Combination of Texture-Induced Oral Processing and Vegetable Preload Strategy Reduced Glycemic Excursion but Decreased Insulin Sensitivity

Nutrients

Zhihong Fan¹  Wenqi Zhao¹  Xuejiao Lu¹  Xinling Lou¹  Jiahui Hu¹  Anshu Liu¹  Yue Han¹  Yixue Wu¹ 

[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;

关键词: oral processing;    broccoli;    glycemic response;    insulinemic response;    food intake sequence;   

DOI  :  10.3390/nu14071318

来源: DOAJ

【 摘 要 】

This study aimed to investigate the effect of the oral processing of vegetables induced by texture modification on acute postprandial glycemic response (GR) and insulin response (IR) when co-ingested and ingested prior to a rice meal. In a randomized crossover trial, 14 healthy female subjects consumed (1) co-ingestion of soft broccoli and rice (SR); (2) co-ingestion of hard broccoli and rice (HR); (3) soft broccoli prior to rice (S+R); (4) hard broccoli prior to rice (H+R); (5) rice (R). Postprandial GR and IR was compared between test meals over a period of 180-min, and the oral processing behaviors were measured for each test food samples. Hard broccoli was observed to have a higher mastication time and chews than soft broccoli. All the broccoli meals resulted in reduced incremental peak glucose (IPG) and an increased incremental area under the insulin curve in 180 min (iAUC_0–180) compared with R. The S+R curbed the IPG by 40% with comparable HOMA-IR AUC_0–180 compared with R, while the H+R elevated the HOMA-IR AUC_0–180 by 62% more than that of R. In conclusion, the soft broccoli intake prior to a rice meal effectively attenuated postprandial GR, without lowering insulin sensitivity as its hard counterpart did.

【 授权许可】

Unknown