期刊
出版社
MDPI
DOI: 10.3390/ijerph19053001
关键词
spaghetti; glycemic index; glycemic response; healthy; soluble fiber; protein; low carbohydrate; pasta
资金
- Melissa Kikizas S.A., Athens, Greece
This study investigated the glycemic responses to three types of spaghetti No 7 with different protein and soluble fiber content. The results showed that all three types of spaghetti No 7 had low glycemic index values and lower peak glucose values compared to glucose or white bread. Regardless of soluble fiber and/or protein content, all three types of spaghetti No 7 attenuated postprandial glycemic response, offering advantages to glycemic control.
This randomized, single blind, cross-over study investigated the glycemic responses to three spaghetti No 7 types differing in dietary protein and soluble fiber content. Fourteen clinically and metabolically healthy, fasting individuals (25 +/- 1 years; ten women; BMI 23 +/- 1 kg/m(2)) received isoglucidic test meals (50 g available carbohydrate) and 50 g glucose reference, in random order. GI was calculated using the FAO/WHO method. Capillary blood glucose and salivary insulin samples were collected at 0, 15, 30, 45, 60, and 120 min. Subjective appetite ratings (hunger, fullness, and desire to eat) were assessed by visual analogue scales (VAS, 100 mm) at baseline and 120 min. All three spaghetti types (regular, whole wheat, and high soluble fiber-low carbohydrates) provided low GI values (33, 38, and 41, respectively, on glucose scale) and lower peak glucose values compared to glucose or white bread. No differences were observed between spaghetti No 7 types for fasting glucose, fasting and post-test-meal insulin concentrations, blood pressure (systolic and diastolic), and subjective appetite. Conclusions: all spaghetti No 7 types, regardless of soluble fiber and/or protein content, attenuated postprandial glycemic response, which may offer advantages to glycemic control.
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