Plasma glucose and insulin reduction after consumption of breads varying in amylose content

Abstract

Objective: Consumption of a meal high in amylose starch (70%) decreases peak insulin and glucose levels and area under the curve (AUC). The objective was to determine the amount of amylose necessary in a meal for the beneficial decrease in glucose or insulin to occur. Design: Twenty-five subjects, 13 men (averaging 88.1 kg, 41 y, and 27.9 body mass index) and 12 women (averaging 72.4 kg, 41 y and 27.1 body mass index) were given six tolerance tests in a Latin Square design: glucose alone (1 g glucose=kg body weight) and five breads (1 g carbohydrate=kg body weight) made with 70% amylose cornstarch, standard cornstarch (30% amylose), and blends of the two starches (40, 50 and 60% amylose starch). A standard menu was fed for 3 days. One subject withdrew from the study. Results: Glucose, insulin and glucagon response to the carbohydrate loads was similar in men and women. Peak glucose response was lowest after the breads containing 50 -70% amylose starch. AUC was significantly higher after the glucose load than after all bread loads. The lowest AUCs occurred after the 60 and 70% amylose starch breads. Insulin response and AUC were significantly lower after the 60 and 70% amylose starch breads than after the glucose or the other breads. Conclusion: Results indicate that the amylose content of the starch used in the acute meal needs to be greater than 50% to significantly reduce plasma glucose and insulin in men and women.

Postprandial glycaemic and insulinaemic responses to GM-resistant starch-enriched rice and the production of fermentation-related H2in healthy Chinese adults

“…Although the kinetics of blood glucose responses were similar after each type of meals, the highest concentrations of glucose, AUC and GI after RS rice meal were significantly lower than that of WT rice or glucose meal. Notably, although those subjects only consumed about 8 g RS, the dynamics of glucose responses were similar to those who consumed high doses of RS (18,25) . Similar patterns of insulinaemic responses were also observed in this group of Chinese adults.…”

“…Assurance of its safety and physiological benefits is a critical base for human consumption. Consumption of RS-enriched foods has shown beneficial effects on reducing postprandial glucose and insulin responses in people with either normal glucose tolerance or impaired glucose tolerance (9,10,17,18) . Continual intake of RS can also promote the production of high levels of SCFA, such as acetic, propionic and butyric acids, in the large bowel (3 -8) .…”

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

“…In particular, our results showed that diets with high HI increased the incremental plasma glucose appearance in jugular-catheterized pigs when compared with low HI diets in the same level of TS (P , 0.05). Different postprandial glucose responses were detected when pigs (Li et al, 2008;van Kempen et al, 2010) and humans (Behall et al, 2002) consumed various sources of dietary starch with a wide range in starch digestion kinetics. The reason for the different incremental plasma glucose levels may be related primarily to the hydrolysis of starch in the digestive tract, starch hydrolysis being a rate-limiting factor for the appearance of glucose (Cummings and Englyst, 1995).…”

Resistant Starch a New Weapon Against Disease Fighting of Potato Eater: A Focused Review

“…RS has been shown to enhances insulin sensitivity, [14] lowers blood sugar levels, [15][16][17] improves metabolic health and various benefits for digestion. [18] Increase absorption of important minerals like calcium and magnesium.…”