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Nutr Hosp. 2014 Sep 15;31(1):299-306. doi: 10.3305/nh.2015.31.1.7578.

Addition of dietary fiber sources to shakes reduces postprandial glycemia and alters food intake.

Author information

1
Departamento de Nutrição e Saúde. Universidade Federal de Viçosa. Brasil.. flaviagcandido@hotmail.com.
2
Departamento de Nutrição e Saúde. Universidade Federal de Viçosa. Brasil.. winder.ton@gmail.com.
3
Departamento de Nutrição e Saúde. Universidade Federal de Viçosa. Brasil..

Abstract

in English, Spanish

INTRODUCTION:

Obesity and Type 2 diabetes may be controlled by foods capable of modulating food intake and blood glucose.

OBJECTIVES:

We investigated whether the addition of food sources of fiber or phaseolamin to shakes can control food intake and reduce postprandial glycemia.

METHODS:

This was a randomized, single blind, crossover design study (food intake: n=22; glycemia: n=10). Five liquid meals presenting similar amounts of macronutrients (C - control shake, OB - oat bran shake, F - flaxseed shake, WB - white bean extract shake, and UB - unripe banana flour shake) were consumed in five non-consecutive days. Participants kept dietary records during the subsequent 24 hours. Blood glucose was measured at 0 (immediately before), 15, 30, 45, 60, 90 and 120 minutes after the ingestion of each shake and the incremental areas under the curves (iAUC) were calculated.

RESULTS:

Compared to C, there was a significant increase in fiber intake after the consumption of OB (+17.9g), F (+19.1g), and UB (+12.6g), and in fat after the consumption of OB (+25,4g). There was a non-significant reduction of daily energy intake in F compared to C (1524kJ; P=0.10). There was a 43% reduction in the iAUC (P=0.03) in response to UB consumption.

CONCLUSIONS:

Unripe banana flour reduced postprandial glycemic response of shakes almost by half. The effect of oat bran and flaxseed on food intake needs further investigation in long-term studies.

PMID:
25561122
DOI:
10.3305/nh.2015.31.1.7578
[Indexed for MEDLINE]
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