scholarly journals Extending the Overnight Fast: Sex Differences in Acute Metabolic Responses to Breakfast

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2173
Author(s):  
Fiona S. Atkinson ◽  
Gabriella A. Heruc ◽  
Verena M. H. Tan ◽  
Peter Petocz ◽  
Jennie C. Brand-Miller
Keyword(s):  
Insulin Sensitivity ◽  
Area Under The Curve ◽  
Random Order ◽  
Postprandial Glucose ◽  
Metabolic Effects ◽  
Metabolic Responses ◽  
Fasting Period ◽  
Postprandial Glycaemia ◽  
Standard Breakfast ◽  
Insulin Responses

Fasting for over 24 h is associated with worsening glucose tolerance, but the effect of extending the overnight fast period (a form of time-restricted feeding) on acute metabolic responses and insulin sensitivity is unclear. The aim of this pilot study was to determine the acute impact of an increased fasting period on postprandial glycaemia, insulinemia, and acute insulin sensitivity responses to a standard meal. Twenty-four lean, young, healthy adults (12 males, 12 females) consumed a standard breakfast after an overnight fast of 12, 14, and 16 h. Each fast duration was repeated on three separate occasions (3 × 3) in random order. Postprandial glucose and insulin responses were measured at regular intervals over 2 h and quantified as incremental area under the curve (iAUC). Insulin sensitivity was determined by homeostatic modelling assessment (HOMA). After 2 h, ad libitum food intake at a buffet meal was recorded. In females, but not males, insulin sensitivity improved (HOMA%S +35%, p = 0.016, marginally significant) with longer fast duration (16 h vs. 12 h), but paradoxically, postprandial glycaemia was higher (glucose iAUC +37%, p = 0.002). Overall, males showed no differences in glucose or insulin homeostasis. Both sexes consumed more energy (+28%) at the subsequent meal (16 h vs. 12 h). Delaying the first meal of the day by 4 h by extending the fasting period may have adverse metabolic effects in young, healthy, adult females, but not males.

Postprandial Metabolic Effects of Accelerometer Measured Spontaneous Low-Level Activity

2015 ◽  
Vol 12 (8) ◽  
pp. 1133-1138 ◽  
Author(s):  
Meredith C. Peddie ◽  
Claire Cameron ◽  
Nancy Rehrer ◽  
Tracy Perry
Keyword(s):  
Heart Rate ◽  
Glucose Metabolism ◽  
Sedentary Time ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Metabolic Effects ◽  
Negative Effects ◽  
Prolonged Sitting ◽  
Total Movement ◽  
Mean Heart Rate

Background:Interrupting sedentary time induces improvements in glucose metabolism; however, it is unclear how much activity is required to reduce the negative effects of prolonged sitting.Methods:Sixty-six participants sat continuously for 9 hours except for required bathroom breaks. Participants were fed meal replacement beverages at 60, 240 and 420 min. Blood samples were obtained hourly for 9 hours, with additional samples collected 30 and 45 min after each feeding. Responses were calculated as incremental area under the curve (iAUC) for plasma glucose, insulin and triglyceride. Participants wore a triaxial accelerometer and a heart rate monitor. Energy expenditure was estimated using indirect calorimetry.Results:After controlling for age, sex and BMI, every 100 count increase in accelerometer derived total movement was associated with a 0.06 mmol·L-1·9 hours decrease in glucose iAUC (95% CI 0.004–0.1; P = .035), but not associated with changes in insulin or triglyceride iAUC. Every 1 bpm increase in mean heart rate was associated with a 0.76 mmol·L-1·9 hours increase in triglyceride iAUC (95% CI 0.13–1.38).Conclusion:Accelerometer measured movement during periods of prolonged sitting can result in minor improvements in postprandial glucose metabolism, but not lipid metabolism.

scholarly journals Can the Sequence of Food Presentation Influence Postprandial Glycaemia? (P10-072-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Christiani Henry ◽  
Lijuan Sun ◽  
Priya Govindharajulu ◽  
Melvin Khee-Shing Leow
Keyword(s):  
Random Order ◽  
Postprandial Glucose ◽  
Food Presentation ◽  
Chinese Adults ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Randomized Controlled ◽  
Funding Sources ◽  
Postprandial Glycaemia ◽  
Different Order

