Postprandial insulin responses to various feedstuffs differ in insulin dysregulated horses compared to non‐insulin dysregulated controls

AbstractThe incidence of type 2 diabetes mellitus (T2DM) is increasing worldwide, including in developing countries, particularly in South Asia. Intakes of foods generating a high postprandial glucose (PPG) response have been positively associated with T2DM. As part of efforts to identify effective and feasible strategies to reduce the glycaemic impact of carbohydrate-rich staples, we previously found that addition of guar gum (GG) and chickpea flour (CPF) to wheat flour could significantly reduce the PPG response to flatbread products. On the basis of the results of an exploratory study with Caucasian subjects, we have now tested the effect of additions of specific combinations of CPF with low doses of GG to a flatbread flour mix for their impacts on PPG and postprandial insulin (PPI) responses in a South-Asian population. In a randomised, placebo-controlled full-cross-over design, fifty-six healthy Indian adults consumed flatbreads made with a commercial flatbread mix (100 % wheat flour) with no further additions (control) or incorporating 15 % CPF in combination with 2, 3 or 4 % GG. The flatbreads with CPF and 3 or 4 % GG significantly reduced PPG (both ≥15 % reduction in positive incremental AUC, P<0·01) and PPI (both ≥28 % reduction in total AUC, P<0·0001) compared with flatbreads made from control flour. These results confirm the efficacy and feasibility of the addition of CPF with GG to flatbread flour mixes to achieve significant reductions in both PPG and PPI in Indian subjects.

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Bread making technology influences postprandial glucose response: a review of the clinical evidence

British Journal Of Nutrition ◽

10.1017/s0007114517000770 ◽

2017 ◽

Vol 117 (7) ◽

pp. 1001-1012 ◽

Cited By ~ 14

Author(s):

Nikoleta S. Stamataki ◽

Amalia E. Yanni ◽

Vaios T. Karathanos

Keyword(s):

Insulin Response ◽

Postprandial Glucose ◽

Daily Basis ◽

Physical Structure ◽

Bread Making ◽

Glucose Response ◽

Insulin Responses ◽

Baking Conditions ◽

Postprandial Insulin Response ◽

Postprandial Insulin

AbstractLowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear. The presence of organic acids is possibly involved, but the exact mechanism of action is still to be confirmed. The reviewed data also revealed that the alteration of other processing conditions (method of cooking, proofing period, partial baking freezing technology) can effectively decrease postprandial glucose response to bread, by influencing physical structure and retrogradation of starch. The development of healthier bread products that benefit postprandial metabolic responses is crucial and suggested baking conditions can be used by the bread industry for the promotion of public health.

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A high antioxidant spice blend attenuates postprandial insulin responses and increases hydrophilic ORAC in vivo

The FASEB Journal ◽

10.1096/fasebj.24.1_supplement.321.7 ◽

2010 ◽

Vol 24 (S1) ◽

Author(s):

Ann C. Skulas‐Ray ◽

Danette L. Smith ◽

Penny M. Kris‐Etherton ◽

Jack Vanden Heuvel ◽

Laura C. Klein ◽

...

Keyword(s):

Insulin Responses ◽

Postprandial Insulin

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Metabolic Responses to Native Wheat Starch (MidsolTM 50) versus Resistant Wheat Starch Type 4 (Fibersym® RW): Standard versus Marketplace Testing Protocols

Current Developments in Nutrition ◽

10.1093/cdn/nzab011 ◽

2021 ◽

Vol 5 (3) ◽

Author(s):

Trevor J Steele ◽

Clodualdo C Maningat ◽

Paul A Seib ◽

Mark D Haub ◽

Sara K Rosenkranz

Keyword(s):

