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PubMed1984

Glycemic responses to foods: possible differences between insulin-dependent and noninsulin-dependent diabetics.

The effect on the blood glucose response of varying the amount (25 or 50 g) and type (bread or beans) of carbohydrate (CH2O) in test meals and of adding fat and protein was examined in a group of insulin dependent and noninsulin dependent diabetic volunteers. With noninsulin-dependent diabetics, the blood glucose area after a half bread portion was 48% that of the full bread meal (p less than 0.001). White pea beans (50 g CH2O) gave a blood glucose response of 41 +/- 5% (p less than 0.001) that of bread (50 g CH2O). A combined meal of bread (25 g CH2O) and beans (25 g CH2O) gave a blood glucose response of 60 +/- 8% of the full bread meal (p less than 0.005) and similar to that expected. Addition to bread of butter and skim milk cheese either singly or in combination had little effect on the glycemic response although a reduced rise was seen after addition of fat and protein as peanut butter. Insulin-dependent diabetics tended to respond similarly to noninsulin-dependent diabetics but their greater variability indicates that other factors in addition to the nature of the food may also be major determinants of their glycemic responses to foods.

Adult↗
PubMed2005

Dietary carbohydrate modification enhances insulin secretion in persons with the metabolic syndrome.

BACKGROUND: The metabolic syndrome markedly increases the risk of type 2 diabetes and cardiovascular disease, but the influence of dietary modification on insulin and glucose metabolism independent of weight loss is still poorly understood. OBJECTIVE: Our aim was to test whether carbohydrate dietary modifications improve insulin sensitivity and secretion and glucose tolerance in overweight or obese persons with the metabolic syndrome, even in the absence of weight loss. DESIGN: We assessed the effect of carbohydrate modification on insulin and glucose metabolism in 72 overweight or obese men and women with the metabolic syndrome, as determined according to the National Cholesterol Education Program criteria. The subjects were randomly assigned to 12-wk diets in which either rye bread and pasta or oat and wheat bread and potato were the main carbohydrate sources (34% and 37% of energy intake, respectively). RESULTS: Body weight did not significantly change in either group during the trial. No significant difference was observed in the changes in fasting glucose and insulin concentrations or in glucose and insulin areas under the curve between the groups during a 2-h oral-glucose-tolerance test. The insulinogenic index (an index of early insulin secretion) increased more in the rye bread and pasta group than in the oat and wheat bread and potato group (33.2% compared with 5.5%; P = 0.026). In the combined groups, an enhanced insulinogenic index was associated with improved glucose tolerance, whereas weight gain worsened glucose tolerance. Moreover, even modest weight gains abolished the relative improvement in the insulinogenic index in the rye bread and pasta group compared with the oat and wheat bread and potato group (P for the interaction between weight change and group = 0.019). CONCLUSIONS: Rye bread and pasta-based carbohydrate modification enhances early insulin secretion in persons with the metabolic syndrome, which may lower the risk of deteriorating glucose tolerance and development of type 2 diabetes.

Adult↗
PubMed1977

Amino acid fortification of wheat diets fed at varying levels of energy intake to rats.

The effects on growth and nitrogen utilization of protein quality improvement of white bread fed under varying degrees of adequacy of food energy have been studied. Weanling rats were fed white bread bread plus lysine, and bread plus lysine plus threonine at energy levels ranging from 55% to 100% of ad libitum consumption. Weight gain, protein efficiency ratio (PER), net protein ratio (NPR), and net protein utilization (NPU) were measured and plotted against food consumption. The improvement in growth and nitrogen utilization resulting from amino acid fortification of bread, even when food intake was little more than half ad libitum consumption, was significant. For example, the NPR and NPU values obtained with lysine fortified bread fed at 70% of adlibitum consumption were 1.5 to 2 times those obtained with unfortified bread in spite of the fact that the latter rats consumed 25% more food energy. The implications of these findings for practical problems in human nutrition are discussed.

