations between family meals and disordered eating were weakened after adjusting for more global familial factors, including family connectedness and weight-specific pressures within the home, a number of the associations remained statistically significant, suggesting an independent relationship between family meals and disordered eating. CONCLUSION: Family meals have the potential to play an important role in the prevention of unhealthy weight control behaviors among youth. Findings suggest that attention needs to be directed toward increasing family meal frequency and creating a positive environment for family meals.

Adolescent↗
PubMed1998

Reduced systemic availability of an antiarrhythmic drug, bidisomide, with meal co-administration: relationship with region-dependent intestinal absorption.

PURPOSE: The aim of this research was to determine the mechanism by which a co-administered meal decreases the oral absorption of bidisomide and does not influence the oral absorption of the chemically-related antiarrhythmic agent, disopyramide. METHODS: Bidisomide plasma levels, following oral administration and intravenous infusion in the fasted state and with various meal treatments, were determined in human subjects. A dialysis technique was employed to examine the potential for drug binding to meal homogenates. Plasma levels, following drug administration through duodenal and jejunal intestinal access ports and following various meal treatments with oral drug co-administration, were compared for bidisomide and disopyramide in a canine model. RESULTS: Bidisomide plasma AUC was significantly reduced following oral drug co-administration with breakfast compared to fasted-state controls in human subjects and in dogs independent of the composition of the solid cooked breakfast. While intravenous bidisomide infusion in human subjects showed a statistically significant reduction in AUC 15 minutes after oral administration of a high fat breakfast as compared to drug infusion in the fasted state, the reduction (-13%) was substantially smaller than the reduction (from -43% to -63%) observed with oral bidisomide meal co-administration. The percentages of bidisomide and disopyramide lost by binding to homogenates of cooked breakfast were 25.0 +/- 5.7% and 23.7 +/- 7.7%, respectively, as determined by dialysis at 4 hours. In dogs, the extent of absorption of disopyramide was comparable from oral, duodenal and mid-jejunal administration while the extent of bidisomide absorption from mid-jejunal administration was significantly lower than for oral or duodenal administration. Non-viscous liquid meals decreased Cmax but not AUC, while viscous homogenized solid meals decreased both Cmax and AUC for bidisomide with oral drug-meal co-administration. Oral non-caloric hydroxypropyl methylcellulose meals decreased bidisomide to the same extent as homogenized solid meals but did not lower disopyramide AUC. CONCLUSIONS: The significant reduction in bidisomide plasma levels observed with meal co-administration in human subjects was predominantly mediated through a reduction in drug absorption and was independent of solid meal composition. The difference in meal effect on the absorption of the two drugs in humans did not appear to be a function of drug binding to cooked meal components over typical human upper gastrointestinal residence times. In dogs, the high-viscosity medium generated by oral co-administration of a solid meal reduced the upper intestinal absorption of bidisomide and disopyramide. Bidisomide AUC was decreased since it was well absorbed in the upper but not lower small intestine. Disopyramide AUC was not significantly affected since it was well absorbed from both regions. A similar mechanism may play a role in drug plasma level reductions following oral co-administration with solid meals for drugs showing similar regionally-dependent absorption profiles.

Animals↗
PubMed2003

Effect of dietary antioxidants on postprandial endothelial dysfunction induced by a high-fat meal in healthy subjects.

