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Cited by 43Food composition and propertiesNatural Antidiabetic Agents StudiesDiabetes Treatment and Management

Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes

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Giacco, R., Brighenti, F., Parillo, M., Capuano, M., Ciardullo, A. V., Rivieccio, A., Rivellese, A. A., Riccardi, G.·2001·British Journal of Nutrition
DOI 10.1079/bjn2000218
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Abstract

The present study was aimed at evaluating in patients with type 2 diabetes: (1) the glycaemic response to four starchy foods based on wheat, typical of the Italian diet; (2) the importance of some food characteristics in relation to their effects on postprandial glucose response. Seventeen patients with type 2 diabetes (eleven men and six women) participated in the study. All patients consumed, in random order and on alternate days, 50 g available carbohydrate provided by 90 g white bread and, according to a randomised procedure, an equivalent amount of carbohydrate provided by one (n 8) or two (n 9) of three other different test foods (g): pizza 85, potato dumplings 165, hard toasted bread 60. Foods had a similar nutrient composition. Plasma glucose response, measured for 180 min, was significantly lower after the potato dumplings than after white bread at 90 (P < 0.05), 120 (P < 0.01), and 150 (P < 0.05) min. No difference was observed in postprandial plasma insulin response after the various test foods. The percentage of starch hydrolysed after 5 h in vitro hydrolysis with alpha-amylase was about 30 % lower for potato dumplings than for the other foods. However, no differences in the resistant starch content, the rate of diffusion of simple sugars added to a dialysis tube containing the food, and the viscosity of digesta were observed among the test foods. Scanning electron microscopy of potato dumplings showed a compact structure compatible with impaired accessibility of starch to digestive enzymes. In conclusion, carbohydrate-rich foods typical of the Italian diet which are often consumed as an alternative to pasta dishes are not equivalent in terms of metabolic impact in diabetic patients. Due to their low blood glucose response, potato dumplings represent a valid alternative to other starchy foods in the diabetic diet. Food structure plays an important role in determining starch accessibility to digestion, thus influencing the postprandial blood glucose response.

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  • Proteins and other components such as NSP affect both the degree of gelatinization during food processing and the digestion of starch.

    “Proteins and other components (such as NSP) affect both the degree of gelatinization during food processing and the digestion of starch (Willett et al., 1994; Giacco et al., 2001).”

    From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Giacco et al., 2001

    The Discussion (page not provided) links slower starch digestion in potato dumplings to their compact structure and the need to digest protein before trapped starch granules become accessible. It does not say that proteins or NSP affect the degree of gelatinization during processing, or establish an effect of NSP on starch digestion. (LLM, conf=0.86)

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Research works printed but not linked: 2

  1. Brand-Miller J, Wolever TMS, Colagiuri S & Foster-Powell K (1999) The glycemic index table. In The Glucose Revolution, pp. 241±254 New York: Marlowe & Company.
  2. Snedecor GW & Cochran WG (1980) Statistical Methods, 7th ed. Ames, IA: The Iowa State University Press.

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Authors
Giacco, R., Brighenti, F., Parillo, M., Capuano, M., Ciardullo, A. V., Rivieccio, A., Rivellese, A. A., & Riccardi, G.
Affiliations
  • Institute of Food Science (IT)
  • University of Parma (IT)
  • Federico II University Hospital (IT)
Corresponding author
Riccardi, G.
ORCID
Venue
British Journal of Nutrition
Publisher
Cambridge University Press (CUP)
Published
2001-01
Volume
85
Issue
1
Pages
33-40
ISSN
  • 0007-1145 (ISSN-L)
  • 1475-2662
DOI
10.1079/bjn2000218
OpenAlex
W2086270595
Cited by
43
References
52
Citations by year
2021: 1 · 2020: 2 · 2019: 1 · 2017: 1 · 2016: 2 · 2015: 3 · 2014: 1 · 2013: 3 · 2012: 3
FWCI
2.68
Type
journal article
Language
en
Open access
Licence
www.cambridge.org/core/terms (unspecified, 2258 d)
Locations
  • British Journal Of Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Natural Antidiabetic Agents Studies
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diabetes Treatment and Management
Keywords
type 2 diabetes, postprandial glucose response, wheat-based foods, Italian diet, white bread, pizza, starch digestibility, resistant starch, alpha-amylase hydrolysis, food structure, plasma insulin response
MeSH terms
Analysis of Variance, Blood Glucose, Bread, Diabetes Mellitus, Type 2, Diet, Diabetic, Diet, Digestion, Female, Humans, Hydrolysis, Insulin, Italy, Male, Middle Aged, Triticum, Postprandial Period

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