Vascular surgery patients nutrition data

Abstract

substitute in food industry, on attenuation of glucose levels is not fully elucidated. Aim: The objective of the present study was to evaluate the postprandial glucose response of healthy subjects to oat biscuits (OB) containing maltitol and oat biscuits in which maltitol was partly substituted with 4% inulin (OBIN). Materials and methods: In this randomized controlled crossover trial, 11 healthy volunteers (age 22.8±1.6 years, BMI 24.6±2.8 kg/m 2) participated. They consumed on three separate occasions 80g OB, 81g OBIN and 50g glucose dissolved in 250mL water (reference food). Venous blood samples were collected before consumption and at 15, 30, 45, 60, 90 and 120 min postprandially. Results: The consumption of OB and OBIN resulted in significantly lower mean plasma glucose at 15, 30, 45 and 60 min postprandially, compared to glucose (p<0.05). The incremental area under the curve for glucose was calculated 69% and 55% lower compared to glucose (p<0.05), and glycaemic index (GI) 32.8±8.1 and 45.7±8.7 for OB and OBIN, respectively. Conclusions: The present work indicates that the oat biscuits studied are low GI foods (<55). The partial substitution of maltitol for inulin in oat biscuits does not exert further beneficial impact on glycaemic response of healthy volunteers.