The Experts below are selected from a list of 24 Experts worldwide ranked by ideXlab platform
Annsofie Sandberg - One of the best experts on this subject based on the ideXlab platform.
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postprandial lipid and insulin responses among healthy overweight men to mixed meals served with baked Herring Pickled Herring or baked minced beef
European Journal of Nutrition, 2015Co-Authors: Cecilia Svelander, Britt G Gabrielsson, Annette Almgren, Johan Gottfries, Johan Olsson, Ingrid Undeland, Annsofie SandbergAbstract:PURPOSE: The aim was to compare postprandial lipid, insulin and vitamin D responses after consumption of three otherwise identical meals served either with baked Herring, Pickled Herring or with baked, minced beef. METHODS: Seventeen healthy, overweight men (mean age 58 years, BMI 26.4-29.5 kg/m2) consumed standardized lunches together with baked Herring, Pickled Herring or baked, minced beef on three occasions in a crossover design. Blood samples were taken just before and up to 7 h after the meal. The postprandial response was measured as serum concentrations of triglycerides (TG), total cholesterol and lipoproteins (LDL, HDL and VLDL), insulin, 25-OH vitamin D and plasma fatty acid composition. RESULTS: There was no difference in postprandial lipid responses between the two Herring meals, whereas a slower TG clearance was observed after the baked, minced beef meal. The 150 g servings of baked and Pickled Herring provided 3.3 and 2.8 g of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), respectively, which was reflected in a substantial postprandial increase in plasma LC n-3 PUFA levels. The Pickled Herring contained 22 % sugar and consequently gave a higher insulin response compared with the other two meals. CONCLUSIONS: Both Pickled and baked Herring are good sources of LC n-3 PUFA in the diet, but the presence of sugar in Pickled Herring should be taken into consideration, especially if large amounts are consumed. The faster postprandial TG clearance after a meal with baked Herring compared with baked beef supports previous studies on the beneficial effects of Herring on cardiovascular health.
Cecilia Svelander - One of the best experts on this subject based on the ideXlab platform.
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postprandial lipid and insulin responses among healthy overweight men to mixed meals served with baked Herring Pickled Herring or baked minced beef
European Journal of Nutrition, 2015Co-Authors: Cecilia Svelander, Britt G Gabrielsson, Annette Almgren, Johan Gottfries, Johan Olsson, Ingrid Undeland, Annsofie SandbergAbstract:PURPOSE: The aim was to compare postprandial lipid, insulin and vitamin D responses after consumption of three otherwise identical meals served either with baked Herring, Pickled Herring or with baked, minced beef. METHODS: Seventeen healthy, overweight men (mean age 58 years, BMI 26.4-29.5 kg/m2) consumed standardized lunches together with baked Herring, Pickled Herring or baked, minced beef on three occasions in a crossover design. Blood samples were taken just before and up to 7 h after the meal. The postprandial response was measured as serum concentrations of triglycerides (TG), total cholesterol and lipoproteins (LDL, HDL and VLDL), insulin, 25-OH vitamin D and plasma fatty acid composition. RESULTS: There was no difference in postprandial lipid responses between the two Herring meals, whereas a slower TG clearance was observed after the baked, minced beef meal. The 150 g servings of baked and Pickled Herring provided 3.3 and 2.8 g of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), respectively, which was reflected in a substantial postprandial increase in plasma LC n-3 PUFA levels. The Pickled Herring contained 22 % sugar and consequently gave a higher insulin response compared with the other two meals. CONCLUSIONS: Both Pickled and baked Herring are good sources of LC n-3 PUFA in the diet, but the presence of sugar in Pickled Herring should be taken into consideration, especially if large amounts are consumed. The faster postprandial TG clearance after a meal with baked Herring compared with baked beef supports previous studies on the beneficial effects of Herring on cardiovascular health.
Britt G Gabrielsson - One of the best experts on this subject based on the ideXlab platform.
