scholarly journals Body Composition, Diet, and Russet Potato Resistant Starch Influence Glycemic Control (P08-088-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Ruth Lenz ◽  
Joy Nolte Fong ◽  
Holly Parker ◽  
Wanyi Wang ◽  
Araz Sarkissian ◽  
...  
Keyword(s):  
Body Composition ◽  
Resistant Starch ◽  
Insulin Response ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Food Sources ◽  
Soluble Fiber ◽  
Nutrient Analysis ◽  
Added Sugars ◽  
Potato Consumption

Abstract Objectives Resistant starch (RS) is a non-digestible fermentable carbohydrate found naturally in food sources such as potatoes that can lower postprandial glucose and improve insulin sensitivity. Potato RS can be increased by baking then chilling the potato. The purpose of this study is to identify which body composition and dietary outcomes affect glucose and insulin response after female subjects consume a boiled hot Russet potato (∼6 g RS) compared to a baked then chilled Russet potato (∼12 g RS). Methods Subjects were randomized to consume 250 g of either a chilled or boiled potato with a one week wash-out between the two visits using crossover study design. Three days prior to each visit, dietary intake was obtained from food records. Mean three-day nutrient analysis prior to each visit was analyzed by Nutrition Data System for Research. Body composition (% lean mass (%LM) and fat mass (%FM)) was measured by air displacement plethysmograph at baseline. Fasting and postprandial blood following the intake of each potato were collected for area under the curve (AUC(0–120)) glucose and insulin determination. Spearman's rho examined the relationship among %FM, %LM, and each mean three-day dietary variables on AUC(0–120) glucose and insulin following each potato intervention. Results Healthy overweight (n = 25; mean BMI 31.8 ± 7.4 kg/m2) adult females (mean age 29.0 ± 5.9 years) completed the study. In both chilled and boiled potatoes, AUC(0–120) insulin was significantly positively related to %FM, but significantly inversely related to %LM. AUC(0–120) glucose was not related to body composition. Mean energy, macronutrients, added sugars, total sugars, soluble fiber, and glycemic index were significantly positively related to AUC(0–120) insulin in both chilled and boiled potato; energy and most macronutrients (except fat) were significantly positively related to AUC(0–120) glucose only after boiled potato. Conclusions A body composition higher in %FM and lower in %LM exhibits less insulin control following potato intake. Higher energy and nutrient intake patterns contribute to less favorable glucose concentrations following boiled potato consumption, but not after chilled potato consumption. The higher RS in the chilled potato may have contributed to glucose homeostasis. Funding Sources The Alliance for Potato Research and Education and the University's Small Grant Program.

scholarly journals The Interrelationship Between the Gut Microbiome and Glucose Homeostasis Following Boiled and Chilled Potato Consumption (P20-020-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Mindy Patterson ◽  
Joy Nolte Fong ◽  
Wanyi Wang ◽  
Iurii Koboziev ◽  
Christina van Lier ◽  
...  
Keyword(s):  
Body Composition ◽  
Gut Microbiome ◽  
Diversity Index ◽  
Insulin Response ◽  
Area Under The Curve ◽  
Nonparametric Tests ◽  
Bacterial Fermentation ◽  
Texas Woman's University ◽  
Microbiome Diversity ◽  
Potato Consumption

