Walking Exercise Reduces Postprandial Lipemia but Does Not Influence Postprandial Hemorheological Properties and Oxidative Stress.

blood viscosity endurance exercise hemorheology high-fat meal red blood cell aggregation

Journal

Metabolites
ISSN: 2218-1989
Titre abrégé: Metabolites
Pays: Switzerland
ID NLM: 101578790

Informations de publication

Date de publication:
28 Oct 2022
Historique:
received: 15 09 2022
revised: 24 10 2022
accepted: 25 10 2022
entrez: 10 11 2022
pubmed: 11 11 2022
medline: 11 11 2022
Statut: epublish

Résumé

A higher postprandial triglycerides response and hemorheological abnormalities may increase the incidence of metabolic disorders and negatively interfere with the aging process. A single session of preprandial endurance exercise was found to be effective in reducing triglyceride levels after a high-fat diet. However, whether the exercise-induced reduction in postprandial triglyceride levels influences hemorheological indicators remains unknown. This study aims to investigate the effects of postprandial lipemia on hemorheological properties and oxidative stress. Eight healthy young male participants completed two experimental trials. On day 1, the participants were randomly assigned to walk for 1 h at 50% VO2max (EE trial) or rest (CON trial). On day 2, participants rested and consumed a high-fat meal in the morning. Results: The postprandial area under the curve (AUC) of plasma TG concentration was significantly lower in EE compared to CON (EE: 9.2 ± 1.9; CON: 10.9 ± 1.7 mmol/L·h−1; p = 0.013; Cohen’s d = 0.036). No significant difference was observed in hemorheological properties and MDA (p > 0.05). Endurance exercise effectively decreased postprandial TG concentration but did not influence the postprandial hemorheological properties and oxidative stress indicators.

Identifiants

pubmed: 36355121
pii: metabo12111038
doi: 10.3390/metabo12111038
pmc: PMC9699123
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : Ministry of Science and Technology in Taiwan
ID : 101-2410-H-005-063-

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Auteurs

Ching-Lin Wu (CL)

Graduate Institute of Sports and Health Management, National Chung Hsing University, Taichung 402202, Taiwan.

Tsung-Jen Yang (TJ)

Department of Physical Education, National Taiwan Normal University, Taipei 106209, Taiwan.

Min-Huan Wu (MH)

Senior Wellness and Sport Science, Tunghai University, Taichung 404, Taiwan.

Hong-Jen Liang (HJ)

Department of Food Science, Yuanpei University of Medical Technology, Hsinchu City 30015, Taiwan.

Yi-Liang Chen (YL)

Graduate Institute of Sports Training, University of Taipei, Taipei 11153, Taiwan.

Shey-Lin Wu (SL)

Department of Neurology, Changhua Christian Hospital, Changhua 500209, Taiwan.
Department of Electrical Engineering, National Changhua University of Education, Changhua 500209, Taiwan.

Chih-Hui Chiu (CH)

Graduate Program in Department of Exercise Health Science, National Taiwan University of Sport, Taichung 404401, Taiwan.

Classifications MeSH