low-GI Meal Research Articles

The effect of a breakfast’s glycaemic index and type of hydration on metabolism and cycling performance: a crossover, randomized, controlled clinical trial.

The purpose of this study was to compare the effect of the glycaemic index of breakfast on metabolic parameters and performance of cyclists with different types of hydration (water or isotonic beverage). Twelve male recreational cyclists participated in four experimental trials where they consumed either a high glycaemic index (HGI) or low glycaemic index (LGI) meal, 30 min before exercise on a cycle ergometer. Exercise was performed at 70% maximal oxygen uptake for 90 min followed by a 6 km performance. During each trial, 3 mL.kg-1 body mass of either water or isotonic beverage was provided. The postprandial glycaemic response and areas under the blood glucose curve 30 min after ingestion were higher after the consumption of the HGI meals than that after the consumption of the LGI meals. The glycaemic response and carbohydrate oxidation during the trials with isotonic beverage consumption were higher than that in trials with water consumption during exercise (p<0.05). There was no significant difference on exercise performance among all trials (p=0.409). This study demonstrated that, despite significant metabolic changes, neither LGI nor HGI meals consumed for breakfast, 30 min before exercise on a cycle ergometer, affect subsequent cycling performance.

Cerebrovascular function response to prolonged sitting combined with a high-glycemic index meal: A double-blind, randomized cross-over trial.

Acute prolonged sitting leads to cerebrovascular disruptions. However, it is unclear how prolonged sitting interacts with other common behaviors, including high- (HGI) and low-glycemic index (LGI) meals. Using a double-blind randomized cross-over design, this study evaluated the effects of prolonged (3hr) sitting, with a high- (HGI; GI: 100) or low-glycemic index (LGI; GI: 19) meal on total brain blood flow (QBrain ) and executive function. Eighteen young, healthy, active participants (22.6 [3.1] y, 33% F, 24.3 [3.7] kg/m2 ) sat for 3hr after consuming an HGI or LGI meal. Using Doppler ultrasound to measure internal carotid (ICA) and vertebral (VA) artery blood flow, QBrain was calculated: (ICA blood flow + VA blood flow) × 2. Executive function was assessed using the Stroop Test and Trail Making Test-Part B. Brain fog was measured using a modified Borg Category Scale with Ratio properties (CR10). Following 3hr of sitting, there was a significant decrease in QBrain with time (p=.001, ES = -0.26), though there were nonsignificant interaction (p=.216) and condition effects (p=.174). Brain fog increased (p=.024, ES = 0.27) and Stroop reaction time worsened with time (p=.001, ES: -0.40), though there were nonsignificant condition effects for brain fog (p=.612) and the Stroop test (p=.445). There was a nonsignificant condition effect (p=.729) for the Trail Making Test-Part B, but completion time improved with time (p=.001, ES = -0.40). In conclusion, 3hr of prolonged sitting decreases QBrain and executive function independent of glycemic index in young, healthy adults.

Influence of glycaemic index on subjective appetite responses in healthy adults

The glycaemic index (GI) of carbohydrate foods is a useful tool for predicting postprandial glucose and insulin responses(1). Results from human studies suggest an inverse relationship between GI of ingested food and postprandial appetite responses(2). However, evidence on the effects of GI on subjective and objective satiety responses is inconclusive(3). Therefore, the aim of this study was to assess the impact of GI on postprandial appetite response in humans. We conducted a randomised controlled crossover trial on 13 adults presenting with normoglycaemia, normal BMI and mean age of 28.7 ± 6.6 years. Participants were randomly allocated to consume a high GI meal (HGI) consisting of mashed potatoes, and low GI (LGI) meal of canned whole chickpeas, each providing 50 g total available carbohydrates, after an overnight fast. Postprandial subjective satiety and appetite responses were captured using visual analogue scale (VAS) in 3 domains: hunger, fullness, and prospective food intake. Plasma ghrelin values were also measured by immunoassay (intra-assay variations < 15%), in venous blood samples collected over 3 hours following breakfast intake. Postprandial total area under the curves (AUCs) were calculated by the trapezoidal method, and data were analysed using t-test with statistical significance set at p < 0.05. Data are presented as mean ± SD. There were great variations observed in individual responses after intake of both interventions in all outcomes illustrated above. Postprandial hunger responses were significantly lower after ingestion of LGI meal (91.2 ± 37.1 mm × h) in comparison to HGI meal (113.5 ± 26 mm × h) (p = 0.035); and postprandial fullness responses were significantly higher as demonstrated by AUC values over the 3 hour period following breakfast intake (107.3 ± 37.1 mm × h) and (80.2 ± 24.7 mm × h) (p = 0.012) respectively. However, there was no significant difference in prospective food intake following different GI meals (104.6 ± 41.9 mm × h) and (126.2 ± 26.3 mm × h), respectively. In addition, there were no differences observed in postprandial ghrelin response (p > 0.05). The results suggest that a low meal GI positively affects postprandial satiety response. However, the impact on appetite hormone ghrelin is unclear possibly due to high individual variances in hormonal responses.