BACKGROUND: Persons following current dietary guidelines have a lower risk of mortality from coronary heart disease. OBJECTIVE: The objective was to compare the short-term effect of a high-fat meal and a high-carbohydrate meal, with and without dietary antioxidants, on vasomotor, antiplatelet, and hemostatic functions of the endothelium in healthy subjects. DESIGN: In an observer-blinded, randomized crossover study, 25 (13 men and 12 women) healthy subjects were given each of 3 meals in random order at 1-wk intervals: a high-fat meal (760 kcal), an isoenergetic high-carbohydrate meal, and a high-fat meal with dietary antioxidants from vegetables (865 kcal). Endothelial functions, as assessed by hemodynamic and rheologic responses to L-arginine--the natural precursor of nitric oxide--were evaluated before and 4 h after each meal. RESULTS: Unlike the high-carbohydrate meal, the high-fat meal increased the plasma concentrations of triacylglycerol (P < 0.01); both meals activated hemostasis. The high-carbohydrate meal did not modify blood pressure, and platelet aggregation decreased in response to the L-arginine load (-7.1 +/- 2.3 mm Hg and -8.5 +/- 4.5%, respectively). After the high-fat meal, the decrease in blood pressure in response to L-arginine was reduced (-1 +/- 0.8 mm Hg), and platelet aggregation showed a paradoxical increase (4.1 +/- 2.1%; P < 0.01 compared with the high-carbohydrate meal). The high-fat meal with antioxidants partially restored the vascular response to L-arginine. CONCLUSION: Compared with a high-carbohydrate meal, a high-fat meal can modify endothelial functions toward a more atherogenetic profile, which is partially prevented by dietary antioxidants.

Adult↗
PubMed1996

The effect of meals of differing composition on exercise tolerance in patients with angina pectoris.

In this study we compared different dietary constituents and their effect on the angina threshold. We compared carbohydrate-rich, fat-rich and balanced liquid diets on effort tolerance in 14 patients of mean (range) 61 (41-73) years of age with chronic stable angina. On four different occasions at least 1 week apart, patients had exercise treadmill tests after an overnight fast and then after a rest period of 1 h ingested one of three different approximately isocalorific (about 4000 kJ) liquid drinks of 600 ml consisting mainly of: fat, carbohydrate or a balanced meal with an equal volume of water as control. Meals were given in random order. Analysis of the mean (SD) differences in heart rate between fasting and the post-prandial state for the different meals revealed a significant increase between water and the other meals, fat (+4(6) beats.min-1 P < 0.002), balanced (+9(17) beats.min-1 P < 0.004), and carbohydrate (+10(12) beats.min-1 P < 0.0002). There was no significant difference between the groups as regards systolic or diastolic blood pressure. Cardiac output increased following the meals but decreased after water; however, there was a significant difference between water and balanced meals. Exercise tolerance fell following all the meals but was significantly greater after a balanced (mean (SD) -108(129) s P < 0.01) and carbohydrate meal (-92(52) s P < 0.001). The reduction in exercise duration following a fat meal (-36(53)s) was not significantly different from that following water (-8(43) s) but was significantly smaller than after a carbohydrate meal (P < 0.02). Time to 1 mm of ST depression showed similar changes to that of total exercise duration, being significantly lower after a carbohydrate (mean (SD) -76(77) s P < 0.01) and balanced meal (-76(63) s P < 0.005). Time to 1 mm ST depression, although reduced by a fat meal (-15(84) s) was significantly less than after a carbohydrate meal (P < 0.02). In conclusion, patients with chronic stable angina have impaired effort tolerance and a lower angina threshold after high calorie containing liquid meals. Meals rich in carbohydrate have greater effects than meals where the majority of calories are derived from fat. Patients should be advised to avoid exercise in the first 30 min after eating.

Adult↗
PubMed1998

Effects of meal volume and posture on gastric emptying of solids and appetite.

