Table 2.
Composition of the test meals.
| Meal | M-meal | V-meal |
|---|---|---|
| Total weight (g) | 200 | 200 |
| Energy content (kCal) | 513.6 | 514.9 |
| Carbohydrates (g) (%) | 55 (44.8%) | 54.2 (44%) |
| Proteins (g) (%) | 20.5 (16.7%) | 19.9 (16.2%) |
| Lipids (g) (%) | 22 (38.6%) | 22.8 (39.8%) |
| Saturated fatty acids (g) | 8.6 | 2.2 |
| Fiber (g) | 2.2 | 7.8 |
The postprandial state was measured after intake of a standard breakfast—one of two energy—(514 kcal) and macronutrient-matched meals (45% carbohydrates, 16% protein, and 39% lipids) in a random order: either a processed-meat burger meal (M-meal; cooked-pork seasoned meat in a wheat bun, tomato, cheddar-type cheese, lettuce, spicy sauce) together with 300 mL Café Latte with 21 g sugar, or 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 unsweetened green tea.