Evaluation of Glycemic Index Glycemic Load and Insulinemic Index of Spanish Breads and Their Effect on Incretins and Gastrointestinal Hormones Related With Appetite Regulation
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 22
- 主要终点
- Postprandial determination of Glycemic index and glycemic load
研究概览
简要总结
The present study was carried out to determine the glycaemic index (GI), glycaemic load (GL), insulinaemic index (InI), appetite ratings and postprandial plasma concentrations of gastrointestinal hormones related to the control of food intake after the ingestion of five types of commercially available selected Spanish breads. All volunteers took the breads and glucose in a crossover interventional study.
详细描述
The most important cereal-derived nourishment is bread, a staple food which is the main source of daily carbohydrates. White bread is the one for which the most rapid decline has occurred, probably due to a popular belief that bread provokes weight gain, but more studies are needed to clarify the relationship between bread consumption and ponderal status in Spanish population.
A growing body of evidence supports a beneficial role for low-glycaemic index (GI) and glycaemic load (GL) diets in the prevention of life style-related diseases such as type-2 diabetes. Likewise, GI s widely used in the selection of foods suitable for glycaemic control, since low to moderate GI diets have been proposed for the prevention of type 2 diabetes, cardiovascular disease and age-related eye diseases. On the contrary, related to obesity, no associations between BMI, GI and GL have been reported in a Mediterranean population. Thus, investigations focuses on the implication of glycaemic response of different breads are of important application.
Many factors such as manufacturing bread conditions, starch structure, bread particle size and inclusion of different types of ingredients like whole-grains may influence glycaemic response and therefore may contribute to modify GI, GL and InI of breads. Comparing different French breads, GI value varied between 57 for the traditional baguette and 85 for the wholemeal loaf, while the traditional baguette exerted a significantly lowest postprandial insulin response and the lowest InI. However, to our best knowledge, neither the influence of different types of Spanish breads on GI, GL and InI nor the effects on appetite ratings and on the postprandial gastrointestinal hormone responses have been investigated.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Single (Investigator)
入排标准
- 年龄范围
- 18 Years 至 45 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •age between 18 and 45 years old
- •body mass index (BMI) between 18 and 30, normal and overweight
- •Accept to participate in the study
排除标准
- •age below 18 and more than 45 years old
- •BMI lower than 18 and more than 29
- •pregnancy or breastfeeding
- •unusual fibre consumption
- •glucose plasma levels higher than 110 mg/dl
- •insulin plasma levels higher than 10 mU/ml
- •blood pressure higher than 110 mmHg
- •medication to treat blood pressure glucose or lipid metabolism
- •suffering from metabolic or gastrointestinal syndrome
- •genetic dyslipidemia or intake nutritional supplements in the last three months
结局指标
主要结局
Postprandial determination of Glycemic index and glycemic load
时间窗: from fasting to 180 mins after the intake of the breads
Glycemic index is defined as the blood glucose response measured as AUC in response to a test food consumed by an individual under standard conditions related to the postprandial response to 50 g of oral glucose load under the same conditions. Glycemic load takes into account the GI of the product and how many available carbohydrates are in a food serving and is calculated as GL = \[GI of product/100 x g of available carbohydrates in a food serving\]
次要结局
- Postprandial determination of Insulinemic index(from fasting to 180 mins after the intake of the breads)
- Postprandial determination of Appetite profile(from fasting to 180 mins after the intake of the breads)
- Postprandial determination of Plasma gastrointestinal hormone concentrations(from fasting to 180 mins after the intake of the breads)