Impact of Meal Order on Postprandial Cardiometabolic Risk Markers
Metabolic Syndrome X, Insulin Resistance, Hyperinsulinism
About this trial
This is an interventional prevention trial for Metabolic Syndrome X focused on measuring Type 2 diabetes risk, Cardiovascular disease risk
Eligibility Criteria
Inclusion Criteria:
- BMI between 20 and 30 kg/m2
- Fasting blood glucose ≤ 6.1 mmol/L
- No known medical condition
Exclusion Criteria:
- Smoking habits
- Treatment for high blood pressure
- Treatment for hypercholesterolemia
Sites / Locations
- Antidiabetic Food Centre, Chemical Centre. Lund University
- Food for Health Science Centre. Lund University Medicon Village
Arms of the Study
Arm 1
Arm 2
Arm 3
Arm 4
Experimental
Experimental
Experimental
Experimental
Standard meal, bread/butter as starter
Standard meal with soup as starter
Standard meal with cheese as starter
Standard meal with salad as starter
Subjects eat a reference lunch (reference lunch) at 11:30 am, 4 h after a defined light breakfast. The meal contains 38 g fat and 885 kcal and consists of bread and butter, soup, salad and cheese. The participants eat the bread and butter portion within 15 min and the remaining components of the meal are consumed within the following 15 min (total eating time=30 min). Blood samples are taken before the lunch and every 30 min postprandial for 4 h.
Subjects eat a reference lunch (reference lunch) at 11:30 am, 4 h after a defined light breakfast. The meal contains 38 g fat and 885 kcal. The participants eat the soup portion within 15 min and the remaining components of the meal are consumed within the following 15 min (total eating time=30 min).
Subjects eat a reference lunch (reference lunch) at 11:30 am, 4 h after a defined light breakfast. The meal contains 38 g fat and 885 kcal. The participants eat the cheese portion within 15 min and the remaining components of the meal are consumed within the following 15 min (total eating time=30 min).
Subjects eat a reference lunch (reference lunch) at 11:30 am, 4 h after a defined light breakfast. The meal contains 38 g fat and 885 kcal. The participants eat the salad portion within 15 min and the remaining components of the meal are consumed within the following 15 min (total eating time=30 min).