The effects of volume and posture on gastric emptying and intragastric distribution of a solid meal and appetite were evaluated. Eight normal volunteers were studied on four occasions, on each of which a meal comprising ground beef mixed with tomato sauce of either 650 g ("large") or 217 g ("small") was eaten. Two studies were performed while the subject was lying in the left lateral decubitus position, and two studies were performed while the subject was sitting so that in each subject data were available for both meals and in both postures. Hunger and fullness were evaluated using a visual analog questionnaire. In both postures and after both meals, gastric emptying approximated a linear pattern after an initial lag phase. The lag phase was shorter for the large meal when compared with the small meal [sitting: large 13 +/- 5 vs. small 29 +/- 7 min; left lateral: large 16 +/- 3 vs. small 24 +/- 3 min, F(1, 7) = 46.3, P < 0.0005]. In both postures the contents of the total [F(1,7) = 1794.5, P < 0.0001], proximal [F(1,7) = 203.7, P < 0.0001], and distal [F(1,7) = 231.5, P < 0.0001] stomach were greater after the large meal when compared with the small meal. Although the 50% emptying time was greater with the large than the small meal [F(1,7) = 40.8, P < 0.001], the postlag emptying rate (g/min) was more rapid with the large meal [sitting: large 1.7 +/- 0.2 vs. small 1.1 +/- 0. 1 g/min; left lateral: large 1.8 +/- 0.1 vs. small 1.3 +/- 0.04 g/min, F(1,7) = 44.7, P < 0.0005]. There was a significant interaction between meal volume and posture for retention in the distal stomach [F(1,7) = 7.14, P < 0.05]. Contrasts were used to evaluate the effects of volume and posture between the four studies and demonstrated an effect of posture for the large [F(1,21) = 18.7, P < 0.005] but not the small [F(1,21) = 0.30, P = 0.60] meal so that the retention was greater in the sitting when compared with the left lateral position. The magnitude of the postprandial increase in fullness [F(1,7) = 7.8, P < 0.05] and reduction in hunger [F(1,7) = 5.9, P < 0.05] was greater with the large meal. We conclude that meal volume has a major effect on gastric emptying; in contrast posture has only a minor impact on intragastric meal distribution, which is observed only after a large meal, and no effect on gastric emptying.

Adolescent↗
PubMed1993

Taste and smell sensations enhance the satiating effect of both a high-carbohydrate and a high-fat meal in humans.

The effects of meal sensory properties (tasty vs. bland) and nutrient composition [high-CHO (carbohydrate) vs. high-FAT] on hunger ratings, blood glucose and free fatty acids (FFA), taste perception, and subsequent food intake, were studied in human subjects. Aspartame and vanilla were used to augment meal palatability, yielding four isocaloric liquid meals: bland-FAT, tasty-FAT, bland-CHO, tasty-CHO. Normal-weight, nondieting young adults consumed each of the meals for breakfast on separate days. The main finding was that tasty versions of high-FAT and high-CHO meals were more satiating than nutritionally identical bland meals, as indicated by a greater decrease in hunger ratings following the tasty meals. Changes in blood glucose and FFA were related to meal nutrient composition, but not to meal sensory properties. High-CHO meals tended to be more satiating than high-FAT meals. Consumption of each of the meals produced a similar decrease in pleasantness ratings of food-related tastes. Intake of carbohydrates was significantly higher at a self-selected lunch 5.25 h following a tasty breakfast. These findings indicate that hunger is decreased to a greater extent by meals flavored with aspartame and vanilla relative to nutritionally identical, unflavored meals. The satiety-enhancing effect of oral stimulation was found for both high-FAT and high-CHO meals.

Adult↗
PubMed1996

Rats integrate meal cost and postoral changes in caloric density.

