Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance

Crapo, Phyllis A.; Kolterman, Orville G.; Waldeck, N; Reaven, Gerald M.; Olefsky, Jerrold M.

doi:10.1093/ajcn/33.8.1723

Cited by 90 publications

(31 citation statements)

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“…Table 4 Mean sugar release in heat treated legumes at each time interval Differences in the nature of starch have a strong claim as possible factors that may influence the rate of digestion and hence the glycemic response [27]. In fact, the 'lente' effect of legumes is attributed to their higher amylose content [8].…”

Section: Discussionmentioning

confidence: 99%

Effect of processing on starch digestibility in some legumes — An in vitro study

Urooj

Puttaraj

1994

Nahrung

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SummaryThe effect of processing treatments on the rate of starch digestibility in three legumes, viz., bengal gram (Cicer arietinum L.), cowpea (Vigna unguiculata) and green gram (Vigna radiata) was studied using an in vitro dialysis system. The processes studied were fermentation, germination, pressure cooking and roasting. The released sugars measured as glucose equivalents after 3 h digestion were expressed as digestibility index (DI). All the processing treatments except roasting, increased the rate of starch digestibility in all the three legumes. Subsequent cooking of the gerniinated/fermented legumes lead to a further increase in starch digestibility. The results of the study indicate that 'slow release' property of legumes is heat labile and that loss of this property is independent of macro-nutrient and starch content.

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Section: Discussionmentioning

confidence: 99%

Effect of processing on starch digestibility in some legumes — An in vitro study

Urooj

Puttaraj

1994

Nahrung

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“…In response to this the British Diabetic Association and Canadian Diabetes Association guidelines suggested the use of cereal products, certain root vegetables and legumes [2,3]. This was on the basis of studies demonstrating that the nature of starch may be an important determinant of the blood glucose and insulin responses to foods in normal and diabetic individuals [20,[23][24][25]. Nevertheless, the British Diabetic Association statement acknowledged that more work was urgently needed to define the glycaemic response to different foods [3].…”

Section: Discussionmentioning

confidence: 99%

The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes

et al. 1983

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Summary. Recently diabetic patients have been encouraged to increase their carbohydrate intake, but exact details of which foods to use are lacking. To determine whether sufficiently large differences existed to justify more specific dietary advice, we compared the glycaemic responses to 50 g carbohydrate portions of different foods, taken as breakfast test meals by groups of five to seven diabetic patients. Two-to threefold differences were seen amongst the 15 foods tested. The glycaemic responses for spaghetti, 'All-bran', rice and beans were significantly below those for bread, while 'Cornflakes' were above. Factors predicted to influence this were without effect, including: substituting wholemeal for white bread, increasing substantially the simple sugars (using 'All-bran' or bananas instead of wholemeal bread) and doubling meal protein by adding cottage cheese to bread. Paired comparisons of the glycaemic response to the five legumes with those of the seven other starchy foods (breads, spaghetti, rice, Cornflakes, oatmeal porridge and potatoes) showed that the mean peak rise in blood glucose concentration and mean area under the glucose curve after beans were 23 and 28% lower, respectively, than the mean for the other foods (p < 0.001). Such results suggest a potentially valuable role for dried leguminous seeds in carbohydrate exchanges for individuals with impaired carbohydrate tolerance. These large differences in the blood glucose response to different food cannot at present be predicted directly from tables of chemical composition. Nevertheless, physiological testing may both aid in understanding the factors responsible and help selection of the appropriate carbohydrate foods for the diabetic diet.Key words: Glycaemic index, leguminous seeds, low blood glucose rise, diabetes, diabetic diet, fat, sugars, protein.To lessen the risk to the diabetic of carciovascular disease, current dietary guidelines of the American [1] and Canadian [2] Diabetes Associations and the British Diabetic Association [3] have recommended increasing complex carbohydrate and fibre intakes, while reducing fat consumption. Exactly how this should be achieved is not known and there are fears that increased intake of specific foods, or carbohydrates in general, may worsen diabetic control [4]. However, in the context of high fibre diets this does not appear to be the case [5]. Indeed studies using purified fibre and high-fibre, high-carbohydrate diets have been associated with improved diabetic control [9][10][11][12][13][14][15]. Nevertheless, the carbohydrate foods of greatest potential use to the diabetic have not as yet been defined and it has now been acknowledged that information on the glycaemic effect of individual foods and meals is urgently needed [3].We have therefore compared the effect of taking 50 g carbohydrate portions of 15 different foods on the blood glucose responses of diabetic patients. We wished to determine whether large differences existed which favoured the use of particular foods. It was also important to s...

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“…Recently, attention has been drawn to this by several studies (132)(133)(134)(135) noting the very different glycemic responses generated by the starchy foods, potato, bread, rice, and corn. Most interesting was the fact that potatoes elicit a glycemic response similar to that of an equivalent amount of glucose, whereas parboiled rice elicits a much flatter response (132).…”

Section: Factors To Consider In Addition To Fibermentioning

confidence: 99%

Dietary Fiber in Management of Diabetes

1988

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Current evidence suggests that high-fiber diets, especially of the soluble variety, and soluble fiber supplements may offer some improvement in carbohydrate metabolism, lower total cholesterol and low-density lipoprotein (LDL) cholesterol, and have other beneficial effects in patients with non-insulindependent diabetes mellitus (NIDDM). Diets enriched with wheat bran and guar gum induce 10-20% reductions in serum cholesterol and LDL in both normoand hypercholesterolemic subjects and have the ability to blunt the hypertriglyceridemic effects of diets high in carbohydrate and low in fiber. In insulin-dependent diabetes mellitus (IDDM) the situation is less clear, but a decrement of the circadian glucose profile has been shown. Americans, in general, consume too little fiber. With the need to restrict fat and reduce protein, an increase in carbohydrates is mandatory. A practical goal would be to establish the present level of fiber intake (15-30 g/day) and to gradually increase it. An intake of up to 40 g of fiber per day or 25 g/1000 kcal of food intake appears beneficial; in many individuals on weight-reducing diets higher levels may be unacceptable because of gastrointestinal side effects. The level of maximum benefit has not been determined. Fiber supplementation appears beneficial only if given with a diet comprising approximately half of the calories as carbohydrate. Foods should be selected with moderate to high amounts of dietary fiber from a wide variety of choices to include both soluble and insoluble types of fiber. Insufficient data are available on the long-term safety of high-fiber supplements. People at risk for deficiencies, such as postmenopausal women, the

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Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance

Cited by 90 publications

References 0 publications

Effect of processing on starch digestibility in some legumes — An in vitro study

Effect of processing on starch digestibility in some legumes — An in vitro study

The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes

Dietary Fiber in Management of Diabetes

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