Animals↗
PubMed2004

Preventing baker's asthma: an alternative strategy.

BACKGROUND: Although baker's asthma has attracted considerable research interest over the last 30 years, success in its prevention has been slow to achieve. This paper describes the results of an alternative preventive strategy, based on an observation that the excess of sensitization in bread bakers is largely due to IgE-mediated allergy to fungal amylase, contained in bread improvers. The practical application of the strategy has been to limit bread improver exposures to <1 mg/m3 [8 h time-weighted average (TWA)], whilst exposures to all other ingredients, including flour, have been limited to <10 mg/m3 (8 h TWA). METHOD: The paper describes the findings of in-house respiratory health surveillance and dust sampling programmes, from a UK food company whose primary interests are milling and baking, over the period following the introduction of the strategy to target the reduction in bread improver exposure. RESULTS: Over the 10 year period of surveillance, the incidence of symptomatic sensitization in the bread baking sector (2240 per million employees per annum) was greater than for the other flour-using groups (330 per million employees per annum), despite broadly similar total inhalable dust exposures. There was an overall reduction in the incidence of new cases of symptomatic sensitization, from 2085 per million employees per year in the first 5 years of the surveillance programme, to 405 per million employees per year in the subsequent 5 years. CONCLUSION: The strategy of targeting bread improver exposure is an effective approach for the prevention of new cases of symptomatic sensitization in bread bakeries.

Amylases↗
PubMed1986

Salt and the glycaemic response.

The possibility that salt increases plasma glucose and insulin responses to starchy foods was investigated. Six healthy adults took four morning test meals randomly: 50 g carbohydrate as cooked lentils or white bread, with or without 4.25 g of added salt (an amount within the range of salt found in a meal). When salt was added to the lentils the incremental area under the three hour plasma glucose curve was significantly greater than that for lentils alone (43.2 mmol.min/l v 11.1 mmol.min/l (778 mg.min/100 ml v 200 mg.min/100 ml]. When salt was added to bread the peak glucose concentration was significantly higher than that for unsalted bread (6.96 mmol/l v 6.35 mmol/l (125 mg/100 ml v 114 mg/100 ml], and this was followed by relative hypoglycaemia. Plasma insulin concentrations at 45 minutes were higher after a meal of salted lentils and salted bread than after the unsalted foods (p less than 0.05). The high insulin concentration after salted bread was sustained for one hour after the meal, thus the mean area under the three hour curve was 39% greater than that for unsalted bread (p less than 0.05). Salt may increase the postprandial plasma glucose and insulin responses to lentils and bread by accelerating the digestion of starch by stimulating amylase activity or accelerating small intestinal absorption of the liberated glucose, or both. The findings of this preliminary study, if confirmed by others, would support the recommendation that diabetics, as well as the general population, should reduce their intake of salt.

Adult↗
PubMed2004

Molecular and epidemiologic analysis of a county-wide outbreak caused by Salmonella enterica subsp. enterica serovar Enteritidis traced to a bakery.

