Effect of the Intake of a Snack Containing Dietary Fiber on Postprandial Glucose Levels

Kim, Hyeon Ki; Nanba, Takuya; Ozaki, Mamiho; Chijiki, Hanako; Takahashi, Masaki; Fukazawa, Mayuko; Okubo, Jin; Shibata, Shigenobu

doi:10.3390/foods9101500

Cited by 18 publications

(17 citation statements)

References 39 publications

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“…Results suggest some reduction in postprandial glucose peaks at certain time points in the intervention group compared with placebo group. These results are in accord with recent studies that indicating significant lower blood glucose levels observed in test meals containing dietary fiber [ 31 – 33 ]. However, a higher blood glucose levels at 120 min in the intervention group could be attributed to the presence of slowly digestible starch in the formulated MMT peel powder belonging to the intervention group which digested between 20 min and 180 min [ 34 ].…”

Section: Discussionsupporting

confidence: 93%

Acute effect of Melon Manis Terengganu peel powder on glycemic response, perceived satiety, and food intake: a randomized, placebo-controlled crossover trial in adults at risk of type 2 diabetes

et al. 2022

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Background Melon Manis Terengganu (MMT) peel has a high dietary fiber content, but there is no data examining its health benefits in adults at risk of type 2 diabetes. The objective of the study was to evaluate whether consumption of MMT peel powder improves glycemic response, satiety, and food intake in adults at risk of type 2 diabetes. Methods An open-label, randomized, placebo-controlled, crossover design trial was conducted among adults (n = 30, ages 18–59 y) at risk of type 2 diabetes. They consumed Formulation 3 (formulated MMT peel powder) [A] and control (glucose) [B] with study breakfast based on randomly assigned treatment sequences (AB, BA) established by Research Randomizer (www.randomizer.org). Capillary blood glucose and perceived satiety were determined at baseline (0 min), 30, 60, 90 and 120 min, followed by a post-intervention food intake measurement. Results The repeated measures analysis of variance (ANOVA) revealed significant time (F = 84.37, p < 0.001, ηp2 = 0.744), condition (F = 22.89, p < 0.001, ηp2 = 0.441), and time*condition effects (F = 24.40, p < 0.001, ηp2 = 0.457) in blood glucose levels. Respondents (n = 30) who consumed Formulation 3 also had a significantly lower blood glucose 2-hour incremental area under the curve (iAUC) of 134.65 ± 44.51 mmol/L*min and maximum concentration (CMax) of 7.20 (7.10, 8.20) mmol/L with relative reduction of 26.8 and 13.3% respectively, when compared with control (p < 0.001). Besides, significantly greater perceived satiety, lower energy and fat intake as well as higher dietary fiber intake were also observed in the intervention group compared with the placebo group (p < 0.05). There were no marked side effects associated with the ingestion of the test products. Conclusions Short-term consumption of formulated MMT peel powder may improve glycemic response, increase perceived satiety and reduce food intake in adults at risk of type 2 diabetes with the potential to be utilized as a functional beverage. Medium-to long-term clinical trial is warranted to determine whether taking this formulated MMT peel powder on a daily basis has an influence on health outcomes. Trial registration ClinicalTrials.gov Identifier: NCT05298111. Registered 28/03/2022.

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Section: Discussionsupporting

confidence: 93%

Acute effect of Melon Manis Terengganu peel powder on glycemic response, perceived satiety, and food intake: a randomized, placebo-controlled crossover trial in adults at risk of type 2 diabetes

et al. 2022

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“…In the next experiment, we examined the characteristics of the two shorter and longer groups. The shorter starvation group showed higher physical activity [21], higher dietary ber intake [19,20], and a tendency towards morningness in the MEQ score [21]. These tendencies are related to a reduction in blood glucose levels.…”

Section: Discussionmentioning

confidence: 96%

Effect of lunch with different calorie and nutrient balances on dinner-induced postprandial glucose variability

