scholarly journals Association between breakfast skipping and postprandial hyperglycaemia after lunch in healthy young individuals

2019 ◽  
Vol 122 (04) ◽  
pp. 431-440 ◽  
Author(s):  
Hitomi Ogata ◽  
Yoichi Hatamoto ◽  
Yusuke Goto ◽  
Eri Tajiri ◽  
Eiichi Yoshimura ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Insulin Response ◽  
Postprandial Hyperglycaemia ◽  
Secondary Outcome ◽  
Glycaemic Response ◽  
Breakfast Skipping ◽  
Average Blood Glucose ◽  
The Difference ◽  
Nefa Level ◽  
Skipping Breakfast

AbstractBreakfast skipping has become an increasing trend in the modern lifestyle and may play a role in obesity and type 2 diabetes. In our previous studies in healthy young individuals, a single incident of breakfast skipping increased the overall 24-h blood glucose and elevated the postprandial glycaemic response after lunch; however, it was difficult to determine whether this response was due to breakfast omission or the extra energy (i.e. lunch plus breakfast contents). The present study aimed to assess the postprandial glycaemic response and to measure their hormone levels when healthy young individuals had identical lunch and dinner, and the 24-h average blood glucose as a secondary outcome. Nine healthy young men (19−24 years) participated in two-meal trials: with breakfast (three-meal condition) or without breakfast (breakfast skipping condition). During the meals, each individual’s blood glucose was continuously monitored. Skipping breakfast resulted in a significantly higher (P < 0·001) glycaemic response after lunch as compared with the glycaemic response after an identical lunch when breakfast was consumed. Despite the difference in the total energy intake, the 24-h average blood glucose was similar between the two-meal conditions (P = 0·179). Plasma NEFA level was significantly higher (P < 0·05) after lunch when breakfast was omitted, and NEFA level positively correlated with the postprandial glycaemic response (r 0·631, P < 0·01). In conclusion, a single incident of breakfast skipping increases postprandial hyperglycaemia, and associated impaired insulin response, after lunch. The present study showed that skipping breakfast influences glucose regulation even in healthy young individuals.

scholarly journals Nutrient composition is a poor determinant of the glycaemic response

1988 ◽  
Vol 59 (1) ◽  
pp. 5-12 ◽  
Author(s):  
Sudha Sud ◽  
Sudha Sud
Keyword(s):  
Insulin Response ◽  
Fibre Content ◽  
Green Gram ◽  
Maize Flour ◽  
Glycaemic Response ◽  
The Difference ◽  
Major Nutrients ◽  
Natural Foods ◽  
Healthy Males ◽  
Maize Oil

1. The glycaemic response of healthy males to potato, bread, rice and green gram (Phaseoh aureus Roxb.) was compared with that to meals equivalent to these foods in terms of carbohydrate, protein, fat and fibre content, but made up of maize flour, casein, maize oil and ispaghula husk.2. Natural foods led to a higher postprandial glycaemia than their respective equivalents, but the difference was significant only in the case of potato at 0.5 h (P < 0.05).3. The insulin response, studied only in the case of rice and green gram, followed a trend similar to the glycaemic response but the differences between natural foods and equivalents were even more marked.4. A food is more than the sum of its major nutrients. Several poorly understood factors may contribute to the glycaemic response to a food. In addition to the quantity of nutrients, the response may be the result of the specific type of nutrients, non-nutrient chemicals and anti-nutrients composing the food, and their unique physical arrangement within the food.

scholarly journals The addition of raspberries and blueberries to a starch-based food does not alter the glycaemic response

2011 ◽  
Vol 106 (3) ◽  
pp. 335-338 ◽  
Author(s):  
Miriam E. Clegg ◽  
Megan Pratt ◽  
Ciara M. Meade ◽  
C. Jeya K. Henry
Keyword(s):  
Blood Glucose ◽  
Carbohydrate Metabolism ◽  
Health Benefits ◽  
Area Under The Curve ◽  
Fruit And Vegetables ◽  
Postprandial Hyperglycaemia ◽  
Glycaemic Response ◽  
Postprandial Glycaemia ◽  
Starchy Food ◽  
Reduce Blood Glucose

