The Role of Meal Consumption on Postprandial Oxidative Stress and Inflammation

Abstract

Noncommunicable diseases (cardiovascular diseases, cancer, chronic respiratory diseases and diabetes etc.), also known as chronic diseases, are the leading causes of global deaths. Oxidative stress and inflammation are important underlying factors in the development of these diseases and are directly related to nutrition. The oxidative and inflammatory response due to nutrition may occur in the long term, as well as immediately following meal consumption. It is known that each meal produces a shortterm and a certain level of oxidative and inflammatory responses in the postprandial state depending on the energy content and pattern. Nutritional factors that cause postprandial oxidative stress and inflammatory response are energy, carbohydrate and fat contents of the meal. It is known that frequent recurrence of acute responses that start in the postprandial state and its chronic exposure may play an important role in the
development of chronic diseases such as cancer, diabetes and cardiovascular diseases in the long term. Considering that nowadays most of the days are spent in the postprandial state, the importance of the energy content and pattern of the meals has increased. In this review, the effects of meal consumption and nutrition on postprandial oxidative stress and inflammation metabolism were investigated.

Keywords

• postprandial period
• oxidative stress
• inflammation
• Mediterranean diet

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