Glycemic Response of a Carbohydrate-Protein Bar with Ewe-Goat Whey

Abstract

In this study we examined the glycaemic index (GI) and glycaemic load (GL) of a functional food product, which contains ewe-goat whey protein and carbohydrates in a 1:1 ratio. Nine healthy volunteers, (age, 23.3 ± 3.9 years; body mass index, 24.2 ± 4.1 kg·m2; body fat %, 18.6 ± 10.0) randomly consumed either a reference food or amount of the test food both with equal carbohydrate content in two visits. In each visit, seven blood samples were collected; the first sample after an overnight fast and the remaining six at 15, 30, 45, 60, 90 and 120 min after the beginning of food consumption. Plasma glucose concentration was measured and the GI was determined by calculation of the incremental area under the curve. The GL was calculated using the equation: test food GI/100 g available carbohydrates per test food serving. The GI of the test food was found to be 5.18 ± 3.27, while the GL of one test food serving was 1.09 ± 0.68. These results indicate that the tested product can be classified as a low GI (<55) and low GL (<10) food. Given the health benefits of low glycaemic response foods and whey protein consumption, the tested food could potentially promote health beyond basic nutrition.

Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d’Ivoire

“…This was expected, as previous findings from Henry et al [ 29 ] indicated that a small amount of protein in foods—as observed in this study (4.4–8.8 g/100 g; Table 3 )—does not significantly affect the glycemic response. At least 20–30 g dietary protein is needed to increase insulin responses sufficiently to reduce glycemic responses [ 30 ].…”

Glycaemic Index and Load Values Tested in Normoglycemic Adults for Five Staple Foodstuffs: Pounded Yam, Pounded Cassava-Plantain, Placali, Attieke and Maize Meal Stiff Porridge

“…This is consistent with previous findings of Wolever et al [ 26 ] and Henry et al [ 27 ] who demonstrated that a small amount of protein in foods, as observed in this study (4.3–8.3 g/100 g dry weight), does not significantly affect the GR. At least 20–30 g dietary protein is needed to increase insulin responses sufficiently to reduce GRs [ 38 , 39 ]. In addition, the high lipid content of attieke (2.6 g/100 g; p < 0.05) compared to the other products, could have influenced the digestion of attieke and resulted in the relative low GI, as determined by the negative correlation (Spearman’s ρ = −0.469; p < 0.01) between the GI values and lipid intake.…”

High-protein, low glycemic index snack from optimized blend of three wholegrains exhibit nutraceutical quality and elicit low glycemic response in diabetic human subjects

“…The developed snack bar from underutilized conventional whole grains showed lower blood glucose response than commercial snack bar product. Other studies have been carried out to develop snack products with blood glucose control ability for DM patients and healthy individuals[41,42,15]. The snack products developed in those studies also relatively elicited low postprandial glucose response.…”