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Meal frequency and plasma lipids and lipoproteins
1University of Otago, Dunedin, New Zealand.
The British Journal of Nutrition
|April 1, 1997
Summary
Increasing meal frequency may lower cholesterol in healthy individuals, but benefits for those with high lipids or diabetes are unclear. Further research is needed to confirm long-term effects and understand varied responses.
Area of Science:
- Nutrition Science
- Cardiovascular Health
- Metabolic Disorders
Background:
- Epidemiological studies suggest increased meal frequency may reduce coronary heart disease (CHD) risk and improve lipid profiles.
- Potential biases in data collection methods may affect the reliability of these epidemiological findings.
Purpose of the Study:
- To investigate the effects of altered meal frequency on lipid and lipoprotein levels in different subject groups.
- To explore potential mechanisms for observed changes, such as cholesterol synthesis and reverse cholesterol transport.
Main Methods:
- Observational studies and controlled feeding trials were reviewed.
- Analysis focused on normolipidaemic individuals, those with polygenic hyperlipidaemia, and non-insulin-dependent diabetes.
Main Results:
- In normolipidaemic individuals, increasing meal frequency (3 to 6+ meals/day) was associated with reduced total and LDL-cholesterol.
- No similar benefits were observed in non-obese individuals with polygenic hyperlipidaemia or non-insulin-dependent diabetes.
- Effects on triacylglycerols and fatty acids were variable, with benefits often seen at impractically high meal frequencies.
Conclusions:
- Current data are insufficient to recommend specific meal frequencies for managing lipids and lipoproteins.
- Longer-term studies are necessary to assess adaptation and confirm benefits in healthy, hyperinsulinaemic, and diabetic subjects.
- No adverse effects on lipids or lipoproteins have been demonstrated for individuals consuming more frequent, smaller meals.