scholarly journals Randomized Controlled Crossover Dose-Response Trial Shows Low Dose (2 g) Barley β-Glucan Provided in Waffles Lowers Post-Prandial Glycaemic Response In Healthy Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 615-615
Author(s):  
Heather Blewett ◽  
Nancy Ames ◽  
Jay Petkau ◽  
Sijo Joseph ◽  
Sora Ludwig
Keyword(s):  
Low Dose ◽  
Insulin Response ◽  
Healthy Adults ◽  
Least Square ◽  
Analysis Of Covariance ◽  
Glucose Response ◽  
Soluble Fibre ◽  
Randomized Controlled ◽  
Funding Sources ◽  
Visit Number

Abstract Objectives Barley β-glucan (BG) has reported post-prandial (PP) glycemic response lowering effects.  The objective of this study was to ascertain the minimum and most effective dose of BG on PP glucose and insulin response using waffles as the test food. Methods Healthy adults (7 men/17 women) completed a randomized controlled crossover trial at the Asper Research Institute in Winnipeg, MB. Each participant attended five 2.5-hour study visits separated by 3–14 days (average = 7 days). At each visit participants ate waffles containing 30 g available carbohydrates (AC) with varied doses of BG (0, 2, 4, or 6 g). Wheat waffles with low fibre and protein (0g-1) and wheat waffles matched to BG waffles for insoluble dietary fibre and protein (0g-2) were used as controls. The order of treatments was random. Fasting, 15, 30, 45, 60, 90 and 120 minute PP capillary blood samples were collected for analysis of blood glucose and plasma insulin levels. Data were analyzed using analysis of covariance with treatment, participant, visit number and interaction between treatment and visit number included in the model. Differences (P ≤ 0.05) among treatments were determined using least square means adjusted using the Tukey option. Results There was a significant effect of treatment on both glucose and insulin iAUC (P < 0.0001).  Glucose iAUC was 31–40% lower after eating 2, 4 and 6 g BG waffles compared to both 0 g waffles. Glucose iAUC was not significantly different between 0 g waffles or among BG waffles. Insulin iAUC was not significantly different between 0 g waffles. Insulin iAUC was 32% lower after eating 2 g BG compared to 0g-1, but not significantly different from 0g-2 waffles. Insulin iAUC was 36–58% lower after eating 4 and 6 g BG compared to both 0 g waffles, and 38% lower after eating 6 g BG compared to 2 g BG waffles. Conclusions The low dose (2 g BG per 30 g AC) provided a physiological benefit (reduction in PP glucose response >20%).  Increasing dose to 4 or 6 g BG did not provide additional glucose lowering benefits, but insulin response decreased as BG dose increased.  Lack of difference in glucose and insulin iAUC between the two 0 g control waffles (insoluble fibre 1 g vs 8 g; soluble fibre 0 g), but higher PP glycemic responses than BG waffles emphasizes that the type of fibre is key to PP glycemic responses. Funding Sources Agriculture and Agri-Food Canada.

scholarly journals Can the Sequence of Food Presentation Influence Postprandial Glycaemia? (P10-072-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Christiani Henry ◽  
Lijuan Sun ◽  
Priya Govindharajulu ◽  
Melvin Khee-Shing Leow
Keyword(s):  
Random Order ◽  
Postprandial Glucose ◽  
Food Presentation ◽  
Chinese Adults ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Randomized Controlled ◽  
Funding Sources ◽  
Postprandial Glycaemia ◽  
Different Order