BACKGROUND: An increase in the number of attendees due to acute gastroenteritis and fever was noted at one hospital emergency room in Taiwan over a seven-day period from July to August, 2001. Molecular and epidemiological surveys were performed to trace the possible source of infection. METHODS: An epidemiological investigation was undertaken to determine the cause of the outbreak. Stool and blood samples were collected according to standard protocols per Center for Disease Control, Taiwan. Typing of the Salmonella isolates from stool, blood, and food samples was performed with serotyping, antibiotypes, and pulsed field gel electrophoresis (PFGE) following XbaI restriction enzyme digestion. RESULTS: Comparison of the number of patients with and without acute gastroenteritis (506 and 4467, respectively) during the six weeks before the outbreak week revealed a significant increase in the number of patients during the outbreak week (162 and 942, respectively) (relative risk (RR): 1.44, 95% confidence interval (CI): 1.22-1.70, P value < 0.001). During the week of the outbreak, 34 of 162 patients with gastroenteritis were positive for Salmonella, and 28 of these 34 cases reported eating the same kind of bread. In total, 28 of 34 patients who ate this bread were positive for salmonella compared to only 6 of 128 people who did not eat this bread (RR: 17.6, 95%CI 7.9-39.0, P < 0.001). These breads were produced by the same bakery and were distributed to six different traditional Chinese markets., Salmonella enterica subsp. enterica serovar Enteritidis (S. Enteritidis) was isolated from the stool samples of 28 of 32 individuals and from a recalled bread sample. All S. Enteritidis isolates were of the same antibiogram. PFGE typing revealed that all except two of the clinical isolates and the bread isolates were of the same DNA macrorestriction pattern. CONCLUSIONS: The egg-covered bread contaminated with S. Enteritidis was confirmed as the vehicle of infection. Alertness in the emergency room, surveillance by the microbiology laboratory, prompt and thorough investigation to trace the source of outbreaks, and institution of appropriate control measures provide effective control of community outbreaks.

Adolescent↗
PubMed1990

[Presence of nitrates and nitrites in baker's products and in certain other flour products].

The results of the study demonstrated that the content of nitrates and nitrites in various baker's products varied from 0.96 (in wheat rolls and baguettes) to 44.07 mg KO3/kg in pumpernickel bread. In wholemeal bread, village bread, tourist bread, rye brown bread and Graham bread the content of these compounds was from 1.46 to 27.10 mg KNO3/kg. The mean content of nitrites in these bread sorts was 1.76 mg NaNo2/kg, range 0.10-4.40 mg NaNo2/kg. In white wheat flours (Wrocław flour, cake flour and Poznań flour) the content of nitrates ranged from 1.10 to 19.08 mg KNO3/kg, and in the dishes produced from them in household was from 0.50 to 16.33 mg KNO3/kg. The content of nitrites in these flours was in the range from 0.00 to 4.16 mg NaNo2/kg, and in the products prepared from them it was from 0.00 to 1.60 mg NaNO2/kg. Eleven types were tested also of popular biscuits, wafers, gingerbread and hard cakes in which the content of nitrates was from 3.66 to 17.72 mg/kg, and that of nitrites was from 0.00 to 8.80 mg NaNo2/kg. Considering the average consumption of these products per one person in the seashore region and the mean values of nitrates and nitrites it was calculated that they provided daily about 3.9 mg KNO3 and 0.4 NaNo2, that is about 1.8% of nitrates and 7.7% of nitrites consumed by adults in daily food ration.

Bread↗
PubMed2006

Plasma ghrelin levels after two high-carbohydrate meals producing different insulin responses in patients with metabolic syndrome.

Ghrelin is an orexigenic peptide produced in the stomach and its plasma levels are decreased acutely in response to ingested nutrients. To further clarify the role of insulin on ghrelin secretion, the present study was designed to investigate whether circulating ghrelin is affected differently by two mixtures of whole-grain breads known to produce low or high insulin responses in obese non-diabetic subjects with metabolic syndrome. After an overnight fast eight obese subjects with the metabolic syndrome (3 men and 5 women; BMI 33.7+/-0.7 kg/m(2); age 55.6+/-1.8 y) received two different meals consisting of whole-grain rye or wheat breads. The comparison group (3 men and 5 women; BMI 22.5+/-0.5 kg/m(2); age 26.0+/-0.9 y) received a wheat bread meal. Blood samples were collected postprandially at time intervals for 2 h. Feelings of hunger and satiety were analyzed using the visual analogue scales. Ghrelin concentrations decreased after bread meals in lean individuals, but not in obese individuals with the metabolic syndrome. Despite the difference in plasma insulin response, there was no difference in plasma ghrelin or feelings of hunger and satiety in patients with metabolic syndrome. After both rye and wheat bread meals, the decrease in ghrelin concentrations seen in normal-weight individuals after wheat bread meal was absent in subjects with metabolic syndrome. Despite the different plasma insulin response in obese patients, ghrelin levels did not change in response to either type of bread meals. In addition, ghrelin levels did not correlate with insulin, glucose, HOMA1-IR and satiety and hunger ratings in either study groups. This indicates that regulation of ghrelin might be altered in obese patients with metabolic syndrome independently of insulin.

