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 Equicarbohydrate partial exchange of kiwifruit for wheaten cereal reduces postprandial glycaemia without decreasing satiety

2016 ◽  
Vol 5 ◽  
Author(s):  
Suman Mishra ◽  
Jinny Willis ◽  
Juliet Ansell ◽  
John Alexander Monro
Keyword(s):  
Blood Glucose ◽  
Random Order ◽  
Partial Substitution ◽  
Glycaemic Response ◽  
Breakfast Cereal ◽  
Glucose Response ◽  
Postprandial Period ◽  
Postprandial Glycaemia ◽  
Significant Difference ◽  
Blood Glucose Concentrations

AbstractKiwifruit is a carbohydrate food of low glycaemic potency which could potentially be exchanged for starch-based foods in management of postprandial glycaemia. The effect of equicarbohydrate partial exchange of kiwifruit varieties ‘Hayward’ green (GR) and ‘Zesy002’ (SunGold; SG) for a starchy wheat-based breakfast cereal (WB) on the characteristics of the postprandial glycaemic response and satiety was therefore determined. A total of twenty non-diabetic subjects (mean age 36 years; mean BMI 24·5 kg/m2) consumed four meals, each containing 40 g available carbohydrate, in random order, after an overnight fast. The meals were: (1) glucose; (2) 70·29 g breakfast cereal; (3) 200 g of GR plus breakfast cereal (30·93 g); and (4) 200 g of SG plus breakfast cereal (27·06 g). Throughout the 180 min postprandial period, capillary blood glucose concentrations were monitored, and satiety rated by a visual analogue scale. Partial kiwifruit substitution of WB significantly reduced postprandial glycaemic response amplitude (glucose, 3·91; WB, 3·66; WB + GR, 2·36; WB + SG, 2·31  mmol/l; least significant difference (LSD) 0·64; P < 0·001) and incremental area under the blood glucose response curve (0–120 min) (glucose, 228; WB, 180; WB + GR, 133; WB + SG, 134 mmol/l × min; LSD 22·7; P < 0·001). The area between baseline and response remained positive in kiwifruit-substituted meals but became negative after 120 min with glucose and WB, indicating that kiwifruit improved homeostatic control. Kiwifruit substitution of cereal did not significantly reduce satiety. We conclude that either ‘Hayward’ or ‘Zesy002’ kiwifruit may be used in equicarbohydrate partial substitution of starchy staple foods to reduce glycaemic response and improve glucose homeostasis without decreasing satiety.

scholarly journals A higher-protein nut-based snack product suppresses glycaemia and decreases glycaemic response to co-ingested carbohydrate in an overweight prediabetic Asian Chinese cohort: the Tū Ora postprandial RCT

2021 ◽  
Vol 10 ◽  
Author(s):  
Louise W. Lu ◽  
Marta P. Silvestre ◽  
Ivana R. Sequeira ◽  
Lindsay D. Plank ◽  
Meika Foster ◽  
...  
Keyword(s):  
Random Order ◽  
Liver Fat ◽  
Chinese Adults ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Increased Risk ◽  
Chinese Cohort ◽  
Imaging And Spectroscopy ◽  
Total Body ◽  
Dietary Strategies

Abstract Nut-based products may aid low-glycaemic dietary strategies that are important for diabetes prevention in populations at increased risk of dysglycaemia, such as Asian Chinese. This randomised cross-over trial assessed the postprandial glycaemic response (0–120 min) of a higher-protein nut-based (HP-NB) snack formulation, in bar format (1009 kJ, Nutrient Profiling Score, NPS, −2), when compared with an iso-energetic higher-carbohydrate (CHO) cereal-based bar (HC-CB, 985 kJ, NPS +3). It also assessed the ability to suppress glucose response to a typical CHO-rich food (white bread, WB), when co-ingested. Ten overweight prediabetic Chinese adults (mean, sd: age 47⋅9, 15⋅7 years; BMI 25⋅5, 1⋅6 kg/m2), with total body fat plus ectopic pancreas and liver fat quantified using dual-energy X-ray absorptiometry and magnetic resonance imaging and spectroscopy, received the five meal treatments in random order: HP-NB, HC-CB, HP-NB + WB (50 g available CHO), HC-CB + WB and WB only. Compared with HC-CB, HP-NB induced a significantly lower 30–120 min glucose response (P < 0⋅05), with an approximately 10-fold lower incremental area under the glucose curve (iAUC0–120; P < 0⋅001). HP-NB also attenuated glucose response by approximately 25 % when co-ingested with WB (P < 0⋅05). Half of the cohort had elevated pancreas and/or liver fat, with 13–21 % greater suppression of iAUC0–120 glucose in the low v. high organ fat subgroups across all five treatments. A nut-based snack product may be a healthier alternative to an energy equivalent cereal-based product with evidence of both a lower postprandial glycaemic response and modulation of CHO-induced hyperglycaemia even in high-risk, overweight, pre-diabetic adults.

