scholarly journals Acacia Gum Is Well Tolerated While Increasing Satiety and Lowering Peak Blood Glucose Response in Healthy Human Subjects

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 618
Author(s):  
Riley Larson ◽  
Courtney Nelson ◽  
Renee Korczak ◽  
Holly Willis ◽  
Jennifer Erickson ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Human Subjects ◽  
Area Under The Curve ◽  
Soluble Fiber ◽  
Healthy Human ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Acacia Gum ◽  
Fiber Treatment ◽  
Healthy Human Subjects

Acacia gum (AG) is a non-viscous soluble fiber that is easily incorporated into beverages and foods. To determine its physiological effects in healthy human subjects, we fed 0, 20, and 40 g of acacia gum in orange juice along with a bagel and cream cheese after a 12 h fast and compared satiety, glycemic response, gastrointestinal tolerance, and food intake among treatments. Subjects (n = 48) reported less hunger and greater fullness at 15 min (p = 0.019 and 0.003, respectively) and 240 min (p = 0.036 and 0.05, respectively) after breakfast with the 40 g fiber treatment. They also reported being more satisfied at 15 min (p = 0.011) and less hungry with the 40 g fiber treatment at 30 min (p = 0.012). Subjects reported more bloating, flatulence, and GI rumbling on the 40 g fiber treatment compared to control, although values for GI tolerance were all low with AG treatment. No significant differences were found in area under the curve (AUC) or change from baseline for blood glucose response, although actual blood glucose with 20 g fiber at 30 min was significantly less than control. Individuals varied greatly in their postprandial glucose response to all treatments. AG improves satiety response and may lower peak glucose response at certain timepoints, and it is well tolerated in healthy human subjects. AG can be added to beverages and foods in doses that can help meet fiber recommendations.

scholarly journals African plant foods rich in non-starch polysaccharides reduce postprandial blood glucose and insulin concentrations in healthy human subjects

1998 ◽  
Vol 80 (5) ◽  
pp. 419-428 ◽  
Author(s):  
Uchenna A. Onyechi ◽  
Patricia A. Judd ◽  
Peter R. Ellis
Keyword(s):  
Blood Glucose ◽  
Human Subjects ◽  
Physiological Activity ◽  
Venous Blood ◽  
Area Under The Curve ◽  
Water Soluble ◽  
Postprandial Blood Glucose ◽  
Wheat Bread ◽  
Healthy Human ◽  
Time Points

The effects of two vegetable flours, prepared from the African plants Detarium senegalense Gmelin, a legume, and Cissus rotundifolia, a shrub, on postprandial blood glucose and insulin concentrations in human subjects, were investigated. Chemical analysis indicated that these flours contained significant amounts of NSP. The detarium in particular was found to be a rich source of water-soluble NSP (SNSP). The flours were incorporated into two types of breakfast meal, a stew meal and a wheat bread meal, containing 50 g and 70 g available carbohydrate respectively. Both meals also contained 10–12g NSP, the major fraction of which was SNSP. Control and fibre-rich meals were consumed on separate days in randomized order by two different groups of subjects (n 5, stew meals; n 10, bread meals). Venous blood samples were taken at fasting (0 min) and postprandially at 30 min intervals for 2·5 h and the plasma analysed for glucose and insulin. Compared with the controls, detarium and cissus meals elicited significant reductions (P < 0·006) in plasma glucose levels at most postprandial time points and for area-under-the-curve (AUC) values (AUC reductions 38–62%). Significant reductions (P < 0·002) in plasma insulin levels at various postprandial time points and for AUC values were also seen after detarium and cissus breads (AUC reductions 43 and 36% respectively), but not after the fibre-rich stew meals. SNSP and starch are possibly the main, but not the only, components responsible for the glucose- and insulin-lowering effects of cissus flour. The main SNSP fraction of detarium, identified as a high-molecular-weight xyloglucan, is likely to be a primary factor in determining the physiological activity of detarium flour.

scholarly journals Effect of the artificial sweetener, sucralose, on small intestinal glucose absorption in healthy human subjects

2010 ◽  
Vol 104 (6) ◽  
pp. 803-806 ◽  
Author(s):  
Jing Ma ◽  
Jessica Chang ◽  
Helen L. Checklin ◽  
Richard L. Young ◽  
Karen L. Jones ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Human Subjects ◽  
Glucose Absorption ◽  
Glucose Infusion ◽  
Artificial Sweetener ◽  
Healthy Human ◽  
Proximal Small Intestine ◽  
Healthy Human Subjects ◽  
Glucagon Like Peptide 1 ◽  
Glucose Plasma

It has been reported that the artificial sweetener, sucralose, stimulates glucose absorption in rodents by enhancing apical availability of the transporter GLUT2. We evaluated whether exposure of the proximal small intestine to sucralose affects glucose absorption and/or the glycaemic response to an intraduodenal (ID) glucose infusion in healthy human subjects. Ten healthy subjects were studied on two separate occasions in a single-blind, randomised order. Each subject received an ID infusion of sucralose (4 mm in 0·9 % saline) or control (0·9 % saline) at 4 ml/min for 150 min (T = − 30 to 120 min). After 30 min (T = 0), glucose (25 %) and its non-metabolised analogue, 3-O-methylglucose (3-OMG; 2·5 %), were co-infused intraduodenally (T = 0–120 min; 4·2 kJ/min (1 kcal/min)). Blood was sampled at frequent intervals. Blood glucose, plasma glucagon-like peptide-1 (GLP-1) and serum 3-OMG concentrations increased during ID glucose/3-OMG infusion (P < 0·005 for each). However, there were no differences in blood glucose, plasma GLP-1 or serum 3-OMG concentrations between sucralose and control infusions. In conclusion, sucralose does not appear to modify the rate of glucose absorption or the glycaemic or incretin response to ID glucose infusion when given acutely in healthy human subjects.

Variability in measurements of blood glucose response to foods in human subjects is not reduced after a standard breakfast

2009 ◽  
Vol 29 (4) ◽  
pp. 238-243 ◽  
Author(s):  
Alison J. Wallace ◽  
Sarah L. Eady ◽  
Jinny A. Willis ◽  
Russell S. Scott ◽  
John A. Monro ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Human Subjects ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Standard Breakfast

scholarly journals Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 23 ◽  
Author(s):  
Caroline Hodges ◽  
Fay Archer ◽  
Mardiyyah Chowdhury ◽  
Bethany L. Evans ◽  
Disha J. Ghelani ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Area Under The Curve ◽  
Random Order ◽  
Cooking Methods ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Starch Structure ◽  
Significant Difference ◽  
Cold Condition ◽  
Blood Glucose Concentrations

The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingestion of each meal for 120 min. There was a significant interaction between temperature and time (F ( 8.46 – 372.34 ) = 2.75, p = 0.005), with the reheated (90 min) condition returning to baseline faster than both cold (120 min) and hot conditions. Blood glucose area under the curve (AUC) was significantly lower in the reheated (703 ± 56 mmol·L−1·min−1) than the hot condition (735 ± 77 mmol·L−1·min−1, t ( 92 ) = −3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol·L−1·min−1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions than the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.

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