The effects of kefir in mixed meals on appetite and food intake: a randomized cross-over trial

ABSTRACT Objective The natural probiotic kefir is fermented milk, and may have effects on satiety and voluntary energy intake. This randomized crossover trial aimed to determine whether kefir, consumed with low- or high-glycemic index meals, affects appetite and subsequent food intake. Methods Twenty four healthy females aged 21-24 years, were recruited from Erciyes University and the surrounding community. The participants were submitted to three different breakfasts: a low glycemic index accompanied by milk, a low glycemic index with kefir, and a high glycemic index with kefir, with a 1-week washout period between meals. At 0, 15, 30, 60, 90, 120, 150, and 180 minutes after the meal, appetite ratings were measured by the visual analog scale, and then ad libitum lunch was served. Results No differences in appetite scores and voluntary energy intake were detected between the test meals. Furthermore, palatability ratings were similar between test meals, except for the higher score of high glycemic index kefir for overall palatability. Conclusion This study demonstrated that adding kefir to a high glycemic index meal may prevent increases in appetite and food intake, resulting in postprandial responses similar to those of a low glycemic index meal. These findings might enable the development of novel dietary strategies based on appetite regulation to treat or prevent obesity, particularly for Western societies. This trial was registered at ClinicalTrials.gov under the process NCT03636217.

Changes in peripheral inflammation-related gene expression by postprandial glycemic response in healthy Japanese men

ObjectivesContinuous postprandial hyperglycemia is associated with the onset of cardiovascular disease. In recent years, the mRNA expression of inflammation-related genes in peripheral blood leukocytes has been shown to be induced by an increase in blood glucose levels. The aim of this study was to investigate differences in the expression of inflammation-related genes in peripheral blood leukocytes in response to an increase in blood glucose from individuals who consumed two kinds of breakfast meals with different glycemic indexes (GIs). MethodsTwenty healthy Japanese men 40 to 70 y of age were given low- or high-GI meals for breakfast for 14 d. Clinical examinations were performed on days 7 and 14. Their blood glucose levels and insulin concentrations were measured from before breakfast ingestion to 120 min after. Additionally, using the blood obtained before and 120 min after breakfast, the mRNA expression levels of inflammation-related genes in peripheral leukocytes were measured. ResultsThe blood glucose levels were significantly lower in the low-GI meal intake group at 30, 60, and 120 min after breakfast than in the high-GI meal intake group. The intake of high-GI meals for 6 d led to an increase in the mRNA levels of interleukin-1β, S100A4, and CD18 compared with the period of low-GI meals. ConclusionThe intake of a low-GI breakfast for 1 wk in healthy Japanese men resulted in lower postprandial blood glucose and insulin levels, which were accompanied by a reduced expression of inflammation-related genes in peripheral blood leukocytes.