Postprandial Glucose ◽

Wheat Starch ◽

Metabolic Responses ◽

Substitution Method ◽

Standard Testing ◽

Testing Method ◽

Intervention Protocol ◽

Insulin Responses ◽

Testing Protocols ◽

Postprandial Insulin

ABSTRACT Background To investigate the effect of resistant starch (RS) on acute glycemic or insulinemic responses, the FDA indicates that control and RS-enriched foods must contain equivalent amounts of digestible carbohydrate. However, RS-containing foods typically contain less digestible carbohydrate per serving than control foods. Thus, controlling for digestible carbohydrate may yield different responses as compared with controlling for serving size. Objective The aim was to compare the postprandial metabolic responses to native wheat starch (NWS) versus RS type 4 (RS4) using digestible carbohydrate–matched portions compared with weight-matched portions. Methods A single-blind, randomized-controlled crossover trial examined glycemic and insulinemic responses over 2 h following consumption of 4 cracker conditions and a dextrose beverage in apparently healthy participants (n = 14). Crackers provided 50 g of digestible carbohydrate using the FDA's meal-intervention protocol or 35 g of carbohydrate by weight for the marketplace substitution method. Crackers differed only by the type of starch additive: NWS (MidsolTM 50; MGP Ingredient, Inc.) or RS4 (Fibersym® RW; MGP Ingredients, Inc.). Glucose concentrations were assessed at baseline and at 15, 30, 45, 60, 90, and 120 min; insulin concentrations were measured at baseline and 30, 60, and 120 min. Results There were no significant differences between 50 g digestible carbohydrate cracker conditions for glucose or insulin incremental AUC (iAUC). The 35 g carbohydrate by weight conditions were not different for glucose iAUC [mean (95% CI): 35 g NWS: 1317 (677, 2169); 35 g RS4: 701 (262, 1351); P > 0.05]. However, insulin iAUC was lower following 35 g RS4 compared with 35 g NWS [35 g RS4: 92 (1, 259); 35 g NWS: 697 (397, 1080); P < 0.01]. Conclusions In healthy adults, consumption of RS4 crackers decreased postprandial insulin responses compared with NWS crackers when using the marketplace substitution method compared with the FDA standard testing method, with similar postprandial glucose responses. Comparisons of the FDA standard testing method and the marketplace substitution method should be investigated further to elucidate differential physiological impacts on consumers.

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Does food insulin index in the context of mixed meals affect postprandial metabolic responses and appetite in obese adolescents with insulin resistance? A randomised cross-over trial

British Journal Of Nutrition ◽

10.1017/s0007114519001351 ◽

2019 ◽

Vol 122 (8) ◽

pp. 942-950 ◽

Cited By ~ 1

Author(s):

Z. Caferoglu ◽

N. Hatipoglu ◽

H. Gokmen Ozel

Keyword(s):

Insulin Resistance ◽

Glycaemic Index ◽

Serum Glucose ◽

Metabolic Responses ◽

Obese Adolescents ◽

Valid Predictor ◽

High Insulin ◽

Insulin Responses ◽

Single Blind ◽

Postprandial Insulin

AbstractThe food insulin index (II) is a novel classification to rank foods based on their physiological insulin demand relative to an isoenergetic reference food and may be a valid predictor of postprandial insulin responses and appetite. The present study aimed to compare the postprandial metabolic responses and appetite sensations to two macronutrient- and glycaemic index-matched meals with either high or low II in obese adolescents with insulin resistance (IR). A randomised, single-blind and cross-over trial included fifteen obese adolescents aged 12–18 years with IR. All participants were provided with two different breakfasts: low glycaemic index, low insulin index (LGI-LII) and low glycaemic index, high insulin index (LGI-HII), with a 1-week washout period between meals. At time 0 (just before breakfast), 15, 30, 45, 60, 90, 120, 180 and 240 min after the meal, serum glucose, insulin and C-peptide levels and appetite scores were measured. At the end of 4 h, participants were served ad libitum lunch. Early (0–30 min), late (45–240 min) and total (0–240 min) postprandial insulin responses were lowered by 56·1, 34·6 and 35·6 % after the LGI-LII meal v. LGI-HII meal (P < 0·05). The feeling of hunger was also decreased by 25·8 and 27·5 % after the LGI-LII meal v. LGI-HII meal during the late and total responses (P < 0·05). The calculation II of meals or diets may be a useful dietary approach to reduce postprandial hyperinsulinaemia and the perceived hunger in obese adolescents with IR.