Rats can maintain energy intake in response to changes in the caloric density of food by compensatory shifts in the number and size of meals. This study challenged rats' regulation of intake in two ways: manipulating the caloric density covertly to remove orosensory cues and altering baseline meal patterns by increasing the cost of obtaining meals. Rats with gastric catheters were maintained on a complete liquid diet delivered by pumps to a drinking spout and to the stomach; within meals, a rat's licking at the spout controlled the timing and duration of the simultaneous isovolemic intragastric infusions. Prior to each meal, some of the rats were required to press a bar to activate the spout mechanism; when the meal cost was paid, a cue light signaled that licks would deliver food. The light remained on until the rat ceased licking for 10 consecutive min; to resume feeding, the rat had to pay the cost again. The standard diet pumped to the spout was prepared at 1 kcal/g; the intragastrically co-infused diet varied from 0 (water) to 2 kcal/g in 0.5-kcal/g increments. Each concentration was presented for at least 4 days. Separate groups of rats were studied at no cost, low cost (5 bar presses/meal), and high cost (80 bar presses/meal). As the infusate concentration increased, the rats ate fewer meals per day. Meal size by weight decreased as caloric density increased, with he largest meals taken when water was infused. Caloric meal size increased linearly with caloric density for all groups. Meal sizes in the low-cost group were similar to those of the no-cost group, but the latter took more meals per day and, therefore, consumed more total calories. High-cost meal patterns were parallel to those of the other groups, but with fewer, larger meals. All groups maintained a constant daily caloric intake across infusate concentrations. Meal patterns changed rapidly in response to these "covert" (untasted, isovolemic) changes in caloric density. Rats can, thus, integrate the cost of obtaining food and its postingestive benefits in the absence of mediating orosensory cues.

Animals↗
PubMed2003

Fish, shellfish, and meat meals of the public in Singapore.

Understanding different patterns of fish consumption is an important component of the assessment of risk from contaminants in fish. While there have been extensive studies of fish consumption in Western cultures, less attention has been devoted to the role of fish and meat in the diets of people in other cultures. A survey of 212 people living in Singapore was conducted to examine the relative importance of fish, shellfish, and other meat in their diets and to ascertain whether there were differences as a function of age, income, education or gender. As expected, fish and shellfish played an important role in their daily diets. On average, people ate fish in about 10 meals a week, chicken for eight meals, and shrimp and pork for about six meals each. While nearly 8% never ate fish, 18% ate fish at all 21 meals a week and over 20% ate shellfish for all 21 meals. Income explained about 14% of the variation in the number of fish meals consumed, and age explained about 8% of the variation in number of chicken meals per week. There were no gender differences in the number of meals of each type. People less than 26 years old ate significantly more pork, chicken, and other meat meals and fewer shellfish meals than older people. People with higher incomes ate significantly more fish meals than those with lower incomes. Chinese individuals ate significantly more meals of pork, chicken, and other meat than other ethnic groups, and they ate only 26% of their meals at home, while others ate 33% of their meals at home. The data indicate a great deal of variation in the number of meals of fish, shellfish, and other meats eaten by the people interviewed, making dietary and risk assessments challenging.

Adolescent↗
PubMed2006

Glucose and insulin responses in healthy women after intake of composite meals containing cod-, milk-, and soy protein.

OBJECTIVE: To evaluate the metabolic effect of three different kinds of dietary proteins as part of composite meals with similar macronutrient composition in healthy subjects. DESIGN: A randomised meal study. SETTING: Metabolic ward. SUBJECTS AND METHODS: In total, 17 healthy women, 30-65 years old, consumed three meals in randomised order. The meals consisted of foodstuffs with similar nutrient composition but different types of protein (cod, cottage cheese, or soy protein isolate). The distribution of energy from protein, fat and carbohydrates was 33, 26, and 41 energy percent, respectively. Total amount of energy was 2300 kJ. Blood samples were drawn for assay of B-glucose, S-insulin, S-free fatty acids, S-triglycerides, and C-peptide in the fasting state and at seven times (20, 40, 60, 90, 120, 180, and 240 min) after starting to eat the test meal. RESULTS: The blood glucose response after the cod protein meal differed from that of the soy protein meal, with a larger area under the curve (AUC) calculated up to 120 min. The serum insulin response after the milk protein meal differed from that of the cod protein meal with a larger AUC calculated up to 240 min. The insulin/C-peptide and the insulin/glucose ratios differed between the meals; the insulin/C-peptide ratio was higher after the milk protein meal compared to the cod, and soy protein meal at 120 min. The insulin/glucose ratio was lower after the cod protein meal compared to the milk, and soy protein meals at 120 min. The results showed that the metabolic responses differed after meals with similar macronutrient composition containing cod-, milk-, or soy protein.

