Spanish researchers have shown that the risk of introducing hypertriglyceridemia, which is considered a higher cardiovascular risk factor, is at a faster rate of eating, higher
The study suggests that using strategies with the aim of reducing this rate may be useful to tackle cardiometabolic diseases.
People who eat quickly increase the risk of presenting high blood triglycerides. This has been demonstrated by a group of researchers from the University of Rovira to Virgili Human Nutrition Unit, together with scientists of the Pere Virgili Health Research Institute and the Center for Biomedical Research in the Obesity and Nutrition Pathofiology Network (CIBEROBN).
In their study, they assessed the relationship between The speed of drinking in the main meals and the risk of hypertriglyceridemia, and it was observed that the faster dishes, the greater the risk of presenting this change, were a cardiovascular risk factor.
At work, developed in the study framework FREE (Prevention with a Mediterranean Diet), took part of 792 volunteers recruited through the Catalala Health Foundation's Primary Care Centers in the Tarragona regions.
The participants had a study that consumed in less than 18 minutes an increasing risk of 59% of having high blood triglycerides
The participants completed a questionnaire on eating behavior where they had to answer questions that related to their perception about the speed they ate during the main meals (lunch and lunch).
From the data collected, the individuals had been distributed to different categories of collection: slowly, medium and fast. The average time estimated by participants to define when they ate was fast 18 minutes.
Of all the participants in the study, 22.9% (181) were classified in the slow breathing category; 31.6% (251), in the average assault category; to 45.5% (360), in the fast assault category.
Given these data and the results of the statistical test, researchers compared the prevalence of hypertriglyceridemia in the participants of the fast and middle category of those in the slow breathing category, and noticed that those belonging to & # 39; r group quickly attacked 59% risk from the introduction of high blood triglycerides, which is considered a cardiovascular risk factor.
Outcomes eat fast
According to the researchers, eat at a higher speed postponed the feeling of a partition, so people continue to eat even though they have met their energy and nutrition needs.
In addition, receiving a large amount of energy during a short period would favor more persistent views in the plasma and insulin glucose, which in turn can stimulate a state that would stimulate fat production in the liver and, therefore, increase in plasma triglyceride levels.
Based on these results, researchers have come to the conclusion that the intervention strategies referred to reduce the speed of eating, can be useful to combat cardiometabolic diseases.
Pau-Graniel, I. Babio, N .; Mendez, I .; Sales-Salvadó, J. Association between Eating Speed and Classic Cardiovascular Risks: Transitional Study. Nutrients 2019, 11, 83. https://www.mdpi.com/2072-6643/11/1/83