Blood Glucose↗
PubMed1980

Protein requirements of adult cebus monkeys (Cebus albifrons).

Twenty-nine adult cebus monkeys (18 males and 11 females) were used in long-term feeding experiments designed to study the protein requirements of this species. By feeding an otherwise adequate diet containing graded levels of lactalbumin, it was shown that diets containing 7.5% of the calories as protein were necessary for long-term weight maintenance. This estimate is compared to data obtained with young growing cebus monkeys in which 7% of the calories was sufficient for maximum growth, although it must be emphasized that due to its greater caloric intake/kg body weight, the protein intake/kg body weight of the younger animal is higher. Whereas a diet containing 9.34% protein supplied by dried bread crumbs (bread diet) was insufficient for weight maintenance of the adults, additions of 4 g lysine/kg bread crumbs and 1.5 g each methionine and threonine/kg bread crumbs produced a diet indistinguishable from the control diet (4.7% bread protein + 4.7% lactalbumin). When wheat gluten was added to the bread diet elevating the protein content to 16.2% of the calories, the amount of lysine necessary to improve the diet to weight maintenance levels increased when expressed/100 dietary kcal as compared to the bread diet alone, although the amounts in both diets were similar when expressed/g of dietary protein.

Aging↗
PubMed1998

Nutrient digestibility in food waste ingredients for Pekin and Muscovy ducks.

Food wastes are valuable resources to be recycled into new added-value products through animal production. The determination of energy and digestibility values of these wastes is essential for feed formulation. Corn, soybean meal (SBM), and a total of nine industrial food waste ingredients were tested in a comparative metabolic study in Pekin and Muscovy ducklings at two different ages during growth. The "precision-feeding" technique was employed to establish DM, fat, and fiber digestibility as well as retention of N and energy (AME, AMEn in Pekins; and AME, AMEn, TME, TMEn in Muscovies) for the 11 ingredients. For Pekin at 3 wk of age, the AMEn of peanuts, tofu, pogo, granola, waste diet, bread, corn, SBM, okara, and brewers grains were 5,141, 4,019, 3,971, 3,908, 3,141, 2,279, 1,572, and 1,442 kcal/kg, respectively. For Pekin at 6 wk of age, the AMEn of peanuts, pogo, tofu, granola, waste diet, bread, corn, SBM, and okara were 5,340, 4,327, 4,254, 4,079, 3,567, 3,302, 3,201, 2,416, and 1,562 kcal/kg, respectively. For Muscovy at 7 wk of age, the TMEn of peanuts, pogo, granola, waste diet, corn, tofu, bread, SBM, okara, and peanut skin were 5,207, 4,321, 4,057, 3,733, 3,233, 3,180, 3,084, 2,236, 1,575, and 904 kcal/kg, respectively. For Muscovy at 11 wk of age, the TMEn of peanuts, pogo, granola, tofu, waste diet, corn, bread, SBM, okara, and brewers grains were 5,077, 4,137, 4,025, 3,921, 3,586, 3,254, 3,123, 2,245, 2,007, and 1,392 kcal/kg, respectively. Nitrogen retention was significantly (P < 0.05) higher for SBM, tofu, okara, pogo, peanuts, and the food waste diet and lower for bread, corn, granola, brewers grains, and peanut skin. Dry matter digestibility was high for granola, pogo, corn, bread, and the food waste diet. Fat digestibility was generally the same for all the ingredients and was consistently over 97%. Bread neutral detergent fiber (NDF) was significantly (P < 0.05) the most digestible (88.92% NDF digestibility), as it consisted of 96.29% hemicellulose, whereas okara NDF was significantly (P < 0.05) the least digestible (26.94% NDF digestibility) and contained only 14.38% hemicellulose. Peanut skins and SBM with 30% hemicellulose showed only slightly higher digestibilities of NDF. The results of this study establish reliable data for formulation of duck diets using the tested industrial food waste ingredients as well as corn and SBM in both Pekin and Muscovy ducklings at two different ages during growth to market weight.