1773-P: Postprandial Hyperglycemia after a High–Glycemic Index Meal Activates Brain Areas Associated with Food Cravings and Overeating in T1D

High vs. low glycemic index (GI) foods elicit late postprandial activation of mesolimbic brain areas, which may contribute to the associated increases in hunger, food intake and cravings. It is unknown whether changes in blood glucose or higher insulin levels mediate this activation and its potential adverse downstream effects. Fifteen men with T1D, mean (SD) BMI 21 (1.4) kg/m2, aged 21 (1.6) yr underwent three conditions in random order: C1 - high GI (GI=84) meal with IV insulin to maintain euglycemia; C2 - macronutrient matched low GI (37) meal with IV insulin to maintain euglycemia; C3 - high GI meal with IV insulin to match C2. Insulin was algorithmically adjusted for 4.5 hr with blood glucose checks every 5 min. Brain imaging (arterial spin labeling) was obtained at baseline, in the early (1 hr) and late (4 hr) postprandial period. This design allowed us to compare high vs. low GI meals with similar glucose response (incremental area under the curve 192 [22] vs. 41 [12], p=0.6) but different insulin doses (25 [2] vs. 17 [1] units, p=0.003; C1 vs. C2) or similar insulin doses (17 [1] units each, p=0.5) with different glucose response (1257 [37] vs. 41 [12] mg/dl*h, p&amp;lt;0.001, C3 vs. C2). As expected, a high GI meal elicits increased hunger and late postprandial activation of brain areas linked to food cravings. This activation was mediated by postprandial hyperglycemia rather than insulin level. Thus, a high GI meal may promote overeating with insulin dose deviations in either direction: 1) via mesolimbic signaling if hyperglycemia results from inadequate insulin coverage, or 2) via compensatory carbohydrate intake if excessive coverage causes hypoglycemia. Disclosure B.S. Lennerz: None. F. Munsch: None. D.C. Alsop: Other Relationship; Self; General Electric, Hitachi America, Ltd., Philips Healthcare, Siemens Corporation. G.M. Steil: Consultant; Self; Eli Lilly and Company. D.C. Simonson: Stock/Shareholder; Self; GI Windows. Stock/Shareholder; Spouse/Partner; Phase V Technologies, Inc. D.S. Ludwig: None.

High or low glycemic index (GI) meals at dinner results in greater postprandial glycemia compared with breakfast: a randomized controlled trial

IntroductionWhile circadian control of glucose metabolism is well known, how glycemic index (GI) of carbohydrate-rich meals interacts with time of consumption (breakfast or dinner) to influence postprandial (PP) glucose homeostasis...

Glycemic Index Meals of Anaerobic Shuttle Test in Endurance Badminton Athletes

Background; athletes is a person often doing physical exercise, one of exercise is badminton. Athletes need good diet to increase endurance and delay muscle fatigue. Diet should get glycemic index this is also to determine athlete endurance of muscle fatigue. Diet of low or high glycemic index can determine the level of muscle fatigue and find the level of endurance. Objectives; this study aims to examine and determine important factor of effect of low and high glycemic index meals in badminton athletes of the level muscle fatigue. Material and Method; this study used experimental method to examine effect of low and high glycemic index meals in badminton athletes. Subject of this study, all of male amount 20 athletes in age 19-25 years old. Subject included in criteria inclusion and also subject should consume low and high glycemic index meals around 1-2 weeks in each attempt. Results; experiment result of this study revealed significant different of consumed low and high glycemic index meals when the athletes consumed high glycemic index meals, blood glucose increased more than low glycemic index meals (p= 0.021), whereas effect of high glycemic index meals showed significant of muscle fatigue (p=0.009) than low glycemic index meals. The level of lactate after anaerobic shuttle test, found greater in high glycemic index meals (p=0.02), also high glycemic index meals showed significant reduction of glucose level (p=0.000). Conclusion; low and high glycemic index meals can effect in muscle fatigue of athletes, then low glycemic index meals may increase endurance and delay muscle fatigue.

The Potential of Low Glycemic Index Meals as a Factor to Enhance Endurance and to Prevent of Injury in Athlete

Background; Endurance is the ability of athlete can do some works to be efficiency and effective in long time where the athlete can feel without more exhausted. Objectives; this review is to describe the studies that showed evidence of LGI to improve endurance performance athlete where can neglect accident of injury. Method; this review used comparative review journal to emphasise for benefit in food of low index glycemic in athletes. Results; Some studies reveal the idea to highlight evidence that LGI meal will give more effect to reduce lactate acid in blood glucose where endurance athlete is more stable than HGI meal. Conclusion; This review also provide the information of benefic LGI meal for health athlete and propose program mechanism LGI meal for people.

Effects of Pre-Exercise High and Low Glycaemic Meal on Intermittent Sprint and Endurance Exercise Performance.

