The impact of the rapid adoption of GLP-1 medications is still working itself out in the world of meeting and event F&B.
We touched base with Jennifer Pullman, a certified dietitian and diabetes educator, and a former bariatric surgery dietitian as well as a GLP-1 patient, regarding considerations for meeting and event planners when it comes to catering advice.
Pullman, who is currently on a maintenance dosage of a GLP-1 medication, said the first six months of treatment is typically the hardest for patients, with gastrointestinal issues such as diarrhea, vomiting and nausea being possible side effects of the drugs.
[Related: Weighing in on GLP-1 Dining Trends: Best Practices for Event Menus]
“What the medications do is slow down digestion,” Pullman said. “Food stays in your stomach longer. Food high in carbohydrates gets digested very easily because our body wants that as its fuel source, so we’re really efficient at breaking it down.”
So, portion control is essential for GLP-1 patients because of the slower pace of digestion.
“Protein and fat take longer to break down and they stay in your stomach longer,” Pullman said. “Fat, especially, tends to be bothersome for people on these medications because it’s just sitting in their stomach a lot longer. So, it’s usually the culprit that causes the nausea, and for some people, it leads to vomiting. For a lot of people, it might cause diarrhea, but not everybody. Everyone’s different.”
Examples of GLP-1 Buffet Items to Avoid for Meetings
Top-level F&B considerations include de-emphasizing foods that are high in fat and instead leaning into proteins such as chicken, fish and leaner cuts of beef, along with emphasizing fruit and cooked or fresh vegetables. Starches such as bread, potatoes and pasta are very filling, so planners should consider less of these.
Hidden sources of fats include dishes with sauces made with heavy cream, butter and mayonnaise, along with many cheeses. Deep-fried foods can be especially vexing, and if bread is on the menu, try to make it whole grain.
GLP-1 patients, Pullman advised, can eat desserts but likely not in large portions, so bite-sized or mini desserts are a great option. Also, alcohol should only be consumed in moderation, as a large volume of any high-calorie liquid can fill up a stomach fast with empty calories while not providing that feeling of satiation that naturally governs our food intake.
A plus side of GLP-1 mediations is they appear to curb some addictions, so there might not be as many attendees sidling up to the open bar as often as before.
[Related: Holy Cow! High Beef Prices Could Affect Event Menus]
Examples of GLP-1-Friendly Buffet Items for Meetings
Pullman provided the following examples of GLP-1-friendly buffet items:
- Breakfast: eggs (scrambled, hard-boiled, poached), yogurt, granola, fresh fruit. Patients will likely eat less or avoid high-fat items like bacon and sausage
- Lunch: vegetables trays, salads without dressing (have on the side), chicken or fish. Sandwiches are very filling; so consider “make your own” or have fewer made. “As a patient, I would only eat half a sandwich or just eat the protein in the sandwich, and toss the bread or roll.”
- Dinner: baked, grilled or boiled chicken or fish; roasted vegetables or salad; limited starches (pasta, rice, potatoes), as GLP-1 users are unlikely to eat much of these.
