Postprandial glycaemic response: how is it influenced by characteristics of cereal products?
Identifieur interne : 002819 ( PubMed/Checkpoint ); précédent : 002818; suivant : 002820Postprandial glycaemic response: how is it influenced by characteristics of cereal products?
Auteurs : Alexandra Meynier [France] ; Aurélie Goux [France] ; Fiona Atkinson [Australie] ; Olivier Brack [France] ; Sophie Vinoy [France]Source :
- The British journal of nutrition [ 1475-2662 ] ; 2015.
Descripteurs français
- KwdFr :
- Adulte, Aliments, Amidon (métabolisme), Digestion, Femelle, Fibre alimentaire (métabolisme), Glycémie (analyse), Glycémie (métabolisme), Grains comestibles, Humains, Hydrates de carbone alimentaires (métabolisme), Index glycémique, Indice de masse corporelle, Insuline (sang), Jeune adulte, Matières grasses alimentaires (métabolisme), Mâle, Phénomènes physiologiques nutritionnels, Période post-prandiale, Régime alimentaire.
- MESH :
- analyse : Glycémie.
- métabolisme : Amidon, Fibre alimentaire, Glycémie, Hydrates de carbone alimentaires, Matières grasses alimentaires.
- sang : Insuline.
- Adulte, Aliments, Digestion, Femelle, Grains comestibles, Humains, Index glycémique, Indice de masse corporelle, Jeune adulte, Mâle, Phénomènes physiologiques nutritionnels, Période post-prandiale, Régime alimentaire.
English descriptors
- KwdEn :
- Adult, Blood Glucose (analysis), Blood Glucose (metabolism), Body Mass Index, Diet, Dietary Carbohydrates (metabolism), Dietary Fats (metabolism), Dietary Fiber (metabolism), Digestion, Edible Grain, Female, Food, Glycemic Index, Humans, Insulin (blood), Male, Nutritional Physiological Phenomena, Postprandial Period, Starch (metabolism), Young Adult.
- MESH :
- chemical , analysis : Blood Glucose.
- chemical , blood : Insulin.
- chemical , metabolism : Blood Glucose, Dietary Carbohydrates, Dietary Fats, Starch.
- metabolism : Dietary Fiber.
- Adult, Body Mass Index, Diet, Digestion, Edible Grain, Female, Food, Glycemic Index, Humans, Male, Nutritional Physiological Phenomena, Postprandial Period, Young Adult.
Abstract
Cereal products exhibit a wide range of glycaemic indexes (GI), but the interaction of their different nutrients and starch digestibility on blood glucose response is not well known. The objective of this analysis was to evaluate how cereal product characteristics can contribute to GI and insulinaemic index and to the parameters describing glycaemic or insulinaemic responses (incremental AUC, maximum concentration and Δpeak). Moreover, interactions between the different cereal products characteristics and glycaemic response parameters were assessed for the first time. Relationships between the cereal products characteristics and the glycaemic response were analysed by partial least square regressions, followed by modelling. A database including 190 cereal products tested by the usual GI methodology was used. The model on glycaemic responses showed that slowly digestible starch (SDS), rapidly digestible starch (RDS) and fat and fibres, and several interactions involving them, significantly explain GI by 53 % and Δpeak of glycaemia by 60 %. Fat and fibres had important contributions to glycaemic response at low and medium SDS contents in cereal products, but this effect disappears at high SDS levels. We showed also for the first time that glycaemic response parameters are dependent on interactions between starch digestibility (interaction between SDS and RDS) and nutritional composition (interaction between fat and fibres) of the cereal products. We also demonstrated the non-linear effect of fat and fibres (significant effect of their quadratic terms). Hence, optimising both the formula and the manufacturing process of cereal products can improve glucose metabolism, which is recognised as strongly influential on human health.
