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Cited by 110Food composition and propertiesDiet, Metabolism, and DiseaseNutritional Studies and Diet

Effect of macronutrients and fiber on postprandial glycemic responses and meal glycemic index and glycemic load value determinations

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Meng, Huicui, Matthan, Nirupa R, Ausman, Lynne M, Lichtenstein, Alice H·2017·The American Journal of Clinical Nutrition
DOI 10.3945/ajcn.116.144162PMC PMC5366046
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Abstract

Background: The potential confounding effect of different amounts and proportions of macronutrients across eating patterns on meal or dietary glycemic index (GI) and glycemic load (GL) value determinations has remained partially unaddressed.Objective: The study aimed to determine the effects of different amounts of macronutrients and fiber on measured meal GI and GL values.Design: Four studies were conducted during which participants [n = 20-22; women: 50%; age: 50-80 y; body mass index (in kg/m 2): 25-30)] received food challenges containing different amounts of the variable nutrient in a random order. Added to the standard 50 g available carbohydrate from white bread was 12.5, 25, or 50 g carbohydrate; 12.5, 25, or 50 g protein; and 5.6, 11.1, or 22.2 g fat from rice cereal, tuna, and unsalted butter, respectively, and 4.8 or 9.6 g fiber from oat cereal. Arterialized venous blood was sampled for 2 h, and measured meal GI and GL and insulin index (II) values were calculated by using the incremental area under the curve (AUC i) method.Results: Adding carbohydrate to the standard white-bread challenge increased glucose AUC i (P < 0.0001), measured meal GI (P = 0.0066), and mean GL (P < 0.0001). Adding protein (50 g only) decreased glucose AUC i (P = 0.0026), measured meal GI (P = 0.0139), and meal GL (P = 0.0140). Adding fat or fiber had no significant effect on these variables. Adding carbohydrate (50 g), protein (50 g), and fat (11.1 g) increased the insulin AUC i or II; fiber had no effect.Conclusions: These data indicate that uncertainty in the determination of meal GI and GL values is introduced when carbohydrate-containing foods are consumed concurrently with protein (equal amount of carbohydrate challenge) but not with carbohydrate-, fat-, or fiber-containing foods. Future studies are needed to evaluate whether this uncertainty also influences the prediction of average dietary GI and GL values for eating patterns. This trial was registered at clinicaltrials.gov as NCT01023646.

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  • The glycemic response depends on many factors including the amount of total consumed carbohydrates, carbohydrate type, starch type, food preparation, other macronutrients in foods, and physiological organic functions.

    “The glycemic response depends on many factors including the amount of total consumed carbohydrates, carbohydrate type, starch type (i.e., resistant starch), food preparation (i.e., gelatinization, bran size), other macronutrients in foods (i.e., fat, protein, fiber), and the physiological organic functions (stomach, pancreatic and enteral hydrolysis, gastric emptying, intestinal absorption rate of”

    From Effects of diet, lifestyle, Chrononutrition and alternative dietary interventions on postprandial Glycemia and insulin resistance (2022) · cites this paper as [78]

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Authors
Meng, H., Matthan, N. R., Ausman, L. M., & Lichtenstein, A. H.
Affiliations
Tufts University (US)
Corresponding author
Lichtenstein, Alice H
ORCID
Venue
The American Journal of Clinical Nutrition
Publisher
Elsevier BV
Published
2017-04
Volume
105
Issue
4
Pages
842-853
ISSN
0002-9165 (ISSN-L)
DOI
10.3945/ajcn.116.144162
PMC
PMC5366046
OpenAlex
W2588260322
Cited by
110
References
75
Citations by year
2026: 12 · 2025: 10 · 2024: 8 · 2023: 11 · 2022: 13 · 2021: 19 · 2020: 11 · 2019: 11 · 2018: 7 · 2017: 8
FWCI
8.42
Type
journal article
Language
en
Open access
Licence
Locations
  • American Journal of Clinical Nutrition (publishedVersion)
  • PubMed Central (publishedVersion)
  • PubMed (publishedVersion)
  • Figshare (submittedVersion, cc-by)
Funders
  • U.S. Department of Agriculture (58‐1950‐4‐401)
  • National Institutes of Health (58-1950-4-401)
  • National Institute of Diabetes and Digestive and Kidney Diseases (DK 0733221)
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 › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Keywords
glycemic index, glycemic load, macronutrients, dietary fiber, proteins, dietary fat, carbohydrates, postprandial glycemic response, insulin index, food challenge, white bread, rice cereal, tuna, incremental area under the curve, measurement uncertainty, dietary habits, older women, postprandial insulin response, postprandial blood glucose
MeSH terms
Glycemic Load, Aged, Aged, 80 and over, Blood Glucose, Diet, Dietary Carbohydrates, Dietary Fats, Dietary Fiber, Dietary Proteins, Female, Humans, Insulin, Male, Middle Aged, Postprandial Period, Area Under Curve, Glycemic Index, Meals

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