Abstract Objectives The study was to investigate how a rice-based meal composed of rice, vegetable (green leaf) and meat (breast of chicken) when presented in different order of sequence, impacts on postprandial glycaemia. Methods In a randomized controlled crossover trial, sixteen healthy Chinese adults participated in this study (13 males and 3 females). Subjects consumed in random order 5 experimental meals. The 5 test meal were: (1) vegetables first followed by meat and rice (V-MR), (2) meat first followed by vegetables and rice (M-VR), (3) vegetables first, meat second followed by rice (V-M-R), (4) vegetables, meat and rice together (VMR), (5) rice followed by vegetables and meat (R-VM). Vegetable consumed first followed by meat and rice (V-MR), finally vegetable consumed first, followed by meat and followed by rice (V-M-R). Results In comparison to rice consumed first followed by vegetable and meat (R-VM), the overall postprandial glucose response was significantly lower after the consumption of vegetable first, followed by meat and rice (V-MR) or meat first, followed by vegetable and rice (M-VR) or vegetable followed by meat and followed by rice (V-M-R) or vegetable, meat and rice consumed together (VMR). The insulin iAUC (0–60) was significantly lower after V-M-R than M-VR, VMR and R-VM. V-M-R food sequence intake stimulated higher GLP-1 release than other meal sequence. However, GIP response was lower after V-MR and V-M-R than M-VR and R-MR food sequence. Conclusions Food sequence can considerably influence a meals response to glycaemic, insulinaemic and incretin. V-M-R food sequence intake lowered the glycaemic response significantly with an increased stimulation of GLP1. The order of food presentation has a great potential to alter the glycaemic response of rice-based diets. Our results provide a simple but effective way to reduce postprandial glucose and may help prevent the transition from pre-diabetics to diabetics Funding Sources Singapore Institute for Clinical Sciences, A*STAR, Singapore. Supporting Tables, Images and/or Graphs

scholarly journals Does eating a reheated starchy carbohydrate meal improve postprandial glycaemia?

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Tracey Robertson ◽  
Jonathan Brown ◽  
Barbara Fielding ◽  
Nicola Jackson ◽  
Roman Hovorka ◽  
...  
Keyword(s):  
Insulin Sensitivity ◽  
Glucose Metabolism ◽  
Repeated Measures ◽  
Postprandial Glucose ◽  
Cooking Methods ◽  
Postprandial Glycaemia ◽  
Significant Difference ◽  
Reheating Process ◽  
Postprandial Insulin ◽  
Carbohydrate Meal

AbstractIncreased postprandial glycaemia and reduced insulin sensitivity are associated with development of Type 2 Diabetes (T2D). Maintaining a normal glucose response is important both for healthy individuals, for disease prevention, and for those with T2D, to prevent development of diabetes-related complications. Chilling previously-cooked starchy carbohydrate (CHO) results in retrogradation of some of the starch to form resistant starch (RS). RS is not absorbed in the small intestine and consequently does not contribute to the postprandial glucose excursion. Reheating the CHO, however, reverses this process, reducing some of the RS content. RS type 5 is formed in the laboratory by heating starch with free fatty acids; there is limited evidence for its formation using domestic cooking methods and real foods. Furthermore it is unclear whether this would translate into a noticeable effect on postprandial glucose metabolism.In this randomised crossover study, 8 participants attended two study days; at one they consumed a freshly cooked mashed potato meal (203 g boiled potato, 25 g butter) at the other they consumed an identical meal which had been chilled for 66 h then microwave reheated. The potatoes were intrinsically labelled with [U-13C]starch, and participants received a variable [6,6-2H2]glucose infusion, allowing detailed glucose flux modelling. Venous blood samples were taken for 6 h postprandially.There was no significant effect on postprandial glucose, however repeated measures ANOVA on postprandial insulin time-point data found a significant difference between meals (p = 0.026), with a 24% reduction in incremental area under the curve (0–120 min) and 21% reduction in insulin peak between freshly cooked and reheated meals. There were no significant effects on rate of appearance of glucose into the plasma from the gut (Ra) or on endogenous (hepatic) glucose production (EGP), however there was a strong trend for a reduced rate of glucose disposal (uptake into tissues, Rd) following the reheated meal (p = 0.054).It is hypothesised that RS was formed in the reheated meal by the chilling and reheating process; this will be verified by in vitro work later in the project. The attenuation of the postprandial insulin response with no significant effect on EGP suggests enhanced hepatic insulin sensitivity following the reheated meal as a possible mechanism for the effects of RS on postprandial glycaemia. This study demonstrates that making simple changes to the way a starchy carbohydrate meal is prepared can have significant beneficial effects on postprandial glucose metabolism.

scholarly journals Effects of Meal Timing on Postprandial Glucose Metabolism and Blood Metabolites in Healthy Adults

