Foodprint 1.0: Physiological Acute Responses After Consumption of Confectionary Products

Meal consumption, especially if high in fats, sugars and total energy content, leads to a transient rise in blood glucose and lipids. The extent of glycemic and lipidemic postprandial responses have been linked to the progression of cardiovascular and other chronic degenerative diseases, such as type 2 diabetes and Alzheimer through a substantial increase in oxidative stress, systemic inflammation, and endothelial dysfunction. In addition, some studies have shown that consuming a high fat meal is associated with a postprandial increase in plasma and serum endotoxin concentrations in humans. LPS, lipopolysaccharide, is considered a major predisposing factor for inflammation-associated diseases such as atherosclerosis, sepsis and obesity. Therefore, following a correct dietary model may be beneficial in order to limit postprandial excursion and to modulate hormonal responses involved in satiety.

The physiological postprandial response depends on several factors, both intrinsic, such as natural characteristic of food, and extrinsic, such as the way in which food is processed. Thus, the present study aims at evaluating if the reformulation of some commercial confectionery products can lead to an improvement of the nutritional profile, through a decrease of postprandial metabolic and hormonal, oxidative stress, inflammation and endotoxaemia responses in comparison with commercial confectionery products (snacks).

Inclusion criteria

• Healthy male and female adult subjects

Exclusion criteria

• BMI > 30 kg/m2
• Metabolic disorders (diabetes, hypertension, dyslipidemia, glucidic intolerance)
• Chronic drug therapies for any pathologies (including psychiatric diseases)
• Dietary supplements affecting metabolism of glucose and lipid
• Celiac disease
• Pregnancy or lactation
• Lactose intolerance
• Food allergies