scholarly journals A Short Study Exploring the Effect of the Glycaemic Index of the Diet on Energy intake and Salivary Steroid Hormones

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 260
Author(s):  
Emad Al-Dujaili ◽  
Sophie Ashmore ◽  
Catherine Tsang
Keyword(s):  
Blood Glucose ◽  
Steroid Hormones ◽  
Energy Intake ◽  
Salivary Cortisol ◽  
Glycaemic Index ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
Salivary Testosterone ◽  
Health And Wellbeing ◽  
Steroidal Hormones

Background: The glycaemic index or load (GI or GL) is a concept for ranking carbohydrate-rich foods based on the postprandial blood glucose response compared with a reference food (glucose). Due to the limited research investigating the effect of the GI or GL of the diet on salivary steroidal hormones, this explorative short study was conducted. Methods: 12 female participants consumed a low GI and a high GI diet for three days each, followed by a washout period between each intervention. Saliva was collected at baseline, and following the low or high GI diets. Cortisol and testosterone concentrations were measured by enzyme-linked immuno-sorbent assay (ELISA). Results: GI and GL were significantly different between the low and high GI diets (p < 0.001). There was a small but significant increase in salivary cortisol after the high GI diet (7.38 to 10.93 ng/mL, p = 0.036). No effect was observed after the low GI diet. Higher levels of testosterone were produced after the low GI diet (83.7 to 125.9 pg/mL, p = 0.002), and no effect was found after the high GI diet. The total intake of calories consumed on the low GI diet was significantly lower compared to the high GI diet (p = 0.019). Conclusions: A low GI diet was associated with a small but significant increase in salivary testosterone, while a high GI diet increased cortisol levels. Altering the GI of the diet may influence overall energy intake and the health and wellbeing of female volunteers.

scholarly journals Postprandial blood glucose response: does the glycaemic index (GI) value matter even in the low GI range?

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Bhupinder Kaur ◽  
Melvin Koh ◽  
Shalini Ponnalagu ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Blood Glucose ◽  
Glycaemic Index ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
Blood Glucose Response

scholarly journals Glycaemic response to barley porridge varying in dietary fibre content

2011 ◽  
Vol 107 (5) ◽  
pp. 719-724 ◽  
Author(s):  
Pariyarath S. Thondre ◽  
Ke Wang ◽  
Andrew J. Rosenthal ◽  
Christiani J. K. Henry
Keyword(s):  
Blood Glucose ◽  
Dietary Fibre ◽  
Human Subjects ◽  
Glycaemic Index ◽  
Fibre Content ◽  
Postprandial Blood Glucose ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Glucose Levels ◽  
Significant Difference

The interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The objective of the present study was to determine the glycaemic response to two barley porridges prepared from whole barley grains varying in fibre content. In two separate non-blind randomised crossover trials, ten human subjects consumed barley porridge with 16 g/100 g and 10 g/100 g fibre content provided in different serving sizes (equivalent to 25 and 50 g available carbohydrate). The glycaemic response to both barley porridges was significantly lower than the reference glucose (P < 0·05). There was no significant difference between the glucose areas under the curve or GI for the two barley porridges. We concluded that irrespective of the difference in total fibre content or serving size of barley porridges, their GI values did not differ significantly.

scholarly journals Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic response

2015 ◽  
Vol 114 (11) ◽  
pp. 1845-1851 ◽  
Author(s):  
Yean Yean Soong ◽  
Joseph Lim ◽  
Lijuan Sun ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Amino Acids ◽  
Blood Glucose ◽  
Amino Acid ◽  
Glycaemic Index ◽  
Amino Acid Mixture ◽  
Postprandial Blood Glucose ◽  
Acid Mixture ◽  
White Rice ◽  
Amino Acid Mixtures

AbstractConsumption of high glycaemic index (GI) and glycaemic response (GR) food such as white rice has been implicated in the development of type 2 diabetes. Previous studies have reported the ability of individual amino acids to reduce GR of carbohydrate-rich foods. Because of the bitter flavour of amino acids, they have rarely been used to reduce GR. We now report the use of a palatable, preformed amino acid mixture in the form of essence of chicken. In all, sixteen healthy male Chinese were served 68 or 136 ml amino acid mixture together with rice, or 15 or 30 min before consumption of white rice. Postprandial blood glucose and plasma insulin concentrations were measured at fasting and every 15 min after consumption of the meal until 60 min after the consumption of the white rice. Subsequent blood samples were taken at 30-min intervals until 210 min. The co-ingestion of 68 ml of amino acid mixture with white rice produced the best results in reducing the peak blood glucose and GR of white rice without increasing the insulinaemic response. It is postulated that amino acid mixtures prime β-cell insulin secretion and peripheral tissue uptake of glucose. The use of ready-to-drink amino acid mixtures may be a useful strategy for lowering the high-GI rice diets consumed in Asia.