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 &lt; 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 &gt;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 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 Pizza Leavening Technique Influences Postprandial Glucose Response: A Randomized Controlled Trial in Patients With Type 1 Diabetes

Diabetes Care ◽  
2019 ◽  
Vol 42 (10) ◽  
pp. e157-e158
Author(s):  
Luisa Cavagnuolo ◽  
Lutgarda Bozzetto ◽  
Luca Franco ◽  
Giuseppina Costabile ◽  
Gabriele Riccardi ◽  
...  
Keyword(s):  
Randomized Controlled Trial ◽  
Type 1 Diabetes ◽  
Controlled Trial ◽  
Postprandial Glucose ◽  
Glucose Response ◽  
Randomized Controlled

scholarly journals Black Bean Pasta Meals Significantly Reduce Glycemic Response More Than Control in Young Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 790-790
Author(s):  
Donna Winham ◽  
Mariel Camacho-Arriola ◽  
Karen Cichy ◽  
Sharon Hooper
Keyword(s):  
Venous Blood ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
White Bread ◽  
Glycemic Response ◽  
Glucose Response ◽  
Black Beans ◽  
Black Bean ◽  
Funding Sources ◽  
Sonic Wave

Abstract Objectives Determine the effect of three 100% black bean pastas made with standard (Knife Mill) and novel flour milling techniques (sonic wave) on postprandial glycemic response in healthy normoglycemic adults in comparison to whole black beans and a white bread control. Methods Heat treated black beans (Zenith) were milled into flour using a commercial knife mill or a sonic wave mill. The latter generated bean flours with low (cyclone), and medium (combined) protein concentrations from which pastas of 100% black beans were made commercially. Fifteen adults (6 men, 9 women, mean age 23.4 ±2.7 y; nonsmokers; BMI &lt;30) were recruited for a randomized 5 × 5 cross-over trial. The test meals were white bread control (no sauce), whole black beans and 3 black bean pastas served with a standard amount of spaghetti sauce to net 50 grams of available carbohydrate (CHO). The test meals were similar in macronutrient content except for protein and fiber (knife mill protein 19.5, fat 6.3, fiber 22; combined 20.5, 7.5, 22.4; cyclone 13.7, 6.1, 19.5; whole beans 20.9; 5.4, 28.2). Fasted participants consumed a test meal within 7–10 minutes. Venous blood draws were taken at 30, 60, 90, 150, and 180 minutes post meal start. Glucose was analyzed by a professional laboratory (Quest Diagnostics, Chicago, IL). Results Net glucose response based on the incremental area under the curve (iAUC) for 0–180 minutes was significantly different by treatment for all four test meals in comparison to the white bread control (P = 0.002). For the 0–60 iAUC increment, participants showed a lower response to whole black beans than white bread (P = .000), knife mill (P = .024), combination (P = .024), or cyclone (P = .014) pastas. The 0–120 iAUC period showed significantly higher net glucose for the white bread than the 4 bean treatments. Black beans were significantly different from the knife mill (P = .033) and cyclone pasta formulations (P = .049). Conclusions Black bean pastas improve glycemic response regardless of milling type in relation to a control food providing evidence that has promising implications for dietary guidance to reduce postprandial glucose and related health risks through processed food consumption. Funding Sources Research was supported by the USDA Pulse Crop Health Initiative.

