References
TG, Postprandial blood glucose
BLOOD
Study protocol. All participants consumed identical test meals in 3 different eating patterns: eating slow (20 min) with carbohydrate first, eating slow (20 min) with vegetables first, and eating fast (10 min) with vegetables first. Each meal was consumed at 9:00 under the following experimental conditions that were assigned in the unblind randomized cross-over trial: 1. Carbohydrate first with slow eating speed: carbohydrate (boiled white rice) first for 6 min, and then protein (fried fish) for 7 min, and then vegetables (tomato and broccoli with sesame oil) for 7 min, for a total eating time of 20 min. 2. Vegetables first with slow eating speed: vegetables (tomato and broccoli with sesame oil) first for 7 min, and then protein (fried fish) for 7 min, and then carbohydrate (boiled white rice) for 6 min, for a total eating time of 20 min. 3. Vegetables first with fast eating speed: vegetable (tomato and broccoli with sesame oil) first for 4 min, and then protein (fried fish) for 3 min, and then carbohydrate (boiled white rice) for 3 min, for a total eating time of 10 min. Blood samples were collected at 0, 30, 60, and 120 min after consuming the test meals. Postprandial blood glucose, insulin, triglyceride (TG) and free fatty acid (FFA) concentrations were examined. Veg.; vegetables, Carb.; carbohydrate.Study flow. Registered participants were divided into 3 groups with 7 participants each. All participants consumed the identical test meals for three days according to the study protocol shown in The postprandial blood glucose (Macronutrient contents of the test meal.Blood glucose and insulin parameters of different speeds with different food orders in young, healthy women.Data are mean ± SEM. MBG; mean blood glucose, BG; blood glucose, SD; standard deviation, LAGE; large amplitude of glucose excursion, IAUC; incremental area under the curve. Slow eating with carb. first vs. Fast eating with veg. first; 