Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects
Open accessAbstract
Background Diets with a low glycemic index (GI) have been shown to improve glucose tolerance in both healthy and diabetic subjects. Two potential mechanisms are discussed in relation to long-term metabolic effects: a decreased demand for insulin in the postprandial phase and formation of short-chain fatty acids from fermentation of indigestible carbohydrates in the colon. Objective The objective was to study the effect of the GI and the indigestible carbohydrate--resistant starch (RS) and dietary fiber (DF)--content of cereal-based breakfasts on glucose tolerance at a second meal (lunch) in healthy subjects. Design The effects of 7 test breakfasts with known GIs (GI: 52-99) and RS + DF contents (2-36 g) were evaluated. White-wheat bread was used as a reference breakfast (high GI, low RS + DF content). Glucose and insulin responses after the second meal were measured in healthy subjects. In addition, the satiating capacity of 4 of the 7 test breakfasts was estimated before and during the second meal. Results Two of the 4 low-GI breakfasts improved glucose tolerance at the second meal. Only these 2 breakfasts were capable of postponing the in-between-meal fasting state. There was no measurable effect of fermentable carbohydrates on glucose tolerance at the second meal. The highest satiety score was associated with the barley breakfast that had a low GI and a high RS + DF content. Conclusions Glucose tolerance can improve in a single day. Slow absorption and digestion of starch…
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Similar conclusions were drawn from second-meal experiments by Liljeberg et al.
“Similar conclusions were drawn from second-meal experiments done by Liljeberg et al. (1999).”
From Glycaemic index methodology (2005) · cites this paper as Liljeberg et al. (1999)
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“In contrast, the indexes for the spaghetti meal (GI: 52; II: 42) and the WWB + vinegar meal were low (17).”
BackgroundSelf-citationCarbohydrate fermentation decreases hepatic glucose output in healthy subjects
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Self-citationDietary Glycemic Index and Load and the Risk of Type 2 Diabetes: Assessment of Causal Relations
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- Authors
- Liljeberg, H. G., Åkerberg, A. K., & Björck, I. M.
- Affiliations
- Lund University (SE)
- Corresponding author
- Liljeberg, Helena GM
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 1999-04
- Volume
- 69
- Issue
- 4
- Pages
- 647-655
- ISSN
- 0002-9165 (ISSN-L)
- OpenAlex
- W1935646974
- Cited by
- 227
- References
- 4
- Citations by year
- 2026: 5 · 2025: 5 · 2024: 1 · 2023: 3 · 2022: 5 · 2021: 3 · 2020: 7 · 2019: 3 · 2018: 4 · 2017: 4 · 2016: 7 · 2015: 6 · 2014: 14 · 2013: 11 · 2012: 7
- FWCI
- 5.37
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- American Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Natural Antidiabetic Agents Studies
- Keywords
- glycemic index, resistant starch, dietary fiber, non-digestible carbohydrates, glucose tolerance, insulin response, satiety, barley, white wheat bread, short-chain fatty acids, starch hydrolysis
- MeSH terms
- Adult, Hordeum, Edible Grain, Dietary Carbohydrates, Dietary Fiber, Digestion, Eating, Fasting, Female, Glucose, Humans, Insulin, Male, Middle Aged, Satiation, Sweden, Triticum, Postprandial Period
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