Glycaemic responses to liquid food supplements among three Asian ethnic groups

Tey, Siew Ling; Helvoort, Ardy van; Henry, Christiani Jeyakumar

doi:10.1007/s00394-015-1072-1

Cited by 4 publications

(4 citation statements)

References 11 publications

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“…However, all Asian ethnic groups had higher GR compared to Caucasians (albeit not statistically significant) in the order of Malays > Chinese > Indians > Caucasians, except for Malays vs. Caucasians ( p = 0.041). While not completely in line with previous studies [ 4 , 5 , 6 , 20 , 22 ], our findings nevertheless indicate that Asians had a higher GR than Caucasians when a similar amount of carbohydrates were ingested. Since our study recruited populations with comparable age and BMI to previous studies (i.e., relatively young and lean), smaller differences between Asians and Caucasians observed in our study were more likely to be explained by: (1) relatively smaller dose of carbohydrate (CHO) used in our study (50 g vs. 75 g of CHO used in previous study) [ 4 ], and (2) sucrose was selected in our study while glucose was used in the previous study.…”

Section: Discussioncontrasting

confidence: 60%

Ethnic Variability in Glycemic Response to Sucrose and Isomaltulose

Tan

Henry

2017

Nutrients

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The aim of this study was to compare the glycemic response of Caucasians and Asians to two disaccharides of different glycemic index (GI), and to examine if ethnic groups that showed the largest glycemic response to sucrose would benefit the most when it is replaced with isomaltulose. Forty healthy participants (10 Chinese; 10 Malays; 10 Caucasians; and 10 Indians) consumed beverages containing 50 g of sucrose or isomaltulose on two separate occasions using a randomized crossover design. Capillary blood glucose was measured in a fasted state and at 15, 30, 45, 60, 90, and 120 min after beverage ingestion. Glycemic response to sucrose was significantly higher in Malays compared to Caucasians (p = 0.041), but did not differ between Caucasians vs. Chinese (p = 0.145) or vs. Indians (p = 0.661). When sucrose was replaced with isomaltulose, glycemic responses were significantly reduced in all ethnic groups, with the largest reduction in glycemic response being observed in Malays. Malays, who had the greatest glycemic response to sucrose, also showed the greatest improvement in glycemic response when sucrose was replaced with isomaltulose. This implies that Malays who are more susceptible to type 2 diabetes mellitus may benefit from strategies that replace high GI carbohydrate with lower GI alternatives to assist in glycemic control.

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Section: Discussioncontrasting

confidence: 60%

Ethnic Variability in Glycemic Response to Sucrose and Isomaltulose

Tan

Henry

2017

Nutrients

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“…They are either powders which need to be reconstituted to drinks or as ready-todrink formulations, typically containing a balanced mix of energy, protein, fat, and micronutrients [25] [26]. The consumption of the ONSs for people who cannot meet their nutritional requirement has increased over the years [27] [28]…”

Section: Introductionmentioning

confidence: 99%

“…However, with an increasing prevalence of IGT and diabetes in India, it is important to understand the impact of the macronutrient composition of these ONSs on the blood glucose response. While a few studies have previously reported the GI of supplements available in the Indian market [27] [30] [31] [32],…”

Section: Introductionmentioning

confidence: 99%

Glycemic Indices of Multiple Oral Nutritional Supplements: A Randomized Cross-Over Study in Indian Adults

Khanna,

Bhatt,

Gupta

et al. 2023

FNS

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Background: A randomized cross-over study was conducted to assess the glycemic index (GI) of seven Oral Nutritional Supplements (ONSs). These ONSs are designed to support the nutritional requirements of different agegroups, physiological states, or health conditions among Indian adults. Methods: The study had two phases viz., phase1 (n = 18) studied two ONSs: A1 and B1 and phase 2 (n = 20) studied five ONSs: A2, B2, C2, D2 & E2. The subjects were healthy, non-diabetic adults, aged between 20 -44 years with a mean Body Mass Index of 21.2 ± 1.52 kg/m 2 (Phase 1) and 21.0 ± 1.45 kg/m 2 (Phase 2). All these ONSs were compared with reference drinks (glucose). The carbohydrates in one serving of each ONS were matched to carbohydrates from 25 grams of glucose following ISO 2010 guidelines. Capillary blood was assessed for blood glucose response at baseline, 15, 30, 45, 60, 90 and 120 minutes. GI was calculated as the incremental area under the curve (iAUC) for the test drinks and expressed as a percentage of the average iAUC from glucose. Results: Phase 1 indicated that the high fiber diabetes-specific nutrition supplement A1 with higher protein (23% energy), higher fat (25% energy) and reduced carbohydrates (40% energy) had a significantly (p = 0.002) lower GI [34 (±6)] as compared to B1 [63 (±7)] (protein 19%, fat 7% and carbohydrates 60% energy) even with similar amount (22%) and type of fiber. Phase 2 reported that all test products [A2 (32 ± 5), B2 (37 ± 4), C2 (31 ± 5), D2 (31 ± 5) and E2 (55 ± 4)] had a low GI. As compared to phase 1, ONSs in phase 2 had lower fiber content (1.6% -4.6% energy). Conclusion: The glycemic index of oral nutrition supplements is

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“…In light of these recommendations and claims, the food industry has focused on developing low GI nutritional formulas or calorie replacers with complete nutritional profiles in different food forms [ 18 , 19 ]. Although liquid nutritional formulas are frequently used by consumers, information on their metabolic consequences, such as GI and II, are limited and rarely compared to solid food [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans

Shafaeizadeh¹,

Muhardi²,

Henry

et al. 2018

Nutrients

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Glycaemic index (GI) is used as an indicator to guide consumers in making healthier food choices. We compared the GI, insulin index (II), and the area under the curve for blood glucose and insulin as glucose (GR) and insulin responses (IR) of a newly developed liquid nutritional formula with one commercially available liquid product with different types of carbohydrates. We then evaluated the glucose and insulin responses of two test foods with comparable energy density and protein percentage but presented in different food forms (liquid vs. solid). Fourteen healthy women participated in the study. GI, II, GR, and IR were assessed after (independent) consumption of two liquid products and a solid breakfast meal. The two liquid foods showed comparable GI, whilst the liquid form appeared to produce lower median GI (25 vs. 54), and II (52 vs. 98) values compared to the solid breakfast (p < 0.02). The median GR and IR for solid breakfast were respectively 44% and 45% higher compared to the liquid product (p < 0.02). Liquid formulas with different carbohydrate qualities produced comparable glucose responses, while foods with comparable energy density and protein percentage but different food form elicited differential effects on GI, II, GR, and IR. Nutrient quality and food form need to be taken into consideration when developing low GI products to manage glycaemic responses.

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Glycaemic responses to liquid food supplements among three Asian ethnic groups

Cited by 4 publications

References 11 publications

Ethnic Variability in Glycemic Response to Sucrose and Isomaltulose

Ethnic Variability in Glycemic Response to Sucrose and Isomaltulose

Glycemic Indices of Multiple Oral Nutritional Supplements: A Randomized Cross-Over Study in Indian Adults

Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans

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