Abstract Objectives Many factors influence the gut microbiome which in turn mediates physiological responses following food intake, especially when fermentable fibers such as resistant starch (RS) are consumed. Here we examined the relationship body composition and diet on gut microbiome diversity and composition in females. We also compared the effects of glucose and insulin following boiled (∼6 g RS) and chilled (∼12 g RS) potato intake on the gut microbiome. Methods Using a randomized cross-over study design 250 g of both boiled and chilled Russet potatoes were consumed on two separate visits with a one-week wash-out period. Fasting and postprandial (15, 30, 60, and 120 min) blood were collected for area under the curve (AUC(0–120)) glucose and insulin calculation. Prior to visit one stool and three-day food records were collected. At visit one anthropometrics and body composition (% fat mass (%FM) and lean mass (%LM)) using air displacement plethysmograph were assessed. Microbiome profiling via 16Sv3–4 sequencing identified bacterial diversity and composition in the stool. BMI, %FM, %LM, mean energy and nutrients, and AUC(0–120) glucose and insulin following the consumption of each potato were grouped into tertiles then compared to microbiome profiles using Kruskal-Wallis nonparametric tests. Results Twenty-four healthy females (mean age 28.8 ± 5.9 yr and BMI of 31.8 ± 7.4 kg/m2) completed the study. Females with a lower AUC(0–120) insulin following chilled potato intake had a higher Shannon diversity index (5.8 vs 4.9; P = .033) and Lentisphaerae abundance (3.3 vs ≤ 0.1; P = .005). Higher Actinobacteria (120 vs < 33) was associated with lower AUC(0–120) insulin (P = .025) following boiled potato intake. Higher %LM ( > 54%) was associated with Lentisphaerae abundance (P = .036). BMI, %FM, diet, AUC(0–120) glucose following intake of both potatoes, and AUC insulin(0–120) following boiled potato intake did not correlate with specific microbiome profiles. Conclusions These data indicate that microbiome diversity is correlated with reduced insulin response following the intake of potatoes rich in RS, which may be a result of the bacterial fermentation of RS. Lentisphaerae and Actinobacteria abundance were also related to glycemic control. Funding Sources The Alliance for Potato Research and Education and Texas Woman's University Small Grants Program.

scholarly journals Consumption of Cross-Linked Resistant Starch (RS4XL) on Glucose and Insulin Responses in Humans

2010 ◽  
Vol 2010 ◽  
pp. 1-6 ◽  
Author(s):  
Enas K. Al-Tamimi ◽  
Paul A. Seib ◽  
Brian S. Snyder ◽  
Mark D. Haub
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Wheat Starch ◽  
Blood Samples ◽  
Serial Blood ◽  
Insulin Levels ◽  
Insulin Responses ◽  
First Time

Objective. The objective was to compare the postprandial glycemic and insulinemic responses to nutrition bars containing either cross-linked RS type 4 (RS4XL) or standard wheat starch in normoglycemic adults (n= 13; age = 27±5 years; BMI = 25±3 kg/m2).Methods. Volunteers completed three trials during which they consumed a glucose beverage (GLU), a puffed wheat control bar (PWB), and a bar containing cross-linked RS4 (RS4XL) matched for available carbohydrate content. Serial blood samples were collected over two hours and glucose and insulin concentrations were determined and the incremental area under the curve (iAUC) was calculated.Results. TheRS4XLpeak glucose and insulin concentrations were lower than the GLU and PWB (P<.05). The iAUC for glucose and insulin were lower following ingestion of RS4 compared with the GLU and PWB trials.Conclusions. These data illustrate, for the first time, that directly substituting standard starch withRS4XL, while matched for available carbohydrates, attenuated postprandial glucose and insulin levels in humans. It remains to be determined whether this response was due to the dietary fiber and/or resistant starch aspects of theRS4XLbar.

scholarly journals Acute ingestion of resistant starch reduces food intake in healthy adults

2009 ◽  
Vol 103 (6) ◽  
pp. 917-922 ◽  
Author(s):  
Caroline L. Bodinham ◽  
Gary S. Frost ◽  
M. Denise Robertson
Keyword(s):  
Energy Intake ◽  
Test Meal ◽  
Resistant Starch ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Adult Males ◽  
C Peptide ◽  
Postprandial Plasma Glucose ◽  
The Metabolic Syndrome ◽  
Ad Libitum

Resistant starch (RS), a non-viscous dietary fibre, may have postprandial effects on appetite regulation and metabolism, although the exact effects and mechanisms are unknown. An acute randomised, single-blind crossover study, aimed to determine the effects of consumption of 48 g RS on appetite compared to energy and available carbohydrate-matched placebo. Twenty young healthy adult males consumed either 48 g RS or the placebo divided equally between two mixed meals on two separate occasions. Effects on appetite were assessed, using anad libitumtest meal and 24-h diet diaries for energy intake, and using visual analogue scales for subjective measures. Changes to postprandial glucose, insulin and C-peptide were also assessed. There was a significantly lower energy intake following the RS supplement compared to the placebo supplement at both thead libitumtest meal (5241 (sem313)v. 5606 (sem345) kJ,P = 0·033) and over the 24 h (12 603 (sem519)v. 13 949 (sem755) kJ,P = 0·044). However, there was no associated effect on subjective appetite measures. Postprandial plasma glucose concentrations were not significantly different between supplements, but there was a significantly lower postprandial insulin response following the RS supplement (P = 0·029). The corresponding C-peptide concentrations were not significantly different, although the ratio of C-peptide to insulin was higher following the RS supplement compared to placebo (P = 0·059). These results suggest that consumption of 48 g RS, over a 24-h period, may be useful in the management of the metabolic syndrome and appetite. Further studies are required to determine the exact mechanisms.

