People who eat quickly increase the risk of high triglycerides in the blood. This was done by a group of researchers from the Department of Human Nutrition of Rovira and Virgili (URV), along with researchers from Pere Virgili's Health Research Institute and CIBEROBN (Center for Biomedical Research in the Physical Physiology of Obesity and Nutrition) in Spain. In their study, the relationship between the rate of intake in the main meals and the risk of hypertriglyceridemia was evaluated and noted that the faster the time of eating, the greater the risk of this change, it is considered a cardiovascular risk factor,
The work that was developed in the PREDIMED study included 792 volunteers who were admitted through the Centers of Primary Care of the Catalan Health Institute in Tarragona. The participants completed a food behavior questionnaire in which they had to answer questions pertaining to their perception of the speed with which they ate during main meals (lunch and dinner).
From the collected data, individuals were categorized into different categories of intake: slow, medium and fast. The average time that participants estimated when determining when they ate fast was 18 minutes. Of all the participants in the study, 22.9% (181) were included in the slow-drinking category; 31.6% (251) in the average income category; and 45.5% (360) in the fast-catching category.
Based on these data and the results of the statistical test, the researchers compared the prevalence of hypertriglyceridemia in fast and medium-class participants with respect to those in the slow-catching category and noted that those in the ingestion group had a 59% risk of developing high triglycerides in blood, which is considered a cardiovascular risk factor.
Researchers Jordi Salas, Indira Paz and Nancy Babio conducted a study. (Photo: URV)
According to scientists, eating fast deprives the feeling of fullness, so people continue to eat even though they have met their energy and nutritional needs. Taking a large amount of energy over a short period of time would also favor sustained peak plasma glucose and insulin, which may induce a condition that would stimulate fat formation in the liver and thus raise triglyceride levels in the plasma.
Based on these results, the researchers concluded that intervention strategies aimed at reducing the rate of food can be useful in fighting cardiometabolic diseases.
A study coordinated by the Human Nutrition Department of the Department of Biochemistry and Biotechnology URV was conducted by researcher Indira Paz-Graniel and led by Professor Nancy Babio, a researcher at the CIBEROBN Biomedical Research Pathophysiology and Professor Jordi Salas-Salvadó, Director of the Human Nutrition Department of the Department of Biochemistry and Biotechnology URV, Clinical Director for Nutrition of Sant Joan Reus Internal Medicine Hospital, and CIBEROBN's principal investigator. They are all members of the Pere Virgili Research Institute of Health (IISPV). (Source: URV)