Glycemic and insulinemic responses as determinants of appetite in humans

Flint, Anne; Møller, Bente K.; Raben, Anne; Sloth, Birgitte; Pedersen, Dorthe; Tetens, Inge; Holst, Jens J.; Astrup, Arne

doi:10.1093/ajcn/84.6.1365

Cited by 60 publications

(74 citation statements)

References 18 publications

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“…With regard to the low GI values in most of the honey species, these honey varieties may be recommended for individuals with impaired glucose tolerance or insulin resistance instead of saccharose in meals, particularly breakfast preparations (Wolever and Mehling, 2003;Galgani et al, 2006;Wolever et al, 2006). This information may be useful for predicting the glycaemic effects of composite breakfast meals and for improving the postprandial metabolic response as well as appetite regulation (Flint et al, 2006).…”

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confidence: 99%

Glycaemic and insulinaemic properties of some German honey varieties

et al. 2009

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The glycaemic and insulinaemic response to different German honey varieties have not been studied so far. Eight German honey grades differing in their floral source and carbohydrate composition were tested. Isoglucidic test meals (25 g carbohydrate) and a 25 g glucose reference were given to 10 clinically and metabolically healthy, fasting individuals (31.5±8.1 years of age (mean ± s.d.), two women). Glycaemic and insulinaemic index were calculated by the recommended FAO/WHO measure. Five of the eight tested honey varieties show a low glycaemic index below 55; for six of the eight tested varieties, the glycaemic load was lower than 10 (portion size of 20 g honey). Glycaemic index and insulinaemic index correlated significantly with the fructose content of honey varieties. The results show that glycaemic index and insulinaemic response depend on the fructose content of honey. Therefore, specific honey varieties may be recommended for subjects with impaired glucose tolerance instead of saccharose in food preparations.

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confidence: 99%

Glycaemic and insulinaemic properties of some German honey varieties

et al. 2009

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“…Arumugam et al ( 18 ) further supported the glucostatic theory by showing the link between the postprandial changes in blood glucose and appetite sensation. Although the above results of Flint et al ( 19 ) do not support the glucostatic theory's (20)(21)(22) assertion that is "hunger and the initiation of eating is the result of a decline in blood glucose," their study did identify a possible reduction in energy intake in a subsequent meal following the intake of a low-GI meal.…”

Section: -1 Short-term Intervention Studiesmentioning

confidence: 72%

“…Four short-term human intervention studies showed that ingestion of test meals with high GI increased the level of food intake during subsequent meals, which in turn suggests that meals with low GI presumably prolong satiety (15)(16)(17)(18)(19). Preadolescent boys and girls (9-12 y of age) ate less lunch and had a lower hunger rating after a low-GI breakfast than those who ate a high-GI breakfast ( 15 ).…”

Section: -1 Short-term Intervention Studiesmentioning

confidence: 99%

“…Serum glucose level was more strongly correlated with appetite in the bolus consumption group than in the intermittent consumption group. Flint et al ( 19 ) found that after the intake of a typical European breakfast, including bread, cookies, cereals, and porridge by healthy male subjects the insulinemic response, but not the glycemic response was positively associated with postprandial satiety. In contrast, the glycemic response, but not the insulinemic response after the breakfast positively associated with the subsequent energy intake at lunch, although no significant relations were found between glycemic response and appetite sensations.…”

Section: -1 Short-term Intervention Studiesmentioning

confidence: 99%

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Is Glycemic Index of Food a Feasible Predictor of Appetite, Hunger, and Satiety?

