Abstract
This randomized, single blind, cross-over study investigated the glycemic responses to three spaghetti No 7 types differing in dietary protein and soluble fiber content. Fourteen clinically and metabolically healthy, fasting individuals (25 ± 1 years; ten women; BMI 23 ± 1 kg/m2) received isoglucidic test meals (50 g available carbohydrate) and 50 g glucose reference, in random order. GI was calculated using the FAO/WHO method. Capillary blood glucose and salivary insulin samples were collected at 0, 15, 30, 45, 60, and 120 min. Subjective appetite ratings (hunger, fullness, and desire to eat) were assessed by visual analogue scales (VAS, 100 mm) at baseline and 120 min. All three spaghetti types (regular, whole wheat, and high soluble fiber–low carbohydrates) provided low GI values (33, 38, and 41, respectively, on glucose scale) and lower peak glucose values compared to glucose or white bread. No differences were observed between spaghetti No 7 types for fasting glucose, fasting and post-test-meal insulin concentrations, blood pressure (systolic and diastolic), and subjective appetite. Conclusions: all spaghetti No 7 types, regardless of soluble fiber and/or protein content, attenuated postprandial glycemic response, which may offer advantages to glycemic control.
Highlights
We have shown in a series of studies that foods and characteristics are able to reduce glucose excursions and overall postprandial glycemic responses [21–23]
A short-term study using continuous glucose monitoring showed that young healthy adults following a low Glycemic Index (GI) diet had lower average day-long glycemia compared with a macronutrient-matched high GI diet, indicating the use of low GI foods (low GI) diets to reduce the risk of developing glucose intolerance [35]
The results of this study confirmed that spaghetti pastas, regardless of their soluble fiber and/or protein content are low GI foods, producing lower postprandial glucose concentrations and lower glucose excursions in young healthy subjects, indicating that they are a suitable dietary alternative for glycemic control
Summary
It is well accepted that cereals and their products, pasta, are the principal components of our diet. When starchy foods are consumed blood glucose rises; the extent of this rise (increment) depends on the amount of total carbohydrates consumed, the type of carbohydrate, and other components, such as soluble fiber, protein, and fat content of these foods, preparation method, cooking practices, etc. Is a tool developed to systematically classify carbohydrate-containing foods according to time-integrated effects on postprandial glucose response [1,2]. GI is defined as the incremental area under the blood glucose curve (iAUC) elicited by a 50 g available carbohydrate
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