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1763 ◽  
Author(s):  
Masaki Takahashi ◽  
Mamiho Ozaki ◽  
Moon-Il Kang ◽  
Hiroyuki Sasaki ◽  
Mayuko Fukazawa ◽  
...  
Keyword(s):  
Glucose Metabolism ◽  
Tricarboxylic Acid Cycle ◽  
Area Under The Curve ◽  
Random Order ◽  
Postprandial Glucose ◽  
Healthy Adults ◽  
Blood Metabolites ◽  
Blood Collection ◽  
Meal Timing ◽  
The Difference

We examined the effects of meal timing on postprandial glucose metabolism, including the incretin response and metabolites in healthy adults. Nineteen healthy young men completed two trials involving blood collection in a fasting state and at 30, 60 and 120 min after meal provision in a random order: (1) morning (~0900 h) and (2) evening (~1700 h). The blood metabolome of eight participants was analyzed using capillary electrophoresis-mass spectrometry. Postprandial glucose concentrations at 120 min (p = 0.030) and glucose-dependent insulinotropic polypeptide concentrations (p = 0.005) at 60 min in the evening trials were higher than those in the morning trials. The incremental area under the curve values of five glycolysis, tricarboxylic acid cycle and nucleotide-related metabolites and 18 amino acid-related metabolites were higher in the morning trials than those in the evening trials (p < 0.05). Partial least-squares analysis revealed that the total metabolic change was higher in the morning. Our study demonstrates that a meal in the evening exacerbates the state of postprandial hyperglycemia in healthy adults. In addition, this study provides insight into the difference of incretion and blood metabolites between breakfast and dinner, indicating that the total metabolic responses tends to be higher in the morning.

scholarly journals Consumption of Cross-Linked Resistant Starch (RS4XL) on Glucose and Insulin Responses in Humans

2010 ◽  
Vol 2010 ◽  
pp. 1-6 ◽  
Author(s):  
Enas K. Al-Tamimi ◽  
Paul A. Seib ◽  
Brian S. Snyder ◽  
Mark D. Haub
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Wheat Starch ◽  
Blood Samples ◽  
Serial Blood ◽  
Insulin Levels ◽  
Insulin Responses ◽  
First Time

Objective. The objective was to compare the postprandial glycemic and insulinemic responses to nutrition bars containing either cross-linked RS type 4 (RS4XL) or standard wheat starch in normoglycemic adults (n= 13; age = 27±5 years; BMI = 25±3 kg/m2).Methods. Volunteers completed three trials during which they consumed a glucose beverage (GLU), a puffed wheat control bar (PWB), and a bar containing cross-linked RS4 (RS4XL) matched for available carbohydrate content. Serial blood samples were collected over two hours and glucose and insulin concentrations were determined and the incremental area under the curve (iAUC) was calculated.Results. TheRS4XLpeak glucose and insulin concentrations were lower than the GLU and PWB (P<.05). The iAUC for glucose and insulin were lower following ingestion of RS4 compared with the GLU and PWB trials.Conclusions. These data illustrate, for the first time, that directly substituting standard starch withRS4XL, while matched for available carbohydrates, attenuated postprandial glucose and insulin levels in humans. It remains to be determined whether this response was due to the dietary fiber and/or resistant starch aspects of theRS4XLbar.

scholarly journals Replacement of digestible by resistant starch lowers diet-induced thermogenesis in healthy men

1995 ◽  
Vol 73 (3) ◽  
pp. 423-432 ◽  
Author(s):  
Marie-Louise A. Heijnen ◽  
Paul Deurenberg ◽  
Johan M. M. Van Amelsvoort ◽  
Anton C. Beynen
Keyword(s):  
Resistant Starch ◽  
Potato Starch ◽  
Random Order ◽  
Postprandial Glucose ◽  
Colonic Fermentation ◽  
Raw Starch ◽  
Pregelatinized Starch ◽  
Single Meal ◽  
Diet Induced Thermogenesis ◽  
Insulin Responses

The present study describes the effect of replacement of digestible starch by resistant starch (RS) on diet-induced thermogenesis (DIT), postprandial glucose and insulin responses, and colonic fermentation. Ten healthy males consumed three test meals, consisting of diluted, artificially-sweetened fruit syrup and either 50 g raw potato starch (550 g RS/kg), or 50 g pregelatinized potato starch (0 g RS/kg) or 30 g pregelatinized potato starch plus 20 g lactulose (670 g indigestible disaccharide/kg). The meals were served in the morning after an overnight fast. Each volunteer consumed each meal twice on six separate days in random order. Metabolic rate was measured by indirect calorimetry in the fasting state for 15 min and postprandially for 5 h. Shortly before and hourly up to 7 h after consumption of the test meal, end-expiratory breath samples were obtained for H2 and CH4 analysis. Shortly before the meal and 30, 60, 180, and 300 min postprandiaily, blood samples were taken for glucose and insulin analyses. Postprandial increases in glucose and insulin levels were proportional to the amount of digestible carbohydrate in the meal. Breath H2 and CH4 concentrations indicated that the pregelatinized starch was not fermented and that lactulose was fermented rapidly. Fermentation of the raw starch started only 6 to 7 h after consumption, resulting in a rise in breath H2 but not in CH4. The replacement of 27 g digestible starch by RS in a single meal lowered DIT by on average 90 kJ/5 h, as could also be calculated by assuming that RS does not contribute to DIT. The ingestion of lactulose resulted in a substantial rise in DIT which was most probably caused by its fermentation.

