Physiological Modulation of Plasma Free Fatty Acid Concentrations by Diet: Metabolic implications in nondiabetic subjects

Wolever, Thomas M. S.; Bentum-Williams, Anita; Jenkins, David

doi:10.2337/diacare.18.7.962

Cited by 127 publications

(98 citation statements)

References 23 publications

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“…In contrast, the presence of lactic acid in a barley bread-based breakfast meal reduced glycaemia at a subsequent standardized lunch meal by 25% (Ö stman et al, 2002a). The suggested mechanism for a second meal effect of a low-GI food is that the prolonged digestive phase causes a suppression of the plasma levels of free fatty acids (Wolever et al, 1995). This may lead to improved insulin sensitivity at the time of the next meal.…”

Section: Discussionmentioning

confidence: 99%

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

et al. 2005

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Objective: To investigate the potential of acetic acid supplementation as a means of lowering the glycaemic index (GI) of a bread meal, and to evaluate the possible dose-response effect on postprandial glycaemia, insulinaemia and satiety. Subjects and setting: In all, 12 healthy volunteers participated and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Intervention: Three levels of vinegar (18, 23 and 28 mmol acetic acid) were served with a portion of white wheat bread containing 50 g available carbohydrates as breakfast in randomized order after an overnight fast. Bread served without vinegar was used as a reference meal. Blood samples were taken during 120 min for analysis of glucose and insulin. Satiety was measured with a subjective rating scale. Results: A significant dose-response relation was seen at 30 min for blood glucose and serum insulin responses; the higher the acetic acid level, the lower the metabolic responses. Furthermore, the rating of satiety was directly related to the acetic acid level. Compared with the reference meal, the highest level of vinegar significantly lowered the blood glucose response at 30 and 45 min, the insulin response at 15 and 30 min as well as increased the satiety score at 30, 90 and 120 min postprandially. The low and intermediate levels of vinegar also lowered the 30 min glucose and the 15 min insulin responses significantly compared with the reference meal. When GI and II (insulinaemic indices) were calculated using the 90 min incremental area, a significant lowering was found for the highest amount of acetic acid, although the corresponding values calculated at 120 min did not differ from the reference meal. Conclusion: Supplementation of a meal based on white wheat bread with vinegar reduced postprandial responses of blood glucose and insulin, and increased the subjective rating of satiety. There was an inverse dose-response relation between the level of acetic acid and glucose and insulin responses and a linear dose-response relation between acetic acid and satiety rating. The results indicate an interesting potential of fermented and pickled products containing acetic acid.

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Section: Discussionmentioning

confidence: 99%

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

et al. 2005

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“…It has been suggested that altering the amount and type of carbohydrate many influence FFA rebound in healthy subjects (Wolever et al, 1995) and in individuals with Type 2 DM (Gannon et al, 1998). Consumption of high-, moderate-and low-carbohydrate meals in subjects with Type 2 DM on glycemic control showed a significantly smaller glucose plasma area under the curve after a low-starch meal compared to a high and moderate starch meal with a similar decrease in NEFA response after all meals.…”

Section: Discussionmentioning

confidence: 99%

Effects of breakfast meal composition on second meal metabolic responses in adults with type 2 diabetes mellitus

et al. 2006

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Objective: We tested the relative importance of a low-glycemic response versus a high glycemic response breakfast meal on postprandial serum glucose, insulin and free fatty acid (FFA) responses after consumption of a standardized mid-day meal in adult individuals with Type 2 diabetes mellitus (DM). Design: Following an overnight fast of 8-10 h, a randomized crossover intervention using control and test meals was conducted over a 3-week-period. A fasting baseline measurement and postprandial measurements at various time intervals after the breakfast and mid-day meal were taken. Subjects: Forty-five Type 2 DM subjects completed the requirements and were included in the study results. Interventions: Two different breakfast meals were administered during the intervention: (A) a high glycemic load breakfast meal consisting of farina (kJ 1833; carbohydrate (CHO) 78 g and psylium soluble fiber 0 g), (B) a low-glycemic load breakfast meal consisting of a fiber-loop cereal (kJ 1515; CHO 62 g and psyllium soluble fiber 6.6 g). A standardized lunch was provided approximately 4 h after breakfast. Blood plasma concentrations and area under the curve (AUC) values for glucose, insulin and FFA were measured in response to the breakfast and mid-day lunch. Statistical analyses were performed using SAS software (8.02). Comparisons between diets were based on adjusted Bonferroni t-tests. Results: In post-breakfast analyses, Breakfast B had significantly lower area under the curve (AUC) values for plasma glucose and insulin compared to Breakfast A (Po0.05) (95% confidence level). The AUC values for FFA were higher for Breakfast B than for Breakfast A (Po0.05) (95% confidence level). Post-lunch analyses indicated similar glucose responses for the two breakfast types. Insulin AUC values for Breakfasts B were significantly lower than Breakfast A (Po0.05) (95% confidence level). The AUC values for FFA were unaffected by breakfast type. Conclusions: These data indicate that ingesting a low-glycemic load meal containing psyllium soluble fiber at breakfast significantly improves the breakfast postprandial glycemic, insulinemic and FFA responses in adults with Type 2 DM. These data revealed no residual postprandial effect of the psyllium soluble fiber breakfast meal beyond the second meal consumed. Thus, there was no evidence of an improvement postprandially in the glycemic, insulinemic and FFA responses after the consumption of the lunch meal. Sponsorship: This study was supported with an unrestricted grant from Kellogg Company, Battle Creek, Michigan.

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“…Consuming barley bread containing lactic acid at breakfast significantly reduced the glycemic response after breakfast and lunch when compared to the control breakfast. The authors suggested that prolonged starch digestion may have suppressed the concentration of FFAs in the plasma, which may aid insulin sensitivity as suggested by Wolever et al [34]. Another possible explanation is that the lactic acid aided in the formation of SCFAs through colonic fermentation, which may impact gastric motility.…”

Section: Lactic Acidmentioning

confidence: 93%

The Second Meal Effect and Its Influence on Glycemia

Fletcher¹

2012

J Nutrition Disorder Ther

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The study of factors that influence blood glucose homeostasis is becoming increasingly important as prevalence rates for insulin resistance and type 2 diabetes have increased. Diets with a low glycemic index (lowGI) have been shown to reduce the risk for diseases by limiting the increase of glucose in the blood. LowGI intake in one meal also has been shown to limit the postprandial glycemic response (PPGR) to a subsequent meal; a concept termed the "second meal effect". Although there have been many theories for the mechanisms responsible for the second meal effect, the exact cause has yet to be elucidated. It is important for both research investigators as well as patients to consider food consumption prior to testing PPGR, as there is evidence that the GI of one meal not only affects the PPGR of that meal, but will also influence the PPGR of the following meal(s). Here we will review recent evidence regarding factors believed to contribute to the second meal effect and the magnitude of their impact.

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Physiological Modulation of Plasma Free Fatty Acid Concentrations by Diet: Metabolic implications in nondiabetic subjects

Cited by 127 publications

References 23 publications

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

Effects of breakfast meal composition on second meal metabolic responses in adults with type 2 diabetes mellitus

The Second Meal Effect and Its Influence on Glycemia

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