On the importance of processing conditions for the nutritional characteristics of homogenized composite meals intended for infants

Research output: Contribution to journalArticle


The nutritional quality of infant food is an important consideration in the effort to prevent a further increase in the rate of childhood obesity. We hypothesized that the canning of composite infant meals would lead to elevated contents of carboxymethyl-lysine (CML) and favor high glycemic and insulinemic responses compared with milder heat treatment conditions. We have compared composite infant pasta Bolognese meals that were either conventionally canned (CANPBol), or prepared by microwave cooking (MWPBol). A meal where the pasta and Bolognese sauce were separate during microwave cooking (MWP_CANBol) was also included. The infant meals were tested at breakfast in healthy adults using white wheat bread (WWB) as reference. A standardized lunch meal was served at 240 min and blood was collected from fasting to 360 min after breakfast. The 2-h glucose response (iAUC) was lower following the test meals than with WWB. The insulin response was lower after the MWP_CANBol (-47%, p = 0.0000) but markedly higher after CANPBol (+40%, p = 0.0019), compared with WWB. A combined measure of the glucose and insulin responses (ISIcomposite) revealed that MWP_CANBol resulted in 94% better insulin sensitivity than CANPBol. Additionally, the separate processing of the meal components in MWP_CANBol resulted in 39% lower CML levels than the CANPBol. It was therefore concluded that intake of commercially canned composite infant meals leads to reduced postprandial insulin sensitivity and increased exposure to oxidative stress promoting agents.


  • Elin Östman
  • Anna Forslund
  • Eden Tareke
  • Inger Björck
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Nutrition and Dietetics


  • Advanced glycation end products, Carbohydrate digestibility, Carboxymethyl-lysine, Early protein hypothesis, Glycemia, Glycemic index, Human, Infant food, Insulinemia, Protein quality
Original languageEnglish
Article number340
Issue number6
Publication statusPublished - 2016 Jun 1
Publication categoryResearch

Related projects

Patrick Adlercreutz, Irini Lazou Ahrén, Siv Ahrné, Said Alhamimi, Kristina E Andersson, Kristina E Andersson, Anna Månberger, Ulrika Axling, Ulrika Axling, Björn Bergenståhl, Karin Berger, Inger Björck, Camilla Bränning, Fredrik Bäckhed, Yoghatama Cindya Zanzer, Anders Danielsson, Birgitta Danielsson, Eva Degerman, Petr Dejmek, Estera Dey, Anestis Dougkas, Linda Ekström, Ann-Charlotte Eliasson, Christer Fahlgren, Peter Falck, Peter Falck, Tannaz Ghaffarzadegan, Yvonne Granfeldt, Carl Grey, Ulrika Gunnerud, Åsa Håkansson, Åsa Håkansson, Frida Hållenius, Frida Hållenius, Lina Haskå, Lina Haskå, Emilia Heimann, Per Hellstrand, Lovisa Heyman, Cecilia Holm Wallenberg, Ann-Kristin Holmén-Pålbrink, Olle Holst, Tina Immerstrand, Peter Immerzeel, Greta Jakobsdottir, Bengt Jeppsson, Elin Johansson, Maria Johansson, Maria Johansson, Margareta Johansson, Ulla Johansson, Helena Jones, E N Karlsson, Petia Kovatcheva-Datchary, Evelina Kulcinskaja, Mona Landin-Olsson, Caroline Linninge, Ali Marefati, Nittaya Marungruang, Göran Molin, Anne Nilsson, Einar Nilsson, Ulf Nilsson, Margareta Nyman, Eva Ohlson, Crister Olsson, Rickard Öste, Elin Östman, Lisbeth Persson, Stefan Persson, Merichel Plaza, Olena Prykhodko, Karl Radeborg, Marilyn Rayner, Liza Rosén, Margareta Sandahl, Jonna Sandberg, Malin Sjöö, Kerstin Skog, Peter Spégel, Henrik Stålbrand, Olov Sterner, Julia Svensson, Eden Tareke, Juscelino Tovar, Charlotta Turner, Björn Weström, Jie Xu & Yadong Zhong


Project: Research

View all (1)