DOI: 10.1017/S0007114515001270
PubMed: 25998901
Affiliations:
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pubmed:25998901Le document en format XML
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The objective of this analysis was to evaluate how cereal product characteristics can contribute to GI and insulinaemic index and to the parameters describing glycaemic or insulinaemic responses (incremental AUC, maximum concentration and Δpeak). Moreover, interactions between the different cereal products characteristics and glycaemic response parameters were assessed for the first time. Relationships between the cereal products characteristics and the glycaemic response were analysed by partial least square regressions, followed by modelling. A database including 190 cereal products tested by the usual GI methodology was used. The model on glycaemic responses showed that slowly digestible starch (SDS), rapidly digestible starch (RDS) and fat and fibres, and several interactions involving them, significantly explain GI by 53 % and Δpeak of glycaemia by 60 %. Fat and fibres had important contributions to glycaemic response at low and medium SDS contents in cereal products, but this effect disappears at high SDS levels. We showed also for the first time that glycaemic response parameters are dependent on interactions between starch digestibility (interaction between SDS and RDS) and nutritional composition (interaction between fat and fibres) of the cereal products. We also demonstrated the non-linear effect of fat and fibres (significant effect of their quadratic terms). Hence, optimising both the formula and the manufacturing process of cereal products can improve glucose metabolism, which is recognised as strongly influential on human health.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">25998901</PMID><DateCreated><Year>2015</Year><Month>07</Month><Day>08</Day></DateCreated><DateCompleted><Year>2015</Year><Month>09</Month><Day>21</Day></DateCompleted><DateRevised><Year>2017</Year><Month>11</Month><Day>16</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1475-2662</ISSN><JournalIssue CitedMedium="Internet"><Volume>113</Volume><Issue>12</Issue><PubDate><Year>2015</Year><Month>Jun</Month><Day>28</Day></PubDate></JournalIssue><Title>The British journal of nutrition</Title><ISOAbbreviation>Br. J. Nutr.</ISOAbbreviation></Journal><ArticleTitle>Postprandial glycaemic response: how is it influenced by characteristics of cereal products?</ArticleTitle><Pagination><MedlinePgn>1931-9</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1017/S0007114515001270</ELocationID><Abstract><AbstractText>Cereal products exhibit a wide range of glycaemic indexes (GI), but the interaction of their different nutrients and starch digestibility on blood glucose response is not well known. The objective of this analysis was to evaluate how cereal product characteristics can contribute to GI and insulinaemic index and to the parameters describing glycaemic or insulinaemic responses (incremental AUC, maximum concentration and Δpeak). Moreover, interactions between the different cereal products characteristics and glycaemic response parameters were assessed for the first time. Relationships between the cereal products characteristics and the glycaemic response were analysed by partial least square regressions, followed by modelling. A database including 190 cereal products tested by the usual GI methodology was used. The model on glycaemic responses showed that slowly digestible starch (SDS), rapidly digestible starch (RDS) and fat and fibres, and several interactions involving them, significantly explain GI by 53 % and Δpeak of glycaemia by 60 %. Fat and fibres had important contributions to glycaemic response at low and medium SDS contents in cereal products, but this effect disappears at high SDS levels. We showed also for the first time that glycaemic response parameters are dependent on interactions between starch digestibility (interaction between SDS and RDS) and nutritional composition (interaction between fat and fibres) of the cereal products. We also demonstrated the non-linear effect of fat and fibres (significant effect of their quadratic terms). Hence, optimising both the formula and the manufacturing process of cereal products can improve glucose metabolism, which is recognised as strongly influential on human health.