Preliminary report The effect of low-glycemic carbohydrate on insulin and glucose response in vivo and in vitro in patients with coronary heart disease

Frost, Gary; Keogh, Bruce; Smith, David M.; Akinsanya, Karen; Leeds, Anthony

doi:10.1016/s0026-0495(96)90129-8

Cited by 123 publications

(100 citation statements)

References 13 publications

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“…After the 4 week treatment period an oral glucose tolerance test was performed following an overnight fast and a fat biopsy was obtained to assess in vitro glucose uptake in adipocytes. Less insulin was needed to handle a standard glucose challenge and increased insulin-stimulated glucose uptake was observed in the low-GI group, hence suggesting an improvement in insulin resistance (Frost et al, 1996).…”

Section: The Glycemic Index In Coronary Heart Diseasementioning

confidence: 96%

“…Several studies have found improvements in glycemic control with low-GI diets. In a group of 32 patients with CHD fed a low-GI diet for 4 weeks, significant improvements in insulin sensitivity were reported as suggested by lower insulin requirements necessary to handle a standard glucose load and by the enhanced insulin-induced glucose uptake in adipocytes (Frost et al, 1996). Low-GI diets have been shown in other studies to reduce blood glucose levels and urinary C-peptide output, as a measure of insulin secretion, also in healthy subjects (Burke et al, 1982;Jenkins et al, 1987b).…”

Section: The Glycemic Index In Diabetesmentioning

confidence: 99%

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Glycemic index in chronic disease: a review

et al. 2002

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Aim: The intent of this review is to critically analyze the scientific evidence on the role of the glycemic index in chronic Western disease and to discuss the utility of the glycemic index in the prevention and management of these disease states. Background: The glycemic index ranks foods based on their postprandial blood glucose response. Hyperinsulinemia and insulin resistance, as well as their determinants (eg high energy intake, obesity, lack of physical activity) have been implicated in the etiology of diabetes, coronary heart disease and cancer. Recently, among dietary factors, carbohydrates have attracted much attention as a significant culprit, however, different types of carbohydrate produce varying glycemic and insulinemic responses. Low glycemic index foods, characterized by slowly absorbed carbohydrates, have been shown in some studies to produce beneficial effects on glucose control, hyperinsulinemia, insulin resistance, blood lipids and satiety. Method: Studies on the short and long-term metabolic effects of diets with different glycemic indices will be presented and discussed. The review will focus primarily on clinical and epidemiological data, and will briefly discuss in vitro and animal studies related to possible mechanisms by which the glycemic index may influence chronic disease.

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Section: The Glycemic Index In Coronary Heart Diseasementioning

confidence: 96%

Section: The Glycemic Index In Diabetesmentioning

confidence: 99%

Glycemic index in chronic disease: a review

et al. 2002

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“…A low-GI diet may improve management of diabetes by lowering early postprandial hyperglycaemi and decreasing risk for postabsorptive hypoglycaemia (Brand et al, 1991;Wolever et al, 1992;Järvi et al, 1995;Gilbertson et al, 2001). By inducing low insulin levels (Björck et al, 2000) and increased insulin sensitivity (Wolever et al, 1992;Frost et al, 1996Frost et al, , 1998Järvi et al, 1999) a low-GI diet also affects the risk for other metabolic diseases associated with the insulin resistance syndrome, for example, cardiovascular disease (Wannamethee et al, 2005). A recent examination of the Framingham Offspring Study showed that diets with lower GI are associated with lower insulin resistance, and a reduced risk of developing the insulin resistance syndrome (McKeown et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

2007

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Objective: To evaluate the impact of an extruded muesli product based on b-glucan-rich oat bran on postprandial glycaemia and insulinaemia. Subject/Design: The study is divided in two series. Blood glucose and serum insulin responses were studied after subjects consuming test meals including a serving of muesli with 3 g (series 1) and 4 g (series 2) of b-glucans, respectively. The muesli was a component in a single serving packet with muesli and yoghurt. This was served together with white wheat bread in the morning after an overnight fast. The compositions were standardized to contain 50 g available carbohydrates. As a reference meal a serving packet without b-glucans was included. The study was performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Nineteen and thirteen healthy volunteers with normal body mass index were recruited for series 1 and 2, respectively. Results: Muesli with 3 g of b-glucans, included in a mixed bread meal, gave no significant differences in glycaemic response compared to a reference meal without muesli and b-glucans. In contrast, muesli with 4 g of b-glucans significantly (Po0.05) lowered the glucose and insulin responses compared to the reference meal. Conclusions: Muesli enriched with 4 g of b-glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of b-glucans from oats seems to be a critical level for a significant decrease in glucose and insulin responses in healthy people.

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“…Although the mechanism is not fully understood, slowing carbohydrate absorption appears to influence the insulin sensitivity of adipose tissue in vitro and reduce free fatty acid output, factors which may influence in vivo insulin sensitivity (Frost et al, 1996(Frost et al, , 1998 It is possible that the lowered insulin demand accompanying slowly absorbed carbohydrates may be significant since even short durations of hyperinsulinemia induce insulin resistance in healthy subjects (DeFronzo & Ferrannini, 1991).…”

Section: Introductionmentioning

confidence: 99%

The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal

et al. 2003

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Objective: To assess whether the addition of viscous fiber at an amount recommended by the US FDA to allow a 'low saturated fat, cholesterol, soluble fiber and coronary heart disease', health claim label on a food package (1.7 g psyllium) and=or fat (30 g sunflower oil and 3 g sodium propionate) to a pasta meal would affect gastric emptying, postprandial glucose, insulin and GLP-1 concentrations. Design: Ten subjects participated in a two-by-two single blind randomized crossover study. Four meals containing 50 g of available carbohydrate were consumed: pasta with or without psyllium enrichment served with a tomato sauce with (520 kcal per meal) and without (240 kcal per meal) fat. Blood samples were taken for 240 min following the meal and all subjects consumed a buffet meal at the end of the study. Gastric empting was measured using the paracetamol absorption test. Blood was analysed for glucose, insulin, GLP-1. Visual analog scales were used to record feelings of hunger, pleasantness and nausea. Results: The psyllium-enriched pasta had no significant effect on gastric emptying or the incremental area under the curve (IAUC) for GLP-1, insulin or glucose compared with the control pasta. The addition of polyunsaturated fat and sodium propionate significantly increased the IAUC for GLP-1 (P < 0.001), delaying gastric emptying (P < 0.002), and decreasing glucose (P < 0.002). Conclusions: A dose of 1.7 g psyllium did not evoke measurable effects on gastric emptying, postprandial GLP-1, insulin or glucose metabolism. However the addition of 30 g of oil and 3 g of sodium propionate to the pasta did reduce gastric emptying, increase GLP-1 and reduce glucose and insulin concentrations. While this short-term study may have implications in terms of reducing the risk of diabetes and improving coronary risk factor profiles the long term effects of these nutrients need to be studied.

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Preliminary report The effect of low-glycemic carbohydrate on insulin and glucose response in vivo and in vitro in patients with coronary heart disease

Cited by 123 publications

References 13 publications

Glycemic index in chronic disease: a review

Glycemic index in chronic disease: a review

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal

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