Mixedmeal

Mixedmeal, occasionally written as mixed meal in the literature, refers to a meal that contains a mixture of macronutrients—carbohydrates, fats, and proteins—along with fiber and micronutrients. In nutrition science and clinical research, mixed meals are used to study postprandial metabolism and digestive physiology, in contrast to tests that rely on a single nutrient source such as glucose.

When consumed, a mixed meal triggers a coordinated digestive and hormonal response. Gastric emptying, pancreatic enzyme secretion, and gut hormone release (including incretins such as GLP-1 and GIP) are engaged, influencing glucose regulation, insulin secretion, and lipid metabolism. The fat content can slow gastric emptying and promote chylomicron formation; carbohydrates raise blood glucose; proteins contribute amino acids that modulate insulin and other hormonal signals.

Mixed meals are central to mixed meal tolerance tests (MMTT) used in research and clinical settings to evaluate beta-cell function, insulin sensitivity, and postprandial lipid responses. They are designed to reflect real-world eating more closely than glucose-only tests, providing data that are often more clinically relevant for understanding metabolic health. In standardized studies, the test meal or beverage typically provides about 500–700 kilocalories with a balance of carbohydrates, fats, and proteins, though exact composition varies by protocol.

Practical considerations include the need for standardization to enable comparability across studies and clinical settings. Real-world meals differ in composition, timing, and fiber content, which can influence digestion and metabolic responses.