All bran vs corn flakes: plasma glucose and insulin responses in young females

Article Abstract:

People with insulin-dependent diabetes are generally advised to follow a diet that provides a specific number of servings from different food groups at each meal; this system is known as the diabetic exchanges. The exchanges are based on the carbohydrate, protein, and fat content of foods. This system assumes that a given amount of carbohydrate has a consistent effect on blood glucose (sugar) regardless of the food source of the carbohydrate. effect. But there is evidence that different sources of carbohydrate, pasta and potatoes for example, do not have the same impact on blood glucose. Researchers have rated various carbohydrate foods with the glycemic index, which is a rating based on the increase in blood sugar after food consumption. Research has been done by testing blood sugar in subjects after they consume individual foods. This is problematic because foods are usually consumed in mixed meals. A study was performed to compare two cereals, all bran and corn flakes, when eaten as part of a mixed breakfast including egg, orange juice, and milk. The all bran furnished 19 grams of dietary fiber; the corn flakes provided one gram of dietary fiber. In the 11 normal young women participating in this study, the corn flake breakfast caused a greater increase in blood glucose, insulin, and resulted in a higher glycemic index than the all bran breakfast. These results were consistent with previous estimates of the glycemic index for the two cereals, but the difference between them was smaller when they were eaten as part of a mixed meal. Predictions based on research on the effects of these two foods when consumed alone may be made for the effects of consuming the two foods as a part of a mixed meal. However, predictions are valid for the direction, but not the magnitude of the effect. (Consumer Summary produced by Reliance Medical Information, Inc.)

Fiber in human nutrition, Dietary fiber

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Insulin response and glycemic effects of meals in non-insulin-dependent diabetes

Article Abstract:

Researchers studying diet and diabetes have discovered that different foods, even if they contain equal amounts of carbohydrate, do not necessarily cause the same increase in blood sugar after they are eaten. Foods that are high in carbohydrate have actually been ranked according to how high the blood sugar rises after they are eaten; foods that produce high peaks in blood sugar are said to have a high glycemic index. Low-glycemic-index foods produce a smaller rise in blood glucose, and may also lead to a less dramatic insulin response. In this study, two breakfasts were compared among six obese subjects with non-insulin-dependent diabetes mellitus (NIDDM). While one breakfast contained low-glycemic-index foods, the other included high-glycemic-index foods, but both meals supplied 600 calories, which were 73 percent carbohydrate, 15 percent fat, and 12 percent protein. The blood glucose and insulin levels of the subjects were measured before, and at specific intervals after the meals. As expected, the low-glycemic-index meal elicited peak blood glucose values that were 25 percent lower than those measured after the high-glycemic-index meal. Overall, blood sugars throughout a five-hour period after the meals were also lower following the low-glycemic-index breakfast. While overall insulin response did not differ between the two meals, the peak insulin level occurred one hour earlier after the low-glycemic-index meal; the quicker insulin secretion may be associated with the lower blood sugars measured. (Consumer Summary produced by Reliance Medical Information, Inc.)

Health aspects, Type 2 diabetes, Insulin

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Gastric emptying and glycemic response after ingestion of mashed bean or potato flakes in composite meals

Article Abstract:

The diabetic exchange system, which is the most commonly used diet plan for insulin-dependent diabetics, categorizes foods on the basis of their carbohydrate, protein, and fat content. Starchy, or high-carbohydrate, foods such as bread, potatoes, and pasta are in one group and no distinctions are made among them. Research has shown that certain starchy foods cause a significantly greater increase in blood sugar than others. The high-carbohydrate foods that have been studied are assigned a "glycemic index", a rating that indicates how high the blood glucose rises after they are eaten. Legumes (beans and seeds) have a particularly low glycemic index, meaning blood glucose rises only slightly. Whereas, potato has a high glycemic index, indicating a large increase in blood sugar. A study was performed that compared glycemic response to mashed bean flakes and potato flakes. On two different days, six healthy men consumed either the bean or the potato flakes as part of a standard meal. The blood glucose and insulin responses to the bean-flakes meal were significantly lower when compared with responses to the potato-flakes meal. Reasons for this difference were also investigated; the rate of gastric emptying was measured, but it the same in both groups. This suggests that digestion of bean starch in the small intestine occurs at a slower rate. Slower digestion would explain the smaller rise in blood glucose immediately after the meal, as sugar is absorbed into the bloodstream more gradually. (Consumer Summary produced by Reliance Medical Information, Inc.)

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