Abstract Objectives The study was to investigate how a rice-based meal composed of rice, vegetable (green leaf) and meat (breast of chicken) when presented in different order of sequence, impacts on postprandial glycaemia. Methods In a randomized controlled crossover trial, sixteen healthy Chinese adults participated in this study (13 males and 3 females). Subjects consumed in random order 5 experimental meals. The 5 test meal were: (1) vegetables first followed by meat and rice (V-MR), (2) meat first followed by vegetables and rice (M-VR), (3) vegetables first, meat second followed by rice (V-M-R), (4) vegetables, meat and rice together (VMR), (5) rice followed by vegetables and meat (R-VM). Vegetable consumed first followed by meat and rice (V-MR), finally vegetable consumed first, followed by meat and followed by rice (V-M-R). Results In comparison to rice consumed first followed by vegetable and meat (R-VM), the overall postprandial glucose response was significantly lower after the consumption of vegetable first, followed by meat and rice (V-MR) or meat first, followed by vegetable and rice (M-VR) or vegetable followed by meat and followed by rice (V-M-R) or vegetable, meat and rice consumed together (VMR). The insulin iAUC (0–60) was significantly lower after V-M-R than M-VR, VMR and R-VM. V-M-R food sequence intake stimulated higher GLP-1 release than other meal sequence. However, GIP response was lower after V-MR and V-M-R than M-VR and R-MR food sequence. Conclusions Food sequence can considerably influence a meals response to glycaemic, insulinaemic and incretin. V-M-R food sequence intake lowered the glycaemic response significantly with an increased stimulation of GLP1. The order of food presentation has a great potential to alter the glycaemic response of rice-based diets. Our results provide a simple but effective way to reduce postprandial glucose and may help prevent the transition from pre-diabetics to diabetics Funding Sources Singapore Institute for Clinical Sciences, A*STAR, Singapore. Supporting Tables, Images and/or Graphs

scholarly journals Comparison of the Effects of Freshly Cooked or Reheated Mashed Potato, Prepared with Different Solid Fat Spreads, on Postprandial Glycemia

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 654-654
Author(s):  
Tracey Robertson ◽  
Barbara Fielding ◽  
Jonathan Brown ◽  
Denise Robertson
Keyword(s):  
Insulin Response ◽  
Area Under The Curve ◽  
Saturated Fat ◽  
Postprandial Glucose ◽  
Glucose Absorption ◽  
Insulinogenic Index ◽  
Glucose Response ◽  
Solid Fat ◽  
Postprandial Glycemia ◽  
Funding Sources

Abstract Objectives Resistant starch (RS) is classed as a dietary fiber and does not contribute to the postprandial glucose excursion. Two types may be formed during food processing: RS3 when a starchy carbohydrate cools; RS5 when starch is heated in the presence of lipid. It is unknown whether RS5 can be produced under domestic cooking conditions or whether different fat types would affect the amount formed. Nor is it known whether sufficient RS3 remains after a chilled meal is reheated to have a significant impact on the postprandial glucose response. The aim of this study was to determine if different solid fat spreads (of varying fatty acid composition) incorporated into a mashed potato meal, served either freshly cooked or chilled and reheated, would produce different effects on the postprandial glucose and insulin responses. Methods Ten healthy adults (age: 29 ± 5 y; BMI: 21.7 ± 2.6 kg/m2) attended six study days in a randomized crossover design. On each day, they consumed mashed potatoes (203 g) prepared with one of three solid fat spreads (butter, sunflower oil, olive oil, each providing 20 g fat). Each meal was consumed freshly cooked or microwave-reheated (after two days refrigeration at 4°C). Capillary blood samples were taken for 180 min postprandially. Plasma glucose and insulin were measured by glucose-oxidase method and ELISA respectively. Results Glucose incremental area under the curve (IAUC) was significantly lower for the reheated meal with butter, compared to the equivalent freshly cooked meal (P = 0.030). Insulinogenic Index (IGI), a surrogate measure of first phase insulin response, was significantly lower for the freshly cooked butter meal in comparison with the reheated equivalent (P = 0.031). There were no other differences between meals, either for fat type or preparation method. Conclusions Differences in RS formation may explain these results; work is underway to measure both total RS and RS5.  Other possible explanations are differences in effects on glucose absorption, such as via delayed gastric emptying. Whilst a beneficial effect on postprandial glucose and IGI was observed for the reheated butter meal, in comparison to the freshly cooked, it should be remembered that butter contains saturated fat, which has detrimental effects on blood lipids and should only be consumed in moderation. Funding Sources Biotechnology and Biological Sciences Research Council, UK.

scholarly journals Comparison of the acute metabolic effect of different infant formulas and human milk in healthy adults: a randomized trial