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Effects of a beetroot juice with high neobetanin content on the early-phase insulin response in healthy volunteers

Journal of Nutritional Science ◽

10.1017/jns.2014.7 ◽

2014 ◽

Vol 3 ◽

Cited By ~ 24

Author(s):

Peter C. Wootton-Beard ◽

Kirsten Brandt ◽

David Fell ◽

Sarah Warner ◽

Lisa Ryan

Keyword(s):

Early Phase ◽

Insulin Response ◽

Postprandial Glucose ◽

Beetroot Juice ◽

Glucose Response ◽

Lower Glucose ◽

Phase 0 ◽

Phytochemical Constituents ◽

Insulin Responses ◽

Postprandial Insulin

AbstractProduce rich in phytochemicals may alter postprandial glucose and insulin responses by interacting with the pathways that regulate glucose uptake and insulin secretion in humans. The aims of the present study were to assess the phytochemical constituents of red beetroot juice and to measure the postprandial glucose and insulin responses elicited by either 225 ml beetroot juice (BEET), a control beverage matched for macronutrient content (MCON) or a glucose beverage in healthy adults. Beetroot juice was a particularly rich source of betalain degradation compounds. The orange/yellow pigment neobetanin was measured in particularly high quantities (providing 1·3 g in the 225 ml). A total of sixteen healthy individuals were recruited, and consumed the test meals in a controlled single-blind cross-over design. Results revealed a significant lowering of the postprandial insulin response in the early phase (0–60 min) (P < 0·05) and a significantly lower glucose response in the 0–30 min phase (P < 0·05) in the BEET treatment compared with MCON. Betalains, polyphenols and dietary nitrate found in the beetroot juice may each contribute to the observed differences in the postprandial insulin concentration.

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Diets high in resistant starch increase plasma levels of trimethylamine-N-oxide, a gut microbiome metabolite associated with CVD risk

British Journal Of Nutrition ◽

10.1017/s0007114516004165 ◽

2016 ◽

Vol 116 (12) ◽

pp. 2020-2029 ◽

Cited By ~ 47

Author(s):

Nathalie Bergeron ◽

Paul T. Williams ◽

Regina Lamendella ◽

Nastaran Faghihnia ◽

Alyssa Grube ◽

...

Keyword(s):

Plasma Lipid ◽

Postprandial Glucose ◽

Cardiometabolic Health ◽

Fasting State ◽

Meal Test ◽

Short Term ◽

Cvd Risk ◽

Resistant Starches ◽

Insulin Responses ◽

Postprandial Insulin

AbstractProduction of trimethylamine-N-oxide (TMAO), a biomarker of CVD risk, is dependent on intestinal microbiota, but little is known of dietary conditions promoting changes in gut microbial communities. Resistant starches (RS) alter the human microbiota. We sought to determine whether diets varying in RS and carbohydrate (CHO) content affect plasma TMAO levels. We also assessed postprandial glucose and insulin responses and plasma lipid changes to diets high and low in RS. In a cross-over trial, fifty-two men and women consumed a 2-week baseline diet (41 percentage of energy (%E) CHO, 40 % fat, 19 % protein), followed by 2-week high- and low-RS diets separated by 2-week washouts. RS diets were assigned at random within the context of higher (51–53 %E)v. lower CHO (39–40 %E) intake. Measurements were obtained in the fasting state and, for glucose and insulin, during a meal test matching the composition of the assigned diet. With lower CHO intake, plasma TMAO, carnitine, betaine andγ-butyrobetaine concentrations were higher after the high-v. low-RS diet (P<0·01 each). These metabolites were not differentially affected by highv. low RS when CHO intake was high. Although the high-RS meal reduced postprandial insulin and glucose responses when CHO intake was low (P<0·01 each), RS did not affect fasting lipids, lipoproteins, glucose or insulin irrespective of dietary CHO content. In conclusion, a lower-CHO diet high in RS was associated with higher plasma TMAO levels. These findings, together with the absence of change in fasting lipids, suggest that short-term high-RS diets do not improve markers of cardiometabolic health.

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