Figure 3.

The Meal Sequence Pyramid per Oxidative Response (OR) Axis. Foods are ranked according to their potential to enhance reactive oxidation species (ROS) postprandially. Foods at the bottom of the pyramid have the lowest OR, being the least oxidizable and highest in antioxidants that neutralize ROS, and are recommended for starting the meal and preparing early protection against OR from ensuing courses; the next levels include relatively whole, minimally processed foods low in oxidative compounds, further contributing to a moderate OR; and the highest levels include highly processed foods through technologies that generate high amounts of ROS, with little-to-no antioxidant content, and foods high in pro-oxidative potential like fried foods and high-iron red meat, therefore contributing to the sharpest OR, and should be delayed to the end of the meal (if consumed at all), after the body has been primed with attenuating antioxidative cascades from earlier courses.