Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect
| Autor: | Christine Maitrepierre, Jeannie Brand-Miller, Monique Sothier, Sophie Vinoy, Alexandra Meynier, Sylvie Normand, Corinne Louche-Pelissier, Jocelyne Peyrat, Martine Laville, Julie-Anne Nazare |
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| Přispěvatelé: | Dept Nutr, University of California [Davis] (UC Davis), University of California-University of California, Centre Hospitalier Universitaire de Lyon, Université Claude Bernard Lyon 1 (UCBL), Université de Lyon, Unité de gestion du département alimentation humaine, Institut National de la Recherche Agronomique (INRA), University of Sydney, Klaus Englyst (Englyst Carbohydrates-Research Services Ltd., Southampton, UK |
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Blood Glucose
Male Food Handling 030309 nutrition & dietetics Starch medicine.medical_treatment CARBOHYDRATE-METABOLISM [SDV]Life Sciences [q-bio] DIABETIC SUBJECTS Medicine (miscellaneous) HEALTHY-SUBJECTS Fatty Acids Nonesterified Eating chemistry.chemical_compound 0302 clinical medicine Insulin HEPATIC GLUCOSE Food science PRODUCTION-RATES Original Research Morning STARCH DIGESTION ORAL GLUCOSE 2. Zero hunger PLASMA-GLUCOSE 0303 health sciences Cross-Over Studies Nutrition and Dietetics C-Peptide Chemistry starch food and beverages 13C-labeled carbohydrates Postprandial Period Postprandial Glycemic index breakfast cereals food process Adult Adolescent slowly available glucose 030209 endocrinology & metabolism Carbohydrate metabolism Article Young Adult 03 medical and health sciences AVAILABLE GLUCOSE Dietary Carbohydrates medicine Humans Breakfast Glycemic C-13-labeled carbohydrates Calorimetry Indirect Lipid Metabolism Crossover study healthy subjects GLYCEMIC INDEX Edible Grain |
| Zdroj: | Journal of the American College of Nutrition Journal of the American College of Nutrition, Taylor & Francis (Routledge): STM, Behavioural Science and Public Health Titles, 2013, 32 (2), pp.79-91. ⟨10.1080/07315724.2013.789336⟩ |
| ISSN: | 0731-5724 1541-1087 |
| DOI: | 10.1080/07315724.2013.789336⟩ |
| Popis: | International audience; Objective: Technological processes may influence the release of glucose in starch. The aim of this study was to compare the metabolic response and the kinetics of appearance of exogenous glucose from 2 cereal products consumed at breakfast. Methods: Twenty-five healthy men were submitted to a randomized, open, crossover study that was divided into 2 parts: 12 of the 25 subjects were included in the isotope part, and the 13 other subjects were included in the glycemic part. On test days, subjects received biscuits (low glycemic index [GI], high slowly available glucose [SAG]) or extruded cereals (medium GI, low SAG) as part of a breakfast similar in terms of caloric and macronutrient content. The postprandial phase lasted 270 minutes. Results: The rate of appearance (RaE) of exogenous glucose was significantly lower after consumption of biscuits in the first part of the morning (90-150 minutes) than after consumption of extruded cereals (p 0.05). Conversely, at 210 minutes, it was significantly higher with biscuits (p 0.01). For the first 2hours, plasma glucose and insulin were significantly lower after biscuits during the glycemic part. C-peptide plasma concentrations were significantly lower at 90, 120, and 150 minutes after ingestion of the biscuits (p 0.05). Conclusion: The consumption of biscuits with a high content of slowly digestible starch reduces the appearance rate of glucose in the first part of the morning and prolongs this release in the late phase of the morning (210 minutes). Our results also emphasize that modulation of glucose availability at breakfast is an important factor for metabolic control throughout the morning in healthy subjects due to the lowering of blood glucose and insulin excursions. |
| Databáze: | OpenAIRE |
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