Adult↗
PubMed2002

Habitual meal frequency and energy intake regulation in partially temporally isolated men.

OBJECTIVE: Assessment of a possible relationship between habitual as well as manipulated meal frequency, blood glucose pattern, macronutrient- and energy intake (EI), and energy intake regulation in partially temporally isolated men. DESIGN: A partially temporally isolated within-subject design assessing energy intake regulation in spite of intervention. Intervention consisted of manipulating meal frequency by offering iso-energetic (1 MJ) preloads high in fat or carbohydrate (CHO), with the same energy density. We have previously shown that after a high-CHO preload, inter-meal-interval was 1 h, while after a high-fat preload intermeal-interval was 2 h. SUBJECTS: Twenty healthy young (18-31 y) normal weight (body mass index (BMI): 22.8+/-1.9 kg/m(2)) men. MEASUREMENTS: On two separate days, each after a different preload: subsequent subjects' responses to the preload, eg manipulated meal frequency; continuous blood glucose levels and blood glucose patterns: macronutrient composition of food intake; EI; appetite ratings; and taste perception. From controlled 3-day food intake diaries: habitual meal frequency; EI; and macronutrient-intake. RESULTS: Accuracy of energy intake regulation is expressed as minimizing the difference in energy intake, despite intervention. The difference in 24 h EI on the two test days after the preloads (r(2)=0.56; P<0.001) was a function of habitual meal frequency. Variation in energy intake was primarily explained by habitual meal frequency (r(2)=0.76; P<0.0001). Adding macronutrient composition and number of blood glucose declines to this increased the explained variation to 86 and 96%, respectively. Percentage energy from CHO or from fat explained the variation in habitual meal frequency (r(2)=0.84; P<0.0001). Adding the total number of blood-glucose declines to this increased the explained variation to 88%, and adding average baseline blood glucose levels, sweetness perception and hunger suppression during preload consumption increased the explained variation to 91%. Manipulated meal frequency was related to habitual meal frequency (r(2)=0.86; P<0.0001) and was a function of the number of transient and dynamic blood glucose declines (r(2)=0.74; P<0.0001). CONCLUSION: Habitual meal frequency is of greater significance in energy intake regulation in healthy young men than manipulated meal frequency. Healthy young men with a high habitual meal frequency showed lower 24 h EI, and a smaller difference in EI after macronutrient specific preloads, compared to those with a low habitual meal frequency, thus showing a more accurate energy intake regulation. Habitual meal frequency is based upon a cluster of related factors including macronutrient composition of the food, sweetness perception, hunger suppression, blood glucose declines and average baseline blood glucose levels.

Adaptation, Physiological↗
PubMed1988

Effect of a meal containing protein on lithium clearance and plasma immunoreactive atrial natriuretic peptide in man.

1. The effect of meals with a high and low protein content and of the fasting state on renal function and plasma atrial natriuretic peptide was studied in water-loaded normal volunteers. 2. Creatinine clearance increased after the high protein meal, but did not change after the low protein meal or while fasting. Observations of similar increases in urine sodium and potassium excretion and a transient decrease in urine flow after both meals suggest that the protein content of the meal is not an important contributory factor in these responses to feeding. 3. Absolute delivery of sodium and water out of the proximal tubules (assessed by the lithium clearance method) was higher after both meals than while fasting; fractional lithium clearance was higher after the low protein meal than the high protein meal and while fasting. Absolute reabsorption from proximal tubules was increased after only the high protein meal. 4. A transient decrease in the fraction of water delivered to distal nephron segments that appeared in the urine (fractional distal water excretion) was observed after both meals. Fractional distal sodium excretion and absolute distal sodium and water reabsorption increased after both meals. 5. Since plasma atrial natriuretic peptide either decreased (high protein meal) or remained unchanged (low protein meal and fasting), it is unlikely that this hormone is involved in the hyperfiltration after the high protein meal and the natriuresis after both high and low protein meals.

