The effects of whole grain high-amylose maize flour as a source of resistant starch on blood glucose, satiety, and food intake in young men.

The objective of this study was to determine the dose response effect of whole grain high-amylose maize (HAM) flour as a source of resistant starch (RS) on blood glucose, appetite and short-term food intake. In a repeated-measures crossover trial, healthy men (n = 30, 22.9 ± 0.6 y, BMI of 22.6 ± 0.3 kg/m(2)) were randomly assigned to consume 1 of 3 cookies once a week for 3 wk. Cookies were control (100% wheat flour), low-dose (63% wheat flour,37% HAM flour), and high-dose (33% wheat flour, 67% HAM flour) providing 53.5, 43.5, and 36.3 g of available carbohydrate, respectively. Ad libitum food intake was measured 120 min at a pizza meal, blood glucose and subjective appetite were measured after consumption of the cookie (0 to 120 min) and after the pizza meal (140 to 200 min). Blood glucose concentrations were lower at 30 and 45 min after high-dose treatment, and at 120 min after both high- and low-dose treatments compared to control (P < 0.05). Blood glucose AUC before the pizza meal (0 to 120 min) was 44% and 14% lower, and higher by 43% and 41% after the pizza meal (140 to 200 min) compared with control. Yet despite the higher response following the meal, cumulative AUC (0 to 200 min) was still 22% lower after the high-dose treatment (P < 0.05). All treatments equally suppressed subjective appetite and there was no effect on food intake. In conclusion, HAM flour as a source of RS and incorporated into a cookie was associated with better glycemic control in young men.

Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin.

BACKGROUND & AIMS: We aimed to compare the effects of protein to carbohydrate ratio and physical form in dairy on glucose homeostasis and food intake. METHODS: In a crossover design, 20 healthy males consumed 250 g of one of five treatments, plain yogurt, plain yogurt with honey, strawberry yogurt, skim milk or orange juice, as mid-morning snacks. Food intake was assessed 120 min later. Blood glucose, serum insulin and subjective satiety were measured pre- and post-meal. RESULTS: Pre-meal glucose responses were attenuated in a dose-dependent manner to the increasing protein and decreasing sugars in dairy. Protein to carbohydrate ratio correlated negatively with pre-meal glucose due to improved efficacy of insulin action rather than to increased insulin concentrations. Compared with a carbohydrate beverage (orange juice), cumulative blood glucose was lower after dairy snacks but the effect was not explained by their protein to carbohydrate ratio or physical form. Skim milk, with the lowest protein to carbohydrate ratio among dairy products, attenuated both pre-meal and post-meal glucose compared to orange juice without inducing higher insulin levels. There was no effect of treatments on appetite and food intake. CONCLUSIONS: While pre-meal glycemia was attenuated dose-dependently to increased protein to carbohydrate ratio in dairy snacks, the contribution of dairy products to post-meal glucose control and to satiety and food intake was independent of their protein to carbohydrate ratio and physical form in healthy men. This trial was registered at clinicaltrials.gov as NCT01673321.