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yasaman Shahkhalili ◽  
Cathriona Monnard ◽  
Dominik Grathwohl ◽  
Julien Sauser ◽  
Maurice Beaumont ◽  
...  
Keyword(s):  
Human Milk ◽  
G Protein ◽  
Infant Formula ◽  
Venous Blood ◽  
Insulin Response ◽  
Healthy Adults ◽  
Intact Protein ◽  
Infant Formulas ◽  
Clinical Trial Registration ◽  
Glucose Response

Abstract Background/Objectives Different infant formulas, varying in protein type and quantity, are available for infants who are not breastfed or are partially breastfed. Postprandial insulinemic and glycemic responses to intact vs partially hydrolyzed protein in infant formula are unclear. To compare the effect of different forms (partially hydrolyzed vs non-hydrolyzed) and levels of protein in infant formula compared with a human milk reference subgroup on insulin response in adults. Subjects/Methods In a randomized, double-blinded, cross-over study, 35 healthy adults consumed 600 ml of three different infant formulas: Intact protein-based formula (INTACT) (1.87 g protein/100 kcal; whey/casein ratio of 70/30; 63 kcal/100 ml), partially hydrolyzed whey-based formula (PHw) (1.96 g protein/100 kcal; 100% whey; 63 kcal/100 ml), a high-protein partially hydrolyzed whey-based formula (HPPHw) (2.79 g protein/100 kcal; 100%whey; 73 kcal/100 ml) and a subgroup also consumed human milk (HM) (n = 11). Lipid and carbohydrate (lactose) contents were similar (5.1–5.5 and 10.5–11.6 g/100 kcal, respectively). Venous blood samples were taken after overnight fasting and at different intervals for 180 min post-drink for insulin, glucose, blood lipids, GLP-1, glucagon, and C-peptide. Results Twenty-nine subjects (eight consuming HM) adhered to the protocol. INTACT and PHw groups had similar postprandial insulinemia and glycaemia (Cmax and iAUC) that were not different from those of the HM subgroup. HPPHw resulted in higher postprandial insulin responses (iAUC) relative to all other groups (p < 0.001, p < 0.001, p = 0.002 for the comparison with INTACT, PHw, HM, respectively). HPPHw resulted in a higher glucose response compared to INTACT and PHw (iAUC: p = 0.003, p = 0.001, respectively), but was not different from HM (p = 0.41). Conclusion This study in adults demonstrates similar postprandial insulinemia and glycaemia between INTACT and PHw, close to that of HM, but lower than HPPHw, which had a higher protein content compared to the other test milks. The findings remain to be confirmed in infants. Clinical trial registration This study is registered at clinicaltrials.gov, identifier NCT04332510.

scholarly journals Glycemic and Insulinemic Response to Two Doses of Resistant Starch Type 4: A Randomized Controlled Crossover Trial

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 664-664
Author(s):  
Trevor Steele ◽  
Clodualdo Maningat ◽  
Paul Seib ◽  
Mark Haub ◽  
Sara Rosenkranz
Keyword(s):  
Resistant Starch ◽  
Crossover Trial ◽  
Area Under The Curve ◽  
Healthy Adults ◽  
Standard Testing ◽  
Beneficial Effects ◽  
Randomized Controlled ◽  
Funding Sources ◽  
Insulinemic Response ◽  
Apparently Healthy

