The delivery rate of dietary carbohydrates affects cognitive performance in both rats and humans

Benton, David; Ruffin, Marie-Pierre; Lassel, Taous; Nabb, Samantha; Messaoudi, Michaël; Vinoy, Sophie; Desor, Didier; Lang, Vincent

doi:10.1007/s00213-002-1334-5

Cited by 160 publications

(151 citation statements)

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“…However, when examining available reports, significant improvements of cognitive functions after low-GI meals predominantly occur in the later phase. 17,19,27 Thus, the results in the present study, showing benefits on measures of cognitive function in the postprandial period between 75 and 235 min, are in concordance with other studies performed within this time frame. The present and previous studies suggest that a smoother blood glucose profile, and/or a sustained net increment in blood glucose above fasting concentrations after the G-WWB bread, may have contributed to the improved cognitive performance in the current study, meaning that the overall postprandial blood glucose profile probably is an important determinant of cognitive performance.…”

Section: Discussionsupporting

confidence: 92%

“…17,18 Studies in healthy adults investigating the postprandial effects on cognitive performance, as related to glycaemic properties of a meal, are scarce and contradictive. Some studies show beneficial effects on cognitive performance of low-GI foods, 17,19 whereas others show the opposite, no or conflicting effects. 20,21 Thus, the aim of the present study was to evaluate cognitive performance in the postprandial period after two realistic bread breakfasts resulting in profoundly different postprandial glucose responses in the early as well as in the later postprandial phase.…”

Section: Introductionmentioning

confidence: 99%

“…Considering that insulin resistance appears to be a peripheral postprandial phenomenon, 17,19,24,29,30 it can be speculated that the improvement seen in the cognitive tests after the G-WWB may be a consequence of an acutely improved insulin sensitivity within the brain. In an animal model, there was a failure in insulin resistant and obese rats to enhance plasma membrane GLUT4 translocation in hippocampus, despite elevation in plasma glucose; and no changes were found in the density of insulin receptors and in total GLUT4.…”

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confidence: 99%

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Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast

2012

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BACKGROUND/OBJECTIVES: Considering the importance of glucose as a brain substrate, the postprandial rate of glucose delivery to the blood could be expected to affect cognitive functions. The purpose was to evaluate to what extent the rate of glucose absorption affected measures of cognitive performance in the postprandial period. In addition, cognitive performance was evaluated in relation to individual glucoregulation. SUBJECTS/METHODS: A white wheat bread (WWB) enriched with guar gum (G-WWB) with the capacity to produce a low but sustained blood glucose net increment was developed. The G-WWB was evaluated in the postprandial period after breakfast with respect to effects on cognitive function (working memory and selective attention (SA)) in 40 healthy adults (49-71 years, body mass index 20-29 kg/m 2 ), using a high glycaemic index WWB for comparison in a randomised crossover design. RESULTS: The G-WWB improved outcome in the cognitive tests (SA test) in the later postprandial period (75-225 min) in comparison with the WWB (Po0.01). Subjects with better glucoregulation performed superior in cognitive tests compared with subjects with worse glucoregulation (Po0.05). CONCLUSIONS: Beneficial effects on cognitive performance were observed with the G-WWB in the late postprandial period. The positive effect is suggested to emanate from improved insulin sensitivity, possibly in a combination with an enhanced neural energy supply. The results highlight the importance of carbohydrate foods that induces a low but sustained blood glucose profile in enhancing postprandial cognitive functions.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast

2012

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“…Because of these observations it was proposed that GI data for foods could be used to make priorities for food selection within food groups. Meanwhile, many studies have examined the short-term biological and health effects of foods, meals and diets of varying GI Brand-Miller, 1994;Wolever & Bolognesi, 1996a;Järvi et al 1999;Kaplan et al 2000;Foster-Powell et al 2002;Benton et al 2003;Wolever & Mehling, 2003). More recently, intervention studies were developed Frost et al 1994Frost et al , 1998Giacco et al 2000;Gilbertson et al 2001;Wolever & Mehling, 2002;Bouché et al 2002;Rizkalla et al 2004) and some epidemiological studies based on prospective cohorts have provided new conclusions about the possible implications of GI on health; for example, diabetes (Salmeron et al 1997a,b;Meyer et al 2000), CVD (Frost et al 1999;Liu et al 2000Liu et al , 2001van Dam et al 2000) and cancer (Slattery et al 1997;Augustin et al 2001Augustin et al , 2003Franceschi et al 2001;.…”