scholarly journals Lupin and soya reduce glycaemia acutely in type 2 diabetes

2011 ◽  
Vol 106 (7) ◽  
pp. 1045-1051 ◽  
Author(s):  
Emma R. Dove ◽  
Trevor A. Mori ◽  
Gerard T. Chew ◽  
Anne E. Barden ◽  
Richard J. Woodman ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
G Protein ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Serum Glucose ◽  
Glycaemic Response ◽  
Glucose Response ◽  
C Peptide ◽  
Type 2 Diabetic

Addition of fibre or protein to carbohydrate-rich foods can reduce the glycaemic response to those foods. This may assist with glycaemic management in individuals with type 2 diabetes. Lupin is a legume rich in fibre and protein. We assessed the acute effects of lupin- and soya-based beverages on glucose and insulin responses in type 2 diabetic individuals. We hypothesised that the lupin and soya beverages would lower the acute glycaemic response compared with a control beverage containing no protein or fibre, and that lupin would reduce the postprandial glucose more than soya. In a randomised, controlled, cross-over trial, twenty-four diabetic adults (nineteen men and five women) attended three testing sessions, each 1 week apart. At each session, participants consumed a beverage containing 50 g glucose (control), 50 g glucose plus lupin kernel flour with 12·5 g fibre and 22 g protein (lupin), or 50 g glucose plus 12·5 g fibre and 22 g protein from soya isolates (soya). Serum glucose, insulin and C-peptide were measured periodically for 4 h following beverage consumption. Compared with the control beverage, the 4 h post-beverage glucose response was lower (P < 0·001), and the 4 h post-beverage insulin and C-peptide responses were higher (P < 0·001) for lupin and soya. Glucose (P = 0·25) and C-peptide (P = 0·07) responses did not differ significantly between lupin and soya, but lupin resulted in a lower insulin response compared with soya (P = 0·013). Adding lupin or soya to a carbohydrate-rich beverage reduces glycaemia acutely in type 2 diabetic individuals. This may have a beneficial role in glycaemic management.

Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence

2016 ◽  
Vol 7 (7) ◽  
pp. 2926-2936 ◽  
Author(s):  
Nikoleta S. Stamataki ◽  
Amalia E. Yanni ◽  
Vaios T. Karathanos
Keyword(s):  
Clinical Evidence ◽  
Postprandial Glucose ◽  
Glycaemic Response ◽  
Glucose Response

Enrichment of bread with non-cereal ingredients could favourably influence postprandial glucose response to bread.

scholarly journals The Timing of Activity after Eating Affects the Glycaemic Response of Healthy Adults: A Randomised Controlled Trial

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1743 ◽  
Author(s):  
Andrew Reynolds ◽  
Bernard Venn
Keyword(s):  
Blood Glucose ◽  
Controlled Trial ◽  
Time Lag ◽  
Healthy Adults ◽  
Postprandial Blood Glucose ◽  
Sedentary Control ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Postprandial Glycaemia

There is scant information on how a time lag between the cessation of eating and commencement of physical activity affects postprandial glycaemia. Starting at baseline (t = 0), participants ingested white bread containing 50 g of available carbohydrates within 10 min. Using two crossover conditions, we tested the effect over 2 h on postprandial glycaemia of participants undertaking light activity at 15 or 45 min following baseline and compared it with a sedentary control condition. The activity involved cycling on a stationary ergometer for 10 min at 40 revolutions per min with zero resistance. Seventy-eight healthy adults were randomized to the 15 or 45 min activity arm and then randomised to the order in which they undertook the active and sedentary conditions. Cycling 45 min after baseline changed the course of the blood glucose response (likelihood ratio chi square = 31.47, p < 0.01) and reduced mean blood glucose by 0.44 mmol/L (95% confidence interval 0.14 to 0.74) at 60 min when compared with the sedentary control. No differences in postprandial blood glucose response were observed when cycling started 15 min after baseline compared with the sedentary control. Undertaking activity after waiting for 30 min following eating might be optimal in modifying the glycaemic response.

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