Nibbling versus gorging: metabolic advantages of increased meal frequency

Article Abstract:

The effect of eating frequency upon the metabolism was studied by placing seven men on one of two diets which varied only with regard to eating frequency. The average age of the men was 39.6 years and mean weight was within 10 percent of ideal. The two patterns of eating were a conventional three-meal diet, or a nibbling diet of 17 snacks eaten hourly. The diets provided identical calories and nutrients. Various clinical laboratory data were collected, including the level and type of lipoproteins and cholesterol and insulin secretion levels. Increasing meal frequency significantly lowered the blood level of cholesterol and low-density lipoprotein, a form of cholesterol associated with increased risk of heart attack. The blood level of insulin was similarly lowered by increasing the frequency of meals. There may be a relationship between the decreased levels of cholesterol and the reduction of circulating insulin levels. A number of other physiologic effects may similarly be triggered by the reduction of insulin, including changes in enzyme levels, which may in turn modify the rate of production of lipids such as cholesterol. There is also evidence that changes such as these may reduce the incidence of cardiovascular problems. Although increasing meal frequency may yield physiologic advantages of increasing meal frequency, the frequency model used in this experiment is not being advocated for general use. The data do support the concept that eating more frequently may be beneficial, particularly when the diet includes other proven beneficial patterns of behavior, such as increased consumption of fiber and decreased fat.

Research, Measurement, Testing, Metabolism, Diet, Food habits, Cholesterol, Insulin

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Effect on blood lipids of very high intakes of fiber in diets low in saturated fat and cholesterol

Article Abstract:

A diet high in soluble fiber and low in fat and cholesterol can help reduce levels of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol in the blood. Forty-three healthy volunteers were randomly assigned to two diet protocols. Both regimens were based on low-fat, low-cholesterol diets but one included high soluble fiber intake and the other included high insoluble fiber intake. All participants spent four months on each regimen with a two-month break on a low cholesterol diet. By the fourth week of both regimens, blood lipid levels reached their lowest points. LDL and HDL levels fell by approximately 4.9% for those on the soluble fiber diet and by approximately 3.4% on the insoluble fiber diet. Male patients had greater reductions in total and LDL cholesterol levels on the soluble fiber diets.

Physiological aspects, Low-fat diet, Low fat diet, Low-cholesterol diet, Low cholesterol diet, Blood cholesterol, High-fiber diet, High fiber diet

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Effects of a dietary portfolio of cholesterol-lowering foods vs lovastatin on serum lipids and C-reactive protein

Article Abstract:

A diet that contains many different foods that can lower blood cholesterol may be as effective as treatment with a group of drugs called statins, according to a study of 46 people. One-third ate a diet high in plant sterols, soy protein, fiber, and almonds. One-third ate a basic low-fat diet and took lovastatin, and the remainder just ate a low-fat diet. Both lovastatin and the comprehensive diet were more effective than a basic low-fat diet in lowering blood cholesterol levels.

Evaluation, Drug therapy, Diet therapy, Hypercholesterolemia, Lovastatin

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