Characterisation of the acute postprandial effect of energy dense foods on key markers of oxidative stress and inflammation.
Accumulating evidence now strongly supports the theory that oxidative stress and subclinical inflammation play a major role in the pathophysiology of metabolic and chronic diseases such as cardiovascular disease, diabetes, cancer and dementia. Foods high in fat and sugar, typically found in western diets, were previously assumed to cause disease primarily through their effects on fat accumulation. However, recent studies now indicate these foods are more proximal in the process of producing metabolic changes. The high levels of fat and sugar consumed in the course of developing obesity have been observed to produce significant inflammation and oxidative stress at immediate postprandial time points. It is proposed that this postprandial oxidative/inflammatory damage, may be central to the development of disease. However there is limited data on the relative contribution of the individual food components (i.e. fat and/or sugar).
To compare the postprandial rise in inflammatory and oxidative stress markers after consumption of a whole food (avocado) and a non-complex food (ice cream).
To analyse the individual contribution of fat and sugar to inflammation and oxidative stress after consumption of a non-complex food.