Can hazelnut flour added to gluten-free corn flour in different amounts cause differences in blood glucose fluctuations?

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Sciences and Nutrition Pub Date : 2024-12-03 DOI:10.1080/09637486.2024.2435841

Fatih Cesur, Berat Uygur

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Abstract

Aims to find out how adding different amounts of hazelnut to corn flour affects women's blood glucose fluctuations. Women (n = 23) were given loaves of bread containing corn and hazelnut flour (50 g digestible CHO). They were given 50 g of glucose syrup to consume in the first week, normal corn-bread (CB) in the second week, 15 g of corn-bread with hazelnut flour (CB + 15HN) in the third week and 30 g of corn-bread with hazelnut flour (CB + 30HN) in the fourth week. Blood glucose was measured at 0, 15, 30, 30, 45, 60, 90, and 120 min. CB+HN15 AUC values were found to be significantly lower compared to the other breads (p < 0.05). In addition, The GI of CB+HN15 was significantly lower than the GI of the other two breads (p < 0.05). The positive effect on blood glucose fluctuations started to decrease when the addition of hazelnut flour was more than 15 g.

Trial Registration: This study registered under ClinicalTrials.gov (Identifier no. NCT06382506).

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在无谷蛋白玉米粉中添加不同量的榛子粉是否会引起血糖波动的差异？

目的是找出在玉米粉中添加不同量的榛子对女性血糖波动的影响。妇女（n = 23）被给予含有玉米和榛子粉的面包（50克可消化的CHO）。第一周给予50 g葡萄糖浆，第二周给予普通玉米面包（CB），第三周给予15 g加榛子粉（CB + 15HN）的玉米面包，第四周给予30 g加榛子粉（CB + 30HN）的玉米面包。在0、15、30、30、45、60、90和120分钟测量血糖。与其他面包相比，发现CB+HN15 AUC值显着降低(p p试验注册：本研究在ClinicalTrials.gov注册(标识号：NCT06382506)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.