It is now known that health benefits associated with diets rich in fruit and vegetables may be partly derived from intake of polyphenols. Berry polyphenols may influence carbohydrate metabolism and absorption and hence postprandial glycaemia. To date, studies related to polyphenol effects on the glycaemic response have been completed only in liquids using either monosaccharides or disaccharides. It remains to be determined whether berries known to be rich in polyphenols can reduce the glycaemic response (GR) to a solid polysaccharide meal. The aim of the present study was to investigate whether berries alter postprandial hyperglycaemia and consequently the GR to a starchy food. Blood glucose was tested on seven occasions, on three occasions using a reference food and on four occasions using pancakes supplemented with either raspberries or blueberries or control pancakes containing similar amounts of fructose and glucose. Results showed that there were no differences in GR (blueberry 51·3 (sem5·7); raspberry 54·7 (sem5·6); blueberry control 43·9 (sem4·2); raspberry control 41·8 (sem6·4)), GR area under the curve or satiety index between any of the tests. The present study indicates that the ability of berries to reduce blood glucose from starch-based foods is unsubstantiated.

scholarly journals Difference of Glucose variability between Low Carbohydrate Diet (LCD) and Calorie Restriction (CR)

2019 ◽  
Vol 2 (S1) ◽  
pp. 4-15 ◽  
Author(s):  
Hiroshi Bando ◽  
Koji Ebe ◽  
Tetsuo Muneta ◽  
Masahiro Bando ◽  
Yoshikazu Yonei
Keyword(s):  
Blood Glucose ◽  
Calorie Restriction ◽  
Mean Amplitude ◽  
Glucose Variability ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Carbohydrate ◽  
Average Blood Glucose ◽  
Glucose Lowering Effect ◽  
The Difference

Background: There have been lots of discussion and controversy concerning the difference between Low Carbohydrate Diet (LCD) and Calorie Restriction (CR). The important points include glucose variability, glucose-lowering effect, weight reduction degree and influence on lipid metabolism. Subjects and Methods: Enrolled subjects were 47 patients with T2DM. Methods included the study for providing subjects CR meal with 60% carbohydrate on day 1-2 and LCD meal with 12% on day 3-14. Daily profile of blood glucose was studied seven times a day on day 2 and day 4. Further, biomarkers including HbA1c, average blood glucose, and M value were investigated and analyzed for mutual correlations. Results: Subjects were categorized into 4 groups according to the average glucose value, which were 124mg/dL, 160mg/dL, 206mg/dL, and 281mg/dL, respectively. Data in 4 groups were as follows: Number; 12,12,12,11, Male/Female; 6/6, 3/9, 6/6, 5/6, mean age; 51.3, 60.9, 65.3, 60.6 years old, HbA1c; 6.1%, 7.1%, 8.0%, 8.9%, fasting glucose on day 2; 109 mg/dL, 136 mg/dL, 178 mg/dL, 224mg/dL, respectively. Daily profiles of blood glucose in 4 groups on day 4 were remarkably decreased than those of day 2. The levels of M value indicating average blood glucose and mean amplitude of glycemic excursions (MAGE) on day 2 vs 4 were compared in 4 groups, which are 7.1 vs 10.5, 39.7 vs 5.0, 139 vs 15.7, 367 vs88, respectively. Correlations among HbA1c, M value and average blood glucose showed significant correlations (p<0.01). Discussion and Conclusion: Obtained results showed that the distribution of daily profile of blood glucose in 4 groups is separated. Further similar tendency was observed in HbA1c and M value.

scholarly journals Effect of skipping breakfast for 6 days on energy metabolism and diurnal rhythm of blood glucose in young healthy Japanese males

2019 ◽  
Vol 110 (1) ◽  
pp. 41-52 ◽  
Author(s):  
Hitomi Ogata ◽  
Momoko Kayaba ◽  
Yoshiaki Tanaka ◽  
Katsuhiko Yajima ◽  
Kaito Iwayama ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Energy Metabolism ◽  
Energy Expenditure ◽  
Sedentary Behavior ◽  
Repeated Measures ◽  
Clinical Trial Registry ◽  
Metabolic Chamber ◽  
Repeated Measures Design ◽  
Breakfast Skipping ◽  
Skipping Breakfast