scholarly journals Effects of Resistant Starch Interventions on Metabolic Biomarkers in Pre-Diabetes and Diabetes Adults

2022 ◽  
Vol 8 ◽  
Author(s):  
Aswir Abd Rashed ◽  
Fatin Saparuddin ◽  
Devi-Nair Gunasegavan Rathi ◽  
Nur Najihah Mohd Nasir ◽  
Ezarul Faradianna Lokman
Keyword(s):  
Resistant Starch ◽  
Diabetes Management ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Lifestyle Changes ◽  
Physically Active ◽  
Metabolic Conditions ◽  
Potential Benefits ◽  
Metabolic Biomarkers ◽  
And Control

Simple lifestyle changes can prevent or delay the onset of type 2 diabetes mellitus (T2DM). In addition to maintaining a physically active way of life, the diet has become one of the bases in managing TD2M. Due to many studies linking the ability of resistant starch (RS) to a substantial role in enhancing the nutritional quality of food and disease prevention, the challenge of incorporating RS into the diet and increasing its intake remains. Therefore, we conducted this review to assess the potential benefits of RS on metabolic biomarkers in pre-diabetes and diabetes adults based on available intervention studies over the last decade. Based on the conducted review, we observed that RS intake correlates directly to minimize possible effects through different mechanisms for better control of pre-diabetic and diabetic conditions. In most studies, significant changes were evident in the postprandial glucose and insulin incremental area under the curve (iAUC). Comparative evaluation of RS consumption and control groups also showed differences with inflammatory markers such as TNF-α, IL-1β, MCP-1, and E-selectin. Only RS2 and RS3 were extensively investigated and widely reported among the five reported RS types. However, a proper comparison and conclusion are deemed inappropriate considering the variations observed with the study duration, sample size, subjects and their metabolic conditions, intervention doses, and the intervention base products. In conclusion, this result provides interesting insights into the potential use of RS as part of a sustainable diet in diabetes management and should be further explored in terms of the mechanism involved.

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 The acute effects of four protein meals on insulin, glucose, appetite and energy intake in lean men

2010 ◽  
Vol 104 (8) ◽  
pp. 1241-1248 ◽  
Author(s):  
Sebely Pal ◽  
Vanessa Ellis
Keyword(s):  
Energy Intake ◽  
Test Meal ◽  
Insulin Response ◽  
Area Under The Curve ◽  
Strong Relationship ◽  
Postprandial Glucose ◽  
Reduce Food Intake ◽  
Glucose Response ◽  
Protein Meal ◽  
Ad Libitum

Different dietary proteins vary in their ability to influence satiety and reduce food intake. The present study compared the effects of four protein meals, whey, tuna, turkey and egg albumin, on postprandial glucose and insulin concentrations as well as on appetite measures and energy intake in twenty-two lean, healthy men. This was a randomised, cross-over design study where participants consumed four liquid test meals on separate occasions followed by the collection of regular blood samples (fasting, +30, 60, 90, 120, 180 and 240 min). They were then offered a buffet meal 4 h later. The blood glucose response after the consumption of the test meal, as an incremental area under the curve (AUC), was significantly lower with the whey meal than with the turkey (P < 0·023) and egg (P < 0·001) meals, but it was not lower than with the tuna meal (P < 0·34). The AUC blood insulin after the consumption of the test meal was significantly higher with the whey meal than with the tuna, turkey and egg meals (all P < 0·001). The AUC rating of hunger was significantly lower with the whey meal than with the tuna (P < 0·033), turkey (P < 0·001) and egg (P < 0·001) meals. Mean energy intake at the ad libitum meal was significantly lower (P < 0·001) with the whey meal than with the tuna, egg and turkey meals. There was a strong relationship between self-rated appetite, postprandial insulin response and energy intake at lunch. Whey protein meal produced a greater insulin response, reduced appetite and decreased ad libitum energy intake at a subsequent meal compared with the other protein meals, indicating a potential for appetite suppression and weight loss in overweight or obese individuals.

