People who eat quickly increase the risk of high triglycerides in the blood. This was demonstrated by a group of researchers from the Department of Human Nutrition of the University of Rovir and Virgili (URV), along with researchers from the Research Institute of Health named after Per Virgili and CIBEROBN (Center for Biomedical Research on the Physiopathology of Obesity and Nutrition) in Spain In their study, they assessed the relationship between the speed of eating in the main meal and the risk of developing hypertriglyceridemia and noted that the faster the meal time, the greater the risk of this occurring. changes considered a risk factor for cardiovascular disease. ,
The work, developed in the framework of the study PREDIMED (Prevention using the Mediterranean diet), was attended by 792 volunteers hired through the primary health care centers of the Catalan Institute of Health of the Tarragona regions. Participants filled out a food behavior questionnaire in which they had to answer questions that referred to their perception of the speed with which they ate during their main meal (lunch and dinner).
Based on the data collected, people were classified into various categories of food intake: slow, medium and fast. The average time that participants rated to determine when they ate quickly was 18 minutes. Of all study participants, 22.9% (181) were classified as slow meals; 31.6% (251) in the category of average consumption; and 45.5% (360), in the category of rapid ingestion.
Considering these data and the results of a statistical test, the researchers compared the prevalence of hypertriglyceridemia among participants in the fast and medium categories to those in the slow food category, and found that those who belonged to the food group. They had a 59% risk of high blood levels of triglycerides, which is considered a risk factor for cardiovascular diseases.
Researchers Jordi Salas, Indira Paz and Nancy Babio conducted a study. (Photo: URV)
According to researchers, the food quickly delays the feeling of fullness, so people continue to eat, despite the fact that they satisfy their energy and nutritional needs. In addition, consuming large amounts of energy over a short period will contribute to more stable plasma glucose and insulin peaks, which in turn can cause a condition that will stimulate the production of fats in the liver and, therefore, an increase in plasma triglycerides.
Based on these results, the researchers concluded that intervention strategies aimed at reducing the speed of eating can be useful in combating cardiometabolic diseases.
The study, coordinated by the Human Nutrition Department of the Department of Biochemistry and Biotechnology URV, was performed by researcher Indira Paz-Graniel under the guidance of Nancy Babio, a professor at the aforementioned department and researcher at the Center for Biomedical Network Research. Pathophysiology of Obesity and Nutrition (CIBEROBN), and Professor Jordi Salas-Salvado, Director of Human Nutrition, Department of Biochemistry and Biotechnology, URV, Clinical Director of Nutrition Services of Internal Medicine, San Juan University Hospital, and Chief Investigator of CIBEROBN. All of them are also members of the Research Institute of Health. Per Virgily (IISPV). (Source: URV)