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Effect of macronutrients and fiber on postprandial glycemic responses and meal glycemic index and glycemic load value determinations
Open accessAbstract
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 (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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“The approach to estimating such values is to calculate theweighted sum of the GI contribution of each carbohydrate-containing food by multiplying the GI value of an individual food by the percentage of available carbohydrate in each food relative to the total available carbohydrate in the meal or total diet (19, 21, 3…”
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Dimitriadis, G. D., Maratou, E., Kountouri, A., Board, M., & Lambadiari, V. (2021) · Nutrients · doi:10.3390/nu13010159 · Cited by 241
Papakonstantinou, E., Oikonomou, C., Nychas, G., & Dimitriadis, G. D. (2022) · Nutrients · doi:10.3390/nu14040823 · Cited by 199
Dietary fibre for glycaemia control: Towards a mechanistic understanding
Goff, H. D., Repin, N. V., Fabek, H., Khoury, D. T. D. E., & Gidley, M. J. (2017) · Bioactive Carbohydrates and Dietary Fibre · doi:10.1016/j.bcdf.2017.07.005 · Cited by 210
Jacobs, P. G., Herrero, P., Facchinetti, A., Vehi, J., Kovatchev, B., Breton, M. D., Cinar, A., Nikita, K. S., Doyle, F. J., Bondia, J., et al. (2024) · IEEE Reviews in Biomedical Engineering · doi:10.1109/rbme.2023.3331297 · Cited by 113
Meng, H., Matthan, N. R., Ausman, L. M., & Lichtenstein, A. H. (2017) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.117.162727 · Cited by 74
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Metadata
- Authors
- Meng, H., Matthan, N. R., Ausman, L. M., & Lichtenstein, A. H.
- Affiliations
- Tufts University (US)
- Corresponding author
- Lichtenstein, Alice H
- 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)
- 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
- bronze
- doi.org
- 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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