Effects of macronutrients in mixed meals on postprandial glycemic response
- Author:
Mi Hyeon PARK
1
;
Sang Jin CHUNG
;
Jae Eun SHIM
;
Sung Hee JANG
;
Ki Sun NAM
Author Information
- Publication Type:Original Article
- Keywords: glucose response; area under the curve (AUC); mixed foods; glycemic index
- MeSH: Area Under Curve; Brassica; Carbohydrates; Egg White; Fasting; Glycemic Index; Humans; Male; Meals; Olive Oil; Young Adult
- From:Journal of Nutrition and Health 2018;51(1):31-39
- CountryRepublic of Korea
- Language:Korean
- 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.