ABSTRACTBackgroundSkipping breakfast has become a common trend that may lead to obesity and type 2 diabetes. Previous studies, which imposed a single incidence of breakfast skipping, did not observe any decrease in 24-h energy expenditure. Furthermore, the effects of breakfast skipping on diurnal blood glucose profiles over 24 h are contradictory.ObjectiveThe aim of this study was to clarify the influence of 6 consecutive days of breakfast skipping and sedentary behavior on energy metabolism and glycemic control.MethodsTen young men participated in 2 trials (with or without breakfast) that lasted for 6 consecutive days, and the 2 trials were conducted 1 wk apart with a repeated-measures design. During the meal intervention, each subject's blood glucose was measured using the continuous glucose monitoring system. If breakfast was skipped, subjects ate large meals at lunch and dinner such that the 24-h energy intake was identical to that of the 3-meal condition. At 2200 on the fifth day, the subjects entered a room-sized respiratory chamber, where they remained for 33 h, and were instructed to carry out sedentary behavior.ResultsThe glucose levels were similar between the 2 meal conditions during the first 5 d of meal intervention, but the blood glucose at 2300 was higher in the breakfast-skipping condition than in the 3-meal condition. Breakfast skipping elevated postprandial glycemic response after lunch on the first day of meal intervention. On the sixth day, there were no significant differences in 24-h energy expenditure and substrate oxidation. When subjects remained in a metabolic chamber, the level of physical activity significantly decreased, glycemic stability slightly deteriorated, and mean blood glucose over 24 h was higher in the breakfast-skipping trial than in the 3-meal trial.ConclusionsSedentary lifestyle and repeated breakfast skipping caused abnormal glucose fluctuations, whereas 24-h energy metabolism remained unaffected. Clinical Trial Registry: This trial was registered at http://www.umin.ac.jp/english/ as UMIN000032346.

scholarly journals Gamma-Polyglutamic Acid-Rich Natto Suppresses Postprandial Blood Glucose Response in the Early Phase after Meals: A Randomized Crossover Study

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2374
Author(s):  
Risa Araki ◽  
Takeshi Yamada ◽  
Kazushi Maruo ◽  
Akihiro Araki ◽  
Rena Miyakawa ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Early Phase ◽  
Insulin Response ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Postprandial Blood Glucose ◽  
Polyglutamic Acid ◽  
Loading Test ◽  
Glucose Response ◽  
The Difference

We evaluated the suppressive effects of high-gamma-polyglutamic acid (γ-PGA) natto on postprandial blood glucose level and insulin response. After confirming the eligibility of candidates using a pre-selective test with packaged white rice, a meal loading test including low- or high-γ-PGA natto (with 57.6 mg (LPGA) and 439.6 mg (HPGA) of γ-PGA, respectively) was conducted in men aged 20 to 70 years (n = 29) and postmenopausal women aged ≤70 years (n = 7). On each examination day, blood samples were obtained after they fasted overnight and for 120 min after test meal loading. The primary outcome of this study was the difference between the measurements of the incremental area under the curve (IAUC) for blood glucose 0 to 30 min after loading of LPGA and HPGA meals. The IAUCs for blood glucose and insulin after the HPGA meal were lower than those after the LPGA meal within 45 min (0 to 15 and 0 to 30 min: p < 0.001, 0 to 45 min: p < 0.01) and 1 h (all p < 0.001) of loading, respectively. The suppressive effects of HPGA natto on postprandial glucose response in the early phase, which possibly relates to the risk of dysglycemia and cardiovascular disease, were clarified.

