Food Order Influence on Postprandial Glucose and Fuel Use in Vegetarian Meals
Poster #: 131
Session/Time: B
Author:
Michael James Hurst, MS
Mentor:
Patrick Wilson, PhD, RDN
Research Type: Basic Science
Abstract
INTRODUCTION:
Consuming carbohydrate-rich foods after protein-rich foods in a meal has been shown to reduce postprandial blood glucose (BG) levels and maintain fat oxidation. However, prior studies mainly fed individuals mixed meals of meat and plant-based foods with little known about how food order impacts postprandial responses to vegetarian meals. This randomized study examines how the order of foods eaten in a vegetarian meal impacts BG and substrate use at rest.
METHODS:
This study used a randomized, unblinded, parallel-group design. Participants completed baseline assessments including demographics, height, weight, and body composition followed by resting gas exchange and BG. Participants were then offered a vegetarian meal consisting of two components randomized in order of consumption: 1) 150 g edamame plus 10 g butter and 1/8 tsp salt, and 2) 150 g long-grain white rice. Postprandial respiratory gases were measured from 25-30, 55-60, and 85-90 minutes after meal completion followed by BG measurement. Up to 60 participants will be recruited; 34 were in the current analysis. Three participants with Respiratory Exchange Ratio (RER) greater than 1.0 were excluded from analysis.
RESULTS:
BG and RER observed showed expected increases over the postprandial period (p <.001 for time). Average BG for edamame-first and rice-first, respectively, were as follows: Baseline: 84.6±3.2, 87.2±2.8; 30 min: 118.7±6.7, 124.1±6.4; 60 min: 103.4±6.7, 107.2±4.9; 90 min: 94.5±4.8, 100.4±4.5. Average RER for edamame-first and rice-first, respectively, were: Baseline: 0.80±0.02, 0.79±0.03; 30 min: 0.78±0.02, 0.78±0.02; 60 min: 0.81±0.02, 0.80±0.02; 90 min: 0.83±0.03, 0.81±0.01. Changes secondary to ordered eating were not statistically significant (p > .05 for group and group x time interactions).
CONCLUSION:
No clear large differences in ordered eating of listed vegetarian components have been observed. Current results warrant the study's completion and further research into vegetarian ordered eating postprandial effects.
Consuming carbohydrate-rich foods after protein-rich foods in a meal has been shown to reduce postprandial blood glucose (BG) levels and maintain fat oxidation. However, prior studies mainly fed individuals mixed meals of meat and plant-based foods with little known about how food order impacts postprandial responses to vegetarian meals. This randomized study examines how the order of foods eaten in a vegetarian meal impacts BG and substrate use at rest.
METHODS:
This study used a randomized, unblinded, parallel-group design. Participants completed baseline assessments including demographics, height, weight, and body composition followed by resting gas exchange and BG. Participants were then offered a vegetarian meal consisting of two components randomized in order of consumption: 1) 150 g edamame plus 10 g butter and 1/8 tsp salt, and 2) 150 g long-grain white rice. Postprandial respiratory gases were measured from 25-30, 55-60, and 85-90 minutes after meal completion followed by BG measurement. Up to 60 participants will be recruited; 34 were in the current analysis. Three participants with Respiratory Exchange Ratio (RER) greater than 1.0 were excluded from analysis.
RESULTS:
BG and RER observed showed expected increases over the postprandial period (p <.001 for time). Average BG for edamame-first and rice-first, respectively, were as follows: Baseline: 84.6±3.2, 87.2±2.8; 30 min: 118.7±6.7, 124.1±6.4; 60 min: 103.4±6.7, 107.2±4.9; 90 min: 94.5±4.8, 100.4±4.5. Average RER for edamame-first and rice-first, respectively, were: Baseline: 0.80±0.02, 0.79±0.03; 30 min: 0.78±0.02, 0.78±0.02; 60 min: 0.81±0.02, 0.80±0.02; 90 min: 0.83±0.03, 0.81±0.01. Changes secondary to ordered eating were not statistically significant (p > .05 for group and group x time interactions).
CONCLUSION:
No clear large differences in ordered eating of listed vegetarian components have been observed. Current results warrant the study's completion and further research into vegetarian ordered eating postprandial effects.