A plant-based meal reduces postprandial oxidative and dicarbonyl stress in men with diabetes or obesity compared with an energy- and macronutrient-matched conventional meal in a randomized crossover study

Table 2 Composition of the test meals

The postprandial state was measured after intake of a standard breakfast—one of two energy- and macronutrient-matched meals in a random order: either a plant-based meal (V-meal; tofu burger with spices, ketchup, mustard, tomato, lettuce and cucumber in a wheat bun) together with 300 mL of green tea, or a conventional meat meal (M-meal; cooked-pork seasoned meat in a wheat bun, tomato, cheddar-type cheese, lettuce, spicy sauce) together with 300 mL Café Latte [14]

ISSN: 1743-7075