Effects of macronutrients in mixed meals on postprandial glycemic response

Mi-Hyeon Park; Sang-Jin Chung; Jae Eun Shim; Sung-Hee Jang; Ki-Sun Nam

doi:10.4163/jnh.2018.51.1.31

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Park, Chung, Shim, Jang, and Nam: Effects of macronutrients in mixed meals on postprandial glycemic response

Research Article

Journal of Nutrition and Health 2018; 51(1): 31-39.

Published online: 28 February 2018

DOI: https://doi.org/10.4163/jnh.2018.51.1.31

Effects of macronutrients in mixed meals on postprandial glycemic response

Mi-Hyeon Park¹, Sang-Jin Chung¹, Jae Eun Shim², Sung-Hee Jang³, Ki-Sun Nam³

¹Department of Foods and Nutrition, Kookmin University, Seoul 02707, Korea.

²Department of Food and Nutrition, Daejeon University, Daejeon 34520, Korea.

³Corporate Technology Office, Pulmuone Co., Ltd. Seoul 06367, Korea.

To whom correspondence should be addressed. tel: +82-2-910-4777, schung@kookmin.ac.kr

Received 21 February 2017 Revised 5 April 2017 Accepted 24 January 2018

The Korean Nutrition Society

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.

Keywords: glucose response, area under the curve (AUC), mixed foods, glycemic index

Figures and Tables

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)

Table 1

Macronutrient component of test foods and dishes

1) n = subjects' number

Table 2

Characteristics of subjects

1) n = number 2) mean ± SD

Table 3

Multivariate regression analysis of area under the curve (AUC) of serum glucose with energy and macronutrients (carbohydrate, protein, fat, fiber)

^*p < 0.05, ^**p < 0.01, ^***p < 0.001

Model 1: model with macronutrients only

Model 2: model with energy + macronutrients

Notes

This research was supported by a grant from Pulmuone Co.

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