scholarly journals Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects

1999 ◽  
Vol 53 (4) ◽  
pp. 262-267 ◽  
Author(s):  
K Leinonen ◽  
K Liukkonen ◽  
K Poutanen ◽  
M Uusitupa ◽  
H Mykkänen
Keyword(s):  
Insulin Response ◽  
Glucose Response ◽  
Rye Bread ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

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

2017 ◽  
Vol 117 (7) ◽  
pp. 1001-1012 ◽  
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.

scholarly journals Associations between postprandial insulin and blood glucose responses, appetite sensations and energy intake in normal weight and overweight individuals: a meta-analysis of test meal studies

2007 ◽  
Vol 98 (1) ◽  
pp. 17-25 ◽  
Author(s):  
Anne Flint ◽  
Nikolaj T. Gregersen ◽  
Lise L. Gluud ◽  
Bente K. Møller ◽  
Anne Raben ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Blood Glucose ◽  
Meta Analysis ◽  
Insulin Response ◽  
Normal Weight ◽  
Appetite Regulation ◽  
Short Term ◽  
Healthy Participants ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

It is unclear whether postprandial blood glucose or insulin exerts a regulatory function in short-term appetite regulation in humans. The aim of this study was to investigate, by use of meta-analysis, the role of blood glucose and insulin in short-term appetite sensation and energy intake (EI) in normal weight and overweight participants. Data from seven test meal studies were used, including 136 healthy participants (ALL) (92 normal weight (NW) and 44 overweight or obese (OW)). All meals were served as breakfasts after an overnight fast, and appetite sensations and blood samples were obtained frequently in the postprandial period. Finally, an ad libitum lunch was served. Data were analysed by fixed effects study level (SL) meta-regression analysis and individual participant data (IPD) regression analysis, using STATA software. In SL analysis, postprandial insulin response was associated with decreased hunger in ALL, NW and OW (P < 0·019), and with increased satiety in NW (P = 0·004) and lower subsequent EI in OW (P = 0·022). Multivariate IPD analysis showed similar associations, but only in NW for hunger, satiety and EI (P < 0·028), and in ALL for EI (P = 0·016). The only association involving blood glucose was the multivariate IPD analysis showing an inverse association between blood glucose and EI in ALL (P = 0·032). Our results suggest that insulin, but not glucose, is associated with short-term appetite regulation in healthy participants, but the relationship is disrupted in the overweight and obese. We conclude that the postprandial insulin response may be an important satiety signal, and that central nervous system insulin resistance in overweight might explain the blunted effect on appetite.

Effects of PYY1–36and PYY3–36on appetite, energy intake, energy expenditure, glucose and fat metabolism in obese and lean subjects

2007 ◽  
Vol 292 (4) ◽  
pp. E1062-E1068 ◽  
Author(s):  
Birgitte Sloth ◽  
Jens Juul Holst ◽  
Anne Flint ◽  
Nikolaj Ture Gregersen ◽  
Arne Astrup
Keyword(s):  
Heart Rate ◽  
Energy Expenditure ◽  
Energy Intake ◽  
Peptide Yy ◽  
Fat Metabolism ◽  
Insulin Response ◽  
Well Being ◽  
Postprandial Glucose ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

Peptide YY (PYY)3–36has been shown to produce dramatic reductions in energy intake (EI), but no human data exist regarding energy expenditure (EE), glucose and fat metabolism. Nothing is known regarding PYY1-36. To compare effects of PYY1–36and PYY3–36on appetite, EI, EE, insulin, glucose and free fatty acids (FFA) concentrations, 12 lean and 12 obese males participated in a blinded, randomized, crossover study with 90-min infusions of saline, 0.8 pmol·kg−1·min−1PYY1–36and PYY3–36. Only four participants completed PYY3–36infusions because of nausea. Subsequently, six lean and eight obese participants completed 0.2 pmol·kg−1·min−1PYY3–36and 1.6 pmol·kg−1·min−1PYY1–36infusions. PYY3–36at 0.8 pmol·kg−1·min−1produced reduced EI, lower ratings of well-being, increases in FFA, postprandial glucose (only 0.8 pmol·kg−1·min−1PYY3–36) and insulin concentrations, as well as heart rate and EE (only 0.8 pmol·kg−1·min−1PYY3–36). PYY1–36at 1.6 pmol·kg−1·min−1produced increased heart rate and postprandial insulin response. Ratings of appetite were opposite with infusions of 0.8 and 1.6 pmol·kg−1·min−1PYY1–36and seemed to depend on subjects being lean or obese. PYY3–36caused increased thermogenesis, lipolysis, postprandial insulin and glucose responses, suggestive of increased sympathoadrenal activity. PYY1–36had no effect on EI and no clear effects on appetite but resulted in increased heart rate and postprandial insulin response. However, highest tolerable dose of PYY1–36was probably not reached in the present study.

scholarly journals Postprandial Insulin Response and Clearance Among Black and White Women: The Federal Women’s Study

2018 ◽  
Vol 104 (1) ◽  
pp. 181-192 ◽  
Author(s):  
Stephanie T Chung ◽  
Mirella Galvan-De La Cruz ◽  
Paola C Aldana ◽  
Lilian S Mabundo ◽  
Christopher W DuBose ◽  
...  
Keyword(s):  
White Women ◽  
Insulin Response ◽  
Black And White ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

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

2014 ◽  
Vol 3 ◽  
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.

