Effects of different protein and glycemic index diets on metabolic profiles and substrate partitioning in lean healthy males

2013 ◽  
Vol 38 (11) ◽  
pp. 1107-1114 ◽  
Author(s):  
Marjet J. Munsters ◽  
Maartje C. Geraedts ◽  
Wim H. Saris
Keyword(s):  
Glycemic Index ◽  
Area Under The Curve ◽  
Fixed Time ◽  
Metabolic Markers ◽  
Glycemic Profile ◽  
Activity Standardization ◽  
Substrate Partitioning ◽  
Dietary Glycemic Index ◽  
Dairy Protein ◽  
Insulin Responses

Dietary glycemic index (GI) and protein affects postprandial insulin responses and consequently 24 h glucose metabolism and therefore substrate partitioning. This study investigated the mechanistic effects of different protein and GI diets on 24 h profiles of metabolic markers and substrate partitioning. After 3 days of diet and physical activity standardization, 10 healthy male subjects (BMI: 22.5 ± 0.6 kg/m2) stayed in a respiration chamber 4 times for 36 h each time to measure substrate partitioning. All subjects randomly received four isoenergetic diets: a normal (15En%) dairy protein and low GI (<40 units) (NDP-LGI) diet; a high (25En%) dairy protein and low GI (HDP-LGI) diet; a normal vegetable protein and low GI (NVP-LGI) diet; or a normal dairy protein and high GI (>60 units) (NDP-HGI) diet. During the day, blood was sampled at fixed time points for the measurement of metabolic markers and satiety hormones. The HDP-LGI diet increased 24 h protein oxidation and sleeping metabolic rate (SMR) compared with the NDP-LGI diet (p < 0.002). No significant differences in 24 h carbohydrate and fat oxidation (day and night) were found between all intervention diets. Net incremental area under the curve (net iAUC) of 24 h plasma glucose decreased in the HDP-LGI diet compared with the NDP-LGI diet (p < 0.01), but no effect was observed on insulin levels. No difference in appetite profiles were observed between all intervention diets. The lower 24 h glycemic profile as a result of a high dairy protein diet did not lead to changes in 24 h substrate partitioning in lean healthy subjects with a normal insulin sensitivity.

scholarly journals L-arabinose and D-xylose: sweet pentoses that may reduce postprandial glucose and insulin responses

2021 ◽  
Author(s):  
Korrie Pol ◽  
Monica Mars
Keyword(s):  
Plasma Glucose ◽  
Area Under The Curve ◽  
Fixed Time ◽  
Postprandial Glucose ◽  
Double Blind ◽  
Glucose Levels ◽  
Insulin Responses ◽  
Intestinal Sucrase ◽  
Intestinal Sucrase Activity

Background: Diets inducing high fluctuations in plasma glucose levels are linked to type 2 diabetes. L-arabinose and D-xylose have been hypothesized to inhibit intestinal sucrase activity, delay sucrose digestion, and reduce glycaemic and insulinaemic responses. However, few human studies have assessed this using realistic foods. Objective: We investigated the effects of the addition of L-arabinose and D-xylose on glucose homeostasis using a fruit-based drink and the effect of L-arabinose using a muffin. Design: Fifteen males participated in two double-blind, randomized cross-over experiments. In experiment A, three drinks were tested: (1) L-arabinose, (2) D-xylose and (3) control drink. In experiment B, two muffins were tested: (1) L-arabinose and (2) control muffin. All products consisted of ~50 g available carbohydrates, and L-arabinose or D-xylose was added as 10% of sucrose. Pre- and post-ingestive plasma glucose and insulin levels were measured at fixed time points up to 180 min after consumption. Results: Glucose and insulin peaks were lower after the L-arabinose and D-xylose drink than the control drink (P < 0.01). After consumption of the muffin, glucose responses were not significantly different; however, the insulin peak and incremental area under the curve (iAUC) tended to be lower for the L-arabinose muffin. Conclusion: L-arabinose and D-xylose are functional ingredients that can potentially lower the post-ingestive glycaemic and insulinaemic responses when added to realistic foods. However, the efficacy of applying L-arabinose appears to depend on the food matrix. Addition of these compounds needs further testing in other foods and in other populations, such as pre-diabetics.

scholarly journals Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 506
Author(s):  
Bernardo Romão ◽  
Ana Luísa Falcomer ◽  
Gabriela Palos ◽  
Sandra Cavalcante ◽  
Raquel Braz Assunção Botelho ◽  
...  
Keyword(s):  
Systematic Review ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Web Of Science ◽  
Meta Analysis ◽  
Gluten Free ◽  
Inclusion Criteria ◽  
Glycemic Profile

This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2–78.1%) of the samples presented high glycemic indexes, evidencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7–27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low heterogenicity between studies (I2 = 61% and <1% for both high and low GIs) and reinforced the proportion of high GIs. Lower GIs were found in formulations based on Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs’ GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.