The purpose of this study is to investigate the effects of ingesting either a high glycaemic index (HGI) or low glycaemic index (LGI) carbohydrate meal (preceding a 12 h overnight fast and where the meal was ingested 45-min prior to activity) on intermittent sprint and endurance exercise performance. Ten male varsity athletes from intermittent sports (age 23.6 ± 1.7 years, VO2max 51.9 ± 4.7 mL·kg−1·min−1) underwent a peak velocity (Vpeak) test and familiarisation session, followed by two experimental sessions in random order. Experimental sessions involved the ingestion of either an HGI or LGI meal, followed by the completion of the modified Loughborough Intermittent Shuttle Test (mLIST). There was no significant difference between HGI or LGI meals on sprint times (p = 0.62) and distance to exhaustion (p = 0.54) in the mLIST. Exercise heart rate, blood lactate and ratings of perceived exertion were also similar between the two meal trials throughout the mLIST (all p > 0.05). Subjective ratings of hunger, fullness, satiety and satisfaction were also not significantly different between the two meals. In conclusion, consuming either an HGI or LGI meal after a prolonged 12 h fast and ingesting the meal 45 min prior to exercise did not differ in either physiological, subjective and intermittent sprint and endurance performance outcomes.

Diurnal variations in glycaemic response to a low and high glycaemic index meal in elderly Chinese Singaporeans

Diurnal variations in glycaemic response to a low and high glycaemic index meal in elderly Chinese Singaporeans

GLYCEMIC INDEX OF PRE-EXERCISE MEAL IN DIABETES MELLITUS: A SYSTEMATIC REVIEW

ABSTRACT Physical exercise and diet quality are essential for glycemic control of diabetic patients, but consideration must be given to the risk of hypoglycemia in response to exercise. Therefore this study aims at 1) conducting a systematic review of the glycemic index (GI) of the pre-exercise meal and of glycemic behavior during and after aerobic exercise in diabetic subjects, and 2) discussing the safest and most appropriate pre-exercise nutritional guidance for this population. In accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA), two researchers independently undertook a systematic search. A third researcher participated in the selection of articles due to the presence of discrepancies. We selected two studies which both suggest that a low glycemic index (GI) meal is the best pre-exercise option, one of which suggests that the optimal time for food intake is 30 minutes before exercise. However, these results are not sufficient to define a clinical conduct, and other studies are needed to elucidate whether GI is a relevant parameter for pre- and post-exercise clinical monitoring of patients with diabetes mellitus (DM), particularly as regards to the different guidelines for type 1 and type 2 DM. Level of Evidence II; Prognostic Study.

Klinik Uygulamalarda Düşük Glisemik ve/veya Besin İnsülin İndeksli Beslenme Yaklaşımları

Obezite, diyabet ve kalp-damar hastalıkları gibi yaşam tarzıyla ilişkili kronik hastalıkların postprandiyal glisemi ve insülinemi ile ilişkisi bilinmektedir. Bu nedenle, araştırmacılar postprandiyal glisemi ve insülinemiyi kontrol altına alabilecek çeşitli yöntem arayışlarına girmiş ve yeni kavramlar geliştirmişlerdir. Bu kavramlardan en önemlileri 1981 yılında ilk kez tanımlanan glisemik indeks iken, diğeri 1997 yılında ortaya atılan besin insülin indeksidir. Glisemik indeks (Gİ), karbonhidrat içeren besinlerin kan glukozunu yükseltme potansiyelini göstermektedir. Besin insülin indeksi (İİ) ise sadece karbonhidrat içeren besinlerin değil, tüketilen tüm besinlerin insülin düzeyi üzerine etkilerini değerlendirmekte ve böylece protein ve yağların olası etkilerini de göz önünde bulundurmaktadır. Günlük diyette daha çok düşük Gİ’li ve/veya İİ’li besinler tercih edilerek uzun dönemde yaşam tarzı ile ilişkili kronik hastalıklara yakalanma riski azaltılabilir. Aynı zamanda, yapılan çalışmalarda düşük Gİ’li ve/veya İİ’li öğünlerin kısa dönem olumlu etkileri olabileceği de gösterilmiştir. Düşük Gİ’li ve/veya İİ’li öğün tüketimi sonrası, yüksek Gİ’li ve/veya İİ’li öğüne göre postprandiyal hiperglisemi ve hiperinsülinemi oluşumunun önlenebileceği ve açlık hissinin azaltılıp, doygunluğu arttırarak iştahın kontrol altına alınabileceği önerilmektedir. Bu nedenle, düşük Gİ’li ve/veya İİ’li diyetlerin obezite ve diyabet tedavisinde yararlı olabileceğine işaret edilmektedir. Günümüzde, sağlıklı bir yaşam için fiziksel aktivite ve yeterli-dengeli beslenmenin yanısıra tüketilen besinlerin kalitesi de önem kazanmaktadır. Besinin Gİ ve İİ değeri besin kalitesini değerlendirmek amacıyla kullanılabilecek kriterler arasında yer almaktadır.

