Kahlhöfer J, Karschin J, Silberhorn-Bühler H, Breusing N, Bosy-Westphal A
Institute of Nutritional Medicine, University Hohenheim, Stuttgart, Germany.
Int J Obes (Lond). 2016 Jun;40(6):990-7. doi: 10.1038/ijo.2016.25. Epub 2016 Feb 12.
BACKGROUND/OBJECTIVES: Sugar-sweetened-beverages (SSB) provide high amounts of rapidly absorbable sugar and have been shown to impair insulin sensitivity and promote weight gain. We hypothesized that when compared with high-glycemic index (GI) SSB low-GI SSB lead to lower insulin secretion and thus an improved preservation of insulin sensitivity and fat oxidation during an inactive phase.
SUBJECTS/METHODS: In a controlled cross-over dietary intervention 13 healthy men (age: 23.7±2.2 years, body mass index: 23.6±1.9 kg m(-)(2)) consumed low-GI (isomaltulose) or high-GI (75% maltodextrin+25% sucrose, adapted for sweetness) SSBs providing 20% of energy requirement for 7 days. During this phase, participant's habitual high physical activity (11 375±3124 steps per day) was reduced (2363±900 steps per day). The provided ad libitum diet comprised 55% CHO, 30% fat and 15% protein. Glycemic and insulinemic responses were assessed: Day-long (7-day continuous interstitial glucose monitoring, 24-h-urinary c-peptide excretion), during meal test (37 g isomaltulose vs 28 g maltodextrin+9g sucrose) and measures of insulin sensitivity (basal: homeostasis model assessment of insulin resistance (HOMA-IR), postprandial: Matsuda-ISI). Macronutrient oxidation was assessed by non-protein respiratory quotient (npRQ) in the fasted state (npRQfasting) and postprandial as the area under the npRQ-curve during meal test (npRQtAUC-meal).
Day-long glycemia was lower with low-GI compared with high-GI SSB (-5%, P<0.05). Low-GI SSB led to lower insulin secretion during meal test (-28%, P<0.01) and throughout the day (-31%, P<0.01), whereas postprandial glucose levels did not differ between low-GI and high-GI SSBs. Insulin sensitivity deteriorated on inactivity with both SSBs, but was better preserved with low-GI isomaltulose compared with high-GI maltodextrin-sucrose (ΔHOMA-IR: +0.37±0.52 vs +0.85±0.86; ΔMatsuda-ISI: -5.1±5.5 vs -9.6±5.1, both P<0.05). Both, fasting and postprandial fat oxidation declined on inactivity, with no difference between high-GI and low-GI SSBs.
Compared with high-GI SSB, 7-day consumption of beverages sweetened with low-GI isomaltulose had beneficial effects on inactivity-induced impairment of glucose metabolism without effecting fuel selection.
背景/目的：含糖饮料（SSB）含有大量可快速吸收的糖，已被证明会损害胰岛素敏感性并促进体重增加。我们假设，与高血糖指数（GI）的SSB相比，低GI的SSB会导致胰岛素分泌减少，从而在非活动期更好地保持胰岛素敏感性和脂肪氧化。
受试者/方法：在一项对照交叉饮食干预中，13名健康男性（年龄：23.7±2.2岁，体重指数：23.6±1.9 kg·m⁻²）连续7天饮用低GI（异麦芽酮糖醇）或高GI（75%麦芽糊精 + 25%蔗糖，甜度调整）的SSB，其提供的能量占能量需求的20%。在此阶段，参与者的日常高体力活动（每天11375±3124步）减少（每天2363±900步）。提供的随意饮食包括55%碳水化合物、30%脂肪和15%蛋白质。评估血糖和胰岛素反应：全天（7天连续组织间葡萄糖监测、24小时尿C肽排泄）、进餐测试期间（37 g异麦芽酮糖醇与28 g麦芽糊精 + 9 g蔗糖）以及胰岛素敏感性测量（基础：胰岛素抵抗稳态模型评估（HOMA-IR），餐后：松田胰岛素敏感性指数（Matsuda-ISI））。通过非蛋白质呼吸商（npRQ）评估空腹状态下（空腹npRQ）和餐后作为进餐测试期间npRQ曲线下面积（进餐npRQtAUC）的宏量营养素氧化。
与高GI的SSB相比，低GI的SSB使全天血糖更低（-5%，P<0.05）。低GI的SSB在进餐测试期间导致胰岛素分泌减少（-28%，P<0.01）且全天减少（-31%，P<0.01），而低GI和高GI的SSB餐后血糖水平无差异。两种SSB在非活动状态下胰岛素敏感性均恶化，但与高GI的麦芽糊精 - 蔗糖相比，低GI的异麦芽酮糖醇能更好地保持胰岛素敏感性（HOMA-IR变化：+0.37±0.52 vs +0.85±0.86；Matsuda-ISI变化：-5.1±5.5 vs -9.6±5.1，均P<0.05）。非活动状态下空腹和餐后脂肪氧化均下降，高GI和低GI的SSB之间无差异。
与高GI的SSB相比，连续7天饮用低GI异麦芽酮糖醇甜味饮料对非活动引起的糖代谢损害有有益影响，且不影响燃料选择。
