Inflammatory responses to meals with varying levels of anti-inflammatory potential: a randomised control pilot study in adults above a healthy weight

INTERVENTION: The study uses a randomised, controlled, cross over design where participants are randomised to one of three meal orders. Each participant will attend 1 screening visit and three testing visits, with a washout period between testing visits of no less than 1 week. Screening visit (x 1): Participants will have their height, weight, waist circumference and blood pressure measured. Eligible participants will be given a physical activity questionnaire (IPAQ), a 3‐day food diary, and two questionnaires used to explore factors that affect their food choices, to be completed prior to their first testing visit. Pre‐testing procedure: Prior to each testing session participants will be provided with a ready‐prepared standardised evening meal comprised of a Healthy Choice spinach and ricotta ravioli, 50 g cheese and crackers, 250 mL 100% apple juice (3MJ, 45‐65% total energy (E) carbohydrate, 25‐35% E protein, and 15‐25% E fat). They will be asked to consume this meal between 7 – 9 pm the night before each testing day, and will be asked to fast for 12 hours prior to their test visit. During this time they will be required to refrain from eating or drinking anything else except for water until they attend the Department of Nutrition, Dietetics & Food at the BASE Facility, Monash University, Notting Hill. They will also be asked to refrain form moderate and vigorous physical activity and alcohol consumption for 24 hours prior to each testing session. To monitor adherence to pre‐intervention procedures, participants will be asked to recall at what time they consumed the standardised evening meal, how much of the standardised evening meal was consumed, and any other foods or drinks consumed during the 12 hour fasting period. They will also be asked to recall all physical CONDITION: Diet and Nutrition ‐ Obesity Metabolic and Endocrine ‐ Diabetes Metabolic and Endocrine ‐ Normal metabolism and endocrine development and function Postprandial inflammation ; ; Postprandial inflammation SECONDARY OUTCOME: Glucose (incremental area under the curve) will be assessed from blood samples (venous blood) after all three test meals.[Three hour glucose iAUC will be calculated from venous blood samples at five time points (0, 30, 60, 120, 180 m) after after all three test meals, Calculation of the iAUC takes into account all time points. ; ] Insulin (incremental area under the curve) is assessed from blood samples (venous blood) after all three test meals.[Three hour insulin iAUC (minutes) will be calculated from venous blood samples at five time points (0, 30, 60, 120, 180 m) after all three test meals. Calculation of the iAUC takes into account all time points. ; ] Plasma IL‐10 (incremental area under the curve) will be assessed from blood samples (venous blood) after all three test meals. [Five hour IL‐10 iAUC will be calculated from venous blood samples at six time points (0, 60, 120, 180, 240, 300 m) after all three test meals. Calculation of the iAUC takes into account all time points.] Subjective measures of appetite (total area under the curve) will be assessed using visual analogue scales for hunger, desire to eat and fullness after all three test meals. ; ] INCLUSION CRITERIA: Eligible participants were men > 50 and < 75 years or post‐menopausal women, with a body mass index (BMI) > 25 kg/m2. PRIMARY OUTCOME: Plasma IL‐1ß (incremental area under the curve) will be assessed from blood samples (venous blood) after all three test meals. [Five hour IL‐1ß iAUC will be calculated from venous blood samples at six time points (0, 60, 120, 180, 240, 300 m) after all three test meals. Calculation of the iAUC takes into account all time points.] Plasma IL‐6 (incremental area under the curve) will be assessed from blood samples (venous blood) after all three meals.[Five hour IL‐6 iAUC will be calculated from venous blood samples at six time points (0, 60, 120, 180, 240, 300 m) after all three test meals. Calculation of the iAUC takes into account all time points.] Plasma TNF‐a (incremental area under the curve) will be assessed from blood samples (venous blood) after all three test meals. [Five hour TNF‐a iAUC will be calculated from venous blood samples at six time points (0, 60, 120, 180, 240, 300 m) after all three test meals. Calculation of the iAUC takes into account all time points.] ; [Fivre hour subjective measures of appetite for hunger, desire to eat and fullness tAUC will be calculated from VAS taken at six time points (0, 60, 120, 180, 240 and 300 minutes) after all three test meals.] Total cholesterol (TC) (incremental area under the curve) is assessed from blood samples (venous blood) after all three test meals. ; [Five hour TC iAUC (minutes) will be calculated from venous blood samples at six time points (0, 60, 120, 180, 240, 300 m) after all three test meals. Calculation of the iAUC takes into account all time points.] Triglycerides (TAGS) (incremental area under the curve) is assessed from blood samples (venous blood) after all three test meals. [Five hour TAGS iAUC (minutes) will be calculated from venous blood samples at six time points (0, 60, 120, 180, 240, 300 m) after all three test meals. Calculation of the iAUC takes into account all time points.