J Nutr Health.  2018 Feb;51(1):31-39. 10.4163/jnh.2018.51.1.31.

Effects of macronutrients in mixed meals on postprandial glycemic response

• Park MH
• Chung SJ
• Shim JE
• Jang SH
• Nam KS

• KMID: 2410323
• DOI: http://doi.org/10.4163/jnh.2018.51.1.31

Abstract

PURPOSE
The aim of study was to determine the effects of carbohydrate, fat, protein, and fiber contents on glycemic responses in a single food item or meal.
METHODS
Glycemic responses were measured in 30 healthy young adults (17 males and 13 females) with various test foods, including rice, egg whites, bean sprouts, olive oil, noodles, prune, broccoli, Korean dishes, Western dishes, and salad dishes, etc. Test foods were designed to contain various carbohydrate, fat, protein, and fiber contents in single or mixed foods or dishes. After 12 hours of fasting, participants consumed test foods, and the glycemic response was measured for a subsequent 120 min (0, 15, 30, 60, 90, and 120 min). Three hundred and fifty three glycemic responses from 62 foods were collected. The incremental area under the curve (AUC) was calculated for each test food for each subject to examine glycemic responses. Statistical analysis was conducted to identify which macronutrient (carbohydrate, fat, protein and fiber) affected the AUC using a mixed model.
RESULTS
Carbohydrates (β= 37.18, p < 0.0001) significantly increased while fat (β= −32.70, p = 0.0054) and fiber (β= −32.01, p = 0.0486) significantly reduced the glycemic response.
CONCLUSION
It can be concluded that the glycemic response of a meal can be modified depending on the fat and fiber contents of ingredient foods, even though carbohydrate content is maintained.

Keyword

glucose response; area under the curve (AUC); mixed foods; glycemic index

MeSH Terms

Area Under Curve
Brassica
Carbohydrates
Egg White
Fasting
Glycemic Index
Humans
Male
Meals*
Olive Oil
Young Adult
Carbohydrates
Olive Oil

Figure

• 

  Fig. 1 Increment of area under the curve (AUC) of serum glucose after a test meal (sorted by carbohydrate, fiber, fat and protein content (g), respectively)

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