40164
document
The influence of dietary fibre source and gender on the postprandial glucose and lipid response in healthy subjects . BACKGROUND Consumption of soluble dietary fibre is correlated with decreased postprandial glucose and insulin responses and hence has beneficial effects on the metabolic syndrome . AIM OF THE STUDY To investigate the effects on postprandial glucose , insulin and triglyceride concentrations of meals enriched with soluble dietary fibres from oats , rye bran , sugar beet fibre or a mixture of these three fibres . METHODS Thirteen healthy human volunteers ( 6 men and 7 women , aged 20-28 years ) were included in the study . The subjects came to the study centre once a week after an overnight fast to ingest test meals and a control meal in random order . The meals contained either oat powder ( 62 g , of which 2.7 soluble fibre ) , rye bran ( 31 g , of which 1.7 g soluble fibre ) , sugar beet fibre ( 19 g , of which 5 g soluble fibre ) , a mixture of these three fibres ( 74 g , of which 1.7 g soluble fibre from each source , giving 5 g soluble fibre ) or no added fibre ( control ) and were all adjusted to contain the same total amount of available carbohydrates . Blood samples were drawn before and every 30 min up to 180 min after the meals . RESULTS Meals with rye bran gave a lower postprandial glucose peak when compared with the control meal , and this effect was more pronounced in women compared to men . Oat powder , containing a low amount of total fibre and a high amount of carbohydrates in liquid matrix , gave a higher incremental glucose peak concentration compared to rye bran and sugar beet fibre and higher insulin incremental area under curve compared to control . The oat powder also influenced the effects of the mixed meal , diminishing the glucose-lowering effects . Postprandial triglyceride levels tended to be higher after all fibre-rich meals , but only significant for oat powder and the mixed meal when compared with the control meal . CONCLUSIONS Postprandial glucose , insulin and triglyceride concentrations are influenced by dietary fibre-rich meals , depending on fibre source , dose of soluble and total fibre and possibly gender .
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Intervention_Pharmacological
dietary fibre source
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Intervention_Pharmacological
soluble dietary fibre
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Intervention_Pharmacological
meals
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Intervention_Pharmacological
oat powder
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Intervention_Pharmacological
rye bran
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Intervention_Pharmacological
sugar beet fibre
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Intervention_Pharmacological
a mixture of these three fibres
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Intervention_Pharmacological
or
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Intervention_Control
no added fibre
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Intervention_Pharmacological
( control )
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Intervention_Pharmacological
carbohydrates
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Intervention_Pharmacological
Meals with rye bran
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Intervention_Pharmacological
Oat powder
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Intervention_Pharmacological
oat powder
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Intervention_Pharmacological
meal
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Intervention_Control
meal
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Intervention_Pharmacological
dietary fibre-rich meals
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Outcome_Physical
postprandial glucose
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Outcome_Physical
lipid response
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Outcome_Physical
postprandial glucose
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Outcome_Physical
insulin
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Outcome_Physical
triglyceride concentrations
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Outcome_Physical
postprandial glucose peak
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Outcome_Physical
incremental glucose peak concentration
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Outcome_Physical
insulin incremental area under curve
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Outcome_Physical
glucose-lowering effects
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Outcome_Physical
Postprandial triglyceride levels
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Outcome_Physical
Postprandial glucose
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Outcome_Physical
insulin
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Outcome_Physical
triglyceride concentrations
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Participant_Condition
healthy
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Participant_Sample-size
Thirteen
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Participant_Condition
healthy
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Participant_Sex
6 men and 7 women
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Participant_Age
aged 20-28 years )