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Meynier</LastName><ForeName>Alexandra</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Nutrition Department, Mondelez International R&D,6 Rue René Razel - Bâtiment K,91400Saclay,France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Goux</LastName><ForeName>Aurélie</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Nutrition Department, Mondelez International R&D,6 Rue René Razel - Bâtiment K,91400Saclay,France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Atkinson</LastName><ForeName>Fiona</ForeName><Initials>F</Initials><AffiliationInfo><Affiliation>Human Nutrition Unit, School of Molecular Bioscience, University of Sydney,Sydney,NSW2006,Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Brack</LastName><ForeName>Olivier</ForeName><Initials>O</Initials><AffiliationInfo><Affiliation>Statistique Industrielle KHI2 Consulting (KSIC),Esches,France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Vinoy</LastName><ForeName>Sophie</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Nutrition Department, Mondelez International R&D,6 Rue René Razel - Bâtiment K,91400Saclay,France.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2015</Year><Month>05</Month><Day>22</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Br J Nutr</MedlineTA><NlmUniqueID>0372547</NlmUniqueID><ISSNLinking>0007-1145</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D001786">Blood Glucose</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D004040">Dietary Carbohydrates</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D004041">Dietary Fats</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D007328">Insulin</NameOfSubstance></Chemical><Chemical><RegistryNumber>9005-25-8</RegistryNumber><NameOfSubstance UI="D013213">Starch</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><CommentsCorrectionsList><CommentsCorrections RefType="Cites"><RefSource>Br J Nutr. 2006 Sep;96(3):489-500</RefSource><PMID Version="1">16925854</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Am J Clin Nutr. 1991 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UI="D015992" MajorTopicYN="N">Body Mass Index</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004032" MajorTopicYN="N">Diet</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004040" MajorTopicYN="N">Dietary Carbohydrates</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D004041" MajorTopicYN="N">Dietary Fats</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D004043" MajorTopicYN="N">Dietary Fiber</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D004063" MajorTopicYN="N">Digestion</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002523" MajorTopicYN="Y">Edible Grain</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005260" MajorTopicYN="N">Female</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005502" MajorTopicYN="N">Food</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D038321" MajorTopicYN="Y">Glycemic Index</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D007328" MajorTopicYN="N">Insulin</DescriptorName><QualifierName UI="Q000097" MajorTopicYN="N">blood</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008297" MajorTopicYN="N">Male</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009747" MajorTopicYN="N">Nutritional Physiological Phenomena</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D019518" MajorTopicYN="Y">Postprandial Period</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013213" MajorTopicYN="N">Starch</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D055815" MajorTopicYN="N">Young Adult</DescriptorName></MeshHeading></MeshHeadingList><OtherID Source="NLM">PMC4498464</OtherID><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Cereal product</Keyword><Keyword MajorTopicYN="N">Glucose metabolism</Keyword><Keyword MajorTopicYN="N">Insulin</Keyword><Keyword MajorTopicYN="N">Starch digestibility</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2015</Year><Month>5</Month><Day>23</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2015</Year><Month>5</Month><Day>23</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2015</Year><Month>9</Month><Day>22</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">25998901</ArticleId><ArticleId IdType="pii">S0007114515001270</ArticleId><ArticleId IdType="doi">10.1017/S0007114515001270</ArticleId><ArticleId IdType="pmc">PMC4498464</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Australie</li><li>France</li></country><region><li>Nouvelle-Galles du Sud</li><li>Île-de-France</li></region><settlement><li>Sydney</li></settlement><orgName><li>Université de Sydney</li></orgName></list><tree><country name="France"><region name="Île-de-France"><name sortKey="Meynier, Alexandra" sort="Meynier, Alexandra" uniqKey="Meynier A" first="Alexandra" last="Meynier">Alexandra Meynier</name></region><name sortKey="Brack, Olivier" sort="Brack, Olivier" uniqKey="Brack O" first="Olivier" last="Brack">Olivier Brack</name><name sortKey="Goux, Aurelie" sort="Goux, Aurelie" uniqKey="Goux A" first="Aurélie" last="Goux">Aurélie Goux</name><name sortKey="Vinoy, Sophie" sort="Vinoy, Sophie" uniqKey="Vinoy S" first="Sophie" last="Vinoy">Sophie Vinoy</name></country><country name="Australie"><region name="Nouvelle-Galles du Sud"><name sortKey="Atkinson, Fiona" sort="Atkinson, Fiona" uniqKey="Atkinson F" first="Fiona" last="Atkinson">Fiona Atkinson</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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