Relationship between rate of digestion of foods and post-prandial glycaemia

Jenkins, David; Ghafari, Hamid Reza; Wolever, Thomas M. S.; Taylor, R.; Jenkins, Alexandra L.; Barker, Helen M.; Fielden, Hashmein; Bowling, A C

doi:10.1007/bf00282589

Cited by 247 publications

(131 citation statements)

References 27 publications

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“…This confirms previous observations [8,[16][17][18][19][20] and supporting the concept of a direct relationship between the rate of carbohydrate absorption and glycaemic response, GIP release and insulin secretion. In this context it is important to note that, despite the lower glycaemic response when fat was co-ingested with pota-toes, the post-prandial insulin response was not significantly reduced.…”

Section: Discussionsupporting

confidence: 91%

“…Thus, the aim of the present study was to examine the acute interaction of two components of the high-carbohydrate, high-fibre diet: slowlyabsorbed carbohydrate, and fat. The effect of co-ingestion of fat on the post-prandial glucose, insulin and GIP responses to a rapidly-absorbed carbohydrate (potato) and a slowly-absorbed carbohydrate (lentils) [8] was measured. The secretion of GIP is greatly stimulated by fat ingestion as well as glucose and has been implicated in the entero-insular axis [9][10][11][12][13].…”

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confidence: 99%

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Effect of co-ingestion of fat on the metabolic responses to slowly and rapidly absorbed carbohydrates

1984

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Summary. The present study examined the acute effects of coingestion of fat (37.5 g) on the post-prandial metabolic responses to 75 g of carbohydrate which was either slowly absorbed (lentils) or rapidly absorbed (potatoes). Co-ingestion of fat resulted in a significant flattening of the post-prandial glucose curves, the effect being more pronounced for the rapidly absorbed potatoes. This was probably due to delayed gastric emptying. However, the post-prandial insulin responses to either carbohydrate were not significantly reduced by fat, suggesting that the insulin response to a given glucose concentration was potentiated in the presence of fat. The gastric inhibitory polypeptide (GIP) responses to both carbohydrates were greatly increased in the presence of fat. To investigate further the possible roles of GIP in the entero-insular axis, a 5-g bolus of glucose was injected intravenously i h after lentils_ fat. This was sufficient to raise the glucose levels above the threshold reported for GIP to potentiate insulin secretion. However, despite the large differences in circulating GIP levels, the insulin response to glucose was not affected by the presence of fat. These results suggest that (1) the rate of absorption of carbohydrate is a major determinant of post-prandial metabolic responses even in the presence of fat, (2) fat-stimulated GIP secretion does not potentiate glucose-induced insulin secretion, and (3) the potentiation of the insulin response to glucose when carbohydrate is co-ingested with fat is consistent with the well-documented insulin resistance associated with high fat diets.Key words: Insulin, gastric inhibitory polypeptide, insulin sensitivity, glucose tolerance, diabetes, diet, fat, rate of carbohydrate digestion.Several studies have demonstrated the beneficial effects of high-carbohydrate, high-fibre diets in the treatment of Type 2 (non-insulin-dependent) diabetes [1,2]. The mechanism by which this dietary regimen improves long-term diabetic control remains unclear: is it due to the high complex carbohydrate, high fibre, type of fibre or low fat contents of such diets? Most previous studies have concentrated on the acute responses to complex carbohydrate and fibre components of the diet [3][4][5], and have highlighted the importance of rate of intestinal digestion and absorption in determining the metabolic responses to different carbohydrates. It has been suggested that these acute metabolic changes form the basis of long-term benefits associated with high-carbohydrate, high-fibre diets.However, as these diets are also low in fat, and insulin sensitivity has been demonstrated to be inversely related to the fat content of the diet [6,7], it is possible that * Present address: University of Melbourne, Department of Medicine, Repatriation General Hospital, Heidelberg West, Victoria, 3081, Australia the improved metabolic control is due (at least in part) to the low fat content. Thus, the aim of the present study was to examine the acute interaction of two components of the high-carbohydrate...

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Section: Discussionsupporting

confidence: 91%

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confidence: 99%

Effect of co-ingestion of fat on the metabolic responses to slowly and rapidly absorbed carbohydrates

1984

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“…Studies have indicated that heat processing renders some amount of starch fractions resistant to mammalian enzymes and thus escape digestion. Retrogradation of amylose is reported to lead to the formation of resistant starch (Jenkins et al 1982). It has been demonstrated that intermittent heating and cooling cycles significantly increased resistant starch fraction in wheat (Ranhotra et al 1991).…”

Section: Resultsmentioning

confidence: 99%

Glycemic index and significance of barnyard millet (Echinochloa frumentacae) in type II diabetics

et al. 2011

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The study was undertaken to assess nutrient composition, glycemic index and health benefits of barnyard millet in type II diabetics. The millet had 10.5% protein 3.6% fat, 68.8% carbohydrate and 398 kcal/100 g energy. The total dietary fibre content was high (12.6%) including soluble (4.2%) and insoluble (8.4%) fractions. Low glycemic index of the grains both dehulled (50.0) and dehulled and heat treated (41.7) was recorded. The feeding intervention of 28 days revealed a significant reduction in glucose (139.2 to 131.1 mg/ dl), LDL-C (from 167.7 to 162.9 mg/dl), VLDL-C (from 24.0 to 23.2 mg/dl), ratio of TC: HDL (from 4.7 to 4.6) and LDL: HDL (from 3.2 to 3.1) in the experimental diabetic groups. Similar, but marginal changes were observed in experimental non diabetics. Marginal decrease of triglycerides and increase of HDL were registered in diabetic groups due to barnyard millet intervention. The study indicated that the dehulled and heat treated barnyard millet is beneficial for type-II diabetics.