PENGENDALIAN KADAR GLUKOSA DARAH OLEH TEH HIJAU DAN ATAU TEH DAUN MURBEI PADA TIKUS DIABETES

2010 ◽  
Vol 5 (2) ◽  
pp. 87
Author(s):  
Rusman Efendi ◽  
Evy Damayanthi ◽  
Lilik Kustiyah ◽  
Nastiti Kusumorini
Keyword(s):  
Blood Glucose ◽  
Blood Glucose Level ◽  
Green Tea ◽  
Glucose Level ◽  
Diabetic Rats ◽  
Feed Consumption ◽  
Font Size ◽  
High Prevalence ◽  
The Difference ◽  
Control Diabetes

<p class="MsoNormal" style="margin: 0cm 7.1pt 6pt 14.2pt; text-align: justify; text-indent: 1cm;"><span style="font-size: 10pt;">Diabetes mellitus is degeneratif disease with high prevalence that happens in many countries. Several studies had been done to control diabetes by using green tea, mullberry leaf  tea, and their mixture. The aim of this research was to analyze the influence of the administration green tea, mullbery leaf tea, and their mixtures to blood glucose level of diabetic rats both during 120 minutes after administration. This research had four phases, first to determine the best mullberry leaf tea, second to fourth phases respectively, determine turnover of blood glucose level on normal rats; attempt during 120 minutes on diabetic rats.  The result of research during 120 minutes have showed that blood glucose level on diabetic rats which were administered by green tea, mullberry leaf tea and their mixture is significantly difference with diabetic rats which were administered by water. Blood glucose level at baseline increased at 30<sup>th </sup>minutes and showed the difference significantly and then until 60<sup>th</sup> and 120<sup>th</sup> minutes and relatively stable. During 120 minutes after feed consumption, inhibition of blood glucose level occured increasingly on diabetic rats which were administered by green tea, mullberry leaf tea, and their mixture compared to diabetic rats which were administered by water.</span></p>

scholarly journals Glycaemic index values for commercially available potatoes in Great Britain

2005 ◽  
Vol 94 (6) ◽  
pp. 917-921 ◽  
Author(s):  
C. Jeya K. Henry ◽  
Helen J. Lightowler ◽  
Caroline M. Strik ◽  
Michael Storey
Keyword(s):  
Blood Glucose ◽  
Great Britain ◽  
Glycaemic Index ◽  
Crossover Design ◽  
Repeated Measure ◽  
Glycaemic Response ◽  
Potato Varieties ◽  
Glycaemic Load ◽  
Wide Range ◽  
Finger Prick

The glycaemic response to eight potato varieties commercially available in Great Britain was compared against a glucose standard in a non-blind, randomised, repeated measure, crossover design trial. Seventeen healthy subjects (three males, fouteen females), mean age 32 (sd 13) years and mean BMI 22·3 (sd 3·6) kg/m2, were recruited to the study. Subjects were served portions of eight potato varieties and a standard food (glucose), on separate occasions, each containing 50 g carbohydrate. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. For each potato variety, the glycaemic index (GI) value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) as a percentage of each subject's average IAUC for the standard food. The eight potato varieties exhibited a wide range in GI values from 56 to 94. A trend was seen whereby potatoes with waxy textures produced medium GI values, whilst floury potatoes had high GI values. Considering the widespread consumption of potatoes in Great Britain (933–1086 g per person per week), this information could be used to help lower the overall GI and glycaemic load of the diets of the British population.

scholarly journals Ethanol and glycogen synthesis in cardiothoracic and skeletal muscles following glucose re-feeding after starvation in the rat

1992 ◽  
Vol 288 (2) ◽  
pp. 445-450 ◽  
Author(s):  
D Xu ◽  
R Thambirajah ◽  
T N Palmer
Keyword(s):  
Blood Glucose ◽  
Skeletal Muscles ◽  
Glycogen Synthesis ◽  
Ethanol Administration ◽  
Ethanol Treatment ◽  
Glycaemic Response ◽  
Glucose Administration ◽  
Glycogen Deposition ◽  
Dose Dependent ◽  
Glucose Availability

The pattern of glycogen deposition in individual cardiothoracic and skeletal muscles in response to oral and intraperitoneal glucose administration was examined in 40 h-starved rats. Rates of glycogen synthesis were consistently higher in oxidative muscles than in non-oxidative muscles. Intragastric ethanol administration was associated with an impaired glycaemic response and the almost total abolition of glycogen deposition in oxidative muscles in response to oral or intraperitoneal glucose re-feeding. This effect was dose-dependent and differential, in that ethanol produced no equivalent impairment in glycogen deposition in non-oxidative muscles. Ethanol treatment also selectively promoted glycogenolysis in oxidative muscles in the starved state. There was positive correlation (P < 0.001) between the decrease in glycogen levels in soleus and diaphragm muscles in response to increasing ethanol doses and blood glucose and lactate concentrations after intraperitoneal glucose administration, implying that the basis for the impairment in glycogen synthesis may be diminished glucose availability. The mechanism whereby ethanol may differentially compromise carbohydrate metabolism in oxidative muscles is discussed.

