Fast food, post-prandial dysmetabolism and increased cardiovascular risk

The importance of controlling postprandial glucose levels has recently been highlighted in a review which outlines the effect of post-prandial dysmetabolism on cardiovascular risk. Post-prandial dysmetabolism — the exaggerated supraphysiological post-prandial spikes in blood glucose and lipids — commonly results soon after the consumption of highly processed, high-caloric, nutrient-depleted foods. Emerging evidence suggests that when these post-prandial changes occur regularly (daily) they eventually lead to the genesis of inflammation and atherosclerosis. O’Keefe et al. reviewed the effect of specific dietary strategies on post-prandial glucose and lipid levels, inflammation and endothelial function, and cardiovascular function over the long-term. In their review, O’Keefe et al. explain that the excessive intake of highly processed, high-caloric foods produce a surge in blood glucose and triglycerides that overwhelm the metabolic capabilities of the mitochondria in the muscle and adipose tissues. As a result, glucose and free fatty acids flood the Krebs cycle and superoxide anions (free radicals) are produced. “This post-prandial oxidant stress acutely triggers atherogenic changes, including increases in low-density lipoprotein oxidation, sympathetic tone, vasoconstriction, and thrombogenicity,” the authors stated. They point out that while pharmacological approaches to the normalisation of post-prandial dysmetabolism are evolving, resorting to pharmacological management for an epidemic caused primarily through a bad diet may not be the most rational approach to management. The review details the effect of the consumption of carbohydrates, nuts and oils, high-biological-quality protein and alcohol, as well as caloric restriction, weight loss, and exercise. “Although the ideal caloric intake for optimal health and longevity is yet to be determined in humans, the avoidance of energy-dense processed foods is a logical first step toward the reduction of excess calories,” they stated. They concluded, a diet high in fibre and plant-based foods, that is minimally processed and has a low glycemic index can significantly dampen the post-meal increase in glucose and triglycerides. In contrast, calorie-dense diets made up of highly processed and nutrient poor foods, particularly when combined with a sedentary lifestyle and abdominal obesity, exaggerate post-prandial increases in glucose and lipids and increase cardiovascular risk. Reference...