The Effect of a Breakfast Rich in Slowly Digestible Starch on Glucose Metabolism: A Statistical Meta-Analysis of Randomized Controlled Trials

Vinoy, Sophie; Meynier, Alexandra; Goux, Aurélie; Jourdan-Salloum, Nathalie; Normand, Sylvie; Rabasa‐Lhoret, Rémi; Brack, Olivier; Nazare, Julie‐Anne; Péronnet, François; Laville, Martine

doi:10.3390/nu9040318

Cited by 30 publications

(24 citation statements)

References 45 publications

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“…19-22% of E) and similar levels of other macroelements. 35 MacNeil et al obtained similar results by assessing the effect of an increased supply of dietary fiber on glucose and insulin levels after breakfast in a group of 12 diabetic patients. 36 In this study, it was observed that replacing 20 g of simple carbohydrates with complex carbohydrates in a breakfast bagel (total carbohydrate content 50 g) significantly reduced glucose and insulin blood levels after the meal compared to the results after eating a product with the same total carbohydrate content but lower dietary fiber content (2 g).…”

Section: The Relationship Between Consumption Of High-fiber Products mentioning

confidence: 72%

Dietary support in insulin resistance: An overview of current scientific reports

Gołąbek¹,

Regulska−Ilow²

2019

Adv Clin Exp Med

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Over the past 30 years, a significant increase in the prevalence of insulin resistance (IR) has been observed. It is associated with more frequent occurrence of impaired glucose tolerance, diabetes, excessive weight, cardiovascular diseases, and endocrine disorders. The results of current studies do not indicate a necessity to exclude dairy products from the diet of insulin-resistant individuals. In addition, it has been found that moderate amounts of alcohol as part of a balanced, low-energy diet do not have a negative effect on insulin sensitivity. The authors of recent studies emphasize the importance of reducing the intake of simple sugars, especially from sweet drinks, sweets and excessive fruit juice consuption. Many studies have demonstrated the beneficial effects of consuming complex, low-glycemic-index carbohydrates that are rich in dietary fiber. An insulin-resistant patient's diet should be rich in whole grains and high amounts of non-starchy vegetables and raw fruit. The beneficial effect of the Dietary Approaches to Stop Hypertension (DASH diet) and the Mediterranean diet has been confirmed. The positive correlation between low-carbohydrate and very-low-carbohydrate diets requires confirmation in long-term studies with the participation of insulinresistant patients. Research shows the benefits of increased calorific intake during the first half of the day, especially from a high-energy and low-glycemic-index breakfast. Furthermore, many researchers indicate that slow and mindful eating is a significant component of an appropriate diet for insulin-resistant individuals.

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Section: The Relationship Between Consumption Of High-fiber Products mentioning

confidence: 72%

Dietary support in insulin resistance: An overview of current scientific reports

Gołąbek¹,

Regulska−Ilow²

2019

Adv Clin Exp Med

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“…First, a high SDS content is a key factor for decreasing the rate of appearance of exogenous glucose (RaE) in the blood stream, and thus for reducing the glycemic and insulinemic responses in healthy adults. This study showed a 15-fold greater chance of having a low RaE and a 5-fold greater chance of having a low glycemic response after consuming a high-SDS food product compared to a low-SDS food product [35]. In addition, a reduction in the RaE was associated with a significant reduction in the postprandial glycemic and insulinemic responses [36].…”

Section: Discussionmentioning

confidence: 61%

Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile

Goux¹,

Breyton

Meynier³

et al. 2020

Nutrients

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This study aimed at designing a—diet high in slowly digestible starch (SDS) by carefully selecting high-SDS starchy products and to validate its implementation, acceptance, and impact on the postprandial glycemic response in patients with type 2 diabetes (T2D). Starchy products were screened and classified as being either high (high-SDS) or low (low-SDS) in SDS (in vitro SDS method). A randomized controlled cross-over pilot study was performed: Eight patients with T2D consumed randomly a high-SDS or a low-SDS diet for one week each, while their glycemic profile was monitored for 6 days. Based on 250 food product SDS analyses and dietary recommendations for patients with T2D, the high-SDS and low-SDS diets were designed. The high-SDS diet significantly increased SDS intake and the SDS/carbohydrates proportion compared to the low-SDS diet (61.6 vs. 11.6 g/day and 30% vs. 6%; p < 0.0001, respectively). Increasing the SDS/carbohydrate proportion to 50% of the meal was significantly correlated with a 12% decrease in tAUC0–120 min and a 14% decrease in the glycemic peak value (p < 0.001 for both). A high-SDS diet can be easily designed by carefully selecting commercial starchy products and providing relevant recommendations for T2D to improve their glycemic profile.

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“…These studies provide insights on the SDC benefits and its underlying mechanisms. In a clinical study [27], breakfast with high-SDC and low GI containing cereal products consumed for five weeks reduced appearance of glucose in the early part of the morning and extended the glucose release into the later part of the morning. The strength of the current study is a preliminary understanding of glycemic index and the steady glucose release effects of starch-based SDC alone and in food form of broader consumer relevance.…”

Section: Discussionmentioning

confidence: 99%

Glycemic Index of Slowly Digestible Carbohydrate Alone and in Powdered Drink-Mix

et al. 2019

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Consumer interest in food and beverages with carbohydrates offering steady glucose release and lower glycemic index (GI) continues to rise. Glycemic index is one of the metrics for carbohydrate quality. Slowly digestible carbohydrates (SDC) offer an ingredient solution to improve carbohydrate quality and meet consumer needs. SUSTRATM 2434 slowly digestible carbohydrate is a blend of tapioca flour and corn starch. The study objective was to determine the glycemic index of the SDC ingredient alone and in a powdered drink-mix. In a randomized, single-blind study, heathy adults (n = 14) consumed four test drinks, delivering 50 g available carbohydrates on separate days to measure GI. Participants either consumed dextrose in water (placebo), SDC ingredient in water, SDC drink-mix powder reconstituted in skim milk, or control drink-mix reconstituted in skim milk (without SDC). Post-prandial glucose response was measured over 4 h. SDC exhibited lower GI (0–2 h) and higher steady glucose release (beyond 2 h). SDC alone (GI = 27) and SDC in drink-mix (GI = 30.3) showed significantly lower GI (−27%) compared to dextrose (100) and the control drink-mix (41.5). SUSTRATM 2434 SDC is a low glycemic ingredient, suitable for product innovations with potential for low glycemic and steady glucose release claims.

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The Effect of a Breakfast Rich in Slowly Digestible Starch on Glucose Metabolism: A Statistical Meta-Analysis of Randomized Controlled Trials

Cited by 30 publications

References 45 publications

Dietary support in insulin resistance: An overview of current scientific reports

Dietary support in insulin resistance: An overview of current scientific reports

Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile

Glycemic Index of Slowly Digestible Carbohydrate Alone and in Powdered Drink-Mix

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