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“…A major feature that appears to determine the metabolic effect of grain products and starchy foods is the rate at which these starchy foods are digested (Jenkins et al, 1980b). Carbohydrate food, which is more slowly digested, results in reduced glucose and insulin responses (O'Dea et al, 1981;Jenkins et al, 1982). Slowly digested starchy foods appear to be either lipid neutral or to reduce concentrations of triglycerides and low-density lipoprotein (LDL) cholesterol without significant reductions or even increased concentration of high-density lipoprotein (HDL) cholesterol (Jenkins et al, 1987b, c;Fontvieille et al, 1988Fontvieille et al, , 1992Wolever et al, 1992a, b;Miller, 1994).…”

Section: Introductionmentioning

confidence: 99%

Effects of meal frequency and high-fibre rye-bread diet on glucose and lipid metabolism and ileal excretion of energy and sterols in ileostomy subjects

et al. 2004

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Objective: To investigate the effect of a rye, high-fibre diet (HFD) vs a wheat, low-fibre diet (LFD), meal frequency, nibbling (Nib, seven times a day) or ordinary (Ord, three times a day), and their combined effects on blood glucose, insulin, lipids, urinary C-peptide and ileal excretion of energy, cholesterol and bile acids in humans. Design: LFD period with Nib or Ord meal frequency followed by an HFD diet with Nib or Ord meal frequency in randomized, crossover design. Setting: Outpatients of ileostomy volunteers were called for an investigation in research word. Subjects: A total of 10 subjects (two female subjects, age 34 and 51 y; eight males, mean age 54.4 y, range 43-65 y) participated in the experiment. All subjects were proctocolectomized for ulcerative colitis (mean 16.0 y, range 8-29 y before the study). Intervention: In total, 10 ileostomy subjects started with LFD for 2 weeks, the first week on either Nib (five subjects) or Ord (five subjects) and the second week on the other meal frequencies, in a crossover design, followed by a wash-out week, and continued with HFD period for 2 weeks in the same meal frequency manner. All foods consumed in both Nib or Ord regimens were identical and a high-fibre rye bread was used in the HFD period and a low-fibre wheat bread in the LFD period. Main outcome measures: Day-profiles of blood glucose, insulin and lipids, blood lipids before and after dietary intervention, and excretion of steroids in the effluents and C-peptide in the urine. Results: During the Nib regimen, plasma glucose and insulin peaks were lower at the end of the day with HFD compared with LFD. Urinary C-peptide excretion was significantly higher in the day-time on LFD compared with HFD (LFD-Ord vs HFD-Ord, Po0.01; LFD-Nib vs HFD-Nib, Po0.01). Plasma free-cholesterol, total cholesterol, triglycerides and phospholipids were significantly higher (Po0.05) after LFD than after HFD with the Nib regimen. A higher excretion of energy (Po0.05) and chenodeoxycholic acid (Po0.05) were observed with HFD compared with LFD regardless of meal frequency. A higher daily excretion of cholic acid, total bile acids, cholesterol, net cholesterol and net sterols (Po0.05) was observed on HFD compared with LFD with the Nib regimen. Conclusions: An HFD decreased insulin secretion measured as a decreased excretion of C-peptide in urine and as decreased plasma insulin peaks at the end of the day during a Nib regimen. The smoother glycaemic responses at the end of the day during a Nib regimen may be a consequence of a second meal phenomenon, possibly related to the nature of dietary fibre complex. Contributors: EAL and JXZ were responsible for the study design, conducting the dietary intervention, completing the statistical analysis and writing the paper. PT was responsible for the study design and conducting the dietary intervention of the study. DL was involved in the advisory of writing the paper and the analysis of the blood lipids. PÅ was involved in the concept and planning, and the analysis of the nutrients in the...

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Relationship between rate of digestion of foods and post-prandial glycaemia

Cited by 247 publications

References 27 publications

Effect of co-ingestion of fat on the metabolic responses to slowly and rapidly absorbed carbohydrates

Effect of co-ingestion of fat on the metabolic responses to slowly and rapidly absorbed carbohydrates

Glycemic index and significance of barnyard millet (Echinochloa frumentacae) in type II diabetics

Effects of meal frequency and high-fibre rye-bread diet on glucose and lipid metabolism and ileal excretion of energy and sterols in ileostomy subjects

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