Changes of blood glucose and insulin after intake of staple food containing potato,sorghum or wheat in healthy adults / 中国糖尿病杂志

Objective To investigate the changes of blood glucose and insulin after intake of staple food containing potato,sorghum or wheat in healthy adults. Methods This study had a cross-over design. A total of 12 healthy adults were recruited and randomly averaged into 3 groups. After fasting for 10 hours,all the subjects were treated with steamed buns of potato,sorghum and wheat flours(100 g in raw flour),respectively. Serum glucose,insulin,triglyceride(TG),total cholesterol(TC)and uric acid(SUA) were measured at fasting,0.5 h,1 h,2 h and 3 h. After a wash period for 3 days,subjects crossed over to alternate group at second intervention and third intervention on the 5 th and 9 th day. During each intervention,the entire above index were tested. Results Postprandial insulin levels at 3 h was significantly higher in the potato steamed buns group(4.74 μU/ml)than in the sorghum steamed buns (1.65 μU/ml)group(P =0.028). There were no statistical differences in blood glucose and fasting,0.5 h,1 h,2 h insulin level. Conclusion Postprandial insulin level at 3 h was higher in potato flour steamed buns than in sorghum flour steamed buns.

Coconut-derived D-xylose affects postprandial glucose and insulin responses in healthy individuals

Metabolic alterations including postprandial hyperglycemia have been implicated in the development of obesity-related diseases. Xylose is a sucrase inhibitor suggested to suppress the postprandial glucose surge. The objectives of this study were to assess the inhibitory effects of two different concentrations of xylose on postprandial glucose and insulin responses and to evaluate its efficacy in the presence of other macronutrients. Randomized double-blind cross-over studies were conducted to examine the effect of D-xylose on postprandial glucose and insulin response following the oral glucose tolerance test (OGTT). In study 1, the overnight-fasted study subjects (n = 49) consumed a test sucrose solution (50 g sucrose in 130 ml water) containing 0, 5, or 7.5 g D-xylose powder. In study 2, the overnight-fasted study subjects (n = 50) consumed a test meal (50 g sucrose in a 60 g muffin and 200 ml sucrose-containing solution). The control meal provided 64.5 g of carbohydrates, 4.5 g of fat, and 10 g of protein. The xylose meal was identical to the control meal except 5 g of xylose was added to the muffin mix. In study 1, the 5 g xylose-containing solutions exhibited significantly lower area under the glucose curve (AUCg) and area under the insulin curve (AUCi) values for 0-15 min (P < 0.0001, P < 0.0001), 0-30 min (P < 0.0001, P < 0.0001), 0-45 min (P < 0.0001, P < 0.0001), 0-60 min (P < 0.0001, P < 0.0001), 0-90 min (P < 0.0001, P < 0.0001) and 0-120 min (P = 0.0071, P = 0.0016). In study 2, the test meal exhibited significantly lower AUCg and AUCi values for 0-15 min (P < 0.0001, P < 0.0001), 0-30 min (P < 0.0001, P < 0.0001), 0-45 min (P < 0.0001, P = 0.0005), 0-60 min (P = 0.0002, P = 0.0025), and 0-90 min (P = 0.0396, P = 0.0246). In conclusion, xylose showed an acute suppressive effect on the postprandial glucose and insulin surges.