Acute effect of equicaloric meals varying in glycemic index and glycemic load on arterial stiffness and glycemia in healthy adults: a randomized crossover trial

Zurbau, Andreea; Jenkins, Alexandra L.; Jovanovski, Elena; Au‐Yeung, Fei; Bateman, Emma A; Brissette, Christy; Wolever, Thomas M. S.; Hanna, Amir; Vuksan, Vladimir

doi:10.1038/s41430-018-0182-2

Cited by 11 publications

(9 citation statements)

References 31 publications

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“…As discussed earlier, GL is dependent on GI and ACHO. [ 36,40 ] Therefore, the food with lower ACHO contributes to low GL, despite its high GI value. The TSC in cooked and retrograded sample varied from 57.74% (KF) to 71.03% (KJ) and 54.93% (KF) to 67.96% (KC1), respectively (Figure 3f).…”

Section: Resultsmentioning

confidence: 99%

Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (Solanum tuberosum) Tubers

et al. 2020

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Potato is a modified stem, which is rich in starch. Very often, potato is categorized as a high glycemic index (GI) food. Consuming high GI foods should be done with moderation to prevent insulinemic spikes, which can be a preventive measure against diabetes and related disorders. A modified, inexpensive, and precise in vitro method is developed for estimation of GI in potato tubers. Among the six varieties, Kufri Chipsona‐3 exhibits the highest GI (83.08) whereas Kufri Jyoti has the lowest value (72.87); the resistant starch (RS) content being 1.08% (low) and 2.18% (high), respectively. The study shows a significant negative correlation (R = −0.88) between GI and RS, whereas a negative nonsignificant correlation (R = −0.79) is found between GI and amylose content. Further, the starch storage of cooked potato tubers at 4 °C for various periods (up to 48 h) results in a significant reduction in GI and increase in RS content. This newly developed protocol for estimation of GI in potato is a simple, rapid, and precise method. This will help not only the food industry but also the breeders to select the low GI genotype for their breeding program.

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Section: Resultsmentioning

confidence: 99%

Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (Solanum tuberosum) Tubers

et al. 2020

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“…The amount of carbohydrate‐rich food consumed (meal size) is an important determinant of glycemic response of the food; this is the basis of the GL concept (Arvidsson‐Lenner et al., 2004). For example, pasta (low GI food) consumed in a large portion was reported to elicit higher peak glucose and higher overall glycemic impact than a potato meal (high GI food) that was consumed in a small portion (Zurbau et al., 2019). Similarly, meal size also determines the gastric emptying of solid foods, with potential effect on the gastric breakdown rate of the food product.…”

Section: Considerations In Developing Ivivc Of Starch‐based Foods With Gastric Digestionmentioning

confidence: 99%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

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The digestion of starch‐based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch‐based foods, the physical breakdown of starch‐based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch‐based foods in the digestive tract. In this review, the physical breakdown of starch‐based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro–in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch‐based foods.

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“…The reduction in AIx@75 with the HGL diet, though small, can lead to reduced cardiovascular risk among the participants of our study. Studies have shown that acute dietary interventions can improve PWV in healthy young adults (15,40) . A meta-analysis including twenty studies (totaling 1259 participants) (41) and some other studies (42)(43)(44) (duration of 4 weeks to 6 months; mean duration of 11•6 weeks) found improved PWV, though they did not assess Aix@75.…”

Section: Discussionmentioning

confidence: 99%

Weight loss associated with low-energy diets with different glycaemic loads does not improve arterial stiffness: a randomised clinical trial

et al. 2023

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We evaluated the effects of two low-calorie diets with different glycemic loads on arterial stiffness in adults with excess weight. This was a 45-day parallel-group, randomized clinical trial including 75 participants (20–59y; BMI 32 kg/m2). They were assigned to two low-calorie diets with similar energy content (reduction of ∼750 kcal.day-1) and macronutrient composition (55% carbohydrates, 20% proteins and 25% lipids) but different glycemic loads: high-glycemic load (HGL 171 g.day-1; n=36) or low-glycemic load (LGL 67 g.day-1; n=39). We evaluated the following parameters pre- and post-intervention: arterial stiffness (pulse wave velocity, PWV); augmentation index adjusted for 75 bpm (AIx@75); reflection coefficient; fasting blood glucose; fasting lipid profile; blood pressure; and body composition. We found no improvements in PWV (p=0.690) and AIx@75 (p=0.083) in both diet groups, but there was a decrease in the reflection coefficient in the LGL group (p=0.003) compared to baseline. The LGL diet group showed reductions in body weight (Δ-4.9 kg; p=0.001), BMI (Δ-1.6 kg/m2; p=0.001), waist circumference (Δ-3.1 cm; p=0.001), body fat (Δ-1,8%; p=0.034), as well as triglycerides (Δ-14,7 mg/dL; p=0.016) and VLDL (Δ-2,8 mg/dL; p=0.020). The HGL diet group showed a reduction in total cholesterol (Δ-14,6 mg/dL; p=0.001), LDL (Δ-9,3 mg/dL; p=0.029), but a reduction in HDL (Δ-3,7 mg/dL; p=0.002). In conclusion, a 45-day intervention with low-calorie HGL or LGL diets in adults with excess weight was not effective to improve arterial stiffness. However, the LGL diet intervention was associated with a reduction of reflection coefficient and improvements in body composition, triglycerides and VLDL levels.

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Acute effect of equicaloric meals varying in glycemic index and glycemic load on arterial stiffness and glycemia in healthy adults: a randomized crossover trial

Abstract: Low GI, low-carbohydrate meals may support a healthy vascular tone. Varying meal GI and GL results in different glycemic profiles, which are not necessarily predicted by carbohydrate content. Further investigations on cardiometabolic profiles to meals varying in GI and GL are warranted.

Cited by 11 publications

References 31 publications

Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (Solanum tuberosum) Tubers

Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (Solanum tuberosum) Tubers

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Weight loss associated with low-energy diets with different glycaemic loads does not improve arterial stiffness: a randomised clinical trial

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