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Titre du document / Document title

Plasma glucose and insulin reduction after consumption of breads varying in amylose content

Auteur(s) / Author(s)

BEHALL K. M. (1) ; HALLFRISCH J. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, Department of Agriculture, Beltsville, Maryland, ETATS-UNIS

Résumé / Abstract

Objective: Consumption of a meal high in amylose starch (70%) decreases peak insulin and glucose levels and area under the curve (AUC). The objective was to determine the amount of amylose necessary in a meal for the beneficial decrease in glucose or insulin to occur. Design: Twenty-five subjects, 13 men (averaging 88.1 kg, 41 y, and 27.9 body mass index) and 12 women (averaging 72.4kg, 41 y and 27.1 body mass index) were given six tolerance tests in a Latin Square design: glucose alone (1 g glucose/kg body weight) and five breads (1 g carbohydrate/kg body weight) made with 70% amylose cornstarch, standard cornstarch (30% amylose), and blends of the two starches (40, 50 and 60% amylose starch). A standard menu was fed for 3 days. One subject withdrew from the study. Results: Glucose, insulin and glucagon response to the carbohydrate loads was similar in men and women. Peak glucose response was lowest after the breads containing 50-70% amylose starch. AUC was significantly higher after the glucose load than after all bread loads. The lowest AUCs occurred after the 60 and 70% amylose starch breads. Insulin response and AUC were significantly lower after the 60 and 70% amylose starch breads than after the glucose or the other breads. Conclusion: Results indicate that the amylose content of the starch used in the acute meal needs to be greater than 50% to significantly reduce plasma glucose and insulin in men and women.

Revue / Journal Title

European journal of clinical nutrition    ISSN  0954-3007 

Source / Source

2002, vol. 56, no9, pp. 913-920 (1 p.1/4)

Langue / Language

Anglais

Editeur / Publisher

Nature Publishing Group, Basingstoke, ROYAUME-UNI  (1988) (Revue)

Mots-clés anglais / English Keywords

Amylose

;

Bread

;

Insulin

;

Glucose

;

Blood plasma

;

Consumption

;

Human

;

Concentration

;

Variations

;

Mots-clés français / French Keywords

Amylose

;

Pain

;

Insuline

;

Glucose

;

Plasma sanguin

;

Consommation

;

Homme

;

Concentration

;

Variation

;

Mots-clés espagnols / Spanish Keywords

Amilosa

;

Pan

;

Insulina

;

Glucosa

;

Plasma sanguíneo

;

Consumo

;

Hombre

;

Concentración

;

Variación

;

Localisation / Location

INIST-CNRS, Cote INIST : 18249, 35400010483205.0150

Nº notice refdoc (ud4) : 13906522



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