Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial
Magalhães TLS, Machado AM, da Silva LA, José VPBS, Lúcio HG, Fortini TVL, Carvalho CWP, da Silva BP, Martino HSD
Nutrition (Burbank, Los Angeles County, Calif.) · 3 citas
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Cómo se estudió
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- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
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- Resultado principal
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- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2024-06-03 · Nutrition · vol. 126 · pág. 112506
- Editorial
- Elsevier BV
- Citado
- 7 citas · más que el 81% de estudios similares · 1.6× el promedio de su campo
- Referencias
- 57 trabajos
- Acceso
- De pago
- Áreas de investigación
- Food composition and properties · Seed and Plant Biochemistry · Natural Antidiabetic Agents Studies
- Palabras clave
- pearl millet flour, extrusion cooking, glycemic index, insulin response, dietary intake, appetite regulation, sensory acceptability, dietary fiber
- MeSH
- humans, pennisetum, insulin, blood glucose, cross-over studies, single-blind method, appetite, glycemic index, eating, beverages, dietary fiber, flour, adult, middle aged, female, male, young adult, whole grains, glycemic control
9 autores
- Thauana Lorena Silva Magalhães🇧🇷Universidade Federal de Viçosa
- Adriane Moreira Machado🇧🇷Universidade Federal de Viçosa
- Lucimar Aguiar da Silva🇧🇷Universidade Federal de Viçosa
- Vinícius Parzanini Brilhante de São José🇧🇷Universidade Federal de Viçosa
- Haira Guedes Lúcio🇧🇷Universidade Federal de Viçosa
- Thaís Victória Lopes Fortini🇧🇷Universidade Federal de Viçosa
- Carlos Wanderlei Piler de Carvalho🇧🇷Embrapa Agroindústria de Alimentos
- Bárbara Pereira da Silva🇧🇷Universidade Federal de Viçosa
- Hércia Stampini Duarte Martino🇧🇷 · autor de correspondenciaUniversidade Federal de Viçosa
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives
Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults.
Methods
This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session.
Results
The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage.
Conclusions
Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.
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