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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

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Abstract

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.

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Acknowledgments

The authors wish to thank Nils-Gunnar Carlsson at the division of Food Science, Chalmers University of Technology for his expertise in the analysis of Vitamin D3 and protein. This work was supported by the Swedish Board of Agriculture (formerly National Board of Fisheries, Project No. 031-0267-08, European Fisheries Fund Investing in Sustainable Fisheries), the Region of Västra Götaland (VGR, Project RUN 612-11-02-08), The Swedish Research Council for Environmental Science, Agricultural Science and Spatial Planning (Project No. 222-2011-1322) and Stiftelsen Olle Engkvist, Byggmästare (2010/56).

Conflict of interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Food Science, Department of Chemical and Biological Engineering, Chalmers University of Technology, Göteborg, Sweden

    Cecilia Svelander, Britt G. Gabrielsson, Annette Almgren, Ingrid Undeland & Ann-Sofie Sandberg

  2. Chemistry and Molecular Biology, Gothenburg University, Göteborg, Sweden

    Johan Gottfries

  3. FoodFiles, Uppsala, Sweden

    Johan Olsson

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  1. Cecilia Svelander
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  2. Britt G. Gabrielsson
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  3. Annette Almgren
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  7. Ann-Sofie Sandberg
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Correspondence to Ann-Sofie Sandberg.

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Svelander, C., Gabrielsson, B.G., Almgren, A. et al. Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef. Eur J Nutr 54, 945–958 (2015). https://doi.org/10.1007/s00394-014-0771-3

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