Amylose-amylopectin ratio in a meal affects postprandial variables in male volunteers

Amelsvoort, J M van; Weststrate, J.A.

doi:10.1093/ajcn/55.3.712

Cited by 132 publications

(71 citation statements)

References 24 publications

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“…However, when comparing energy-equivalent meals, the french fries which elicited the lowest glycaemic response (AUC 0-45 min ¼ 35 vs ¼ 75-84 for boiled or mashed potatoes) was less satiating in the early postprandial phase (AUC 0-45 min ¼ 68 vs ¼ 148-201 for boiled or mashed potatoes). The connection between blood glucose and satiety seem to vary in different studies, some showing a correlation (van Amelsvoort and Weststrate, 1992;Ludwig et al, 1999) whereas others do not (Holt et al, 1996(Holt et al, , 2001.…”

Section: Discussionmentioning

confidence: 99%

“…satiating than many other foods, including french fries, when served as 1000 kJ portions. According to a review by Anderson and Woodend (2003), high but not low glycaemic responses are associated with increased satiety and/or reduced food intake in the early postprandial phase (1 h) (Holt et al, 1995;Anderson et al, 2002), whereas the reverse occurs in the later phase after a meal (up to 6 h) (van Amelsvoort and Weststrate, 1992). An inverse relationship between glycaemic response and satiety sensation has also been reported, suggesting that low-GI foods are more satiating (Ludwig, 2000;Roberts, 2000), although it has been pointed out that in some of these studies the control of confounding variables was not adequate (Roberts et al, 2002).…”

Section: Energy-equivalent Meals (Study 1)mentioning

confidence: 99%

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Glycaemic and satiating properties of potato products

2007

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Objective: To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. Subjects and setting: Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Experimental design and test meals: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. Results: Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI) ¼ 77) than boiled potatoes either with or without addition of oil (GI ¼ 131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence. Conclusions: Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se. Sponsorships: The Swedish Agency for Innovation Systems (Project No P11900-3 A) and Ö resund Starch Profiles (Ö SP).

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Section: Discussionmentioning

confidence: 99%

Section: Energy-equivalent Meals (Study 1)mentioning

confidence: 99%

Glycaemic and satiating properties of potato products

2007

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“…Generally, low-GI foods are associated with greater satiety compared to high-GI foods or meals (Haber et al, 1977;Leathwood & Pollet, 1988;Rodin et al, 1988;Holt et al, 1992;Holt & Miller, 1994;Van Amelsvoort & Weststrate, 1992;Liljeberg et al, 1999). Recently Ludwig et al (1999) have studied the effect of high-, medium-or low-GI breakfast meals on subsequent ad-libitum food intake in obese teenage boys.…”

Section: The Glycemic Index In Obesitymentioning

confidence: 99%

Glycemic index in chronic disease: a review

et al. 2002

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Aim: The intent of this review is to critically analyze the scientific evidence on the role of the glycemic index in chronic Western disease and to discuss the utility of the glycemic index in the prevention and management of these disease states. Background: The glycemic index ranks foods based on their postprandial blood glucose response. Hyperinsulinemia and insulin resistance, as well as their determinants (eg high energy intake, obesity, lack of physical activity) have been implicated in the etiology of diabetes, coronary heart disease and cancer. Recently, among dietary factors, carbohydrates have attracted much attention as a significant culprit, however, different types of carbohydrate produce varying glycemic and insulinemic responses. Low glycemic index foods, characterized by slowly absorbed carbohydrates, have been shown in some studies to produce beneficial effects on glucose control, hyperinsulinemia, insulin resistance, blood lipids and satiety. Method: Studies on the short and long-term metabolic effects of diets with different glycemic indices will be presented and discussed. The review will focus primarily on clinical and epidemiological data, and will briefly discuss in vitro and animal studies related to possible mechanisms by which the glycemic index may influence chronic disease.

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“…It is generally accepted that RS replaced for digestible starch in the diet can lower serum cholesterol concentrations in normal or hyper cholesterolemic conditions in animals (3)(4)(5)(6)(7). However, tying time, and gut hormone profiles (15)(16)(17). In the small intestine, RS may be slowly absorbed and associ ated with an increased malabsorption of starch which may lead to decreased postprandial glucose and insulin responses (18).…”

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confidence: 99%

Resistant Starch Supplementation Influences Blood Lipid Concentrations and Glucose Control in Overweight Subjects

Park

Kang

Chang³

et al. 2004

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryResistant starch (RS) includes the sum of starch and degradation products of starch that resist small intestinal digestion and enter the colon. This study was planned to examine the effect of resistant starch on hypolipidemic actions, blood glucose, insulin levels and humoral immune responses in healthy overweight subjects. Healthy overweight sub jects (over 120% of their ideal body weights) were fed either 24g/d of resistant corn starch (RS) or regular corn starch (CS) for 21d with their regular meals. Although this double blind feeding regiment resulted in no significant changes in their weights or other physical parameters for the relatively acute period of intakes, there were significant lowering effects of serum total cholesterol (p<0.05) and serum LDL-cholesterol (p<0.05) in subjects supple mented RS. Compared with the control starch group, the RS supplementation also reduced the mean fasting serum glucose concentrations (p<0.05). Resistant starch supplement resulted in the increase in serum immunoglobulin G (IgG) concentrations. Serum insulin and complement 3 (C3) were unaffected. Tested resistant starch supplementation was reported to be palatable with minimal bowel discomfort. These results suggest that RS sup plementation improves the blood lipid profile and controls the blood glucose levels in healthy overweight subjects without bowel discomfort, Therefore, RS has a potential to be used as one of the promising food ingredients for reducing risk factors involved in the development of atherosclerosis and type 2 diabetes in overweight individuals. However, in order to prove RS as a novel therapeutic agent of cardiovascular diseases and diabetes, controlled trials with larger sample sizes and longer duration are warranted.

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Amylose-amylopectin ratio in a meal affects postprandial variables in male volunteers

Cited by 132 publications

References 24 publications

Glycaemic and satiating properties of potato products

Glycaemic and satiating properties of potato products

Glycemic index in chronic disease: a review

Resistant Starch Supplementation Influences Blood Lipid Concentrations and Glucose Control in Overweight Subjects

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