Short-term effects of milkshake containing polydextrose and maltodextrin on subjective feelings of appetite, energy intake and blood glucose in healthy females

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
İsmail Mücahit Alptekin ◽  
Ece Erdoğan ◽  
Aylin İşler ◽  
Esma Cansu Yanalak ◽  
Funda Pınar Çakiroğlu ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Energy Intake ◽  
Postprandial Blood Glucose ◽  
Dietary Fibers ◽  
Analog Scale ◽  
Short Term ◽  
Content Type ◽  
Ad Libitum ◽  
Desire To Eat ◽  
Healthy Females

Purpose Previous studies have reported that dietary fibers such as polydextrose and maltodextrin can reduce food intake; however, the studies on the differences of this effect are insufficient. The purpose of this paper is to compare the effects of dietary fibers maltodextrin and polydextrose on alterations of short-term satiety, energy intake and postprandial blood glucose in healthy females. Design/methodology/approach This study was designed as a randomized, crossover and double blind research. For this purpose, 21 healthy females consumed a milkshake containing 0 g (control), 15 g polydextrose (PDX) and 15 g maltodextrin (MDX), and an ad libitum lunch meal was served 150 min later. Subjective appetite scores (hunger, satiety, prospective food consumption and desire to eat) were measured using a visual analog scale. Appetite scores and blood glucose were measured before preload and once per 15 min after milkshake consumption. Findings Visual analog scale scores showed that PDX had an improved effect on satiety and hunger feelings. Compared to the control, dietary fiber increased the Area Under Curve (AUC) scores of satiety (p < 0.001) and decreased the AUC scores of hunger (p < 0.001), prospective food consumption (p < 0.001) and desire to eat (p < 0.001). Energy intake during ad libitum meal was significantly lower in PDX (Control: 862 (54.3) Kcal versus PDX: 679 (35.4) Kcal and MDX: 780 (49.3) Kcal. Moreover, the blood glucose levels were significantly lower in MDX. Originality/value This study conducted with healthy females demonstrated that PDX was more effective in inducing satiety during subsequent food intake, and that postprandial blood glucose were within more healthy levels in MDX.

Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties

2017 ◽  
Vol 8 (10) ◽  
pp. 3783-3791 ◽  
Author(s):  
D. Dan Ramdath ◽  
Qiang Liu ◽  
Elizabeth Donner ◽  
Aileen Hawke ◽  
Danusha Kalinga ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Natural Variation ◽  
Starch Content ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
Lower Blood Glucose ◽  
Blood Glucose Response ◽  
Lower Blood ◽  
The Relationship

Using human studies we confirm that lentils lower blood glucose response, which is correlated to the rapidly digestible starch and resistant starch content.

scholarly journals Involvement of small intestinal motility in blood glucose response to dietary fibre in man

1994 ◽  
Vol 71 (5) ◽  
pp. 675-685 ◽  
Author(s):  
Christine Cherbut ◽  
S. Bruley Des Varannes ◽  
M. Schnee ◽  
Martine Rival ◽  
J-P. Galmiche ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Dietary Fibre ◽  
Intestinal Motility ◽  
Contractile Activity ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
Propagation Length ◽  
Healthy Humans ◽  
Small Intestinal Motility ◽  
Small Intestinal

Three dietary fibres with different physicochemical properties were studied in healthy humans for their effects on small intestinal motility and postprandial hyperglycaemia. Duodeno-jejunal motor activity was evaluated electromyographically for 180 min in six subjects who had ingested a test meal composed of glucose alone or glucose with 15 g of wheat bran (WB), sugar beet (SB) or ispaghula (I) fibres. Glucose and insulin concentrations were determined during the same period. Each subject received each of the four test meals randomly during a 4 d period. Addition of SB or I to the glucose meal altered duodeno-jejunal motility. Both of these fibres inhibited stationary contractile activity and increased the propagation length and velocity of propagated activity, whereas addition of WB had no effect. These results could reflect the high water-holding capacity of SB and 1. Blood glycaemic response to the glucose meal was reduced by SB and I but remained unchanged with WB. Postprandial blood glucose levels were significantly correlated with the total motility index (r 0·82) and stationary activity (r 0·79). Taken together, these observations suggest that the contractile activity induced by dietary fibre in the small intestine probably plays a major role in delayed glucose absorption.

scholarly journals Metabolism and performance during extended high-intensity intermittent exercise after consumption of low- and high-glycaemic index pre-exercise meals

2012 ◽  
Vol 108 (S1) ◽  
pp. S81-S90 ◽  
Author(s):  
Christine B. Bennett ◽  
Philip D. Chilibeck ◽  
Trevor Barss ◽  
Hassanali Vatanparast ◽  
Albert Vandenberg ◽  
...  
Keyword(s):  
Blood Glucose ◽  
High Intensity ◽  
Intermittent Exercise ◽  
Glycaemic Index ◽  
Treadmill Running ◽  
Postprandial Blood Glucose ◽  
Exercise Session ◽  
Performance Improvements ◽  
And Performance

The metabolic and performance benefits of prior consumption of low-glycaemic index (GI) meals v. high-GI meals were determined in extended high-intensity intermittent exercise. Participants (ten males and four females, aged 25·8 (sd 7·3) years) completed two testing days (each consisting of back-to-back 90-min intermittent high-intensity treadmill running protocols separated by 3 h) spaced by at least 7 d. Using a randomised counterbalanced cross-over design, low-GI, lentil-based meals (GI about 42) or high-GI, potato-based meals (GI about 78) matched for energy value were consumed 2 h before, and within 1 h after, the first exercise session. Performance was measured by the distance covered during five 1-min sprints (separated by 2·5 min walking) at the end of each exercise session. Peak postprandial blood glucose was higher by 30·8 % in the high-GI trial compared with the low-GI trial, as was insulin (P = 0·039 and P = 0·003, respectively). Carbohydrate oxidation was lower by 5·5 % during the low-GI trials compared with the high-GI trials at the start of the first exercise session (P < 0·05). Blood lactate was significantly higher (6·1 v. 2·6 mmol/l; P = 0·019) and blood glucose significantly lower (4·8 v. 5·4 mmol/l; P = 0·039) at the end of the second exercise session during the high-GI trial compared with the low-GI trial. Sprint distance was not significantly different between conditions. A low-GI meal improved the metabolic profile before and during extended high-intensity intermittent exercise, but did not affect performance. Improvements in metabolic responses when consuming low-GI meals before exercise may be beneficial to the long-term health of athletes.

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