Adult↗
PubMed1989

Effects of meal composition on the postprandial blood pressure, catecholamine and insulin changes in elderly subjects.

1. The effects of four meals of similar energy, but different nutritional, composition on postprandial blood pressure, heart rate, autonomic function, catecholamines, insulin and packed cell volume levels were studied in seven fit elderly subjects. 2. The high carbohydrate and high protein meals led to a significant overall fall in supine systolic and diastolic blood pressure compared either with no change or a rise after the normal (i.e. mixed) and high fat meals. Similar between-meal differences were seen with erect diastolic but not erect systolic blood pressure. No significant postural blood pressure fall occurred after any of the meals. Supine heart rate was unaffected by meal type or by time, and although erect heart rate showed a small increase during the study there was no between-meal difference. 3. Parasympathetic function was unaffected by meal type. Plasma noradrenaline rose after the high carbohydrate and mixed meals only, remaining elevated for 120 min after meal consumption. This increase was not related to the changes in blood pressure or plasma insulin levels. 4. Plasma insulin and glucose rose after the high carbohydrate and mixed meals, but were unchanged after the high protein and high fat meals. Packed cell volume showed a small decrease towards the end of the study, although there was no between-meal variation. 5. The differences in the cardiovascular changes after the different meals could not be ascribed to alterations in autonomic function, insulin release or fall in plasma volume. We propose that the postprandial changes in blood pressure are due to the nutrient composition of the meal rather than the actual energy load.

Aged↗
PubMed2001

Effect of caloric density of a meal on lower oesophageal sphincter motility and gastro-oesophageal reflux in healthy subjects.

BACKGROUND: Patients with gastro-oesophageal reflux disease are advised to avoid the ingestion of large meals. In healthy volunteers, a relationship between the amount of postprandial gastro-oesophageal reflux and the volume of a liquid meal has been demonstrated. AIM: To evaluate whether the amount of postprandial gastro-oesophageal reflux is also related to the calorie content of a meal, a second parameter that will be reduced by avoidance of the ingestion of large meals. METHODS: Twelve healthy volunteers (six female, 19-31 years) received two solid-liquid meals with either 842 kcal (solid 582 kcal, liquid 260 kcal) or 582 kcal (31% reduction) in a randomized order. The nutritional components (10% fat, 76% carbohydrates, 14% protein) and the volume of the meals were identical in both meals. The lower oesophageal sphincter pressure was measured continuously in the first postprandial hour with a Dent sleeve, and pH-metry was performed for 3 h postprandially with a glass electrode in the distal oesophagus. Blinded to the type of ingested meal, we calculated the mean lower oesophageal sphincter pressure, the frequency of transient lower oesophageal sphincter relaxations, the number of reflux episodes, and the fraction of time for which pH < 4. RESULTS: A similar decrease in lower oesophageal sphincter pressure was observed after ingestion of the high calorie meal (median 10.9 mmHg, range 4.8-16.7 mmHg) and low calorie meal (median 9.9 mmHg, range 3.9-18.4 mmHg). No difference in the number of transient lower oesophageal sphincter relaxations (high calorie: median 9 per hour, range 5-13 per hour; low calorie: median 7 per hour, range 0-14 per hour) and of reflux episodes (high calorie: median 12 in 3 h, range 3-22 in 3 h; low calorie: median 12 in 3 h, range 3-30 in 3 h) was registered after intake of both types of meal. Additionally, no difference was identified regarding the fraction of time for which pH < 4 between the high calorie (mean 2.3%, 0.2-23.7%) and low calorie meal (3.3%, 0.5-17.8%). CONCLUSION: Reducing the caloric density of a meal neither influences postprandial lower oesophageal sphincter pressure nor decreases gastro-oesophageal reflux in healthy volunteers. Thus, the amount of gastro-oesophageal reflux induced by ingestion of a meal seems to depend on the volume but not on the caloric density of a meal.

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