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
Chinese Journal of Diabetes
;
(12): 782-786, 2017.
Article
in Chinese
| WPRIM
| ID: wpr-607379
ABSTRACT
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.
Full text:
Available
Index:
WPRIM (Western Pacific)
Type of study:
Controlled clinical trial
Language:
Chinese
Journal:
Chinese Journal of Diabetes
Year:
2017
Type:
Article
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