Animal Feed↗
PubMed1995

Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products.

Samh seeds obtained from Al-Jouf area were ground into flour analyzed and used as a replacement for wheat in the ratio of 10, 20 and 30% for bread and 30, 60 100% for cookies. The rheological effect of the Samh flour on Saudi wheat flour was also studied. The bread and cookies obtained were evaluated physically and by sensory evaluation. The results obtained indicated that samh flour has high protein content and could be used as a replacement for wheat flour upto 30% without adversely affecting the bread specific volume much. Samh flour has improved the cookies appearance specially the colour (chocolate colour) and spreading ratio. The results also revealed that it is possible to make cookies from 100% samh flour. Due to the high protein content of the samh seeds the nutritional value of the bread and cookies made with samh flour will be improved. The results of the sensory evaluation of the bread and cookies indicated that the bread made with samh flour upto 30% has similar characters except for the crumb color and the overall acceptability which were rated as significantly inferior. The sensory evaluation of the cookies showed that the cookies made with samh flour upto 100% were significantly superior (p < 0.05) to the cookies made with 100% wheat flour (control).

Bread↗
PubMed2004

Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.

The influence of baking conditions and dough supplements on the amounts of the antioxidant and Phase II-Enzyme modulating, protein-bound 2,4-dihydroxy-2,5-dimethyl-1-(5-acetamino-5-methoxycarbonyl-pentyl)-3-oxo-2H-pyrrol (pronyl-L-lysine) in bakery products was investigated in quantitative studies. These studies revealed high amounts of the antioxidant in bread crust, only low amounts in the crumb, and the absence of this compound in untreated flour. The amounts of pronyl-L-lysine were found to be strongly influenced by the intensity of the thermal treatment. For example, increasing the baking time from 70 to 210 min or increasing the baking temperature from 220 to 260 degrees C led to a 5- or 3-fold increase in the concentrations of this antioxidant in the crust, respectively. In addition, modifications in the recipe showed to have a major impact on pronyl-L-lysine formation. For example, substituting 5% of the flour with the lysine-rich protein casein or with 10% of glucose increased the amounts of the antioxidant by more than 200%. Quantitative analyses of commercial bread samples collected from German bakeries revealed the highest amount of 43 mg/kg for a full grain bread, followed by a rye/wheat bread, both of which have been sourdough fermented. A mixed-grain bread as well as pale wheat bread, both prepared without sourdough fermentation, contained significantly lower amounts of pronyl-L-lysine, and German pretzels, which are treated with a dilute sodium hydroxide solution prior to baking, contained only trace amounts of pronyl-L-lysine (e.g., less than 5 mg/kg were detectable in pretzels). Systematic studies revealed that the decrease of the pH value induced by microbial acid formation during sourdough fermentation is the clue for producing high amounts of pronyl-L-lysine in baking products. These data clearly demonstrate for the first time that the amounts of the antioxidant and chemopreventive compound pronyl-L-lysine in bakery products is strongly dependent on the manufacturing conditions as well as the recipe.

Antioxidants↗
PubMed2005

Addition of glycine reduces the content of acrylamide in cereal and potato products.

The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by approximately 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to >90% depending on the baking condition. In flat breads the reduction varied between 60 and >95%.

