The effects of whole grain high-amylose maize flour as a source of resistant starch on blood glucose, satiety, and food intake in young men
Luhovyy BL, Mollard RC, Yurchenko S, Nunez MF, Berengut S, Liu TT, Smith CE, Pelkman CL, Anderson GH
Journal of food science · 42 citas
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Alimentación controladaFinanciación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2014-11-11 · J Food Sci · vol. 79 · número 12 · págs. H2550–6
- Editorial
- Wiley
- Citado
- 70 citas · más que el 92% de estudios similares · 3.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 23 trabajos
- Acceso
- De pago
- Áreas de investigación
- Food composition and properties · Nutritional Studies and Diet · Obesity, Physical Activity, Diet
- Palabras clave
- Meal, Food science, Appetite, Crossover study, Wheat flour, Amylose, Starch, Chemistry, Resistant starch, Corn meal, Animal science, Medicine, Biology, Internal medicine
- MeSH
- humans, triticum, zea mays, body weight, blood glucose, amylose, body mass index, area under curve, cross-over studies, appetite, satiation, energy intake, flour, adolescent, adult, male, young adult, healthy volunteers, edible grain
9 autores
- Bohdan L. Luhovyy🇨🇦 · autor de correspondenciaMount Saint Vincent University; University of Toronto
- Rebecca Christine Mollard🇨🇦University of Toronto
- Svitlana Yurchenko🇨🇦University of Toronto
- Maria Fernanda Nunez🇨🇦University of Toronto
- Shari Berengut🇨🇦University of Toronto
- Ting Ting Liu🇨🇦University of Toronto
- Christopher E.T. Smith🇨🇦University of Toronto
- Christine Pelkman🇺🇸Ingredion (United States)
- Gerald Harvey Anderson🇨🇦University of Toronto
Resumen
El texto original del estudio, en el idioma en que se publicó.
The objective of this study was to determine the dose response effect of whole grain high-amylose maize (HAM) flour as a source of resistant starch (RS) on blood glucose, appetite and short-term food intake. In a repeated-measures crossover trial, healthy men (n = 30, 22.9 ± 0.6 y, BMI of 22.6 ± 0.3 kg/m(2)) were randomly assigned to consume 1 of 3 cookies once a week for 3 wk. Cookies were control (100% wheat flour), low-dose (63% wheat flour,37% HAM flour), and high-dose (33% wheat flour, 67% HAM flour) providing 53.5, 43.5, and 36.3 g of available carbohydrate, respectively. Ad libitum food intake was measured 120 min at a pizza meal, blood glucose and subjective appetite were measured after consumption of the cookie (0 to 120 min) and after the pizza meal (140 to 200 min). Blood glucose concentrations were lower at 30 and 45 min after high-dose treatment, and at 120 min after both high- and low-dose treatments compared to control (P < 0.05). Blood glucose AUC before the pizza meal (0 to 120 min) was 44% and 14% lower, and higher by 43% and 41% after the pizza meal (140 to 200 min) compared with control. Yet despite the higher response following the meal, cumulative AUC (0 to 200 min) was still 22% lower after the high-dose treatment (P < 0.05). All treatments equally suppressed subjective appetite and there was no effect on food intake. In conclusion, HAM flour as a source of RS and incorporated into a cookie was associated with better glycemic control in young men.
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