(19-02-06) Relationship between glycemic index and insulinemic index in healthy volunteers after intake of low glycemic index products.
Mineo S, Sato S, Konishi T, Maejima D, Takeishi K, Igarashi S, Okada S.
Institutes of Health Research Section, BOURBON Corporation, Japan 945-0055.
Background - The glycemic index (GI) has particular relevance to the metabolic syndromes associated with the obesity and the insulin resistance. The insulin resistance is considered be induced by the hyperinsulinemia. Although the insulin responses are closely related to the glycemic responses, the insulinemic index (II) may be affected by not only the quantity and quality of the carbohydrate uptake inhibitor, such as the non-digestible dextrin, but also by the effect of fat and protein on the secretion of the primary incretin hormones. Objective - The GI and II values were determined for low GI jellies, with palatinose, and low GI cookies containing non-digestible dextrin, in healthy volunteers to examine whether hyperinsulinemia is caused by the intake of these low GI products. Design - Eighteen healthy volunteers, 4 men and 14 women aged 41.2+/-8.3 y, with normal body mass indexes (21.8+/-1.6 kg/m(2)) participated. The blood samples were collected before and 15, 30, 60, 90, 120 min after the intake of the low GI products and the reference starch solution (Toleran-G) containing 50 g carbohydrate. Outcomes - The II values (62+/-31) of the low GI jellies were similar to their GI values (61+/-16) but the II values (67+/-23) of the low GI cookies were higher than the GI values (31+/-25). This discrepancy might be explained by the insulinotropic effects of protein or fat which are involved in the low GI cookies. Conclusions - Both low GI jellies and cookies have a depressive effect on hyperglycemia and hyperinsulinemia. These low GI products might be useful for the prevention of the metabolic syndromes.
Asia Pac J Clin Nutr. 2005;14 Suppl:S96.
PMID: 16326595 [PubMed - in process]
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