scholarly journals Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

2021 ◽  
pp. 1-27
Author(s):  
Akila SRV ◽  
Suman Mishra ◽  
Allan Hardacre ◽  
Lara Matia-Merino ◽  
Kelvin Goh ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Glycaemic Index ◽  
Moderating Effect ◽  
Grain Structure ◽  
Coarse Grain ◽  
White Bread ◽  
Starch Digestion ◽  
Glycaemic Response ◽  
Significant Difference

Abstract The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB - reference), (2) 75% of kibbled purple wheat in 25% white bread matrix (PB), (3) a 1:1 mixture of 37.5% kibbled soy beans and 37.5% of kibble purple wheat in 25% white bread matrix (SPB). Each bread was ingested in three forms: unchewed (U), as customarily consumed (C), and homogenized (H). Twelve participants ingested 40 g available carbohydrate portions of each bread in each form, with post prandial blood glucose measured over 120 min. Glycaemic responses to WB were the same regardless of its form when ingested. Unchewed PB had significantly less glycaemic effect than WB, whereas the C and H forms were similar to WB. Based on a glycaemic index (GI) of 70 for WB the GI values for the C, U and H breads respectively were WB: 70.0, 70, 70, PB: 75, 42, 61, SPB: 57, 48, 55 (%) (Least significant difference = 17.43, p <0.05, bold numbers significantly different from WB). The similar glycaemic response to the H and C forms of the breads, and their difference from the U form, showed that the glycaemia-moderating effect of grain structure on starch digestion was lost during customary ingestion of bread. We conclude that kibbled grain structure may not effectively retard starch digestion in breads as normally consumed because it is largely eliminated by ingestive processes including chewing.

Abstract 3775: Average Blood Glucose and Mortality in Patients Hospitalized with Acute Myocardial Infarction

Circulation ◽  
2007 ◽  
Vol 116 (suppl_16) ◽  
Author(s):  
Mikhail Kosiborod ◽  
Silvio Inzucchi ◽  
Harlan M Krumholz ◽  
Lan Xiao ◽  
Phillip G Jones ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Hospital Mortality ◽  
Regression Models ◽  
Independent Predictor ◽  
Laboratory Data ◽  
Logistic Regression Models ◽  
Average Blood Glucose ◽  
The Relationship ◽  
Multivariable Adjustment ◽  
Better Than

Background: Elevated blood glucose (BG) on admission is associated with higher mortality risk in patients (pts) hospitalized with AMI. However, the prognostic value of average BG, which reflects overall glycemic exposure much better than admission BG, is unknown. Furthermore, the nature of the relationship between average BG and mortality has not been determined. Methods: We evaluated a cohort of 16,871 AMI pts hospitalized from January 2000-December 2005, using Cerner Corporation’s Health Facts® database from 40 hospitals, which contains demographics, clinical and comprehensive laboratory data. Logistic regression models evaluated the nature of the relationship between mean BG during the entire AMI hospitalization and in-hospital mortality, after adjusting for multiple patient factors and confounders. Similar analyses were performed in subgroups of pts with and without diabetes (DM). Results: A J-shaped relationship was observed between mean BG and in-hospital mortality, which persisted after multivariable adjustment (Figure ). Mortality increased with each 10 mg/dL incremental rise in mean BG over >120 mg/dL, and with incremental decline in mean BG <80 mg/dL. The slope of these relationships was much steeper in pts without DM. Conclusions: Average BG during the entire AMI hospitalization is a powerful independent predictor of in-hospital mortality. Both persistent hyper- and hypoglycemia are associated with adverse prognosis. Whether strategies directed at optimizing BG control will improve survival remains to be established. Association Between Mean BG and In-Hospital Mortality After Multivariable Adjustment (Reference: Mean BG 100 to <110)

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