文章基本信息

标题：Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans
本地全文：下载
作者：Shila Shafaeizadeh ; Leilani Muhardi ; Christiani Jeyakumar Henry 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2018
卷号：10
期号：2
页码：188
DOI：10.3390/nu10020188
语种：English
出版社：MDPI Publishing
摘要：Glycaemic index (GI) is used as an indicator to guide consumers in making healthier food choices. We compared the GI, insulin index (II), and the area under the curve for blood glucose and insulin as glucose (GR) and insulin responses (IR) of a newly developed liquid nutritional formula with one commercially available liquid product with different types of carbohydrates. We then evaluated the glucose and insulin responses of two test foods with comparable energy density and protein percentage but presented in different food forms (liquid vs. solid). Fourteen healthy women participated in the study. GI, II, GR, and IR were assessed after (independent) consumption of two liquid products and a solid breakfast meal. The two liquid foods showed comparable GI, whilst the liquid form appeared to produce lower median GI (25 vs. 54), and II (52 vs. 98) values compared to the solid breakfast (p < 0.02). The median GR and IR for solid breakfast were respectively 44% and 45% higher compared to the liquid product (p < 0.02). Liquid formulas with different carbohydrate qualities produced comparable glucose responses, while foods with comparable energy density and protein percentage but different food form elicited differential effects on GI, II, GR, and IR. Nutrient quality and food form need to be taken into consideration when developing low GI products to manage glycaemic responses.
关键词：glycaemic index; insulinemic index; glycaemic and insulin responses; carbohydrate quality; protein quality; nutritional formula glycaemic index ; insulinemic index ; glycaemic and insulin responses ; carbohydrate quality ; protein quality ; nutritional formula