JOURNAL: European Journal of Clinical Nutrition, Nov. 2001, vol. 55, no 11, pp. 994-999.
ABSTARCT:
OBJECTIVE:The objective was to evaluate the impact of milk added to a high GI white bread meal vs. a low GI-spaghetti meal, respectively, on postprandial glucose and insulin responses in healthy subjects.
DESIGN: The volunteers were tserved the bread or spaghetti meals with either milk (200 or 400 ml, respectively) or water (400ml) following an overnight fast. Capillary blood samples were collected before and during 3 hours after the meals.
SETTING: The study was performed at the Dept. of Applied Nutrition and Food Chemistry, Lund Univ, Sweden.
SUBJECTS: Ten healthy volunteers, 7 men and 3 women, aged 22-30 years, with normal body mass indices, were recruited.
RESULTS: There was no difference in postprandial glucose area under curve (AUC) with and without added milk in the case of the high-GI bread meals. As could be expected, glucose AUC after the bread meal + water was higher than the spaghetti meal + water. Milk added at 200-400ml to the spaghetti meal did not affect glucose AUC. However, a significantly higher insulin AUC was seen with the bread meal with 400 ml milk (+65%) and the spaghetti meal with 200ml or or 400ml (+300%), respectively, compared with corresponding test meal with water.
CONCLUSIONS: The addition of milk to a low-GI spaghetti meal may significantly increase the postprandial insulinemia. Even an ordinary amount of milk (200ml) increased the insulin AUC to a low-GI spaghetti meal to the same level as seen with white bread. The mechanism for the insulinotrophic effect of milk is NOT KNOWN, and the potential long-term metabolic consequences need to be elucidated.
ABSTARCT:
OBJECTIVE:The objective was to evaluate the impact of milk added to a high GI white bread meal vs. a low GI-spaghetti meal, respectively, on postprandial glucose and insulin responses in healthy subjects.
DESIGN: The volunteers were tserved the bread or spaghetti meals with either milk (200 or 400 ml, respectively) or water (400ml) following an overnight fast. Capillary blood samples were collected before and during 3 hours after the meals.
SETTING: The study was performed at the Dept. of Applied Nutrition and Food Chemistry, Lund Univ, Sweden.
SUBJECTS: Ten healthy volunteers, 7 men and 3 women, aged 22-30 years, with normal body mass indices, were recruited.
RESULTS: There was no difference in postprandial glucose area under curve (AUC) with and without added milk in the case of the high-GI bread meals. As could be expected, glucose AUC after the bread meal + water was higher than the spaghetti meal + water. Milk added at 200-400ml to the spaghetti meal did not affect glucose AUC. However, a significantly higher insulin AUC was seen with the bread meal with 400 ml milk (+65%) and the spaghetti meal with 200ml or or 400ml (+300%), respectively, compared with corresponding test meal with water.
CONCLUSIONS: The addition of milk to a low-GI spaghetti meal may significantly increase the postprandial insulinemia. Even an ordinary amount of milk (200ml) increased the insulin AUC to a low-GI spaghetti meal to the same level as seen with white bread. The mechanism for the insulinotrophic effect of milk is NOT KNOWN, and the potential long-term metabolic consequences need to be elucidated.
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