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postprandial lipid and insulin responses among healthy overweight men to mixed meals served with baked Herring Pickled Herring or baked minced beef
European Journal of Nutrition, 2015Co-Authors: Cecilia Svelander, Britt G Gabrielsson, Annette Almgren, Johan Gottfries, Johan Olsson, Ingrid Undeland, Annsofie SandbergAbstract:PURPOSE: The aim was to compare postprandial lipid, insulin and vitamin D responses after consumption of three otherwise identical meals served either with baked Herring, Pickled Herring or with baked, minced beef. METHODS: Seventeen healthy, overweight men (mean age 58 years, BMI 26.4-29.5 kg/m2) consumed standardized lunches together with baked Herring, Pickled Herring or baked, minced beef on three occasions in a crossover design. Blood samples were taken just before and up to 7 h after the meal. The postprandial response was measured as serum concentrations of triglycerides (TG), total cholesterol and lipoproteins (LDL, HDL and VLDL), insulin, 25-OH vitamin D and plasma fatty acid composition. RESULTS: There was no difference in postprandial lipid responses between the two Herring meals, whereas a slower TG clearance was observed after the baked, minced beef meal. The 150 g servings of baked and Pickled Herring provided 3.3 and 2.8 g of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), respectively, which was reflected in a substantial postprandial increase in plasma LC n-3 PUFA levels. The Pickled Herring contained 22 % sugar and consequently gave a higher insulin response compared with the other two meals. CONCLUSIONS: Both Pickled and baked Herring are good sources of LC n-3 PUFA in the diet, but the presence of sugar in Pickled Herring should be taken into consideration, especially if large amounts are consumed. The faster postprandial TG clearance after a meal with baked Herring compared with baked beef supports previous studies on the beneficial effects of Herring on cardiovascular health.
Ingrid Undeland - One of the best experts on this subject based on the ideXlab platform.
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postprandial lipid and insulin responses among healthy overweight men to mixed meals served with baked Herring Pickled Herring or baked minced beef
European Journal of Nutrition, 2015Co-Authors: Cecilia Svelander, Britt G Gabrielsson, Annette Almgren, Johan Gottfries, Johan Olsson, Ingrid Undeland, Annsofie SandbergAbstract:PURPOSE: The aim was to compare postprandial lipid, insulin and vitamin D responses after consumption of three otherwise identical meals served either with baked Herring, Pickled Herring or with baked, minced beef. METHODS: Seventeen healthy, overweight men (mean age 58 years, BMI 26.4-29.5 kg/m2) consumed standardized lunches together with baked Herring, Pickled Herring or baked, minced beef on three occasions in a crossover design. Blood samples were taken just before and up to 7 h after the meal. The postprandial response was measured as serum concentrations of triglycerides (TG), total cholesterol and lipoproteins (LDL, HDL and VLDL), insulin, 25-OH vitamin D and plasma fatty acid composition. RESULTS: There was no difference in postprandial lipid responses between the two Herring meals, whereas a slower TG clearance was observed after the baked, minced beef meal. The 150 g servings of baked and Pickled Herring provided 3.3 and 2.8 g of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), respectively, which was reflected in a substantial postprandial increase in plasma LC n-3 PUFA levels. The Pickled Herring contained 22 % sugar and consequently gave a higher insulin response compared with the other two meals. CONCLUSIONS: Both Pickled and baked Herring are good sources of LC n-3 PUFA in the diet, but the presence of sugar in Pickled Herring should be taken into consideration, especially if large amounts are consumed. The faster postprandial TG clearance after a meal with baked Herring compared with baked beef supports previous studies on the beneficial effects of Herring on cardiovascular health.
Johan Olsson - One of the best experts on this subject based on the ideXlab platform.
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postprandial lipid and insulin responses among healthy overweight men to mixed meals served with baked Herring Pickled Herring or baked minced beef
European Journal of Nutrition, 2015Co-Authors: Cecilia Svelander, Britt G Gabrielsson, Annette Almgren, Johan Gottfries, Johan Olsson, Ingrid Undeland, Annsofie SandbergAbstract:PURPOSE: The aim was to compare postprandial lipid, insulin and vitamin D responses after consumption of three otherwise identical meals served either with baked Herring, Pickled Herring or with baked, minced beef. METHODS: Seventeen healthy, overweight men (mean age 58 years, BMI 26.4-29.5 kg/m2) consumed standardized lunches together with baked Herring, Pickled Herring or baked, minced beef on three occasions in a crossover design. Blood samples were taken just before and up to 7 h after the meal. The postprandial response was measured as serum concentrations of triglycerides (TG), total cholesterol and lipoproteins (LDL, HDL and VLDL), insulin, 25-OH vitamin D and plasma fatty acid composition. RESULTS: There was no difference in postprandial lipid responses between the two Herring meals, whereas a slower TG clearance was observed after the baked, minced beef meal. The 150 g servings of baked and Pickled Herring provided 3.3 and 2.8 g of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), respectively, which was reflected in a substantial postprandial increase in plasma LC n-3 PUFA levels. The Pickled Herring contained 22 % sugar and consequently gave a higher insulin response compared with the other two meals. CONCLUSIONS: Both Pickled and baked Herring are good sources of LC n-3 PUFA in the diet, but the presence of sugar in Pickled Herring should be taken into consideration, especially if large amounts are consumed. The faster postprandial TG clearance after a meal with baked Herring compared with baked beef supports previous studies on the beneficial effects of Herring on cardiovascular health.