Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA.
Department of Kinesiology, The Pennsylvania State University, University Park, PA, USA.
Food Funct. 2020 Apr 1;11(4):3191-3200. doi: 10.1039/c9fo02438g. Epub 2020 Mar 25.
Previously it has been shown that incorporation of >11 g of spices into a mixed meal blunts postprandial lipemia, which may reduce acute endothelial impairment. The effect of lower doses of spices remains unclear. The aim was to examine the postprandial effect of a meal high in saturated fat and carbohydrate inclusive of spices (2 g or 6 g) or exclusive of spices (0 g) on flow mediated dilation (FMD), lipids and lipoproteins, glucose, and insulin in men at-risk for cardiovascular disease. A 3-period randomized, controlled, crossover, pilot study was conducted. In random order, subjects consumed a high-saturated fat, high-carbohydrate meal (1076 kcal, 39 g saturated fat, 98 g carbohydrate) with 0 g, 2 g and 6 g of mixed spices. After meal consumption, blood was drawn hourly for 4 hours and FMD was measured at 2 and 4 hours. Serum lipids and lipoproteins, and insulin were measured in the fasting state and at each post-meal time point; plasma glucose was also assessed at each time point. Subjects were 13 men aged 52 ± 9 years that were overweight or obese (29.9 ± 3.1 kg m), and had an enlarged waist circumference (102.2 ± 8.9 cm). Time (p < 0.05) and treatment (p < 0.05) effects existed for FMD and triglycerides; no time by treatment interactions were detected. Post hoc testing showed that the meal with 6 g of spices lessened the postprandial reduction in FMD compared to the meal with no spices (-0.87 ± 0.32%; p = 0.031); no other pairwise differences were observed. Triglyceride levels were lower following the meal with 2 g of spices vs. the no spice meal (-18 ± 6 mg dL; p = 0.015); no difference was observed between the meal with 6 g of spice and the no spice meal (-13 ± 6 mg dL; p = 0.12). Glucose and insulin were unaffected by the presence of spices in the meal. In conclusion, this study provides preliminary evidence suggesting that lower doses of spices (2 and 6 g) than previously tested may attenuate postprandial lipemia and impairments in endothelial function caused by a high-saturated fat, high-carbohydrate meal.
先前的研究表明，在混合餐中加入超过 11 克的香料可以抑制餐后血脂升高，从而减少急性内皮损伤。较低剂量香料的效果仍不清楚。本研究旨在探讨富含饱和脂肪和碳水化合物的餐食中添加（2 克或 6 克）或不添加（0 克）香料对心血管疾病高危男性的餐后血流介导的扩张（FMD）、血脂和脂蛋白、血糖和胰岛素的影响。这是一项三周期随机、对照、交叉、初步研究。按照随机顺序，受试者分别食用高饱和脂肪、高碳水化合物餐（1076 卡路里，39 克饱和脂肪，98 克碳水化合物），同时摄入 0 克、2 克和 6 克混合香料。餐后每小时抽取一次血样，4 小时后测量 FMD，2 小时和 4 小时后进行测量。在空腹状态和每个餐后时间点测量血清脂质和脂蛋白以及胰岛素；在每个时间点评估血浆葡萄糖。研究对象为 13 名年龄 52 ± 9 岁的超重或肥胖男性（29.9 ± 3.1 kg/m），腰围较大（102.2 ± 8.9 cm）。FMD 和甘油三酯存在时间（p < 0.05）和处理（p < 0.05）效应；未检测到时间与处理的交互作用。事后检验显示，与无香料餐相比，含有 6 克香料的餐食可减轻餐后 FMD 的降低（-0.87 ± 0.32%；p = 0.031）；未观察到其他两两差异。与无香料餐相比，食用 2 克香料的餐食后甘油三酯水平降低（-18 ± 6 mg/dL；p = 0.015）；食用 6 克香料的餐食与无香料餐之间无差异（-13 ± 6 mg/dL；p = 0.12）。餐中添加香料对血糖和胰岛素无影响。总之，本研究初步表明，与之前研究相比，较低剂量（2 克和 6 克）的香料可能会减轻高饱和脂肪、高碳水化合物餐引起的餐后血脂升高和内皮功能障碍。
