Comparison of the effects of dried peas with those of potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with type 2 diabetes

Schäfer, G.; Schenk, Ulrike; Ritzel, Uwe; Ramadori, Giuliano; Leonhardt, U.

doi:10.1093/ajcn/78.1.99

Cited by 40 publications

(28 citation statements)

References 23 publications

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“…Liljeberg et al (1999) reported that some low-GI breakfasts could improve glucose tolerance at a subsequent lunch. The higher insulin levels observed after the white wheat flour in this study is consistent with most of the studies using simple Effects of meals with barley or wheat on satiety JB Keogh et al sugars or carbohydrate-rich foods as the test meals (Holt and Brand-Miller, 1995;Lavin and Read, 1995;Ludwig, 2002;Schafer et al, 2003). Ludwig et al (1999) have suggested that meals with different GI may have markedly different effects on the metabolic response.…”

Section: Discussionsupporting

confidence: 90%

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

et al. 2006

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Objective: To examine the effect of barley flour (barley cultivar, Hordeum Vulgare var Himalaya 292) incorporated into breakfast and lunch compared with otherwise identical meals containing white wheat flour on the thermic effect of food (TEF), subsequent food intake and metabolic parameters. Design: Randomized single blinded crossover study. Setting: Outpatient setting. Subjects and methods: Fourteen healthy women consumed a test breakfast at 0700 h. Energy expenditure, respiratory quotient (RQ), appetite ratings using a visual analogue scale (VAS), insulin and glucose levels were measured before and after a test lunch at 1330 h. Food intake was recorded for the remainder of the day. Results: The TEF was 5% for both test lunches and meal type did not affect any variable measured by the VAS. There was an increase in post-prandial RQ above baseline (0.80) independent of treatment (0.88 and 0.90 for barley and wheat-containg meals, respectively, Po0.001). Mean area under the glycaemic response curve (AUC) for wheat-containing meals was 4.6871.67 mmol/l/h, 22% higher than for the barley-containing meals (3.6771.91 mmol/l/h), P ¼ 0.05. AUC of insulin in response to wheat-containing meals (78.1735.3 mIU/l/h) was 32% greater than barley-containing meals (52.8724.7 mU/l/h), Po0.02. Ad libitum food intake over the next 10 h was reduced by 23% (9.6 vs 11.0 MJ, Po0.05) after the wheat-containing meals compared to the barley-containing glycaemic index meals. Conclusion: Inclusion of an ingredient containing increased soluble fibre and amylose did not reduce spontaneous food intake but rather was associated with higher subsequent energy intakes despite its reduced glycaemic and insulinemic effects.

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Section: Discussionsupporting

confidence: 90%

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

et al. 2006

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“…The possible differences between the two types of peas should be investigated with larger study populations and perhaps with larger food portions. Consideration should be given to the inclusion of peas as a recommended snack food 33 …”

Section: Discussionmentioning

confidence: 99%

Facile fingerstick insulin analysis: Application to monitoring postprandial insulin responses to snack foods

Megdal

Siemsen²,

Sands

et al. 2010

Journal of Diabetes

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Background: Energy intake from snacks has been increasing in the American diet, but insulin and glucose responses to foods are generally reported for meal‐sized portions (800–1200 kJ). Established methods for insulin determination routinely use indwelling catheters and radioimmunoassay (RIA). The aim of the present study was to develop a more facile method, collecting fingerstick blood samples and measuring insulin with precise ELISA, and then applying this method to determine responses to snack‐sized food portions. Methods: Six healthy, fasting adult volunteers consumed seven different snack foods on separate days, containing approximately 400 kJ/portion. Insulin was measured by ELISA and glucose was measured with the hexokinase procedure in samples collected by fingerstick at 0, 30, and 60 min after consumption of the snack food. Results: A portion of doughnut (half a glazed doughnut) led to marked changes in insulin and glucose; skim milk, an apple, and oatmeal changed insulin significantly; wrinkled peas resulted in a lower glucose response than smooth peas; and walnuts led to non‐significant changes in both insulin and glucose over a 60‐min period. Conclusions: The fingerstick sampling and insulin measurement procedure is simple, economical, and more precise than established RIA. The method can be applied to children and adults to monitor insulin responses following food consumption, as well as during therapeutic assessments or intervention trials. Public health advisories regarding snacks that minimize increases in insulin are desirable for individuals trying to reduce or maintain their weight, because elevated insulin stimulates carbohydrate conversion to fat and suppresses the mobilization of stored triglycerides for energy generation.

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“…Slowly digestible carbohydrate meals result in lower postprandial glucose and lipid levels than diets with readily available carbohydrate [187][188][189]. There is a definite advantage in eating carbohydrates with a high fiber content [190][191][192].…”

Section: Diet and Physical Activitymentioning

confidence: 99%

Targeting postprandial hyperglycemia

Rendell

Jovanovič

2006

Metabolism

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Comparison of the effects of dried peas with those of potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with type 2 diabetes

Abstract: These findings suggest that carbohydrates in dried peas may be largely disregarded in carbohydrate counting and that type 2 diabetic patients should probably increase their consumption of low-glycemic, high-fiber foods at the expense of high-glycemic, low-fiber foods.

Cited by 40 publications

References 23 publications

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

Facile fingerstick insulin analysis: Application to monitoring postprandial insulin responses to snack foods

Targeting postprandial hyperglycemia

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