Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect
Identifieur interne : 004798 ( Main/Exploration ); précédent : 004797; suivant : 004799Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect
Auteurs : Sophie Vinoy ; Sylvie Normand ; Alexandra Meynier ; Monique Sothier ; Corinne Louche-Pelissier ; Jocelyne Peyrat ; Christine Maitrepierre ; Julie-Anne Nazare ; Jeannie Brand-Miller ; Martine LavilleSource :
- Journal of the American College of Nutrition [ 0731-5724 ] ; 2013.
Abstract
Url:
DOI: 10.1080/07315724.2013.789336
PubMed: 24015715
PubMed Central: 4673596
Affiliations:
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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect</title>
<author><name sortKey="Vinoy, Sophie" sort="Vinoy, Sophie" uniqKey="Vinoy S" first="Sophie" last="Vinoy">Sophie Vinoy</name>
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<author><name sortKey="Normand, Sylvie" sort="Normand, Sylvie" uniqKey="Normand S" first="Sylvie" last="Normand">Sylvie Normand</name>
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<author><name sortKey="Meynier, Alexandra" sort="Meynier, Alexandra" uniqKey="Meynier A" first="Alexandra" last="Meynier">Alexandra Meynier</name>
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<author><name sortKey="Sothier, Monique" sort="Sothier, Monique" uniqKey="Sothier M" first="Monique" last="Sothier">Monique Sothier</name>
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<author><name sortKey="Louche Pelissier, Corinne" sort="Louche Pelissier, Corinne" uniqKey="Louche Pelissier C" first="Corinne" last="Louche-Pelissier">Corinne Louche-Pelissier</name>
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<author><name sortKey="Peyrat, Jocelyne" sort="Peyrat, Jocelyne" uniqKey="Peyrat J" first="Jocelyne" last="Peyrat">Jocelyne Peyrat</name>
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<author><name sortKey="Maitrepierre, Christine" sort="Maitrepierre, Christine" uniqKey="Maitrepierre C" first="Christine" last="Maitrepierre">Christine Maitrepierre</name>
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<author><name sortKey="Nazare, Julie Anne" sort="Nazare, Julie Anne" uniqKey="Nazare J" first="Julie-Anne" last="Nazare">Julie-Anne Nazare</name>
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<author><name sortKey="Brand Miller, Jeannie" sort="Brand Miller, Jeannie" uniqKey="Brand Miller J" first="Jeannie" last="Brand-Miller">Jeannie Brand-Miller</name>
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<author><name sortKey="Laville, Martine" sort="Laville, Martine" uniqKey="Laville M" first="Martine" last="Laville">Martine Laville</name>
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<series><title level="j">Journal of the American College of Nutrition</title>
<idno type="ISSN">0731-5724</idno>
<idno type="eISSN">1541-1087</idno>
<imprint><date when="2013">2013</date>
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<front><div type="abstract" xml:lang="en"><p><bold>Objective:</bold>
Technological processes may influence the release of glucose in starch. The aim of this study was to compare the metabolic response and the kinetics of appearance of exogenous glucose from 2 cereal products consumed at breakfast.</p>
<p><bold>Methods:</bold>
Twenty-five healthy men were submitted to a randomized, open, crossover study that was divided into 2 parts: 12 of the 25 subjects were included in the “isotope part,” and the 13 other subjects were included in the “glycemic part.” On test days, subjects received biscuits (low glycemic index [GI], high slowly available glucose [SAG]) or extruded cereals (medium GI, low SAG) as part of a breakfast similar in terms of caloric and macronutrient content. The postprandial phase lasted 270 minutes.</p>
<p><bold>Results:</bold>
The rate of appearance (RaE) of exogenous glucose was significantly lower after consumption of biscuits in the first part of the morning (90–150 minutes) than after consumption of extruded cereals (<italic>p</italic>
≤ 0.05). Conversely, at 210 minutes, it was significantly higher with biscuits (<italic>p</italic>
≤ 0.01). For the first 2 hours, plasma glucose and insulin were significantly lower after biscuits during the glycemic part. C-peptide plasma concentrations were significantly lower at 90, 120, and 150 minutes after ingestion of the biscuits (<italic>p</italic>
≤ 0.05).</p>
<p><bold>Conclusion:</bold>
The consumption of biscuits with a high content of slowly digestible starch reduces the appearance rate of glucose in the first part of the morning and prolongs this release in the late phase of the morning (210 minutes). Our results also emphasize that modulation of glucose availability at breakfast is an important factor for metabolic control throughout the morning in healthy subjects due to the lowering of blood glucose and insulin excursions.</p>
</div>
</front>
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<name sortKey="Laville, Martine" sort="Laville, Martine" uniqKey="Laville M" first="Martine" last="Laville">Martine Laville</name>
<name sortKey="Louche Pelissier, Corinne" sort="Louche Pelissier, Corinne" uniqKey="Louche Pelissier C" first="Corinne" last="Louche-Pelissier">Corinne Louche-Pelissier</name>
<name sortKey="Maitrepierre, Christine" sort="Maitrepierre, Christine" uniqKey="Maitrepierre C" first="Christine" last="Maitrepierre">Christine Maitrepierre</name>
<name sortKey="Meynier, Alexandra" sort="Meynier, Alexandra" uniqKey="Meynier A" first="Alexandra" last="Meynier">Alexandra Meynier</name>
<name sortKey="Nazare, Julie Anne" sort="Nazare, Julie Anne" uniqKey="Nazare J" first="Julie-Anne" last="Nazare">Julie-Anne Nazare</name>
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<name sortKey="Vinoy, Sophie" sort="Vinoy, Sophie" uniqKey="Vinoy S" first="Sophie" last="Vinoy">Sophie Vinoy</name>
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