Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects

Article Abstract:

A new study investigates the impact of a low glycaemic index (GI) breakfast on glucose tolerance and lipaemia at a subsequent meal. A low GI spaghetti meal and a high-GI white wheat bread meal were served to ten healthy volunteers with normal body mass indexes, who then ate a standardized high-GI lunch. It is shown that a low-GI spaghetti meal produced lower glucose and insulin responses and lower serum triglyceride levels at the subsequent meal.

Usage, Diet, Glucose tolerance tests, Glucose tolerance test

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Metabolic responses to starch in bread containing intact kernels versus milled flour

Article Abstract:

Coarse bread products composed of 80% pre-boiled kernels from wheat, rye, oats or barley were baked to study the possibility of including intact kernels in developing bread with "lente" characteristics. Results show that coarse bread from wheat, rye and barley have better glucose and insulin response compared to white wheat flour of wholemeal barley flour. These findings suggest that pre-boiled kernel can provide "lente" characteristics to bread.

Bread, Composition, Starch, Flour

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Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

Article Abstract:

A study was conducted to assess the possible impact of acetic acid on the postprandial glucose and insulin responses and to find out if it actually reduces chances of contracting glycemia. Results revealed that the presence of acetic acid or vinegar intake minimized postprandial glucose and insulin responses to a starchy meal. Hence, fermented foods or those containing organic acids should be part of the diet to avert chances of glycemia and insulin demand.

Prevention, Physiological aspects, Blood sugar, Blood glucose, Acetic acid, Insulin shock

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