Effect of meal timing on postprandial glucose responses to a low glycemic index meal: A crossover trial in healthy volunteers

Glucose metabolism is, in part, regulated by the circadian rhythm. Postprandial glucose response is exaggerated and insulin sensitivity is reduced at night compared with the morning. Sustained poor glucose tolerance may be related to the increased risk of type-2 diabetes mellitus and cardiovascular disease experienced by shift workers. Manipulation of meal type may be able to dampen such postprandial excursions. Therefore, the study's aim was to investigate postprandial glucose and insulin responses to a low glycemic index (GI) meal in the morning compared to night in healthy volunteers. An oral glucose tolerance test (OGTT), was undertaken to confirm diurnal glucose response. Participants consumed a glucose solution at 0800h (morning) and 2000h (evening). In a separate trial, participants consumed a low GI meal (3.3MJ, 48% energy (E) from carbohydrate, 40%E from fat and 11%E from protein, 22g fiber) at 0800h, 2000h and 0000h (midnight). Postprandial glucose and insulin were collected over 3h. Incremental area under the curve (iAUC) was calculated and significance tested using Wilcoxon-signed rank. A p-value <0.05 was taken as significant. In the OGTT (n=10), postprandial glucose iAUC was higher in the evening compared to morning (p=0.007). In the low GI meal trial (n=9), postprandial glucose iAUC at evening and midnight were higher than the morning (p=0.008, p=0.021) but not significantly different between evening and midnight (p=0.594). Postprandial insulin iAUC was also higher in the evening and at midnight compared to the morning (p=0.008 for both). The current study confirms that meal intake at night, even when comprised of low glycemic ingredients, contributes to higher glucose excursions and concomitantly greater insulin levels, compared with an equivalent meal in the morning. This demonstrates that meal timing has an effect on glucose metabolism, which can be observed from as early as 8pm and persists throughout the night. This identifies meal timing as an important modifiable risk factor for metabolic-related disease, which may have implications for high risk populations such as shift workers but also the general population. Study ID number: ACTRN12616000164493; Website of trial registry: http://www.anzctr.org.au/.

Effect of high and low glycemic index breakfast on postprandial metabolic parameters and satiety in subjects with type 2 diabetes mellitus under intensive insulin therapy: Controlled clinical trial

The results of studies evaluating the metabolic effects of glycemic index (GI) in subjects with type 2 diabetes mellitus (DM2) have been contradictory. Consequently, the benefits of its application are controversial and polarized opinions of international organizations have been disclosed. The above situation leads this study to evaluate the acute effect of low and high GI breakfast on the glycemic response and satiety in subjects with DM2 under intensive insulin therapy (IIT). A controlled, crossover and single-blind clinical trial was developed involving 10 obese subjects with DM2 under IIT, with a period of at least six months under IIT and with fast insulin prescription before breakfast. Subjects ingested on two different occasions a high or low GI breakfast. In both stages, glycemia was evaluated at 0 (basal), 30, 60 and 120min, and satiety and satiation were evaluated through a visual analogue scale. In contrast to high GI breakfast, the low GI meal generated a significant decrease of 46% for the area under the curve of glucose (Δ 1940mg/dL×120min, p=0.022) and in mean glycemia evaluated at 30, 60 and 120min. Moreover, in the low GI stage 8 of 10 patients achieved a 2h postprandial glycemia lower than 180mg/dL, without statistical significance. A nonsignificant increase of 12.7% (Δ 1.06cm, p=0.271) in satiety at 120min in the low GI stage was observed. In contrast to high GI breakfast, the low GI breakfast generated a significantly lower glycemic response. This assay allowed for the contribution of more in depth nutritional recommendations for this group of patients. Registered under ClinicalTrials.gov Identifier no. NCT02881164.

