Inconsistency between glycemic and insulinemic responses to regular and fermented milk products
Open accessAbstract
Background Foods with a low glycemic index are increasingly being acknowledged as beneficial in relation to the insulin resistance syndrome. Certain organic acids can lower the glycemic index of bread products. However, the possible effect of acids in fermented milk products on the glycemic index and on insulinemic characteristics has not been addressed. The metabolic effects of fermented milk or pickled products used as additives to mixed meals have also not been addressed. Objectives One objective was to characterize the glycemic and insulinemic responses after intake of regular or fermented milk products (study 1). In addition, the acute metabolic effect of fermented milk (yogurt) and pickled cucumber as supplements to a traditional breakfast based on a high-glycemic index bread was evaluated (study 2). Design Ten healthy volunteers were served different breakfast meals after an overnight fast. Capillary blood samples were collected before and during 2 (study 1) or 3 (study 2) h after the meal. White-wheat bread was used as a reference meal in both studies. Results The lactic acid in the fermented milk products did not lower the glycemic and insulinemic indexes. Despite low glycemic indexes of 15-30, all of the milk products produced high insulinemic indexes of 90-98, which were not significantly different from the insulinemic index of the reference bread. Addition of fermented milk (yogurt) and pickled cucumber to a breakfast with a high-glycemic index bread significantly…
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Certain foods produce higher insulin responses than expected from their GI.
“It should be acknowledged though that certain foods produce higher insulin responses than expected from their GI (Ostman et al. 2001).”
From Glycaemic index methodology (2005) · cites this paper as Ostman et al. 2001
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- Authors
- Östman, E. M., Liljeberg Elmståhl, H. G., & Björck, I. M.
- Affiliations
- Lund University (SE)
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 2001-07
- Volume
- 74
- Issue
- 1
- Pages
- 96-100
- ISSN
- 0002-9165 (ISSN-L)
- OpenAlex
- W2129843118
- Cited by
- 270
- References
- 4
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 9 · 2023: 5 · 2022: 10 · 2021: 8 · 2020: 9 · 2019: 14 · 2018: 13 · 2017: 12 · 2016: 11 · 2015: 15 · 2014: 13 · 2013: 13 · 2012: 23
- FWCI
- 6.05
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- American Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Lund University Publications (Lund University) (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- glycemic index, fermented milk, yogurt, pickled cucumbers, lactic acid, organic acids, insulinotropic effect, postprandial blood glucose, insulin levels, breakfast, insulin resistance
- MeSH terms
- Adult, Animals, Blood Glucose, Bread, Dairy Products, Dietary Carbohydrates, Female, Fermentation, Humans, Insulin, Insulin Resistance, Male, Middle Aged, Milk, Lactic Acid, Area Under Curve
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