Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects
2000
Liljeberg, H. | Bjorck, I.
Objective: The aim of the study was to evaluate the impact of a low glycaemic index (GI) breakfast on glucose tolerance and lipaemia at a subsequent lunch meal. Design: A low GI spaghetti meal and a high-GI white wheat bread (WWB) reference meal were served in the morning after an overnight fast in random order. Four hours after the breakfast, the subjects were given a second meal--a standardized high-GI lunch--and the blood glucose, insulin and lipid responses were measured after the lunch meal. Setting: The study was performed at the Department of Applied Nutrition and Food Chemistry. Lund University, Sweden. Subjects: Ten healthy volunteers, eight women and two men, aged 25-51 y, with normal body mass indices, were recruited. Results: Lowered glucose and insulin responses and reduced serum triglyceride (TG) level were found at the subsequent lunch meal when the low-GI spaghetti meal was given as a breakfast. No differences in total serum cholesterol or HDL cholesterol were seen after lunch, when preceded by the WWB reference breakfast or the spaghetti breakfast, respectively. Conclusions: Improved glucose tolerance and lowered serum TG levels can appear in the course of a single day. As insulin resistance and raised postprandial TG concentration are known risk factors for cardiovascular disease, the present study adds evidence for a beneficial role of a low-GI diet.
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