Postprandial glucose and insulin levels in type 2 diabetes mellitus patients after consumption of ready-to-eat mixed meals

Μanios, Yannis; Moschonis, George; Mavrogianni, Christina; Tsoutsoulopoulou, Konstantina; Kogkas, Stergios; Lambrinou, Christina‐Paulina; Efstathopoulou, Eirini

doi:10.1007/s00394-016-1186-0

Cited by 7 publications

(6 citation statements)

References 26 publications

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“…As dietary guidelines shift from nutrient based recommendations to more food and dietary pattern based recommendations, 20 21 it is important to understand the role of the food matrix in modifying the effect of fructose-containing sugars. Current recommendations from the World Health Organization, United States, and United Kingdom have focused on the reduction of added or free sugars (added sugars plus sugars contained in fruit juices) to less than 5-10% energy, 20 22 23 especially free fructose-containing sugars from SSBs. 20 Whether the evidence for added or free sugars and SSBs can be generalised to all food sources of fructose-containing sugars in relation to their effects on surrogate markers of type 2 diabetes has not yet been determined.…”

Section: Introductionmentioning

confidence: 99%

“…Current recommendations from the World Health Organization, United States, and United Kingdom have focused on the reduction of added or free sugars (added sugars plus sugars contained in fruit juices) to less than 5-10% energy, 20 22 23 especially free fructose-containing sugars from SSBs. 20 Whether the evidence for added or free sugars and SSBs can be generalised to all food sources of fructose-containing sugars in relation to their effects on surrogate markers of type 2 diabetes has not yet been determined. We conducted a systematic review and meta-analysis of controlled intervention studies to determine the effect of food sources of fructose-containing sugars at different levels of energy control on glycaemic control in people with and without diabetes.…”

Section: Introductionmentioning

confidence: 99%

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Food sources of fructose-containing sugars and glycaemic control: systematic review and meta-analysis of controlled intervention studies

Choo

Viguiliouk

Mejía

et al. 2018

BMJ

113

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ObjectiveTo assess the effect of different food sources of fructose-containing sugars on glycaemic control at different levels of energy control.DesignSystematic review and meta-analysis of controlled intervention studies.Data sourcesMedine, Embase, and the Cochrane Library up to 25 April 2018.Eligibility criteria for selecting studiesControlled intervention studies of at least seven days’ duration and assessing the effect of different food sources of fructose-containing sugars on glycaemic control in people with and without diabetes were included. Four study designs were prespecified on the basis of energy control: substitution studies (sugars in energy matched comparisons with other macronutrients), addition studies (excess energy from sugars added to diets), subtraction studies (energy from sugars subtracted from diets), and ad libitum studies (sugars freely replaced by other macronutrients without control for energy). Outcomes were glycated haemoglobin (HbA1c), fasting blood glucose, and fasting blood glucose insulin.Data extraction and synthesisFour independent reviewers extracted relevant data and assessed risk of bias. Data were pooled by random effects models and overall certainty of the evidence assessed by the GRADE approach (grading of recommendations assessment, development, and evaluation).Results155 study comparisons (n=5086) were included. Total fructose-containing sugars had no harmful effect on any outcome in substitution or subtraction studies, with a decrease seen in HbA1c in substitution studies (mean difference −0.22% (95% confidence interval to −0.35% to −0.08%), −25.9 mmol/mol (−27.3 to −24.4)), but a harmful effect was seen on fasting insulin in addition studies (4.68 pmol/L (1.40 to 7.96)) and ad libitum studies (7.24 pmol/L (0.47 to 14.00)). There was interaction by food source, with specific food sources showing beneficial effects (fruit and fruit juice) or harmful effects (sweetened milk and mixed sources) in substitution studies and harmful effects (sugars-sweetened beverages and fruit juice) in addition studies on at least one outcome. Most of the evidence was low quality.ConclusionsEnergy control and food source appear to mediate the effect of fructose-containing sugars on glycaemic control. Although most food sources of these sugars (especially fruit) do not have a harmful effect in energy matched substitutions with other macronutrients, several food sources of fructose-containing sugars (especially sugars-sweetened beverages) adding excess energy to diets have harmful effects. However, certainty in these estimates is low, and more high quality randomised controlled trials are needed.Study registrationClinicaltrials.gov (NCT02716870).

