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Abstract Background The glycaemic response to foods is dependent on the quality and content of carbohydrates. Carbohydrates in the form of dietary fibre have favourable effects on insulin and glucose metabolism and may help to control energy intake. Dairy products have a relatively low carbohydrate content, and most of the carbohydrate is in the form of lactose which causes gastrointestinal symptoms in part of the population. In order to avoid these symptoms, dairy products can be replaced with lactose-free dairy products which are on the market in many parts of the world. However, the effects of lactose-free products on insulin and glucose metabolism have not been studied. Methods In the present study, we investigated the effects of 1) a lactose-free milk drink, 2) a novel fibre-enriched, fat- and lactose-free milk drink and 3) normal fat-free milk on serum glucose and insulin levels and satiety using a randomized block design. Following an overnight fast, 26 healthy volunteers ingested 200 ml of one of these drinks on three non-consecutive days. Insulin and glucose levels and subjective satiety ratings were measured before the ingestion of the milk product and 20, 40, 60, 120 and 180 minutes after ingestion. The responses were calculated as the area under the curve subtracted by the baseline value (AUC minus baseline). Results The insulin response was significantly lower for the fibre-enriched milk drink than it was for the other milk products (AUC, P = 0.007). There were no differences in the response for glucose or in the AUC for the subjective satiety ratings between the studied milk products. Conclusion The present results suggest that this novel milk drink could have positive effects on insulin response.

We studied the impact of rye bread and Lactobacillus rhamnosus GG supplementation on fecal/urinary mutagenicity and fecal enzyme activities in healthy subjects who consumed experimental meals containing fried meat with high mutagenic activity. Twenty-eight volunteers, mean age 39y (range 28-58), were randomly divided into 3 intervention groups that received, in addition to a 3-d fried meat diet, either whole grain rye bread 200-240g/d, Lactobacillus GG fermented whey drink 400 mL/ d, or no dietary supplementation. 24-h fecal and urine samples were collected, and Ames mutagenicities were subsequently determined, as were the activities of fecal β-glucuronidase, β-glucosidase and urease. A significantly lower 3-glucuronidase activity (nmot min-1 mg prot¹ was detected in the rye bread group [geometric mean (95% CI) 2.0 (1.3-3.2)] in comparison to the control group [4. 0 (2. 4-6. 7), p = 0.044] and to the group receiving the Lactobacillus GG supplementation [3.9 (3.0-5.0), p = 0.047]. Mutagenicity was not significantly affected. In conclusion, rye bread consumption appears to reduce fecal β-glucuronidase activity (an enzyme important in carcinogen activation) and might theroCore reduce the carcinogenicity offices. [ABSTRACT FROM AUTHOR]