High Dietary Glycemic Index and Low Fiber Content Are Associated with Metabolic Syndrome in Patients with Type 2 Diabetes

2011 ◽  
Vol 30 (2) ◽  
pp. 141-148 ◽  
Author(s):  
Flávia M. Silva ◽  
Thais Steemburgo ◽  
Vanessa D.F. de Mello ◽  
Simone F. Tonding ◽  
Jorge L. Gross ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Metabolic Syndrome ◽  
Glycemic Index ◽  
Fiber Content ◽  
Dietary Glycemic Index

scholarly journals CfhGenotype Interacts With Dietary Glycemic Index to Modulate Age-Related Macular Degeneration-Like Features in Mice

2014 ◽  
Vol 55 (1) ◽  
pp. 492 ◽  
Author(s):  
Sheldon Rowan ◽  
Karen Weikel ◽  
Min-Lee Chang ◽  
Barbara A. Nagel ◽  
Jeffrey S. Thinschmidt ◽  
...  
Keyword(s):  
Macular Degeneration ◽  
Glycemic Index ◽  
Age Related Macular Degeneration ◽  
Age Related ◽  
Dietary Glycemic Index

scholarly journals Associations between Dietary Glycemic Index and Glycemic Load Values and Cardiometabolic Risk Factors in Adults: Findings from the China Health and Nutrition Survey

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 116
Author(s):  
Minjuan Li ◽  
Zhixin Cui ◽  
Shuangli Meng ◽  
Ting Li ◽  
Tong Kang ◽  
...  
Keyword(s):  
Risk Factors ◽  
Glycemic Index ◽  
Cardiometabolic Risk ◽  
Glycemic Load ◽  
Cardiometabolic Risk Factors ◽  
Chinese Adults ◽  
Nutrition Survey ◽  
Health And Nutrition ◽  
Dietary Glycemic Index ◽  
Apparently Healthy

Studies investigating the associations between dietary glycemic index (GI) and glycemic load (GL) values and cardiometabolic risk factors (CMRF) among Chinese populations are strikingly limited. To assess the associations between dietary GI and GL values and CMRF, including dyslipidemia, hyperglycemia, and hyperuricemia in Chinese adults, we extracted data of 7886 apparently healthy adults from the 2009 wave of the China Health and Nutrition Survey. Dietary GI and GL values were calculated using data collected from three consecutive 24 h dietary recalls. Fasting lipid, glucose, and uric acid concentrations were measured and CMRF were defined on the basis of established criteria. There were no significant associations between dietary GI values and CMRF, and analyzing the data by age, sex, body mass index (BMI), and region did not alter these results. Dietary GL values were positively associated with prevalence of hyperuricemia in all participants (Q4 compared with Q1: odds ratio (OR) = 1.46; 95% CI: 1.14, 1.87; p-trend = 0.0030) and prevalence of hypercholesterolemia in participants ≥ 60 years old (Q5 compared with Q1: OR = 1.72; 95% CI: 1.11, 2.68; p-trend < 0.0010). Higher dietary GL but not GI values were associated with increased prevalence of hyperuricemia in apparently healthy Chinese adults and hypercholesterolemia in older Chinese adults. Further studies are required to confirm the public health implication of these findings.

scholarly journals Dietary glycemic index and carbohydrate in relation to early age-related macular degeneration

2006 ◽  
Vol 83 (4) ◽  
pp. 880-886 ◽  
Author(s):  
Chung-Jung Chiu ◽  
Larry D Hubbard ◽  
Jane Armstrong ◽  
Gail Rogers ◽  
Paul F Jacques ◽  
...  
Keyword(s):  
Macular Degeneration ◽  
Glycemic Index ◽  
Age Related Macular Degeneration ◽  
Early Age ◽  
Age Related ◽  
Dietary Glycemic Index
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