Effect of pre-exercise carbohydrate diets with high vs low glycemic index on exercise performance: a meta-analysis.

Although pre-exercise consumption of a low-glycemic-index (LGI) carbohydrate meal is generally recommended, the findings regarding subsequent exercise performance are inconsistent. This meta-analytic study was conducted to determine whether a pre-exercise LGI carbohydrate meal leads to greater endurance performance than a pre-exercise high-glycemic-index (HGI) meal. The following electronic databases were searched until April 2016: MEDLINE, SPORTDiscus, Web of Science, and Cochrane Central Register of Controlled Trials. The reference lists of selected articles were searched manually. Randomized controlled or crossover trials comparing the effects of LGI and HGI pre-exercise carbohydrate meals on subsequent exercise performance of healthy participants were included. The Jadad scale was used to assess the methodological quality of the included studies. A fixed-effects model was used to evaluate overall and subgroup estimates. In total, 15 eligible studies from 727 articles were included in this meta-analysis. All included studies were of low research quality. The synthesized effect size ( d = 0.42, z = 3.40, P = 0.001) indicated that the endurance performance following an LGI meal was superior to that following an HGI meal. Subgroup analyses demonstrated that the treatment effect did not vary across outcome measures (exercise to exhaustion, time trial, and work output) or athletic status (trained or recreational participants). Weak evidence supports the claim that endurance performance following a pre-exercise LGI meal is superior to that following a pre-exercise HGI meal. Further high-quality research in this area is warranted.

Sex differences in adolescents' glycaemic and insulinaemic responses to high and low glycaemic index breakfasts: a randomised control trial.

During puberty young people undergo significant hormonal changes which affect metabolism and, subsequently, health. Evidence suggests there is a period of transient pubertal insulin resistance, with this effect greater in girls than boys. However, the response to everyday high and low glycaemic index (GI) meals remains unknown. Following ethical approval, forty adolescents consumed a high GI or low GI breakfast, in a randomised cross-over design. Capillary blood samples were taken during a 2-h postprandial period, examining the glycaemic and insulinaemic responses. Maturity offset and homoeostatic model assessment (HOMA) were also calculated. The glycaemic response to the breakfasts was similar between boys and girls, as shown by similar peak blood glucose concentrations and incremental AUC (IAUC) following both high and low GI breakfasts (all P>0·05). Girls exhibited a higher peak plasma insulin concentration 30 min post-breakfast following both high GI (P=0·043, g=0·69) and low GI (P=0·010, g=0·84) breakfasts, as well as a greater IAUC following high GI (P=0·041, g=0·66) and low GI (P=0·041, g=0·66) breakfasts. HOMA was positively correlated with the insulinaemic responses (all P<0·0005) and maturity offset (P=0·037). The findings of the present study suggest that pubertal insulin resistance affects the postprandial insulinaemic responses to both high and low GI meals. Specifically, girls exhibit a greater insulinaemic response than boys to both meals, despite similar glycaemic responses. This study is the first to report the glycaemic and insulinaemic responses to everyday meals in boys and girls, supporting the recommendation for young people to base their diet on low GI carbohydrates.

Fiber enriched protein-free pasta and bread: Is it a useful tool in chronic kidney disease in type 2 diabetes?

BACKGROUND: Protein-free (PF) foods are routinely used in dietetic management of advanced chronic kidney disease in diabetic subjects. The enrichment by fiber has the purpose to reduce their impact on postprandial glucose levels. OBJECTIVE: Aim of this study was to determine the Glycemic Index (GI) of PF bread and pasta enriched with soluble psyllium and inulin fiber. METHODS: 14 adults, non obese, well controlled type 2 diabetic subjects consumed a 50 g carbohydrates containing serving of soluble fiber enriched PF pasta and PF bread. White bread was the reference food. Glucose levels were controlled fasting and at 30’, 60’, 90’, 120’ and 180’. RESULTS: PF bread induces a significantly higher glucose increase at 120’ and 180’ (p < 0.05) and PF pasta at 30’ vs white bread (p < 0.05); PF pasta induces significantly lower glucose levels at 90’ and 120(p < 0.05) after the meal. PF pasta had (a medium) GI (70,10 ± 22,6%), PF bread a high GI (117,32 ± 26,9%). CONCLUSIONS: These results confirm the unfavorable effect of PF food on postprandial glucose levels that is not limited by the addition of soluble fiber. In nutritional counselling it could be useful to suggest pasta to bread and include it in low GI meals.

