Impact of Meal Ingestion Rate and Caffeine Coingestion on Postprandial Lipemia and Oxidative Stress Following High-Fat Meal Consumption

Abstract

Background: Postprandial lipemia and oxidative stress is observed following ingestion of a high-fat meal. The rate of meal ingestion, as well as caffeine coingestion may impact lipemia and oxidative stress following feeding. Methods: On four occasions, 12 men consumed a high-fat milkshake over 10 minutes (10) or 60 minutes (60), with coingestion of 400 mg of caffeine (C) or placebo (P). Blood was collected before (baseline) and at 1–4 hours following meal ingestion and analyzed for triglycerides (TAG), glucose, malondialdehyde (MDA), hydrogen peroxide (H2O2), and advanced oxidation protein products (AOPP). Percent change values from baseline were calculated. Heart rate and blood pressure were measured. Results: A condition effect was noted for TAG (p < 0.0001) and AOPP (p = 0.0005), with values lowest for 60P. Although not of significance for MDA (p = 0.26) or H2O2 (p = 0.086), values for 60P were lower than for the other conditions. Meal ingestion rate influenced postprandial lipemia and oxidative stress, whereas caffeine coingestion differently impacted these values depending on meal ingestion rate, with a slight blunting when ingested over 10 minutes and an exacerbation when ingested over 60 minutes. No condition effects were noted for heart rate or blood pressure, with heart rate decreasing slightly over time (p = 0.07) and both systolic (p = 0.0001) and diastolic (p = 0.02) blood pressure increasing slightly over time. Conclusions: Consuming a high-fat meal over a 60-minute period rather than a 10-minute period, without caffeine coingestion, attenuates lipemia and oxidative stress. Caffeine coingestion differently impacts postprandial lipemia and oxidative stress.