Effect of sorghum flour-containing pasta on postprandial glycemia, appetite and energy intake in healthy individuals.

Autor: Khan I; Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud 123, Muscat, Oman. i.khan1@squ.edu.om., Johnson SK; Food Science and Technology Program, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia. S.Johnson@curtin.edu.au., Yousif AM; Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, TAS, 7001, Australia., Gamlath S; CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, NSW, 3125, Australia., Ahmad J; Department of Human Nutrition, The University of Agriculture, Peshawar, Khyber Pakhtunkhwa, 25130, Pakistan., Almajwal AM; Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh, 11433, Saudi Arabia.
Jazyk: angličtina
Zdroj: European journal of clinical nutrition [Eur J Clin Nutr] 2024 Dec 03. Date of Electronic Publication: 2024 Dec 03.
DOI: 10.1038/s41430-024-01554-1
Abstrakt: Background/objectives: In vitro studies suggest that incorporating sorghum flour into staple foods including pasta reduces their starch digestibility and hence may suppress postprandial blood glucose levels, appetite and energy intake; however, these effects in humans have yet to be reported. Therefore, this study investigated the effect of red and white sorghum-containing pasta on blood glucose response, appetite and energy intake in humans.
Subjects/methods: In a randomised crossover design, healthy individuals (n = 20) consumed the following three iso-caloric test meals (each providing 50 g available carbohydrates) as breakfast: control pasta (CP) made from100% durum wheat; 30% red sorghum pasta (RSP) and; 30% white sorghum pasta (WSP). Blood glucose and subjective appetite were measured postprandially for 2 and 3 h, respectively. Energy intakes from ad libitum lunch consumed 3 h after breakfast and for the remainder of the day were also measured. Incremental areas under or over the curves (iAUCs/iAOCs) for blood glucose and appetite parameters were calculated.
Results: The RSP meal resulted in significantly lower blood glucose response (-0.35 ± 0.09 mmol/l; 95% CI: -0.61 ~ -0.09; P = 0.005) and glucose iAUC over 120 min (-36.11 ± 10.53 mmol/l × min; 95% CI: -67.11 ~ -5.11; P = 0.017) compared to CP meal. Compared to CP meal, the RSP meal resulted in significantly higher satiety iAUC (1219.46 ± 383.26 mm × min; 95% 91.18 ~ 2347.75; P = 0.029), lower hunger iAOC (-1410.47 ± 349.14 mm x min; 95% CI: -2438.30 ~ -382.63; P = 0.004) and lower prospective food intake iAOC (-1645.73 ± 324.14 mm x min; 95% CI: -2599.97 ~ -691.49; P < 0.001). Energy intake at ad libitum lunch was significantly lower after the RSP meal than after the CP meal (-794.17 ± 163.25 kJ; 95% CI: -1274.77 ~ -313.57; P = 0.001).
Conclusion: The results indicate that red sorghum addition into pasta provides a product inducing reduced glycemia, favourably changed appetite parameters and decreased subsequent energy intake.
Competing Interests: Competing interests: The authors declare no competing interests. Ethical approval: The study was approved by the Deakin University Human Research Ethics Committee (DUHREC-2012-009). The trial was registered with the Australian New Zealand Clinical Trials Registry (ACTRN:12612000324819). Informed consent was obtained from all subjects involved in the study.
(© 2024. The Author(s), under exclusive licence to Springer Nature Limited.)
Databáze: MEDLINE
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