Comparable Postprandial Glucose Reductions with Viscous Fiber Blend Enriched Biscuits in Healthy Subjects and Patients with Diabetes Mellitus: Acute Randomized Controlled Clinical Trial

Jenkins, Alexandra L.; Jenkins, David; Wolever, Thomas M. S.; Rogovik, Alexander L.; Jovanovski, Elena; Božikov, Velimir; Rahelić, Dario; Vuksan, Vladimir

doi:10.3325/cmj.2008.49.722

Cited by 68 publications

(67 citation statements)

References 39 publications

(51 reference statements)

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“…Other researchers also reported postprandial glucose reductions with fiberfortified snack foods. In this study, the addition of a soluble viscous fiber blend consisting of a proprietary fiber blend and the commercially available viscous fiber blend called PGX (PolyGlycopleX, InovoBiologic Inc., Calgary, Canada) reduced the glycemic response in both healthy individuals and participants with type 2 diabetes [17].…”

Section: Discussionmentioning

confidence: 99%

Dessert Formulation Using Sucralose and Dextrin Affects Favorably Postprandial Response to Glucose, Insulin, and C-Peptide in Type 2 Diabetic Patients

Argyri¹,

Sotiropoulos²,

Psarou³

et al. 2013

Rev Diabet Stud

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■ AbstractBACKGROUND: Dessert compositions may conform to diabetic diet when it contains low sugar or artificial sweetener to replace sugar. However, it is still questionable whether glycemic control in type 2 diabetes patients is improved by the use of diet-conforming dessert compositions. OBJECTIVE: To compare, in type 2 diabetes patients, the glycemic, insulin, and C-peptide responses to seven modified dessert compositions for diabetics (D-dessert) with the response to seven similar desserts of non-modified composition, used as control desserts (C-dessert). METHODS: Seventy type 2 diabetes patients were allocated to seven groups of ten. On three occasions, each patient received either the meal which consisted of bread and cheese, or the meal and D-dessert, or the meal and the respective C-dessert. Differences in postprandial glucose, insulin, and C-peptide were evaluated using analysis of repeated measures at 0, 30, 60, 90, and 120 min after consumption. RESULTS: D-cake and D-pastry cream resulted in lower glucose levels (8.81 ± 0.32 mmol/l and 8.67 ± 0.36 mmol/l, respectively) and Dstrawberry jelly in lower insulin levels (16.46 ± 2.66 µU/ml) than the respective C-desserts (9.99 ± 0.32 mmol/l for Ccake, 9.28 ± 0.36 mmol/l for C-pastry cream, and 27.42 ± 2.66 µU/ml for C-strawberry jelly) (p < 0.05). Compared with the meal, D-cake did not increase glucose or insulin levels (p > 0.05), while C-cake did (p < 0.05). D-pastry cream increased glucose to a lesser extent than C-pastry cream (p < 0.05). Similar effects were reported for D-milk dessert, Dmillefeuille, and D-chocolate on glucose, insulin, and Cpeptide at specific timepoints. D-crème caramel showed no effect. CONCLUSIONS: Some desserts formulated with sugar substitutes and soluble fiber may have a favorable effect on postprandial levels of glucose, insulin, and C-peptide in type 2 diabetic patients.

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Section: Discussionmentioning

confidence: 99%

Dessert Formulation Using Sucralose and Dextrin Affects Favorably Postprandial Response to Glucose, Insulin, and C-Peptide in Type 2 Diabetic Patients

Argyri¹,

Sotiropoulos²,

Psarou³

et al. 2013

Rev Diabet Stud

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“…High-fiber versions of traditionally low-fiber foods have been shown to be palatable for patients with type 2 diabetes. 35 Consequently, this disease management strategy should not be particularly onerous for patients and may be easier to comply with than some other more intense lifestyle changes. The mean increase in fiber in the included studies was approximately 18 g/d.…”

Section: Discussionmentioning

confidence: 99%

Dietary Fiber for the Treatment of Type 2 Diabetes Mellitus: A Meta-Analysis

Rm¹,

Mainous²,

King³

et al. 2012

The Journal of the American Board of Family Medicine

244

144

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Background:The evidence of the relationship between fiber intake and control of diabetes is mixed. The purpose of this study was to determine if an increase in dietary fiber affects glycosylated hemoglobin (HbA1c) and fasting blood glucose in patients with type 2 diabetes mellitus.Methods: Randomized studies published from January 1, 1980, to December 31, 2010, that involved an increase in dietary fiber intake as an intervention, evaluated HbA1c and/or fasting blood glucose as an outcome, and used human participants with known type 2 diabetes mellitus were selected for review.Results: Fifteen studies met inclusion and exclusion criteria. The overall mean difference of fiber versus placebo was a reduction of fasting blood glucose of 0.85 mmol/L (95% CI, 0.46 -1.25). Dietary fiber as an intervention also had an effect on HbA1c over placebo, with an overall mean difference of a decrease in HbA1c of 0.26% (95% CI, 0.02-0.51).Conclusion: Overall, an intervention involving fiber supplementation for type 2 diabetes mellitus can reduce fasting blood glucose and HbA1c. This suggests that increasing dietary fiber in the diet of patients with type 2 diabetes is beneficial and should be encouraged as a disease management strategy.

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“…Therefore, it is appropriate to be consumed by general populations. Previous study indicated that intake of low-GI biscuits able to reduce the glycaemic response to a similar extent in both healthy individuals and individuals with diabetes (Jenkins et al, 2008). The low-GI biscuit should be a component of standard diet, which is consumed in normal quantities and on regular basis by all consumers.…”

Section: Glycaemic Indexmentioning

confidence: 99%

“…The GI is the ranking (on a scale of 0-100) of different dietary carbohydrate-rich foods, depending on how fast and how high the blood glucose rises, and how quickly the body responds by bringing it back to normal after food ingestion (Jenkins et al, 2008). The food of medium GI is between 56 and 69.5, whilst the food of low GI is regarded as being 55 or less (Schuchardt et al, 2016).…”

Section: Glycaemic Indexmentioning

confidence: 99%

“…A promising approach of examining the physiological effects of food is by the concept of glycaemic index (GI) which is a value assigned to foods with respect to their effect on post-meal glycaemia (Jenkins et al, 2008). As a result of the slow carbohydrate digestion and absorption rate, low-GI food produces a steady rise in blood glucose level and thus regarded as a meaningful dietary approach in the management of diabetes.…”

Section: Introductionmentioning

confidence: 99%

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Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

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a b s t r a c tThe purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits.The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

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Comparable Postprandial Glucose Reductions with Viscous Fiber Blend Enriched Biscuits in Healthy Subjects and Patients with Diabetes Mellitus: Acute Randomized Controlled Clinical Trial

Cited by 68 publications

References 39 publications

Dessert Formulation Using Sucralose and Dextrin Affects Favorably Postprandial Response to Glucose, Insulin, and C-Peptide in Type 2 Diabetic Patients

Dessert Formulation Using Sucralose and Dextrin Affects Favorably Postprandial Response to Glucose, Insulin, and C-Peptide in Type 2 Diabetic Patients

Dietary Fiber for the Treatment of Type 2 Diabetes Mellitus: A Meta-Analysis

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

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