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Eating fast is associated with a higher risk of high triglycerides



People who eat quickly increase the risk of blood triglycerides. This is proven by a group of researchers from the Department of Human Nutrition at the University of Rovira and Virgil (URV), along with researchers from the Pere Virgili Institute for Health Research and CIBEROBN (Center for Biomedical Research in Physiopathology of Obesity and Nutrition Network) in Spain. In their study, they evaluated the relationship between the rate of intake in the main meals and the risk of hypertriglyceridemia, and noted that the faster the meal, the greater the risk of presenting this change, is considered a factor of cardiovascular risk.

In the work developed in the framework of the PEDIGREE Study (Prevention of Mediterranean Diet), 792 volunteers were recruited through the Primary Care Centers of the Catalonian Health Institute in the regions of Tarragona. The participants completed a food behavior questionnaire, in which they were asked to answer questions related to the perception they had about the speed they ate during the main meals (lunch and dinner).

From the collected data, individuals were classified into different categories of ingestion: slow, intermediate and fast. The average time that participants evaluated when they ate quickly was 18 minutes. Of all the participants in the study, 22.9% (181) were classified in the category of slow ingestion; 31.6% (251), in the category of average swallowing; and 45.5% (360) in the category of rapid ingestion.

Given these data and the results of the statistical test, the researchers compared the prevalence of hypertriglyceridemia among participants in the fast and intermediate categories compared to those who were in the category of slow ingestion and noted that those belonging to the swallowing group They had a 59% risk of present high triglycerides in the blood, considered a cardiovascular risk factor.

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Researchers Yordi Salas, Indira Paz and Nancy Babio led the study. (Photo: URV)

According to researchers, eating quickly delayes the feeling of fullness, so people continue to eat despite having met their energy and nutritional needs. In addition, the intake of a large amount of energy over a short period of time would advocate more persistent peaks in plasma glucose and insulin, which in turn can cause a condition that will stimulate the production of fat in the liver and, therefore, increase from plasma levels of triglycerides.

Based on these results, the researchers concluded that intervention strategies aimed at reducing eating speed can be helpful in fighting cardiometabolic diseases.

The study, coordinated by the Department of Human Nutrition at the Department of Biochemistry and Biotechnology at URV, was conducted by the researcher Indira Paz-Granil and led by Nancy Babio, a professor at the aforementioned departments and researcher attached to the Biomedical Network Research Center Pathophysiology of Obesity and Nutrition (CIBEROBN) and Professor Jordi Salas-Salvado, Director of the Human Nutrition Unit of the Department of Biochemistry and Biotechnology at the URV, Clinical Director of the Nutrition of Internal Medical Service at the University Hospital and Sant Joan Reus and chief researcher at CIBEROBN. All are also members of the Pere Virgili Institute of Health Research (IISPV). (Source: URV)


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