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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.

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Department of Applied Nutrition and Food Chemistry, Chemical Center, Lund University, Sweden.



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.


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.


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


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


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.


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.


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

[Indexed for MEDLINE]

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