Acrylamide↗
PubMed1998

Fermentability of an enzymatically modified solubilised potato polysaccharide (SPP).

OBJECTIVE: To study processing and fermentability in the human gastro-intestinal tract of a newly isolated, enzymatically modified, soluble, and highly concentrated (> 80% dietary fibres) solubilised potato fibre (SPP). SETTING: Gastroenterological laboratory. DESIGN, SUBJECTS AND INTERVENTIONS: Seven healthy volunteers ingested in random order on seven different days: 20 g SPP; bread made of 180 g wheat flour served with 20 g raw SPP; bread baked of 180 g wheat flour and 20 g SPP; bread made from 180 g what flour; 20 g lactulose; 20 g oat bran; and 20 g wheat bran. The hydrogen breath test was used to evaluate oro-coecal transit time (OCTT) and fermentation. RESULTS: Fermentation of SPP yielded a measurable increase in end-expiratory H2. The total incremental increase in end expiratory H2 due to SPP was unaffected of whether SPP was served alone, as the raw flour served with bread, or baked into bread. The OCTT for raw SPP was significantly delayed compared to lactulose (P = 0.01). The OCTT for SPP baked into bread was significantly delayed compared to raw SPP (P = 0.01), indicating that SPP may be used as a marker of oro-coecal transit time for as well the fluid phase as the solid phase of a meal. CONCLUSIONS: SPP is a fermentable, highly concentrated soluble fibre source. Baking SPP did not interfere with the fermentable properties. Thus, SPP may be interesting as a fibre-supplement in fibre-poor diets. The change in oro-coecal transit time for SPP, depending on the composition of the total meal, makes SPP interesting as a marker in studies of gastrointestinal transit.

Avena↗
PubMed1991

Human calcium absorption from whole-wheat products.

Fractional calcium absorption from wheat products and the influence of co-ingested wheat products on calcium absorption from milk were measured in a series of randomized crossover studies in healthy adult women. The wheat had been intrinsically labeled with 45Ca during growth. In the first study, fractional calcium absorption from leavened whole-wheat bread averaged 0.817 +/- 0.124. By comparison, absorption from milk, ingested at a comparable load in the same women, averaged only 0.589 +/- 0.111. When labeled bread was co-ingested with milk, at the same aggregate load as for bread alone, bread calcium absorption fell to 0.748 +/- 0.103 (P less than 0.05). In a second study, calcium absorption from an extruded cereal prepared from intrinsically labeled wheat bran was compared with milk. Calcium absorption from the cereal (0.223 +/- 0.046) was significantly less than from milk (0.375 +/- 0.072) (P less than 0.001). When the two were co-fed at the same total load, milk calcium absorption fell to 0.258 +/- 0.055 (P less than 0.001). In a third study, the effect of phytate hydrolysis through yeast fermentation and of Maillard browning on calcium absorption was investigated using leavened bread and underbaked and overbaked cookies, each made with intrinsically labeled wheat flour. Calcium absorption from cookies was not affected by the extent of browning and averaged 0.652 +/- 0.087. However, calcium absorption from bread in these same women averaged 0.703 +/- 0.108. This was significantly more than from the cookies (P less than 0.01).(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed1993

pH measurements of human dental plaque after consumption of starchy foods using the microtouch and the sampling method.

The aim was to study the effect of different starch-containing food items on pH changes in dental plaque. The pH was, in 10 subjects, simultaneously measured at various occasions up to 60 min in: (1) two approximal spaces in the premolar-molar region with the microtouch method, and (2) pooled samples of dental plaque with the sampling method. Six starchy products were tested: (1) spaghetti, (2) macaroni, (3) potato, (4) rice, (5) unsweetened bread, and (6) sweetened bread. A glucose chewing tablet and a mouthrinse with 10% sucrose served as controls. Saliva was collected for HPLC analysis of maltose and maltotriose when testing the spaghetti, rice and unsweetened bread. The glucose tablet and the sucrose solution resulted in the greatest pH drops. However, all starchy products resulted in obvious pH falls, which were most pronounced for sweetened bread, followed, in order, by unsweetened bread and potato. Significantly more maltose and maltotriose were found in saliva after consumption of unsweetened bread compared to spaghetti. There seemed to be a relationship between the amount of starch hydrolysates in saliva and the area of the plaque pH curve (AUC). The microtouch method gave consistently lower pH values than the sampling method. Both methods, however, ranked the eight test products roughly in the same order with respect to minimum pH, maximum pH decrease and AUC.