Section: Introductionmentioning

confidence: 99%

Glycaemic index methodology

et al. 2005

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The glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of . 80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified as being digested and absorbed slowly and high-GI foods as being rapidly digested and absorbed, resulting in different glycaemic responses. Low-GI foods were found to induce benefits on certain risk factors for CVD and diabetes. Accordingly it has been proposed that GI classification of foods and drinks could be useful to help consumers make 'healthy food choices' within specific food groups. Classification of foods according to their impact on blood glucose responses requires a standardised way of measuring such responses. The present review discusses the most relevant methodological considerations and highlights specific recommendations regarding number of subjects, sex, subject status, inclusion and exclusion criteria, pre-test conditions, CHO test dose, blood sampling procedures, sampling times, test randomisation and calculation of glycaemic response area under the curve. All together, these technical recommendations will help to implement or reinforce measurement of GI in laboratories and help to ensure quality of results. Since there is current international interest in alternative ways of expressing glycaemic responses to foods, some of these methods are discussed.

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“…Food GI might influence memory (Benton et al, 2003), athletic performance (DeMarco et al, 1999), appetite regulation and energy balance (Wolever, 2008). Low GI diets are associated with reduced risk for type 2 diabetes, and there is some evidence to suggest a protective role in cardiovascular disease and certain types of cancer (Barclay et al, 2008;Hare-Bruun et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects

et al. 2009

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Background/Objectives: Glycaemic responses are influenced by carbohydrate absorption rate, type of monosaccharide absorbed and the presence of fat; the effect of some of these factors may be modulated by metabolic differences between subjects. We hypothesized that glycaemic index (GI) values are affected by the metabolic differences between subjects for foods containing fructose or fat, but not for starchy foods. Subjects/Methods: The GI values of white bread (WB), fruit leather (FL) and chocolate-chip cookies (CCC) (representing starch, fructose and fat, respectively) were determined in subjects (n ¼ 77) recruited to represent all 16 possible combinations of age (p40, 440 years), sex (male, female), ethnicity (Caucasian, non-Caucasian) and body mass index (BMI) (p25, 425 kg/m 2 ) using glucose as the reference. At screening, fasting insulin, lipids, c-reactive protein (CRP), aspartate transaminase (AST) and waist circumference (WC) were measured. Results: There were no significant main effects of age, sex, BMI or ethnicity on GI, but there were several food Â subject-factor interactions. Different factors affected each food's area under the curve (AUC) and GI. The AUC after oral glucose was related to ethnicity, age and triglycerides (r 2 ¼ 0.27); after WB to ethnicity, age, triglycerides, sex and CRP (r 2 ¼ 0.43); after CCC to age and weight (r 2 ¼ 0.18); and after FL to age and CRP (r 2 ¼ 0.12). GI of WB was related to ethnicity (r 2 ¼ 0.12) and of FL to AST, insulin and WC (r 2 ¼ 0.23); but there were no significant correlations for CCC. Conclusions:The GI values of foods containing fructose might be influenced by metabolic differences between -subjects, whereas the GI of starchy foods might be affected by ethnicity. However, the proportion of variation explained by subject factors is small.

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The delivery rate of dietary carbohydrates affects cognitive performance in both rats and humans

Abstract: Although performances appeared to be only remotely related to blood glucose, our data provide evidence that a low GI breakfast allows better cognitive performances later in the morning.

Cited by 160 publications

References 23 publications

Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast

Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast

Glycaemic index methodology

The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects

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