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Eur J Clin Nutr. 2000 Jan;54(1):24-8.

Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects.

Author information

  • 1Department of Applied Nutrition and Food Chemistry, Chemical Center, Lund University, Sweden. Helena.Liljeberg@inl.lth.se

Abstract

OBJECTIVE:

The aim of the study was to evaluate the impact of a low glycaemic index (GI) breakfast on glucose tolerance and lipaemia at a subsequent lunch meal.

DESIGN:

A low GI spaghetti meal and a high-GI white wheat bread (WWB) reference meal were served in the morning after an overnight fast in random order. Four hours after the breakfast, the subjects were given a second meal-a standardized high-GI lunch-and the blood glucose, insulin and lipid responses were measured after the lunch meal.

SETTING:

The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden.

SUBJECTS:

Ten healthy volunteers, eight women and two men, aged 25-51 y, with normal body mass indices, were recruited.

RESULTS:

Lowered glucose and insulin responses and reduced serum triglyceride (TG) level were found at the subsequent lunch meal when the low-GI spaghetti meal was given as a breakfast. No differences in total serum cholesterol or HDL cholesterol were seen after lunch, when preceded by the WWB reference breakfast or the spaghetti breakfast, respectively.

CONCLUSIONS:

Improved glucose tolerance and lowered serum TG levels can appear in the course of a single day. As insulin resistance and raised postprandial TG concentration are known risk factors for cardiovascular disease, the present study adds evidence for a beneficial role of a low-GI diet.

SPONSORSHIP:

Cerealia Foundation for Research and Development (project no. 232) and the Swedish Council for Forestry and Agricultural Research. European Journal of Clinical Nutrition (2000) 54, 24-28

PMID:
10694768
[PubMed - indexed for MEDLINE]
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