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Food sources of fructose-containing sugars and glycaemic control: systematic review and meta-analysis of controlled intervention studies

Choo

Viguiliouk

Mejía

et al. 2018

BMJ

113

View full text Add to dashboard Cite

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“…In general, DF has a prominent ability to bind heavy metal compounds, which is promising for the promotion of health via fibre‐containing food. Epidemiological studies have also shown that sufficient intake of DF decreases susceptibility to chronic diseases, including cardiovascular disease (Virtanen et al , ), obesity (Huaidong et al , ), type 2 diabetes mellitus and colon cancer (Manios et al , ; Weickert & Afh, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables

Jin

et al. 2020

Int J of Food Sci Tech

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A new hybrid processing technology, mixed-strain (Lactobacillus plantarum and Pediococcus acidilactici; mixed-LAB) fermentation combined with high hydrostatic pressure (HHP) treatment, was used to modify the dietary fibre (DF) in Sichuan pickled vegetables. This process significantly improved the swelling and water holding capacities of the DF, while the oil holding capacities first increased and then decreased sharply with elevated pressure. Physio-functional properties of DF, including heavy metal adsorption, cholate adsorption and a-amylase inhibitory activity, were also enhanced, and antioxidant activity assays revealed an increase in the free radical scavenging ability and the ferric reducing adsorption capacity. The DF structure analysis showed that the hybrid process increased the contents of soluble dietary fibre and monosaccharides of the DF. Moreover, the microstructure is loosened and the surface pore size is expanded. These results indicate that combining mixed-LAB fermentation with HHP treatment is a potential tool that would enable the production of a better quality of DF.Hybrid process improves the quality of dietary fiber W. Li et al. Ethical GuidelinesEthics approval was not required for this research.Hybrid process improves the quality of dietary fiber W. Li et al.

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“…The lower insulinemic responses observed following the consumption of the three meals were also reflected in the changes in HOMA-IR. Insulin resistance and hyperinsulinemia have been reported as risk factors for CVD [29]. However, our findings indicated that the three meals exert a protective effect at the end of 120 minutes, showing that the consumption of FJs or whole fruits could indeed be beneficial for health.…”

Section: Discussionmentioning

confidence: 54%

Consumption of Raw Orange, 100% Fresh Orange Juice, and Nectar- Sweetened Orange Juice—Effects on Blood Glucose and Insulin Levels on Healthy Subjects

et al. 2019

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Objective: The aim of this study is to investigate the effect of consumption of raw orange (RO), 100% fresh orange juice (FOJ), and nectar-sweetened orange juice (NSOJ) on postprandial glucose and insulin levels in non-diabetic young Emirati women. Research Methods: This is a prospective, three-way, crossover study design. Blood records of thirteen normal weight and seven healthy obese university students were analyzed from Zayed University on three random days with the following three meal samples: 2 ROs, 100% FOJ, and NSOJ. Venous blood was collected at 0, 30, 60, 90, and 120 minutes after the respective meal consumption. Statistical analyses included repeated measures analysis of variance and calculations of the area under the glucose and insulin curves (AUC) for each one of the meal samples. Results: Total fasting glucose and insulin levels did not differ by treatment in the normal versus obese group. All three meals had no significant effects on the plasma glucose levels. However, there was a significant change in plasma insulin concentrations at 120 min compared with that at 0 min for RO: −14 (−27.05, −0.90, P < 0.001); 100% FOJ −13.7 (−28.80, 1.44, P < 0.001); and NSOJ: −9.2 (−28.75, 10.30, P < 0.001). Conclusions: This study shows that whole fresh fruit, 100% fruit juice, and sweetened fruit juice did not have a significant effect on the blood glucose levels in non-diabetic Emirati university students. However, a significant decrease in insulin response and HOMA-IR on all three sample meals was observed.

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Postprandial glucose and insulin levels in type 2 diabetes mellitus patients after consumption of ready-to-eat mixed meals

Cited by 7 publications

References 26 publications

Food sources of fructose-containing sugars and glycaemic control: systematic review and meta-analysis of controlled intervention studies

Food sources of fructose-containing sugars and glycaemic control: systematic review and meta-analysis of controlled intervention studies

Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables

Consumption of Raw Orange, 100% Fresh Orange Juice, and Nectar- Sweetened Orange Juice—Effects on Blood Glucose and Insulin Levels on Healthy Subjects

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