Elevated postprandial plasma triglyceride levels are associated with increased risk of developing cardiovascular disease. Food matrix may play an important role in the rate of digestion and absorption of fats, and manipulation of food structure and composition provides an opportunity to potentially improve postprandial lipemia and therefore reduce the risk of developing chronic diseases. This study aimed to compare the postprandial lipemia induced by isocaloric foods containing the same nutrients but differing in food structure. Healthy young adults donated blood samples after an overnight fast and 0.5, 1, 2, 3, 4 and 6 hours after consuming one of 3 test meals. The meals were liquid (beverage), semi-solid (mousse) or solid (biscuit) and had the same nutrient composition. Appetite sensations were also assessed over the six-hour period. Consumption of the solid food resulted in lower postprandial triglyceride response compared to the liquid (p=0.037). Six hours after the consumption of the solid food, plasma triglyceride levels returned to baseline values (p=0.575); while after the liquid (p=0.047) and the semi-solid (p=0.032), triglyceride levels were still higher than baseline values. The subjective measure of hunger was lower after consumption of the semi-solid compared to the solid (p=0.047) and the liquid (p=0.007). After consuming the liquid, participants' estimation of prospective food intake was greater than after the semi-solid (p=0.013) and the solid (p=0.028). In conclusion, the consumption of a solid food caused lower postprandial lipemia compared to a semi-solid or liquid food delivering identical nutrients, while the semi-solid was more efficient in curbing hunger.
|Number of pages||1|
|Publication status||Published - 9 Aug 2018|
|Event||10th Asia Pacific Conference on Clinical Nutrition - Adelaide, Australia|
Duration: 26 Nov 2017 → 29 Nov 2017