Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect

作者：Vinoy Sophie^*; Normand Sylvie; Meynier Alexandra; Sothier Monique; Louche Pelissier Corinne; Peyrat Jocelyne; Maitrepierre Christine; Nazare Julie Anne; Brand Miller Jeannie; Laville Martine

来源：Journal of the American College of Nutrition, 2013, 32(2): 79-91.

DOI：10.1080/07315724.2013.789336

• C-13-labeled carbohydrates
• breakfast cereals
• slowly available glucose
• healthy subjects
• glycemic index
• starch
• food process

Objective: Technological processes may influence the release of glucose in starch. The aim of this study was to compare the metabolic response and the kinetics of appearance of exogenous glucose from 2 cereal products consumed at breakfast.
Methods: Twenty-five healthy men were submitted to a randomized, open, crossover study that was divided into 2 parts: 12 of the 25 subjects were included in the isotope part, and the 13 other subjects were included in the glycemic part. On test days, subjects received biscuits (low glycemic index [GI], high slowly available glucose [SAG]) or extruded cereals (medium GI, low SAG) as part of a breakfast similar in terms of caloric and macronutrient content. The postprandial phase lasted 270 minutes.
Results: The rate of appearance (RaE) of exogenous glucose was significantly lower after consumption of biscuits in the first part of the morning (90-150 minutes) than after consumption of extruded cereals (p 0.05). Conversely, at 210 minutes, it was significantly higher with biscuits (p 0.01). For the first 2hours, plasma glucose and insulin were significantly lower after biscuits during the glycemic part. C-peptide plasma concentrations were significantly lower at 90, 120, and 150 minutes after ingestion of the biscuits (p 0.05).
Conclusion: The consumption of biscuits with a high content of slowly digestible starch reduces the appearance rate of glucose in the first part of the morning and prolongs this release in the late phase of the morning (210 minutes). Our results also emphasize that modulation of glucose availability at breakfast is an important factor for metabolic control throughout the morning in healthy subjects due to the lowering of blood glucose and insulin excursions.

• 出版日期2013-4-1