The Effects of Low-carbohydrate Bread Intake on the Postprandial Glycemic Response of Healthy Adults Following a Second Meal

Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2020-01-01 DOI:10.4327/jsnfs.73.133

I. Kanamoto, Hikaru Kanazawa, Mayu Uchida, Yasuo Nakatsuka, Yukitoshi Yamamoto, Y. Nakanishi, H. Sasaki, Arisa Kaneko, I. Murata, Y. Inoue

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Abstract

Summary : Changes in postprandial blood glucose were measured after ingestion of two types of low-carbohy-drate (CHO) bread in comparison with plain and whole-grain breads. The effects of a second meal and CHO digestibility were also investigated. The subjects were 11 healthy adults ( 2 males and 9 females). Plain (net CHO: 38 . 6 g), whole-grain (net CHO: 36 g), mildly low-CHO (net CHO: 8 . 5 g, high protein), and super-low-CHO (net CHO: 3 . 4 g, high protein and high fat) breads were ingested for breakfast. In addition, four tests were conduct-ed in which curry and rice were eaten for lunch, and postprandial blood glucose was measured over time. CHO digestibility was measured using the in vitro Glucose Releasing Rate method. It was found that the blood glucose level was low after ingestion of mildly or super-low-CHO bread, but no second-meal effect was observed. In terms of digestibility, postprandial blood glucose level and satiety, mildly low-CHO bread was considered to be superior among the two types of low-CHO bread used in this study.

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低碳水化合物面包摄入对健康成人餐后第二餐后血糖反应的影响

摘要:在摄入两种低碳水化合物(CHO)面包后，与普通和全麦面包相比，测量了餐后血糖的变化。还研究了第二餐和CHO消化率的影响。研究对象为11名健康成人(男2名，女9名)。净CHO: 38。6克)，全谷物(净CHO: 36克)，轻度低CHO(净CHO: 8)。5克，高蛋白)和超低CHO(净CHO: 3。早餐摄入4克(高蛋白和高脂肪)面包。此外，还进行了四项测试，其中午餐吃咖喱和米饭，并在一段时间内测量餐后血糖。采用体外葡萄糖释放率法测定CHO消化率。研究发现，食用轻度或超低cho面包后，血糖水平较低，但没有观察到第二餐效应。在消化率、餐后血糖水平和饱腹感方面，在本研究中使用的两种低cho面包中，轻度低cho面包被认为是更好的。

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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