Abstract
Background: We investigated the postprandial effects of an alcohol-free beer with modified carbohydrate (CH) composition compared to regular alcohol-free beer. Methods: Two randomized crossover studies were conducted. In the first study, 10 healthy volunteers received 25 g of CH in four different periods, coming from regular alcohol-free beer (RB), alcohol-free beer enriched with isomaltulose and a resistant maltodextrin (IMB), alcohol-free beer enriched with resistant maltodextrin (MB), and a glucose-based beverage. In the second study, 20 healthy volunteers were provided with 50 g of CH from white bread (WB) plus water, or with 14.3 g of CH coming from RB, IMB, MB, and extra WB. Blood was sampled after ingestion every 15 min for 2 h. Glucose, insulin, incretin hormones, TG, and NEFAs were determined in all samples. Results: The increase in glucose, insulin, and incretin hormones after the consumption of IMB and MB was significantly lower than after RB. The consumption of WB with IMB and MB showed significantly less increase in glucose levels than WB with water or WB with RB. Conclusions: The consumption of an alcohol-free beer with modified CH composition led to a better postprandial response compared to a conventional alcohol-free beer.
Highlights
Carbohydrates (CH) are the main source of metabolic energy in the body, with their quality having an essential impact on several health problems [1–3]
The main findings of Study 1 include the following: (a) the consumption of an alcohol free-beer in which regular CH had been almost completely fermented and enriched with isomaltulose and a resistant maltodextrin induced lower glucose and insulin peaks than a regular alcohol-free beer; (b) this effect was analogous after consumption of a similar alcohol-free beer containing a double dose of the resistant maltodextrin but no isomaltulose; (c) these effects were observed in gastric inhibitory polypeptide (GIP) variation
Study 2’s findings showed the following: (a) consuming 50 g of CH from white bread and an alcohol-free beer in which regular CH had been almost completely fermented, and enriched with isomaltulose and a resistant maltodextrin, induced the same glucose and insulin peaks as the intake of 50 g of CH from white bread plus water; (b) this effect was analogous after the consumption of a similar alcohol-free beer containing a double dose of the resistant maltodextrin but no isomaltulose, along with white bread; (c) both modified alcohol-free beers produced lower glucose, insulin, and GIP increases than the intake of regular alcohol-free beer
Summary
Carbohydrates (CH) are the main source of metabolic energy in the body, with their quality having an essential impact on several health problems [1–3]. We investigated the postprandial effects of an alcohol-free beer with modified carbohydrate (CH) composition compared to regular alcohol-free beer. 10 healthy volunteers received 25 g of CH in four different periods, coming from regular alcohol-free beer (RB), alcohol-free beer enriched with isomaltulose and a resistant maltodextrin (IMB), alcohol-free beer enriched with resistant maltodextrin (MB), and a glucose-based beverage. Insulin, incretin hormones, TG, and NEFAs were determined in all samples. Results: The increase in glucose, insulin, and incretin hormones after the consumption of IMB and MB was significantly lower than after RB. The consumption of WB with IMB and MB showed significantly less increase in glucose levels than WB with water or WB with RB. Conclusions: The consumption of an alcohol-free beer with modified CH composition led to a better postprandial response compared to a conventional alcohol-free beer
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