Acute metabolic responses following different resistance exercise protocols

2018 ◽  
Vol 43 (8) ◽  
pp. 838-843 ◽  
Author(s):  
Samuel Silva Aguiar ◽  
Caio Victor Sousa ◽  
Herbert Gustavo Simões ◽  
Rodrigo Vanerson Passos Neves ◽  
Fernando Costa ◽  
...  
Keyword(s):  
Glycemic Control ◽  
Resistance Exercise ◽  
Lactate Concentration ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Tolerance Test ◽  
Metabolic Responses ◽  
Oral Glucose ◽  
Lower Glucose ◽  
Dose Response Effect

Resistance exercise (RE) can be an excellent modality for glycemic control. Studies have demonstrated that a single RE session can reduce glycemia in subjects with or without diabetes. Little is known about the dose–response effect of RE on glycemic control. This study aimed to investigate the acute metabolic responses after different RE protocols. Eighty-nine males were separated into six groups that completed RE protocols: 2 sets of 18 repetitions (2 × 18 at 50% of 1-repetition maximum (1RM); n = 19); 3 sets of 12 repetitions (3 × 12 at 70% of 1RM; n = 14); 4 sets of 9 repetitions (4 × 9 at 80% of 1RM; n = 13); 6 sets of 6 repetitions (6 × 6 at 90% of 1RM; n = 19); circuit (2 × 18 at 50% of 1RM; n = 12); and a control session (n = 12). The exercise sequence consisted of 8 exercises. An oral glucose tolerance test was conducted with metabolic measurements immediately after each RE protocol and every 15 min until 120 min of recovery. All groups exhibited significantly lower values (p < 0.05) in the glucose area under the curve (AUC) when compared with control over a 120 min monitoring period. The 6 × 6 group showed a significantly lower glucose AUC versus the 3 × 12 and 4 × 9 groups (p = 0.004; p = 0.001, respectively). As for blood lactate, the control and 6 × 6 groups exhibited lower AUC values versus all other groups (p < 0.05), and AUC for glucose and lactate concentration showed a negative and significant correlation (r = –0.46; p < 0.0001). It appears that a combination of 9–12 repetitions per set and 3–4 sets per muscle group might be optimal for acute postprandial glucose control.

scholarly journals Metabolic responses to mild cold acclimation in type 2 diabetes patients

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Carlijn M. E. Remie ◽  
Michiel P. B. Moonen ◽  
Kay H. M. Roumans ◽  
Emmani B. M. Nascimento ◽  
Anne Gemmink ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Insulin Sensitivity ◽  
Muscle Contraction ◽  
Cold Acclimation ◽  
Muscle Activation ◽  
Augmentation Index ◽  
Postprandial Glucose ◽  
Metabolic Effects ◽  
Beneficial Effects

AbstractMild cold acclimation for 10 days has been previously shown to markedly improve insulin sensitivity in patients with type 2 diabetes. Here we show in a single-arm intervention study (Trialregister.nl ID: NL4469/NTR5711) in nine patients with type 2 diabetes that ten days of mild cold acclimation (16–17 °C) in which observable, overt shivering was prevented, does not result in improved insulin sensitivity, postprandial glucose and lipid metabolism or intrahepatic lipid content and only results in mild effects on overnight fasted fat oxidation, postprandial energy expenditure and aortic augmentation index. The lack of marked metabolic effects in this study is associated with a lack of self-reported shivering and a lack of upregulation of gene expression of muscle activation or muscle contraction pathways in skeletal muscle and suggests that some form of muscle contraction is needed for beneficial effects of mild cold acclimation.

scholarly journals Metabolic Responses to Native Wheat Starch (MidsolTM 50) versus Resistant Wheat Starch Type 4 (Fibersym® RW): Standard versus Marketplace Testing Protocols

