Changes in Serum Lipids and Blood Glucose in Non Diabetic Patients with Metabolic Syndrome after Mixed Meals of Different Composition. (1st February 2012)

• Record Type: Journal Article
• Authors: Branchi, Adriana; Torri, Adriana; Berra, Cristina; Colombo, Emanuela; Sommariva, Domenico
• Other Names: Simão Andréa Name Colado Academic Editor.
• Is Part Of: Journal of nutrition and metabolism. Volume 2012(2012)
• Publication Date: 2012-02-01
• Subjects: Nutrition -- Periodicals; Metabolism -- Periodicals; Diet in disease -- Periodicals; Metabolic Diseases; Metabolism; Nutrition Disorders; Nutritional Sciences; Diet in disease; Metabolism; Nutrition; Electronic journals; Periodicals; Periodicals; 363.8
• DOI: 10.1155/2012/215052
• Languages: English
• ISSNs: 2090-0724

Abstract

Abstract : Aims . To investigate the postprandial changes in serum lipoproteins and blood glucose and to verify whether different nutrient composition of the meal elicits different response in patients with (MetS+) and without (MetS−) metabolic syndrome. Research Design and Methods . 50 MetS+ patients and 50 age- and sex-matched MetS− consumed a regular lunch chosen among those more similar to their usual diet. Blood was drawn in the morning after 12-hour fasting and 2 and 4:30 hours after the meal. Results . Serum triglycerides increased more in MetS+ (35%, 4:30 hours after the meal) than in MetS− (29%), HDL-cholesterol decreased 2 hours after the meal in both groups (−4% and −5%, resp.). Blood sugar similarly increased in both groups (19%, 2 hours after the meal in MetS+ and 17% in MetS−) and plasma insulin increased more and remained high longer in MetS+ (73.5 and 52.3 μ U/mL, 2 and 4:30 hours after the meal) than in MetS− (46.7 and 21.6 μ U/mL). Difference in nutrient composition of the meal (carbohydrate 57%, fat 28% versus carbohydrate 45%, fat 35%) was not associated with differences in postprandial levels of triglycerides, HDL-cholesterol, glucose, and insulin within each group. Conclusions . As compared with MetS−, MetS+ patients show a greater hypertriglyceridemic and hyperinsulinemic response to a regular lunch whatever the carbohydrate or fat content of the meal.