High or low glycemic index (GI) meals at dinner results in greater postprandial glycemia compared with breakfast: a randomized controlled trial

Haldar, Sumanto; Egli, Léonie; Castro, Carlos Antonio De; Tay, Shia Lyn; Koh, Melvin Xu Nian; Darimont, Christian; Macé, Katherine; Henry, Christiani Jeyakumar

doi:10.1136/bmjdrc-2019-001099

Cited by 21 publications

(12 citation statements)

References 45 publications

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“…Previous studies have reported second‐meal effects in GI measurement, that is, the extension of metabolic effects of the previous meal to the glycemic response of subsequent meal (Wolever et al., 1988). The second‐meal effect has been shown to be impacted by prior meal macronutrient composition (Meng et al., 2017), the GI/GL of previous meal, and the time between the previous and subsequent meals (Haldar et al., 2020; Jenkins et al., 1982; Wolever et al., 1988).…”

Section: Considerations In Developing Ivivc Of Starch‐based Foods With Gastric Digestionmentioning

confidence: 99%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

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The digestion of starch‐based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch‐based foods, the physical breakdown of starch‐based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch‐based foods in the digestive tract. In this review, the physical breakdown of starch‐based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro–in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch‐based foods.

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Section: Considerations In Developing Ivivc Of Starch‐based Foods With Gastric Digestionmentioning

confidence: 99%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Peak glucose after breakfast and lunch in group B was higher than in the other two groups, but peak glucose levels after dinner and time to peak after meals did not differ among the three test days. Many factors can influence postprandial glucose, including the circadian clock, meal timing, and activity [36][37][38]. The peak postprandial glucose after dinner in group B was higher than in groups A and C after dinner; however, the difference did not reach statistical significance, and we believe this finding may be related to the following factors.…”

Section: Discussionmentioning

confidence: 69%

Changing Meal Sequence Affects Glucose Excursions in Gestational Diabetes Mellitus

Yong

Qian

Yao

et al. 2022

Journal of Diabetes Research

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Studies on nutrient sequences during meals suggest that consuming carbohydrates last lowers postprandial glucose excursions more than consuming carbohydrates first. However, this phenomenon has not been studied in gestational diabetes mellitus (GDM). Ten women with GDM consumed the same caloric foods in different sequences over five successive days: (A) dish first, followed by carbohydrate and soup last; (B) carbohydrate first, followed by dish and soup last; (C) soup first, followed by dish and carbohydrate last; (D) three meals a day ad libitum; and (E) six meals a day as ad libitum. Continuous glucose monitoring (CGM) was used to assess diurnal glycemia. Decreases in mean glucose levels and the largest glucose levels in A were similar to group C. The peak glucose of breakfast and lunch in group B was more significant than in groups A and C. The B meal pattern showed more marked glycemic excursions than groups A and C. Increasing the number of meals reduced the peak glucose level and the glycemic excursions with the same total calories. Changing meal sequences or increasing the number of meals may reduce glycemic excursions in GDM. Our trial was registered retrospectively and the trial registration number is ChiCTR2200057044.

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“…On the other hand, their results indicated a greater improvement in iAUC following a low GI meal in the morning and concluded that low GI foods are of less value for glycemic control in the evening than the morning [ 53 ]. Haldar et al found a similar relative reduction in glucose iAUC following a low versus high GI meal for breakfast and dinner [ 54 ]. A greater detrimental effect of the consumption of high carbohydrate content and high GI meals in the evening may partially be attributed to the circadian control of glucose metabolism.…”

Section: Discussionmentioning

confidence: 99%

Improved Glycemic Control and Variability: Application of Healthy Ingredients in Asian Staples

et al. 2021

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A reduction in carbohydrate intake and low-carbohydrate diets are often advocated to prevent and manage diabetes. However, limiting or eliminating carbohydrates may not be a long-term sustainable and maintainable approach for everyone. Alternatively, diet strategies to modulate glycemia can focus on the glycemic index (GI) of foods and glycemic load (GL) of meals. To assess the effect of a reduction in glycemic load of a 24 h diet by incorporating innovative functional ingredients (β-glucan, isomaltulose) and alternative low GI Asian staples (noodles, rice)on glycemic control and variability, twelve Chinese men (Age: 27.0 ± 5.1 years; BMI:21.6 ± 1.8kg/m2) followed two isocaloric, typically Asian, 24h diets with either a reduced glycemic load (LGL) or high glycemic load (HGL) in a randomized, single-blind, controlled, cross-over design. Test meals included breakfast, lunch, snack and dinner and the daily GL was reduced by 37% in the LGL diet. Continuous glucose monitoring provided 24 h glycemic excursion and variability parameters: incremental area under the curve (iAUC), max glucose concentration (Max), max glucose range, glucose standard deviation (SD), and mean amplitude of glycemic excursion (MAGE), time in range (TIR). Over 24h, the LGL diet resulted in a decrease in glucose Max (8.12 vs. 6.90 mmol/L; p = 0.0024), glucose range (3.78 vs. 2.21 mmol/L; p = 0.0005), glucose SD (0.78 vs. 0.43 mmol/L; p = 0.0002), mean amplitude of glycemic excursion (2.109 vs. 1.008; p < 0.0001), and increase in 4.5–6.5mmol/L TIR (82.2 vs. 94.6%; p = 0.009), compared to the HGL diet. The glucose iAUC, MAX, range and SD improved during the 2 h post-prandial window of each LGL meal, and this effect was more pronounced later in the day. The current results validate the dietary strategy of incorporating innovative functional ingredients (β-glucan, isomaltulose) and replacing Asian staples with alternative low GI carbohydrate sources to reduce daily glycemic load to improve glycemic control and variability as a viable alternative to the reduction in carbohydrate intake alone. These observations provide substantial public health support to encourage the consumption of staples of low GI/GL to reduce glucose levels and glycemic variability. Furthermore, there is growing evidence that the role of chrononutrition, as reported in this paper, requires further examination and should be considered as an important addition to the understanding of glucose homeostasis variation throughout the day.

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High or low glycemic index (GI) meals at dinner results in greater postprandial glycemia compared with breakfast: a randomized controlled trial

Cited by 21 publications

References 45 publications

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Changing Meal Sequence Affects Glucose Excursions in Gestational Diabetes Mellitus

Improved Glycemic Control and Variability: Application of Healthy Ingredients in Asian Staples

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