I. Kanamoto, Hikaru Kanazawa, Mayu Uchida, Yasuo Nakatsuka, Yukitoshi Yamamoto, Y. Nakanishi, H. Sasaki, Arisa Kaneko, I. Murata, Y. Inoue
{"title":"低碳水化合物面包摄入对健康成人餐后第二餐后血糖反应的影响","authors":"I. Kanamoto, Hikaru Kanazawa, Mayu Uchida, Yasuo Nakatsuka, Yukitoshi Yamamoto, Y. Nakanishi, H. Sasaki, Arisa Kaneko, I. Murata, Y. Inoue","doi":"10.4327/jsnfs.73.133","DOIUrl":null,"url":null,"abstract":"Summary : Changes in postprandial blood glucose were measured after ingestion of two types of low-carbohy-drate (CHO) bread in comparison with plain and whole-grain breads. The effects of a second meal and CHO digestibility were also investigated. The subjects were 11 healthy adults ( 2 males and 9 females). Plain (net CHO: 38 . 6 g), whole-grain (net CHO: 36 g), mildly low-CHO (net CHO: 8 . 5 g, high protein), and super-low-CHO (net CHO: 3 . 4 g, high protein and high fat) breads were ingested for breakfast. In addition, four tests were conduct-ed in which curry and rice were eaten for lunch, and postprandial blood glucose was measured over time. CHO digestibility was measured using the in vitro Glucose Releasing Rate method. It was found that the blood glucose level was low after ingestion of mildly or super-low-CHO bread, but no second-meal effect was observed. In terms of digestibility, postprandial blood glucose level and satiety, mildly low-CHO bread was considered to be superior among the two types of low-CHO bread used in this study.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"18 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Effects of Low-carbohydrate Bread Intake on the Postprandial Glycemic Response of Healthy Adults Following a Second Meal\",\"authors\":\"I. Kanamoto, Hikaru Kanazawa, Mayu Uchida, Yasuo Nakatsuka, Yukitoshi Yamamoto, Y. Nakanishi, H. Sasaki, Arisa Kaneko, I. Murata, Y. Inoue\",\"doi\":\"10.4327/jsnfs.73.133\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Summary : Changes in postprandial blood glucose were measured after ingestion of two types of low-carbohy-drate (CHO) bread in comparison with plain and whole-grain breads. The effects of a second meal and CHO digestibility were also investigated. The subjects were 11 healthy adults ( 2 males and 9 females). Plain (net CHO: 38 . 6 g), whole-grain (net CHO: 36 g), mildly low-CHO (net CHO: 8 . 5 g, high protein), and super-low-CHO (net CHO: 3 . 4 g, high protein and high fat) breads were ingested for breakfast. In addition, four tests were conduct-ed in which curry and rice were eaten for lunch, and postprandial blood glucose was measured over time. CHO digestibility was measured using the in vitro Glucose Releasing Rate method. It was found that the blood glucose level was low after ingestion of mildly or super-low-CHO bread, but no second-meal effect was observed. In terms of digestibility, postprandial blood glucose level and satiety, mildly low-CHO bread was considered to be superior among the two types of low-CHO bread used in this study.\",\"PeriodicalId\":19296,\"journal\":{\"name\":\"Nippon Eiyo Shokuryo Gakkaishi\",\"volume\":\"18 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nippon Eiyo Shokuryo Gakkaishi\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4327/jsnfs.73.133\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nippon Eiyo Shokuryo Gakkaishi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4327/jsnfs.73.133","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Effects of Low-carbohydrate Bread Intake on the Postprandial Glycemic Response of Healthy Adults Following a Second Meal
Summary : Changes in postprandial blood glucose were measured after ingestion of two types of low-carbohy-drate (CHO) bread in comparison with plain and whole-grain breads. The effects of a second meal and CHO digestibility were also investigated. The subjects were 11 healthy adults ( 2 males and 9 females). Plain (net CHO: 38 . 6 g), whole-grain (net CHO: 36 g), mildly low-CHO (net CHO: 8 . 5 g, high protein), and super-low-CHO (net CHO: 3 . 4 g, high protein and high fat) breads were ingested for breakfast. In addition, four tests were conduct-ed in which curry and rice were eaten for lunch, and postprandial blood glucose was measured over time. CHO digestibility was measured using the in vitro Glucose Releasing Rate method. It was found that the blood glucose level was low after ingestion of mildly or super-low-CHO bread, but no second-meal effect was observed. In terms of digestibility, postprandial blood glucose level and satiety, mildly low-CHO bread was considered to be superior among the two types of low-CHO bread used in this study.
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