scholarly journals Microbiome Composition and Relationships Among Glycemic Responses Following Resistant Starch Intake from Potatoes

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1577-1577
Author(s):  
Joy Nolte Fong ◽  
Stephanie Kung ◽  
Derek Miketinas ◽  
Nadim Ajami ◽  
Wanyi Wang ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Insulin Response ◽  
Area Under The Curve ◽  
16S Rrna Gene Sequencing ◽  
Rank Test ◽  
Rrna Gene ◽  
Microbiome Composition ◽  
Α Diversity ◽  
Degrading Bacteria ◽  
Glucagon Like Peptide 1

Abstract Objectives We explored the relationship between microbiome α-diversity and relative abundance (RA) of resistant starch (RS)-degrading bacteria and glycemic responses following the intake of Russet potatoes with varying amounts of RS. Methods Healthy females who were overweight consumed 250gm of hot (∼8.5 gm RS) or cold potatoes (∼10.8 gm RS) in a randomized crossover study. Stool was collected prior to the intervention and microbiomes were profiled using 16S rRNA gene sequencing. Only bacterial genera prevalent in ≥ 50% of subjects were included. Diet journals were collected for 10 days. Participants had postprandial blood drawn at 15, 30, 60, & 120 min following the potatoes for glucose, insulin, glucose-dependent insulinotropic peptide (GIP), and glucagon-like peptide-1 (GLP-1) analysis. “Responders” to RS were those with a ≥ 20% reduction (mean % difference) in area under the curve (AUC) of insulin following cold vs hot potatoes. Insulin was chosen because it had the most pronounced change among the biomarkers. Spearman's correlation identified relationships between bacteria and the diet and glycemic responses. Wilcoxon signed rank test compared data between Responder groups. Linear mixed models assessed glycemic responses over time. Results Thirty subjects (29.6 ± 6.0 y, BMI 32.8 ± 3.7 kg/m2) completed the study. There were significant reductions in AUC insulin and GIP across the interventions following the cold potato compared to the hot potato: P = 0.012, partial ŋ2 = 0.213 (insulin) and P &lt; 0.0001, partial ŋ2 = 0.875 (GIP). No differences in glucose or GLP-1 were found. Shannon α-diversity score negatively correlated with mean dietary fat (r = -0.776, P &lt; 0.0001) and positively correlated with % kilocalories from carbohydrates and insoluble fiber (r = 0.568, P = 0.001 & r = 0.527, P = 0.003, respectively). Responders (59%) to increased RS intake only differed in the RA of Subdoligranulum (P = 0.011), a butyrate-producing bacterium. Conclusions Most participants responded to RS resulting in lower AUC insulin. Several Ruminococcaceae genera correlated with AUC GIP or GLP-1 following both potatoes, which may glean insight on potential mechanisms that affect insulin response following cold or hot potatoes with varying amounts of RS. Funding Sources The Alliance for Potato Research and Education and the university's Small Grant Program.

scholarly journals Consuming Chilled Russet Potatoes High in Resistant Starch Improves Postprandial Insulin and Glucose-dependent Insulinotropic Peptide in Overweight Females (P08-089-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Holly Parker ◽  
Stephanie Kung ◽  
Joy Nolte Fong ◽  
Araz Sarkissian ◽  
Madhura Maiya ◽  
...  
Keyword(s):  
Food Intake ◽  
Resistant Starch ◽  
Area Under The Curve ◽  
Blood Collection ◽  
Time Interval ◽  
Postprandial Plasma Glucose ◽  
Research Software ◽  
Diet Records ◽  
Potato Consumption ◽  
Insulinotropic Peptide

