1. The importance of glycemic index on post-prandial glycaemia in the context of mixed meals: A randomized controlled trial on pasta and rice
- Author
-
Matteo Goldoni, Marta Cossu, Francesca Scazzina, Laura Chiavaroli, Margherita Dall'Asta, Veronica Francinelli, Furio Brighenti, and Giuseppe Di Pede
- Subjects
Blood Glucose ,Male ,Time Factors ,Endocrinology, Diabetes and Metabolism ,medicine.medical_treatment ,Medicine (miscellaneous) ,030204 cardiovascular system & hematology ,law.invention ,0302 clinical medicine ,Solanum lycopersicum ,Randomized controlled trial ,law ,Insulinemic response ,Insulin ,Cross-Over Studies ,Nutrition and Dietetics ,Area under the curve ,Postprandial Period ,Glycemic index ,Postprandial ,Italy ,Female ,Cardiology and Cardiovascular Medicine ,Adult ,PPGR ,Pasta ,030209 endocrinology & metabolism ,Context (language use) ,Settore MED/49 - SCIENZE TECNICHE DIETETICHE APPLICATE ,Post-prandial ,Young Adult ,03 medical and health sciences ,Animal science ,Dietary Carbohydrates ,medicine ,Humans ,Glycemic response ,Olive Oil ,Glycemic ,Mixed meals ,business.industry ,Oryza ,Dietary Fats ,Sauces ,Glycemic Index ,Fruit ,Rice ,Condiments ,business ,Biomarkers - Abstract
Background and aims Post-prandial glycemic response (PPGR) depends on the intrinsic characteristic of the carbohydrate-rich foods as well as on the amount and type of other nutrients. This study aimed to explore whether the addition of condiments can affect the difference in PPGR between a low and a medium–high Glycemic Index (GI) food. Methods and results Spaghetti (S) and rice ® were consumed plain and after adding tomato sauce and extra virgin olive oil (TEVOO), or pesto sauce (P). The GI of R (63 ± 3) was statistically higher than that of S (44 ± 7) (p = 0.003). The Incremental Area Under the Curve (IAUC) for R was significantly greater than S (124.2 ± 12.1 and 82.1 ± 12.9 mmol∗min/L respectively) (p = 0.016) for blood glucose but not for insulin (1192.6 ± 183.6 and 905.2 ± 208.9 mU∗min/L, respectively) (p = 0.076). There were no significant differences after the addition of either TEVOO or P. The postprandial peaks of blood glucose and insulin for R (6.7 ± 0.3 mmol/L and 36.4 ± 4.9 mU/L, respectively) were significantly higher compared to S (6.0 ± 0.2 mmol/L and 26.7 ± 3.6 mU/L, respectively) (p = 0.033 and p = 0.025). The postprandial peak for insulin remained significantly higher with P (36.8 ± 3.7 and 28.6 ± 2.9 mU/L for R + P and S + P, p = 0.045) but not with EVOO (p = 0.963). Postprandial peaks for blood glucose were not significantly different with condiment. Conclusions The differences in PPGR were significant between spaghetti and rice consumed plain, they reduced or disappeared with fat adding, depending on the type of condiment used. Registration number ( www.clinicaltrial.gov ):NCT03104712
- Published
- 2021