ABSTRACT
PURPOSE: The objective of this study was to compare the effects of three different levels of xylobiose containing sucrose on glycemic indices based on oral glucose tolerance test (OGTT) and blood glucose response in healthy adults. METHODS: Healthy adults (six male and five female participants, n = 11) underwent 14~16 hr of fasting. Subsequently, all participants took 50 g of available carbohydrates from glucose, sucrose containing 7% xylobiose (XB 7), sucrose containing 10% xylobiose (XB 10), or sucrose containing 14% xylobiose (XB 14) every week on the same day for 8 weeks. Finger prick blood was taken before and 15, 30, 45, 60, 90, and 120 min after starting to eat. RESULTS: We observed reduction of the glycemic response to sucrose containing xylobiose. The glycemic indices of XB 7, XB 10, and XB 14 were 57.0, 53.6, and 49.7, respectively. The GI values of XB 7 were similar to those of foods with medium GI, and the GI values of XB 10 and XB 14 were similar to those of foods with low GI. The postprandial maximum blood glucose rise (Cmax) of XB 14 was the lowest among the test foods. XB 7, XB 10, and XB 14 showed significantly lower areas under the glucose curve (AUC) for 0~30 min, 0~60 min, 0~90 min and 0~120 min compared to glucose. CONCLUSION: The results of this study suggest that sucrose containing xylobiose has an acute suppressive effect on GI and postprandial maximum blood glucose rise. In addition, levels of xylobiose in sugar may allow more precise assessment of carbohydrate tolerance despite lower glycemic responses in a dose-dependent manner.
Subject(s)
Adult , Female , Humans , Male , Blood Glucose , Carbohydrates , Fasting , Fingers , Glucose , Glucose Tolerance Test , Glycemic Index , SucroseABSTRACT
Objective: To examine the effects of the education with glycemic index(GI)on dietary knowledge,attitude and practice of diabetic patients,and on their blood glucose and lipid.Methods: Seventy-two subjects with type 2 diabetes were randomly assingned into two groups. The test group (group GI) mainly learned the knowledge about GI of food. The controlled group (group FEL) mainly learned the knowledge about food exchange list(FEL). Outcomes were assessed by the change of dietary knowledge, attitude and practice, fasting blood glucose (FBG), 2 h postprandial blood glucose ( 2 hPBG), glycosylated hemoglobin (HbA 1c), and blood lipids which include total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), triglycerides (TG) and lipid comprehensive index (LCI). The period lasted five months. Results: The percent of correct answer for GI questions was increased significantly from 0 % before education to 92.2% after education (P