Slowly and rapidly digestible starchy foods can elicit a similar glycemic response because of differential tissue glucose uptake in healthy men

Eelderink, Coby; Schepers, Marianne; Preston, Tom; Vonk, Roel J.; Oudhuis, Lizette; Priebe, Marion

doi:10.3945/ajcn.112.041947

Cited by 68 publications

(78 citation statements)

References 38 publications

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“…However, the postprandial glycemic response did not differ after consumption of our breads. Although a similar glycemic response does not exclude a difference in in vivo starch digestibility due to possible differences in GCR [33, 34] or EGP, the present study found no pronounced differences in glucose kinetics. The RaE, reflecting intestinal glucose uptake, as well as the GCR and EGP, was similar after KB compared to CB.…”

Section: Discussioncontrasting

confidence: 66%

Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

et al. 2016

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PurposeUnderlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption.MethodsTen healthy male volunteers participated in a randomized, crossover study, consuming 13C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 % of flour was substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. Additionally, postprandial plasma concentrations of glucose, insulin, glucagon, incretins, cholecystokinin, and bile acids were analyzed.ResultsDespite the attempt to obtain a bread with a low glycemic response by replacing flour by broken kernels, the glycemic response and glucose kinetics were quite similar after consumption of CB and KB. Interestingly, the glucagon-like peptide-1 (GLP-1) response was much lower after KB compared to CB (iAUC, P < 0.005). A clear postprandial increase in plasma conjugated bile acids was observed after both meals.ConclusionsSubstitution of 85 % wheat flour by broken kernels in bread did not result in a difference in glucose response and kinetics, but in a pronounced difference in GLP-1 response. Thus, changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia and may therefore influence health.Electronic supplementary materialThe online version of this article (doi:10.1007/s00394-016-1156-6) contains supplementary material, which is available to authorized users.

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Section: Discussioncontrasting

confidence: 66%

Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

et al. 2016

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“…Commercially available starches are extracted in pure form from a variety of sources, but predominantly corn (Tester et al 2004). The starch fractions RAG, SAG, and RS are interesting parameters to characterize the starches and some studies have been conducted in healthy men in order to analyze the influence of the starch fractions distribution in foods on the glycemic response (Anderson et al 2010;Eelderink et al 2012a;Eelderink et al 2012b). In the present study, the cornstarches did not show large differences in either the starch fractions or the experiments in TIM-1.…”

Section: Discussioncontrasting

confidence: 43%

In vitro digestion of starches in a dynamic gastrointestinal model: an innovative study to optimize dietary management of patients with hepatic glycogen storage diseases

Nalin

Venema

Weinstein

et al. 2014

J of Inher Metab Disea

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Uncooked cornstarch (UCCS) is a widely used treatment strategy for patients with hepatic glycogen storage disease (GSD). It has been observed that GSD-patients display different metabolic responses to different cornstarches. The objective was to characterize starch fractions and analyze the digestion of different starches in a dynamic gastrointestinal in vitro model. The following brands of UCCS were studied: Argo and Great Value from the United States of America; Brazilian Maizena Duryea and Yoki from Brazil; Dutch Maizena Duryea from the Netherlands. Glycosade, a modified starch, and sweet polvilho, a Brazilian starch extracted from cassava, were also studied. The starch fractions were analyzed by glycemic TNO index method and digestion analyses were determined by the TIM-1 system, a dynamic, computer-controlled, in vitro gastrointestinal model, which simulates the stomach and small intestine. The final digested amounts were between 84 and 86% for the UCCS and Glycosade, but was 75.5% for sweet povilho. At 180 min of the experiment, an important time-point for GSD patients, the digested amount of the starches corresponded to 67.9-71.5 for the UCCS and Glycosade, while it was 55.5% for sweet povilho. In an experiment with a mixture of sweet polvilho and Brazilian Maizena Duryea, a final digested amount of 78.4% was found, while the value at 180 min was 61.7%. Sweet polvilho seems to have a slower and extended release of glucose and looks like an interesting product to be further studied as it might lead to extended normoglycemia in GSD-patients.

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“…Previously published studies with partially comparable designs have also found a link between the slowly digestible fraction of starch and RaE [20,38,39,40]. However, the link between the slowly digestible fraction of starch and the glycemic response is not completely consistent with previously published data.…”

Section: Discussionmentioning

confidence: 50%

“…However, the link between the slowly digestible fraction of starch and the glycemic response is not completely consistent with previously published data. Indeed, two studies from Eelderink et al did not report any significant difference in the glycemic response, even though the products tested differed in both in vitro (SDS level) and in vivo (RaE kinetics) starch digestibility [38,39]. As mentioned previously, different methods of measuring starch digestibility can have a substantial influence on the relative estimate of glycemic potency for a given food, as the methods may not use the same cut-off point to define the slow versus rapid fractions of starch digestibility [41].…”

Section: Discussionmentioning

confidence: 99%

The Effect of a Breakfast Rich in Slowly Digestible Starch on Glucose Metabolism: A Statistical Meta-Analysis of Randomized Controlled Trials

Vinoy¹,

Meynier²,

Goux³

et al. 2017

Nutrients

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Starch digestibility may have an effect on the postprandial blood glucose profile. The aim of this meta-analysis was to analyze the relationship between Slowly Digestible Starch (SDS) levels and plasma glucose appearance and disappearance rates, as well as other parameters of glucose metabolism, after healthy subjects consumed cereal products that differed in SDS content. Three randomized controlled clinical trials that included a total of 79 subjects were identified. Using binary classification for the variables (high versus low levels, more than 12 g of SDS per portion, and less than 1 g of SDS per portion, respectively), we found that there was a 15-fold higher chance of having a low rate of appearance of exogenous glucose (RaE) after consumption of a high-SDS product. A high SDS content was also associated with a 12-fold and 4-fold higher chance of having a low rate of disappearance of exogenous glucose (RdE) and rate of disappearance of total plasma glucose (RdT), respectively. The RaE kinetics were further analyzed by modeling the contribution of SDS content to the different phases of the RaE response. We show that the higher the SDS content per portion of cereal product, the higher its contribution to the incremental area under the curve (iAUC) of the RaE response after 165 min. Using the association rule technique, we found that glycemic iAUC and insulinemic iAUC values vary in the same direction. In conclusion, this meta-analysis confirms the effect of the SDS level in cereal products on the metabolic response, and shows for the first time that the degree to which SDS affects the RaE response differs depending on the SDS content of the food product, as well as the phase of the postprandial period.

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Slowly and rapidly digestible starchy foods can elicit a similar glycemic response because of differential tissue glucose uptake in healthy men

Cited by 68 publications

References 38 publications

Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

In vitro digestion of starches in a dynamic gastrointestinal model: an innovative study to optimize dietary management of patients with hepatic glycogen storage diseases

The Effect of a Breakfast Rich in Slowly Digestible Starch on Glucose Metabolism: A Statistical Meta-Analysis of Randomized Controlled Trials

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