Kuwahara

Kim

Furutani

et al. 2022

Preprint

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Aim: This study aimed to examine the effect of lunches with different calorie intakes (Study 1) and nutrient balances (Study 2) on dinner-induced postprandial glucose fluctuation.Methods: Energy trial (Study 1): Thirteen healthy young participants (n = 10 men, n = 3 women) were investigated to determine the effects of different caloric intakes at lunch on glucose level variability. The study comprised four trials (no lunch, low lunch, standard lunch, and high-energy lunch). Energy balance trial (Study 2): Fourteen healthy young adults (n = 8 men, n = 6 women) were investigated to determine the effect of different nutrient balances during lunch on glucose level variability. The study consisted of four trials (standard, protein-rich, fat-rich, and carbohydrate-rich). In Studies 1 and 2, each trial was spaced at least one day apart, and breakfast and dinner were tested as meals. The mealtimes for each trial were then aligned. Continuous glucose monitoring (CGM) was used to assess the blood glucose fluctuations.Results: Study 1: The no-lunch and low-energy lunch trials had significantly higher values in the incremental area under the curve (iAUC) of postprandial blood glucose at dinner compared to the standard and high-energy lunch trials (P < 0.01, P < 0.05 vs none), (respectively, P < 0.01 vs low-energy trial). Study 2: A significantly higher postprandial blood glucose iAUC for dinner was found in the fat-rich trial than that in the protein-rich and standard trials, respectively (P < 0.05).Conclusions: Our findings indicate that skipping lunch and low-calorie or high-lipid intake increased postprandial blood glucose levels after dinner.

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“…In addition, it was shown that the consumption of dietary fiber causes fermentation via colonic microbiota, which produce short-chain fatty acids. This was shown to increase the viscosity of stomach contents, slow down the rate of gastric emptying, and prolong glucose absorption, which could slow the rate of the absorption of glucose molecules into the intestine, improve insulin function, and lower glycemic loads [38,39]. Therefore, the intake of more dietary fiber at dinner agrees with biological rhythms.…”

Section: Discussionmentioning

confidence: 97%

The Association of Dietary Fiber Intake in Three Meals with All-Cause and Disease-Specific Mortality among Adults: The U.S. National Health and Nutrition Examination Survey, 2003–2014

Gao

Zhang

et al. 2022

Nutrients

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The timing of food intake can significantly alter the body’s metabolism of nutrient intake and affect the occurrence of chronic diseases. However, whether and how the intake time of dietary fiber could influence mortality risks is largely unknown. This study aims to reveal the association between total dietary fiber intake and fiber intake at different times with all-cause, cancer, and cardiovascular disease (CVD) mortality rates. A total of 31,164 adults who enrolled in the National Health and Nutrition Examination Survey from 2003 to 2014 are included in this study. Dietary fiber intake was measured using 2-day, 24 h dietary recall. The main exposures in this study were the intake of dietary fiber at breakfast, lunch, and dinner via regression analysis of the residual method. The main outcomes were the all-cause, cancer, and CVD mortality rates. Cox proportional hazards regression models were used to evaluate the survival relationship between dietary fiber intake at different times and mortality rates. Among the 31,164 adults, 2915 deaths, including 631 deaths due to cancer and 836 deaths due to CVD, were documented. Firstly, after adjusting for potential confounders, compared to the participants in the lowest quintile of total dietary fiber intake, the participants in the highest quintile of fiber intake had lower all-cause (HR = 0.686, 95% CI: 0.589–0.799, p for trend <0.001) and cancer (HR = 0.606, 95% CI: 0.446–0.824, p for trend = 0.015) mortality risks. Secondly, compared to the participants in the lowest quintile of dietary fiber intake at dinner, the participants in the highest quintile of fiber intake had lower all-cause (HR = 0.796, 95% CI: 0.668–0.949, p for trend = 0.009) and cancer (HR = 0.564, 95% CI: 0.388–0.822, p for trend = 0.005) mortality risks. Furthermore, equivalently replacing each standard deviation of dietary fiber consumed at breakfast with that at dinner was associated with lower cancer mortality risks (HR = 0.846, 95% CI: 0.747–0.958). In conclusion, this study demonstrates that, in the NHANES (2003–2014) cohort, to reduce all-cause and cancer mortality risks, the optimal dietary fiber intake time is in the evening.

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Effect of the Intake of a Snack Containing Dietary Fiber on Postprandial Glucose Levels

Cited by 18 publications

References 39 publications

Acute effect of Melon Manis Terengganu peel powder on glycemic response, perceived satiety, and food intake: a randomized, placebo-controlled crossover trial in adults at risk of type 2 diabetes

Acute effect of Melon Manis Terengganu peel powder on glycemic response, perceived satiety, and food intake: a randomized, placebo-controlled crossover trial in adults at risk of type 2 diabetes

Effect of lunch with different calorie and nutrient balances on dinner-induced postprandial glucose variability

The Association of Dietary Fiber Intake in Three Meals with All-Cause and Disease-Specific Mortality among Adults: The U.S. National Health and Nutrition Examination Survey, 2003–2014

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