Effects of Spaghetti Differing in Soluble Fiber and Protein Content on Glycemic Responses in Humans: A Randomized Clinical Trial in Healthy Subjects

Επιστημονική δημοσίευση - Άρθρο Περιοδικού uoadl:3057325 52 Αναγνώσεις

Μονάδα:
Ερευνητικό υλικό ΕΚΠΑ
Τίτλος:
Effects of Spaghetti Differing in Soluble Fiber and Protein Content on Glycemic Responses in Humans: A Randomized Clinical Trial in Healthy Subjects
Γλώσσες Τεκμηρίου:
Αγγλικά
Περίληψη:
This randomized, single blind, cross-over study investigated the glycemic responses to three spaghetti No 7 types differing in dietary protein and soluble fiber content. Fourteen clinically and metabolically healthy, fasting individuals (25 ± 1 years; ten women; BMI 23 ± 1 kg/m2) received isoglucidic test meals (50 g available carbohydrate) and 50 g glucose reference, in random order. GI was calculated using the FAO/WHO method. Capillary blood glucose and salivary insulin samples were collected at 0, 15, 30, 45, 60, and 120 min. Subjective appetite ratings (hunger, fullness, and desire to eat) were assessed by visual analogue scales (VAS, 100 mm) at baseline and 120 min. All three spaghetti types (regular, whole wheat, and high soluble fiber–low carbohydrates) provided low GI values (33, 38, and 41, respectively, on glucose scale) and lower peak glucose values compared to glucose or white bread. No differences were observed between spaghetti No 7 types for fasting glucose, fasting and post-test-meal insulin concentrations, blood pressure (systolic and diastolic), and subjective appetite. Conclusions: all spaghetti No 7 types, regardless of soluble fiber and/or protein content, attenuated postprandial glycemic response, which may offer advantages to glycemic control. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
Έτος δημοσίευσης:
2022
Συγγραφείς:
Papakonstantinou, E.
Xaidara, M.
Siopi, V.
Giannoglou, M.
Katsaros, G.
Theodorou, G.
Maratou, E.
Poulia, K.-A.
Dimitriadis, G.D.
Skandamis, P.N.
Περιοδικό:
International Journal of Environmental Research and Public Health
Εκδότης:
MDPI
Τόμος:
19
Αριθμός / τεύχος:
5
Επίσημο URL (Εκδότης):
DOI:
10.3390/ijerph19053001
Το ψηφιακό υλικό του τεκμηρίου δεν είναι διαθέσιμο.