Niwano¹,

Adachi²,

Kashimura³

et al. 2009

J Nutr Sci Vitaminol

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Summary This review assesses the feasibility of using glycemic index (GI) as a predictor of appetite, hunger and satiety by surveying published human intervention studies. We also discuss the relationship between GI and two appetite/satiety control hormones, leptin and ghrelin. Ingestion of high-GI food increased hunger and lowered satiety in short-term human intervention studies. This effect may be attributed to the rapid decline in blood glucose level following a hyperinsulinemic response caused by a sharp and transient increase in blood glucose level that occurs after the ingestion of high-GI food, which is defined as the glucostatic theory. However, appetite, hunger and satiety after the ingestion of foods with varying GI were inconsistent among long-term human intervention studies. From the few relevant long-term studies available, we selected two recent well-designed examples for analysis, but they failed to elicit clear differences in glycemic and insulinemic responses between high-and low-GI meals (consisting of a combination of different foods or key carbohydrate-rich foods incorporated into habitual diets). One of the reasons that these studies could not predict glycemic response to mixed meals is presumably that the GI of each particular food was not reflected in that of the mixed meals as a whole. Thus, it is difficult to conclude that the GI values of foods or mixed meals are a valid long-term predictor for appetite, hunger and satiety. Both insulin and insulin-mediated glucose uptake and metabolism in adipose tissue affect blood leptin concentration and its diurnal pattern. Circulating ghrelin level is suppressed by carbohydrate-rich meals, presumably via glycemia and insulinemia. Accordingly, low-GI foods may not necessarily increase satiety or suppress appetite and/or hunger because of the lack of insulin-mediated leptin stimulation and ghrelin suppression. However, insulin-mediated leptin stimulation and ghrelin suppression per se is not consistent among studies; thus we were not able to identify a clear relationship among GI, satietogenic leptin, and appetitic ghrelin.

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“…7 GLP-1 and insulin suppress appetite [19][20][21] and emerging evidence suggests that GIP and GLP-1 influence lipid metabolism. GIP stimulates adipose fatty acid re-esterification under hyperinsulinemic hyperglycemia.…”

Section: Introductionmentioning

confidence: 99%

The influence of calcium supplementation on substrate metabolism during exercise in humans: a randomized controlled trial

et al. 2014

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BACKGROUND/OBJECTIVES: High calcium intakes enhance fat loss under restricted energy intake. Mechanisms explaining this may involve reduced dietary fat absorption, enhanced lipid utilization and (or) reductions in appetite. This study aimed to assess the impact of 2 weeks of calcium supplementation on substrate utilization during exercise and appetite sensations at rest. SUBJECTS/METHODS: Thirteen physically active males completed two 14-d supplemental periods, in a double-blind, randomized crossover design separated by a ⩾ 4-week washout period. During supplementation, a test-drink was consumed daily containing 400 and 1400 mg of calcium during control (CON) and high-calcium (CAL) periods, respectively. Cycling-based exercise tests were conducted before and after each supplemental period to determine substrate utilization rates and circulating metabolic markers (non-esterified fatty acid, glycerol, glucose and lactate concentrations) across a range of exercise intensities. Visual analog scales were completed in the fasting, rested state to determine subjective appetite sensations. RESULTS: No significant differences between supplements were observed in lipid or carbohydrate utilization rates, nor in circulating metabolic markers (both P>0.05). Maximum rates of lipid utilization were 0.47 ± 0.05 and 0.44 ± 0.05 g/min for CON and CAL, respectively, prior to supplementation and 0.44 ± 0.05 and 0.42 ± 0.05 g/min, respectively, post-supplementation (main effects of time, supplement and time x supplement interaction effect all P>0.05). Furthermore, no significant differences were detected in any subjective appetite sensations (all P>0.05). CONCLUSIONS: Two weeks of calcium supplementation does not influence substrate utilization during exercise in physically active males.

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Glycemic and insulinemic responses as determinants of appetite in humans

Abstract: The current study does not support the contention that the postprandial glycemic response has an important effect on short-term appetite sensations, but a low-glycemic index meal may reduce subsequent EI. In contrast, postprandial insulin seems to affect short-term appetite sensations.

Cited by 60 publications

References 18 publications

Glycaemic and insulinaemic properties of some German honey varieties

Glycaemic and insulinaemic properties of some German honey varieties

Is Glycemic Index of Food a Feasible Predictor of Appetite, Hunger, and Satiety?

The influence of calcium supplementation on substrate metabolism during exercise in humans: a randomized controlled trial

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