Are the reductions in triacylglycerol and insulin levels after exercise related?

2002 ◽  
Vol 102 (2) ◽  
pp. 223-231 ◽  
Author(s):  
Jason M.R. GILL ◽  
Sara L. HERD ◽  
Natassa V. TSETSONIS ◽  
Adrianne E. HARDMAN
Keyword(s):  
Insulin Sensitivity ◽  
Insulin Response ◽  
Insulin Concentration ◽  
Moderate Intensity ◽  
Fasting Insulin ◽  
Prior Exercise ◽  
Exercise Induced ◽  
Induced Changes ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

Moderate exercise improves insulin sensitivity and reduces triacylglycerol (triglyceride; TG) concentrations. We hypothesized that changes in insulin sensitivity are an important determinant of exercise-induced changes in postprandial TG concentrations. Altogether, 38 men and 43 women, all of whom were normotriglyceridaemic and normoglycaemic, each underwent two oral fat tolerance tests with different pre-conditions: control (no exercise) and prior exercise (90min of exercise at 60% of maximal O2 uptake the day before). Venous blood samples were obtained in the fasting state and for 6h after a high-fat mixed meal. In the control trial there were significant correlations between log fasting TG concentration and log fasting insulin concentration (r = 0.42, P < 0.0005) and between log postprandial TG response (area under the curve) and log postprandial insulin response (r = 0.48, P < 0.0005). Prior exercise reduced the fasting TG concentration by 18.2±2.2% (mean±S.E.M.) (P < 0.0005), the postprandial TG response by 21.5±1.9% (P < 0.0005), the fasting insulin concentration by 3.8±3.1% (P < 0.01) and the postprandial insulin response by 11.9±2.5% (P < 0.0005). However, there was no relationship between the exercise-induced changes in log fasting TG and log fasting insulin (r = 0.08, P = 0.50), nor between the exercise-induced changes in log postprandial TG response and log postprandial insulin response (r = 0.04, P = 0.70). These data suggest that the reductions in fasting and postprandial TG levels elicited by a session of moderate-intensity exercise are not mediated by an increase in insulin sensitivity.

Postprandial Insulin Response and Diurnal Triglyceride Pattern

1979 ◽  
Vol 11 (03) ◽  
pp. 253-254 ◽  
Author(s):  
J. Terpstra ◽  
L. Hessel ◽  
C. van Gent ◽  
P. van Reine
Keyword(s):  
Insulin Response ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

Strawberry anthocyanin and its association with postprandial inflammation and insulin

2011 ◽  
Vol 106 (6) ◽  
pp. 913-922 ◽  
Author(s):  
Indika Edirisinghe ◽  
Katarzyna Banaszewski ◽  
Jack Cappozzo ◽  
Krishnankutty Sandhya ◽  
Collin L. Ellis ◽  
...  
Keyword(s):  
Human Subjects ◽  
Insulin Response ◽  
High Sensitivity ◽  
C Reactive Protein ◽  
Reactive Protein ◽  
Postprandial Inflammation ◽  
Insulin Responses ◽  
Overweight Adults ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

The present study investigates the effect of strawberry antioxidants in beverage form on meal-induced postprandial inflammatory and insulin responses in human subjects. Overweight adults (n24) consumed a high-carbohydrate, moderate-fat meal (HCFM) accompanied by either a strawberry or a placebo beverage in a cross-over design. Postprandial changes in plasma anthocyanins, their metabolites, insulin, glucose and inflammatory markers were assessed for 6 h. The postprandial concentrations of pelargonidin sulfate and pelargonidin-3-O-glucoside were significantly increased when the strawberry beverage was consumed concurrently with the HCFM compared with the placebo beverage (P < 0·001). The strawberry beverage significantly attenuated the postprandial inflammatory response as measured by high-sensitivity C-reactive protein and IL-6 (P < 0·05) induced by the HCFM. It was also associated with a reduction in postprandial insulin response (P < 0·05). Collectively, these data provide evidence for favourable effects of strawberry antioxidants on postprandial inflammation and insulin sensitivity.

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