Adolescent↗
PubMed1998

Lowering glycemic index of food by acarbose and Plantago psyllium mucilage.

BACKGROUND: A study was designed to evaluate the effect of acarbose and Plantago psyllium mucilage on glycemic index (GI) of bread. METHODS: Twelve patients with non-insulin-dependent diabetes mellitus (NIDDM) and ten healthy volunteers were studied. Three meal tests with an intake of 90 g of white bread (50 g of carbohydrates) were performed on each subject. In one test, 200 mg of acarbose was given, while 15 g of P. psyllium mucilage was given in another test, and only bread was ingested in the control test. Serum glucose and insulin concentrations were measured every 30 min from 0-180 min. Net area under curve (AUC) concentrations of glucose and insulin, GI and insulinic index were calculated. RESULTS: In NIDDM patients, AUC-glucose in the test with acarbose (1.9 +/- 0.7 mmol/L) and with P. psyllium (4.3 +/- 1.2 mmol/L) were significantly lower than in the control test (7.4 +/- 1.5 mmol/L) (p < 0.01). GI of bread plus acarbose was 26 +/- 13, and of bread plus P. psyllium, 59 +/- 10 (p < 0.05). AUC-insulin and insulinic index behave similarly. In healthy individuals, AUC-glucose and GI did not significantly change with the treatments; however, insulinic index with acarbose was 17 +/- 16, and with P. psyllium was 68 +/- 15 (p < 0.05). Acarbose or P. psyllium decreased GI of bread in NIDDM patients and diminished insulinic index in NIDDM and in healthy subjects. CONCLUSIONS: Adding acarbose or P. psyllium to meals may reduce glycemic index of carbohydrate foods and may help diabetic control.

Acarbose↗
PubMed2001

Milk as a supplement to mixed meals may elevate postprandial insulinaemia.

OBJECTIVE: The objective was to evaluate the impact of milk added to a high-glycaemic index (GI) white bread meal vs a low-GI spaghetti meal, respectively, on postprandial glucose and insulin responses in healthy subjects. DESIGN: The volunteers were served the bread or spaghetti meals with either milk (200 or 400 ml, respectively) or water (400 ml) following an overnight fast. Capillary blood samples were collected before and during 3 h after the meals. SETTING: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. SUBJECTS: Ten healthy volunteers, seven men and three women, aged 22-30 y, with normal body mass indices, were recruited. RESULTS: There was no difference in postprandial glucose area under curve (AUC) with and without added milk in the case of the high-GI bread meals. As could be expected, glucose AUC after the bread meal+water was higher than after the spaghetti meal+water. Milk added at 200 or 400 ml to the spaghetti meal did not affect glucose AUC. However, a significantly higher insulin AUC was seen with the bread meal with 400 ml milk (+65%) and the spaghetti meal with 200 ml or 400 ml milk (+300%), respectively, compared with corresponding test meal with water CONCLUSIONS: The addition of milk to a low-GI spaghetti meal may significantly increase the postprandial insulinaemia. Even an ordinary amount of milk (200 ml) increased the insulin AUC to a low-GI spaghetti meal to the same level as seen with white bread. The mechanism for the insulinotrophic effect of milk is not known, and the potential long-term metabolic consequences need to be elucidated. SPONSORSHIP: Swedish Dairy Association.

Adult↗