Abstract Objectives Resistant starches (RS) have beneficial effects on glucose and insulin responses in the postprandial period following carbohydrate (CHO) consumption. In comparison to resistant starch types 1–3, evidence regarding the effects of resistant starch type 4 (RS4) on metabolic responses is sparse. The primary aim of the current study was to determine whether the glycemic and insulinemic responses to a nutritional RS4 bar (RS4) were lower as compared to a puffed wheat bar (PWB), when provided at the standard testing amounts of 50 g available CHO, as well as at a lower dose of 30 g available CHO. Methods Apparently healthy adults (n = 15; 9 M/6F; 26.1 ± 4.8 yrs) participated in this randomized controlled crossover trial. All participants completed six sessions, consuming a dextrose beverage or nutrition bar at each session. Two doses of 50 g and 30 g of available CHO were tested using dextrose control beverages (50DEX; 30DEX), puffed wheat bars (50PWB; 30PWB) and RS4 bars (50RS4; 30RS4). Participants fasted for 10–12 hrs prior to each visit with a minimum 72hr washout between sessions. Whole blood glucose and plasma insulin were measured at baseline and 10, 20, 30, 60, 90, and 120 min post consumption. Primary outcomes were determined using mixed-effects models in GraphPad Prism 8.0.1. Results Glucose incremental area under the curve (iAUC) was not significantly different between the 50 g conditions (P = 0.054). Insulin iAUC was lower for the 50RS4 bar compared to the 50PWB (Mean ± SD; DEX: 3339 ± 2020, PWB: 3968 ± 2454, RS4: 2046 ± 928.7μIU/mL; P = 0.034), with no differences between 50PWB and 50DEX or 50RS4 and 50DEX (ps &gt; 0.05). Both 30 g bars had lower glucose iAUCs compared to 30DEX (ps &lt; 0.05), with no difference between bars (P &gt; 0.05). The 30RS4 bar elicited a lower insulin iAUC compared to 30PWB and 30DEX (DEX: 2400 ± 1689, PWB: 1855 ± 665.7, RS4: 1115 ± 832.2 μIU/mL; ps &lt; 0.05) with no difference between 30PWB and 30DEX (P &gt; 0.05). Conclusions Resistant starch type 4 elicited a reduced insulinemic response despite a similar glycemic response, at standard testing amounts of 50 g CHO, as compared to puffed wheat. This effect was also observed at the 30 g dose, thereby showing consistent results following consumption. Therefore, RS4 seems to improve insulin function in apparently healthy adults regardless of the amount of RS4 consumed. Funding Sources MGP Ingredient Inc.

scholarly journals The Effects of Fresh Watermelon Juice Consumption on Satiety, Postprandial Glucose, Insulin Response, and Topical Application on Skin Health in Healthy Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 456-456
Author(s):  
Christine Quang ◽  
Martin Rosas Jr ◽  
Caitie Rasmussen ◽  
Mee Young Hong
Keyword(s):  
Topical Application ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Fast Blood Glucose ◽  
Healthy Adults ◽  
Long Term Effects ◽  
Sugar Water ◽  
Insulin Levels ◽  
Funding Sources ◽  
Watermelon Juice

Abstract Objectives Multiple studies have examined the effects of fresh watermelon, watermelon juice, or watermelon powder on satiety and skin health; however, few studies have addressed the effects of blenderized (flesh, rind, and seeds) watermelon juice. The objective of this study was to determine the effects of blenderized watermelon juice consumption on satiety, postprandial glucose, insulin response, and topical application on skin health in healthy adults. Methods In a crossover design, subjects (N = 20, 16 females, 4 males, age 22.8 ± 2.5 y, BMI 22.6 ± 2.80 kg/m2) consumed 8 fl oz of either blenderized watermelon juice or isocaloric sugar water. After an overnight fast, blood glucose and insulin levels were measured at baseline, and at 30 and 60 minutes after drink consumption. Measurements for satiety using a visual analogue scale and skin health using a moisture content test were conducted at baseline, right after, 15, 30, 45, and 60 minutes after consumption and topical application of the juices. Results Both blenderized watermelon and sugar water significantly increased satiety (P &lt; 0.001) but there was no difference between the two trials. Postprandial glucose (P = 0.030) and insulin levels (P = 0.007) significantly increased after the consumption of sugar water compared to blenderized watermelon juice. Topical application of blenderized watermelon juice on the skin significantly increased skin moisture level (P = 0.012) compared to the sugar water application. Conclusions The consumption of blenderized watermelon promoted satiety, stabilized postprandial glucose and insulin levels, and improved skin health. These results suggest that blenderized watermelon juice may be beneficial for those who are overweight or obese and/or are at risk of developing diabetes. Further watermelon studies are warranted to examine long-term effects. Funding Sources National Watermelon Promotion Board (NWPB 19-20).

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