Effects of cooking on serum glucose and insulin responses to starch.

Collings, Paul J.; Williams, Celia A.; Macdonald, I. A.

doi:10.1136/bmj.282.6269.1032

Cited by 122 publications

(45 citation statements)

References 5 publications

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“…In the present case, cornstarch therapy was quite beneficial. The effect of cornstarch does not appear to be due to immune mechanisms, but simply to the provision of a sustainable supply of glucose throughout the night without causing sharp rises in the blood glucose levels (13). This explanation is consistent with the observation in this case that the hypoglycemic episodes resolved on the very night that cornstarch therapy was initiated.…”

Section: Discussionsupporting

confidence: 87%

Insulin Autoimmune Syndrome in a Health Supplement User: The Effectiveness of Cornstarch Therapy for Treating Hypoglycemia

et al. 2013

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A 70-year-old woman with no history of diabetes was admitted to the hospital for the management of hypoglycemia. Her fasting plasma glucose level was 54 mg/dL with an extremely high serum immunoreactive insulin level (1,210 μU/mL). She had high titers of anti-insulin antibodies and exhibited the DRB1*0406 genotype for HLA-DR4, leading to a diagnosis of insulin autoimmune syndrome. She had been taking several health preparations for approximately 10 years; however, all were thiol group-free. Due to frequent episodes of nocturnal hypoglycemia, the health preparations were discontinued and the patient was treated with cornstarch. This protocol successfully ameliorated the hypoglycemic episodes and normalized the patient's laboratory and serological test results.

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Section: Discussionsupporting

confidence: 87%

Insulin Autoimmune Syndrome in a Health Supplement User: The Effectiveness of Cornstarch Therapy for Treating Hypoglycemia

et al. 2013

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“…Heating is capable of increasing the hydrolysis of lactose into glucose and galactose [4], and this may explain the higher response which was observed after cooked milk. Cooking has also a splitting or gelatinizing effect on starch, making it more easily available for enzymatic hydrolysis [5,6]. However, this does not explain the present results, because the starch in the oatmeal porridge was cooked in a similar way in all test meals.…”

Section: Discussioncontrasting

confidence: 54%

Blood glucose and serum insulin responses to breakfast including guar gum and cooked or uncooked milk in Type 2 (non-insulin-dependent) diabetic patients

et al. 1984

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Summary. The post-prandial blood glucose and serum insulin responses to test meals, each including 300 ml fat-free milk taken separately with the meal or premixed before cooking into the meal consisting of oatmeal porridge, were studied in 10 diet-treated Type2 (non-insulin-dependent) diabetic subjects. The modifying effect of guar gum on the responses was also studied by supplementing both types of test meals with 5 g granulated guar gum taken at the beginning of the meal. The blood glucose response was higher after the meal which contained cooked milk than after the respective meal with milk taken separately. The guar gum supplementation attenuated the blood glucose response after the meals, but the effect was more pronounced after the meal containing cooked milk. Post-prandial serum insulin responses were similar after all test meals. The results suggest that cooking may facilitate the absorption of lactose from milk-containing foods, and that supplementation with guar gum may counteract this response. Key words:Blood glucose, serum insulin, milk, breakfast, guar gum, Type 2 diabetes.It has been commonly accepted that dietary lactose exerts a fast action on blood glucose concentration. Therefore, in dietary recommendations for diabetic subjects the consumption of milk has been restricted to 600 ml of fat-free milk daily [1]. However, a recent study has suggested that lactose causes a smaller increase in blood glucose than does the same amount of glucose [2].To find the best way of administering milk to diabetic patients, we studied the effects of milk taken separately with a meal or premixed into a meal prepared by cooking, in diet-treated Type 2 diabetic patients. We also studied the effects of guar gum supplementation of the milk-containing meals on the post-prandial blood glucose and serum insulin responses. Material and methods SubjectsTen diet-treated Type 2 diabetic patients (seven men, three women, aged 40-63 years) were studied. The diagnosis of diabetes was confirmed according to the recommendations of WHO Expert Committee on Diabetes Mellitus [3]. In one patient disturbed glucose tolerance had, however, apparently become normal after dietary therapy. The duration of clinical diabetes ranged from I to 7 years (mean 3.9 years). The mean+ SD fasting blood glucose level was 7.74_+ 1.75 mmol/1. Seven of the patients were > 10% overweight (Metropolitan Life Insurance Tables data). Informed consent was obtained from each subject before the beginning of the study. Approval for the study was given by the Ethical Committee of the University of Kuopio. Experimental designAfter an overnight fast the subjects consumed the following test meals as breakfast, in random order at intervals of 1 week. Test meal 1: oatmeal porridge cooked in 300 ml water, accompanied by 300 ml fatfree milk and 100 ml non-caloric soft drink. Test meal2: oatmeal porridge cooked in 300ml fat-free milk, 300ml water and 100ml non-caloric soft drink. Test meal3:test meal I supplemented with 5 g granulated guar gum (Guarem, Remeda Pharmaceuti...

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“…The former includes the ratio of amylose to amylopectin present in the raw food (Behall et al, 1988) and the type of monosaccharide components, the amount and type of dietary fiber (Jenkins et al, 1978), the presence of large amounts of fat or protein (Nuttall et al, 1984;Wolever et al, 1985;Collier et al, 1986;Bornet et al, 1987), antinutrients such as phytic acid, lectins and tannins (Yoon et al, 1983;Thompson et al, 1984;Rea et al, 1985) and nutrient -starch interactions in carbohydrate-containing foods, such as in wheat products (Jenkins et al, 1987a). Extrusion, flaking, grinding, canning, storing and cooking of the carbohydrate-containing foods can affect the particle size and the integrity of the starch granules (Jenkins et al, 1988a) and plant cell walls (Ellis et al, 1991), making the carbohydrate portion more accessible to digestive enzymes (Wolever, 1990;Collins et al, 1981).…”

Section: Glycemic Index and The Slow-release Carbohydratementioning

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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Effects of cooking on serum glucose and insulin responses to starch.

Cited by 122 publications

References 5 publications

Insulin Autoimmune Syndrome in a Health Supplement User: The Effectiveness of Cornstarch Therapy for Treating Hypoglycemia

Insulin Autoimmune Syndrome in a Health Supplement User: The Effectiveness of Cornstarch Therapy for Treating Hypoglycemia

Blood glucose and serum insulin responses to breakfast including guar gum and cooked or uncooked milk in Type 2 (non-insulin-dependent) diabetic patients

Glycemic index in chronic disease: a review

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