The impact of a low glycaemic index (GI) diet on simultaneous measurements of blood glucose and fat oxidation: A whole body calorimetric study

ObjectiveLow glycaemic index (GI) foods are known to minimize large fluctuations in blood glucose levels and have been suggested to increase fat oxidation. The objective of this study was to simultaneously investigate glucose excursion and substrate oxidation in a whole body calorimetre when Chinese male subjects were provided a low or high GI meal. Materials/MethodsIn a randomized, controlled crossover non blind design, 12 healthy Chinese male adults (BMI 21.8 ± 1.3 kgm−2) attended two sessions consisting of either four low or high glycaemic meals (LGI vs HGI). Breakfast, lunch and snack were consumed in a whole body calorimetre while dinner was consumed at home. Daily changes in glycaemic response (GR) and postprandial GR responses were measured using a continuous glucose monitoring system. The GR was further calculated to obtain the incremental area under the curve (iAUC) for glucose concentrations. Glycaemic variability was calculated as mean amplitude of glycaemic excursion (MAGE). Substrate oxidation was calculated by measuring respiratory quotient and urine nitrogen excretion. ResultsAfter LGI meals in the whole body calorimetre, iAUC for glucose (P = 0.008) was lower compared to the HGI session. The HGI treatment produced a significantly greater MAGE than the LGI treatment over the 24 hour period (P < 0.001). Additionally, higher fat oxidation and lower carbohydrate oxidation were observed following breakfast and lunch when comparing LGI to HGI (P < 0.05) ConclusionsConsumption of LGI meals was capable of attenuating 24-hour blood glucose profiles and decreasing postprandial glucose excursions in healthy Asian males. Additionally, LGI mixed meals were able to promote fat oxidation over carbohydrate oxidation when compared to HGI mixed meals. The consumption of low GI meals may be a strategic approach in improving overall glycaemia and increasing fat oxidation in Asians consuming a high carbohydrate diet.

Extra-Virgin Olive Oil Reduces Glycemic Response to a High-Glycemic Index Meal in Patients With Type 1 Diabetes: A Randomized Controlled Trial.

To evaluate whether fat quality, in the context of meals with high- (HGI) or low-glycemic index (LGI), influences postprandial blood glucose (PPG) response in patients with type 1 diabetes. According to a randomized crossover design, 13 patients with type 1 diabetes on insulin pump consumed two series (HGI or LGI) of meals with the same carbohydrate quantity while differing for amount and quality of fat: 1) low in fat ("low fat"), 2) high in saturated fat (butter), or 3) high in monounsaturated fat (extra-virgin olive oil) (EVOO). Premeal insulin doses were based on insulin-to-glycemic load ratios. Continuous glucose monitoring was performed and 6-h PPG evaluated. PPG was significantly different between HGI and LGI meals (P = 0.005 for time × glycemic index interaction by repeated-measures analysis [RMA]), being significantly higher during the first 3 h after the HGI meals with a later tendency to an opposite pattern. In the context of HGI meals, PPG was significantly lower after EVOO than after low fat or butter (P < 0.0001 for time × meal interaction by RMA), with a marked difference in the 0- to 3-h glucose incremental area under the curve between EVOO (mean ± SD 198 ± 274 mmol/L × 180 min) and either low fat (416 ± 329) or butter (398 ± 355) (P < 0.05). No significant differences were observed in PPG between the three LGI meals. Carbohydrate quality of a mixed meal influences shape and extent of PPG. Besides, using EVOO in a HGI meal attenuates the early postprandial glucose response observed when this meal is consumed with either low fat or butter. Therefore, an optimal prandial insulin administration would require considering, in addition to the quantity of carbohydrates, the quality of both carbohydrate and fat.