Abstract
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting blood glucose concentrations were taken via finger-prick blood samples. Postprandial blood glucose concentrations were taken at 15, 30, 45, 60, 90 and 120 min. Subjects consuming high amylose noodles made with flour containing 45% amylose had significantly lower blood glucose concentration at 15, 30 and 45 min (5.5 ± 0.11, 6.1 ± 0.11 and 5.6 ± 0.11 mmol/L; p = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ± 0.12, 6.6 ± 0.12 and 5.9 ± 0.12 mmol/L). The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ± 9.49 mmol/L/min, 3.4% lower than consumption of low amylose noodles with 15% amylose (662.9 ± 9.49 mmol/L/min), p = 0.021. Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy young adults, as characterised by the significantly lower blood glucose concentration and a 3.4% reduction in glycaemic response.
Highlights
Noodles, originating in China, are traditionally a staple food in the Asian population [1] but have become a popular food product worldwide [2]
Insulin resistance [6] and oxidative stress [7] caused by regular episodes of pronounced fluctuations in postprandial glycaemia (PPG) have been identified as important factors contributing to the onset of type-2 diabetes mellitus (T2DM) [8,9,10,11,12]
It has been hypothesised that the bulk of large, long and compact amylose chains are concentrated within the granule core, with smaller quantities of short amylose chains interspersed with amylopectin clusters located towards the periphery [21,22,37]
Summary
Noodles, originating in China, are traditionally a staple food in the Asian population [1] but have become a popular food product worldwide [2]. A study by Huh, Kim and Jo et al [4] suggested that high and frequent consumption of instant noodles is associated with the increased risk of diet-related diseases such type-2 diabetes mellitus (T2DM). Postprandial glycaemia may be influenced by the type and amount of carbohydrates consumed [12,13,14,15,16], starch interaction with other components in the meal [17,18], physical form of the food [6,19], food particle size [12,20], amylose to amylopectin ratio [18,21,22] and the capacity of individuals to uptake glucose via insulin-induced glucose utilisation [6]. Dietary modification is a known strategy to assist in modulating PPG in the management and mitigation of risk factors associated with T2DM [7,23]
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