{"title":"在无谷蛋白玉米粉中添加不同量的榛子粉是否会引起血糖波动的差异？","authors":"Fatih Cesur, Berat Uygur","doi":"10.1080/09637486.2024.2435841","DOIUrl":null,"url":null,"abstract":"<p><p>Aims to find out how adding different amounts of hazelnut to corn flour affects women's blood glucose fluctuations. Women (<i>n</i> = 23) were given loaves of bread containing corn and hazelnut flour (50 g digestible CHO). They were given 50 g of glucose syrup to consume in the first week, normal corn-bread (CB) in the second week, 15 g of corn-bread with hazelnut flour (CB + 15HN) in the third week and 30 g of corn-bread with hazelnut flour (CB + 30HN) in the fourth week. Blood glucose was measured at 0, 15, 30, 30, 45, 60, 90, and 120 min. CB+HN15 AUC values were found to be significantly lower compared to the other breads (<i>p</i> < 0.05). In addition, The GI of CB+HN15 was significantly lower than the GI of the other two breads (<i>p</i> < 0.05). The positive effect on blood glucose fluctuations started to decrease when the addition of hazelnut flour was more than 15 g.</p><p><p>Trial Registration: This study registered under ClinicalTrials.gov (Identifier no. NCT06382506).</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-9"},"PeriodicalIF":3.5000,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Can hazelnut flour added to gluten-free corn flour in different amounts cause differences in blood glucose fluctuations?\",\"authors\":\"Fatih Cesur, Berat Uygur\",\"doi\":\"10.1080/09637486.2024.2435841\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Aims to find out how adding different amounts of hazelnut to corn flour affects women's blood glucose fluctuations. Women (<i>n</i> = 23) were given loaves of bread containing corn and hazelnut flour (50 g digestible CHO). They were given 50 g of glucose syrup to consume in the first week, normal corn-bread (CB) in the second week, 15 g of corn-bread with hazelnut flour (CB + 15HN) in the third week and 30 g of corn-bread with hazelnut flour (CB + 30HN) in the fourth week. Blood glucose was measured at 0, 15, 30, 30, 45, 60, 90, and 120 min. CB+HN15 AUC values were found to be significantly lower compared to the other breads (<i>p</i> < 0.05). In addition, The GI of CB+HN15 was significantly lower than the GI of the other two breads (<i>p</i> < 0.05). The positive effect on blood glucose fluctuations started to decrease when the addition of hazelnut flour was more than 15 g.</p><p><p>Trial Registration: This study registered under ClinicalTrials.gov (Identifier no. NCT06382506).</p>\",\"PeriodicalId\":14087,\"journal\":{\"name\":\"International Journal of Food Sciences and Nutrition\",\"volume\":\" \",\"pages\":\"1-9\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-12-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Sciences and Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/09637486.2024.2435841\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Sciences and Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09637486.2024.2435841","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Can hazelnut flour added to gluten-free corn flour in different amounts cause differences in blood glucose fluctuations?
Aims to find out how adding different amounts of hazelnut to corn flour affects women's blood glucose fluctuations. Women (n = 23) were given loaves of bread containing corn and hazelnut flour (50 g digestible CHO). They were given 50 g of glucose syrup to consume in the first week, normal corn-bread (CB) in the second week, 15 g of corn-bread with hazelnut flour (CB + 15HN) in the third week and 30 g of corn-bread with hazelnut flour (CB + 30HN) in the fourth week. Blood glucose was measured at 0, 15, 30, 30, 45, 60, 90, and 120 min. CB+HN15 AUC values were found to be significantly lower compared to the other breads (p < 0.05). In addition, The GI of CB+HN15 was significantly lower than the GI of the other two breads (p < 0.05). The positive effect on blood glucose fluctuations started to decrease when the addition of hazelnut flour was more than 15 g.
Trial Registration: This study registered under ClinicalTrials.gov (Identifier no. NCT06382506).
期刊介绍：
The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.
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