Abstract Objectives Resistant starch (RS) is an insoluble, fermentable, and indigestible fiber found naturally in potatoes that can improve glucose homeostasis following intake. The amount of RS in potatoes is dependent upon the type of potato, cooking method, and temperature at which it is consumed. This study examined the influence of consuming either a boiled (BP; ∼6 g RS) or baked then chilled Russet potato (BCP; ∼12 g RS) on postprandial plasma glucose, insulin, and glucose-dependent insulinotropic peptide (GIP). Subjective satiety and 48-hour subsequent food intake were also compared following the intake of each potato. Methods Overweight healthy females consumed 250 g of either BP or BCP on two separate visits with a one-week washout period in this randomized, crossover study. Fasted blood samples were collected upon arrival, and again after potato consumption at 15, 30, 60, and 120-minute intervals for glucose, insulin, and GIP determination. Area under the curve (AUC(0–120)) was calculated for each marker. Subject satiety was obtained from a 100 mm Visual Analogue Scale (VAS) at 15 and 60 minutes after potato intake. Subsequent 48-hour food intake was obtained via diet records following each visit and analyzed using the Nutrient Data System for Research software. Paired t-tests compared each blood collection time point and the AUC(0–120) for glucose, insulin, and GIP, as well as mean subsequent energy and subjective satiety were compared between each potato. An alpha level of 0.05 indicates significance. Results Twenty-five females with a mean BMI of 31.8 ± 7.4 kg/m2 and age of 29.0 ± 5.9 years completed the study. The AUC(0–120) for insulin (P = .011) and GIP (P < .001) were lower following BCP than BP. Plasma insulin was lower at 15 (P = .013) and 30 (P = .039) minutes and GIP was lower at each time interval (P < .05) following BCP intake than BP. Subsequent energy or overall mean subjective satiety did not differ between BCP and BP; however, a lower glycemic index (GI) diet was consumed following BP was observed than BCP (P = .04). Conclusions Compared to BP, BCP resulted in lower AUC(0–120) insulin and AUC(0–120) GIP following consumption. Consuming BP resulted in the intake of a lower GI diet over the following 48-hour period. Potatoes high in RS may be a useful food to modulate insulin and GIP in females who are at risk for developing prediabetes. Funding Sources The Alliance for Potato Research and Education and the University Small Grant Program.

scholarly journals Effect of Resistant Starch (RS) Wheat Supplementation on Satiety

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 403-403
Author(s):  
Riley Hughes ◽  
Leslie Woodhouse ◽  
Nancy Keim
Keyword(s):  
Resistant Starch ◽  
Peptide Yy ◽  
Area Under The Curve ◽  
Biological Indicators ◽  
Postprandial Glucose ◽  
Glycemic Response ◽  
Subjective Measures ◽  
Double Blind ◽  
Total Dietary Fiber ◽  
Wheat Products

Abstract Objectives The objective of this analysis is to determine whether intake of wheat products high in resistant starch (RS) increase satiety relative to conventional wheat products via blunting of the glycemic response and stimulation of hormones such as glucose-dependent insulinotropic polypeptide (GIP), peptide YY (PYY), glucagon-like peptide-1 (GLP-1), leptin, or ghrelin. Methods Metabolic responses generated from a double-blind, placebo controlled, crossover clinical trial of RS and regular wheat were used to investigate whether RS supplementation affects subjective and objective measures of satiety relative to conventional wheat. Women and men consumed 3 or 4 rolls per day, respectively, made from RS (14–18 g total dietary fiber, TDF) or conventional wheat (4–5.5 g TDF) for 7 days during each arm of the trial. Linear mixed models of glycemic and satiety outcomes were used to determine the effect RS supplementation. Results A total of 30 healthy adults ages 40–65 completed the study. We observed a significant effect of RS wheat on glycemic response such that postprandial glucose and insulin incremental area under the curve (iAUC) during RS supplementation were lower than during regular wheat consumption (P = 0.004, P &lt; 0.001, respectively). Biological indicators of satiety showed lower iAUC and peak GIP (piAUC &lt; 0.001, ppeak &lt; 0.001) as well as higher fasting and peak PYY (pfasting = 0.004, ppeak = 0.004). There were no significant effects of treatment observed for ghrelin, leptin, or GLP-1. Additionally, there were no significant effects of treatment on subjective measures of fullness or hunger during test days (P = 0.57 and P = 0.20, respectively). Conclusions The results of this analysis indicate that RS supplementation is effective at blunting the postprandial glycemic response but has marginal effects on objective and subjective measures of satiety. Further research is needed to determine the potential effects of providing RS in different doses, volumes (e.g., supplement versus whole food), food matrix (e.g., pasta versus rolls), or duration of exposure on satiety. Funding Sources Funding was provided by the University of California Innovation Institute for Food and Health with gifts from Arcadia Biosciences and Ardent Mills.

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