2021 ◽  
Vol 5 (3) ◽  
Author(s):  
Trevor J Steele ◽  
Clodualdo C Maningat ◽  
Paul A Seib ◽  
Mark D Haub ◽  
Sara K Rosenkranz
Keyword(s):  
Postprandial Glucose ◽  
Wheat Starch ◽  
Metabolic Responses ◽  
Substitution Method ◽  
Standard Testing ◽  
Testing Method ◽  
Intervention Protocol ◽  
Insulin Responses ◽  
Testing Protocols ◽  
Postprandial Insulin

ABSTRACT Background To investigate the effect of resistant starch (RS) on acute glycemic or insulinemic responses, the FDA indicates that control and RS-enriched foods must contain equivalent amounts of digestible carbohydrate. However, RS-containing foods typically contain less digestible carbohydrate per serving than control foods. Thus, controlling for digestible carbohydrate may yield different responses as compared with controlling for serving size. Objective The aim was to compare the postprandial metabolic responses to native wheat starch (NWS) versus RS type 4 (RS4) using digestible carbohydrate–matched portions compared with weight-matched portions. Methods A single-blind, randomized-controlled crossover trial examined glycemic and insulinemic responses over 2 h following consumption of 4 cracker conditions and a dextrose beverage in apparently healthy participants (n = 14). Crackers provided 50 g of digestible carbohydrate using the FDA's meal-intervention protocol or 35 g of carbohydrate by weight for the marketplace substitution method. Crackers differed only by the type of starch additive: NWS (MidsolTM 50; MGP Ingredient, Inc.) or RS4 (Fibersym® RW; MGP Ingredients, Inc.). Glucose concentrations were assessed at baseline and at 15, 30, 45, 60, 90, and 120 min; insulin concentrations were measured at baseline and 30, 60, and 120 min. Results There were no significant differences between 50 g digestible carbohydrate cracker conditions for glucose or insulin incremental AUC (iAUC). The 35 g carbohydrate by weight conditions were not different for glucose iAUC [mean (95% CI): 35 g NWS: 1317 (677, 2169); 35 g RS4: 701 (262, 1351); P &gt; 0.05]. However, insulin iAUC was lower following 35 g RS4 compared with 35 g NWS [35 g RS4: 92 (1, 259); 35 g NWS: 697 (397, 1080); P &lt; 0.01]. Conclusions In healthy adults, consumption of RS4 crackers decreased postprandial insulin responses compared with NWS crackers when using the marketplace substitution method compared with the FDA standard testing method, with similar postprandial glucose responses. Comparisons of the FDA standard testing method and the marketplace substitution method should be investigated further to elucidate differential physiological impacts on consumers.

scholarly journals L-arabinose and D-xylose: sweet pentoses that may reduce postprandial glucose and insulin responses

2021 ◽  
Author(s):  
Korrie Pol ◽  
Monica Mars
Keyword(s):  
Plasma Glucose ◽  
Area Under The Curve ◽  
Fixed Time ◽  
Postprandial Glucose ◽  
Double Blind ◽  
Glucose Levels ◽  
Insulin Responses ◽  
Intestinal Sucrase ◽  
Intestinal Sucrase Activity

Background: Diets inducing high fluctuations in plasma glucose levels are linked to type 2 diabetes. L-arabinose and D-xylose have been hypothesized to inhibit intestinal sucrase activity, delay sucrose digestion, and reduce glycaemic and insulinaemic responses. However, few human studies have assessed this using realistic foods. Objective: We investigated the effects of the addition of L-arabinose and D-xylose on glucose homeostasis using a fruit-based drink and the effect of L-arabinose using a muffin. Design: Fifteen males participated in two double-blind, randomized cross-over experiments. In experiment A, three drinks were tested: (1) L-arabinose, (2) D-xylose and (3) control drink. In experiment B, two muffins were tested: (1) L-arabinose and (2) control muffin. All products consisted of ~50 g available carbohydrates, and L-arabinose or D-xylose was added as 10% of sucrose. Pre- and post-ingestive plasma glucose and insulin levels were measured at fixed time points up to 180 min after consumption. Results: Glucose and insulin peaks were lower after the L-arabinose and D-xylose drink than the control drink (P < 0.01). After consumption of the muffin, glucose responses were not significantly different; however, the insulin peak and incremental area under the curve (iAUC) tended to be lower for the L-arabinose muffin. Conclusion: L-arabinose and D-xylose are functional ingredients that can potentially lower the post-ingestive glycaemic and insulinaemic responses when added to realistic foods. However, the efficacy of applying L-arabinose appears to depend on the food matrix. Addition of these compounds needs further testing in other foods and in other populations, such as pre-diabetics.

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