Macronutrients have different metabolic effects in nondiabetics and diabetics

Simpson, R. W.; McDonald, Jenny; Wahlqvist, Mark L.; Atley, L; Outch, K

doi:10.1093/ajcn/42.3.449

Cited by 56 publications

(31 citation statements)

References 10 publications

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“…When 10,30, or 50 g protein was added to 50 g glucose loads in NIDDM, insulin secretion was significantly increased only after 30 and 50 g, and the glycémie response was reduced significantly only after the addition of 50 g protein [26]. Consistent with this was a study where the addition of 21.2 g protein to a test meal containing 51.4 g carbohydrate and 10.3 g fat had no significant effect on glycémie responses in NIDDM, but was associated with a significantly enhanced plasma insulin response [27]. The possible effect of the type of protein was shown where the addition of 12 g protein and 25 g fat to 50 g carbohydrate as bread did not significantly alter the glycémie response in NIDDM when added as cheese, but did have a significant effect when added as peanut butter [9].…”

Section: Glycémie Index In Iddm and Niddmsupporting

confidence: 62%

The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients.

Wolever¹,

Jenkins²,

Josse³

et al. 1987

Journal of the American College of Nutrition

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To see whether relative differences in the glycemic responses to different foods were similar in insulin-dependent (IDDM) and non-insulin-dependent diabetic patients (NIDDM) we determined the glycemic index (GI) of a total of 20 foods and mixed test meals in groups of IDDM and NIDDM volunteers. The mean GI values ranged from 32 in NIDDM and 41 in IDDM (pearled barley) to 105 in NIDDM and 111 in IDDM (bread with cheese and tomato). The correlation between the mean GI values in IDDM and NIDDM was highly significant (r = 0.927, p less than 0.001). The mean GI values for 15 of the 20 test meals was greater in IDDM than in NIDDM (mean of GI for all 20 foods, 76 in IDDM compared with 68 in NIDDM, p less than 0.005). However, the difference in GI between IDDM and NIDDM was t statistically significant for 19 of the 20 individual test meals. Greater within-individual variability of glycemic responses in IDDM probably accounts for the slightly greater mean GI value seen in IDDM compared with NIDDM. The addition of 32 g cheddar cheese to four foods which were also fed without cheese had no significant effect on the GI in NIDDM (mean GI of 68 without cheese compared with 72 for the meals with cheese), but had a small effect in IDDM where the mean GI was increased from 72 to 87 (p less than 0.05). However, despite small increases in glycemic response to foods with added cheese, the relative differences between foods were unaffected by the addition of cheese in both IDDM and NIDDM. It is concluded that mean GI values for foods are very similar in IDDM and NIDDM patients.

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Section: Glycémie Index In Iddm and Niddmsupporting

confidence: 62%

The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients.

Wolever¹,

Jenkins²,

Josse³

et al. 1987

Journal of the American College of Nutrition

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“…In Normand et al [14] and Schenk et al [15], the glycemic responses to meals were reduced. Therefore, not all products with a low GI or that induce moderate glycemic response necessarily contain slowly digestible carbohydrates, because low glycemic response may be obtained by other means, such as adding lipids or insulinogenic substrates (i.e., proteins [42][43][44]). Hence, the concept of low GI may not be routinely associated with the slow appearance of carbohydrates.…”

Section: Discussionmentioning

confidence: 99%

Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect

Vinoy

Normand

Meynier

et al. 2013

Journal of the American College of Nutrition

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Objective: Technological processes may influence the release of glucose in starch. The aim of this study was to compare the metabolic response and the kinetics of appearance of exogenous glucose from 2 cereal products consumed at breakfast.Methods: Twenty-five healthy men were submitted to a randomized, open, crossover study that was divided into 2 parts: 12 of the 25 subjects were included in the "isotope part," and the 13 other subjects were included in the "glycemic part." On test days, subjects received biscuits (low glycemic index [GI], high slowly available glucose [SAG]) or extruded cereals (medium GI, low SAG) as part of a breakfast similar in terms of caloric and macronutrient content. The postprandial phase lasted 270 minutes.Results: The rate of appearance (RaE) of exogenous glucose was significantly lower after consumption of biscuits in the first part of the morning (90-150 minutes) than after consumption of extruded cereals (p ≤ 0.05). Conversely, at 210 minutes, it was significantly higher with biscuits (p ≤ 0.01). For the first 2 hours, plasma glucose and insulin were significantly lower after biscuits during the glycemic part. C-peptide plasma concentrations were significantly lower at 90, 120, and 150 minutes after ingestion of the biscuits (p ≤ 0.05). Conclusion:The consumption of biscuits with a high content of slowly digestible starch reduces the appearance rate of glucose in the first part of the morning and prolongs this release in the late phase of the morning (210 minutes). Our results also emphasize that modulation of glucose availability at breakfast is an important factor for metabolic control throughout the morning in healthy subjects due to the lowering of blood glucose and insulin excursions.

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“…The blood glucose response may be influenced by insulin responses in the presence of protein (Gannon, Nuttall, Neil, & Westphal, 1988;Nuttall, Mooradian, Gannon, Billington, & Krezowski, 1984;Simpson, McDonald, Wahlqvist, Atley, & Outch, 1985), and differences in the rates of digestion and absorption influenced by the presence of dietary fiber, fat, cooking, anti-nutrients, particle size, food form and starch structure (Wolever, 1990;Wolever et al, 1986;Wursch, 1989). The protein content of the test foods fed to the subjects ranged from 4.4-12.1 g (Table 6).…”

Section: Glycemic Index Of Coconut Flour Supplemented Products In Normentioning

confidence: 99%

Dietary fiber from coconut flour: A functional food

Trinidad

Mallillin

Valdez

et al. 2006

Innovative Food Science & Emerging Technologies

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Macronutrients have different metabolic effects in nondiabetics and diabetics

Cited by 56 publications

References 10 publications

The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients.

The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients.

Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect

Dietary fiber from coconut flour: A functional food

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