Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR) and National University Health System, Centre for Translational Medicine, Yong Loo Lin School of Medicine, 14 Medical Drive #07-02, MD 6 Building, Singapore, 117599, Singapore.
Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, S14 Level 5, Science Drive 2, Singapore, 117543, Singapore.
Nutr J. 2017 Jul 12;16(1):43. doi: 10.1186/s12937-017-0258-1.
The health benefits of consuming a low glycaemic index (GI) diet to reduce the risk of type 2 Diabetes are well recognized. In recent years the GI values of various foods have been determined. Their efficacy in constructing and consuming a low GI diet over 24 h in modulating glycaemic response has not been fully documented. The translation of using single-point GI values of foods to develop a 24 h mixed meal diet can provide valuable information to consumers, researchers and dietitians to optimize food choice for glycaemic control. By using GI values of foods to develop mixed meals, our study is the first to determine how both blood glucose and substrate oxidation may be modulated over 24 h.
The study included 11 Asian men with a BMI between 17-24 kg/m who followed both a 1-day low GI and 1-day high GI diet in a randomized, controlled cross-over design. Test meals included breakfast, lunch, snack and dinner. Glycaemic response was measured continuously for over 24 h and postprandial substrate oxidation for 10 h inside a whole body calorimeter.
The low GI diet resulted in lower 24 h glucose iAUC (860 ± 440 vs 1329 ± 614 mmol/L.min; p = 0.014) with lower postprandial glucose iAUC after breakfast (p < 0.001), lunch (p = 0.009), snack (p = 0.012) and dinner (p = 0.003). Moreover, 24 h mean amplitude of glycaemic excursion was lower during the low GI vs high GI diet (1.44 ± 0.63 vs 2.33 ± 0.82 mmol/L; p < 0.001). Simultaneously, decrease in 10 h fat oxidation was less during the low vs high GI diet (-0.033 ± 0.021 vs -0.050 ± 0.017 g/min; p < 0.001), specifically after breakfast (p < 0.001) and lunch (p < 0.001).
Our study corroborates that using low GI local foods to construct a 24 h low GI diet, is able to reduce glycaemic response and variability as recorded by continuous glucose monitoring. Our observations also confirm that a low GI diet promotes fat oxidation over carbohydrate oxidation when compared to a high GI diet. These observations provide public health support for the encouragement of healthier nutrition choices by consuming low GI foods.
NCT 02631083 (Clinicaltrials.gov).
人们已充分认识到食用低血糖生成指数（GI）饮食以降低 2 型糖尿病风险的健康益处。近年来，各种食物的 GI 值已被确定。但在 24 小时内构建和食用低 GI 饮食以调节血糖反应的功效尚未得到充分记录。将食物单点 GI 值转化为 24 小时混合膳食的方法可为消费者、研究人员和营养师提供有价值的信息，以优化血糖控制的食物选择。通过使用食物的 GI 值来开发混合膳食，我们的研究首次确定了血糖和底物氧化在 24 小时内是如何被调节的。
该研究纳入了 11 名 BMI 在 17-24kg/m 之间的亚洲男性，他们按照随机、对照交叉设计分别进行了 1 天的低 GI 和高 GI 饮食。测试餐包括早餐、午餐、零食和晚餐。在整个身体热量计中连续 24 小时测量血糖反应，10 小时测量餐后底物氧化。
低 GI 饮食可使 24 小时血糖 iAUC 降低（860±440 与 1329±614mmol/L.min；p=0.014），早餐（p<0.001）、午餐（p=0.009）、零食（p=0.012）和晚餐（p=0.003）后的餐后血糖 iAUC 降低。此外，低 GI 饮食的 24 小时血糖波动平均幅度低于高 GI 饮食（1.44±0.63 与 2.33±0.82mmol/L；p<0.001）。同时，低 GI 饮食较高 GI 饮食时 10 小时脂肪氧化减少（-0.033±0.021 与 -0.050±0.017g/min；p<0.001），尤其是早餐（p<0.001）和午餐（p<0.001）时。
本研究证实，使用低血糖生成指数的当地食物构建 24 小时低 GI 饮食，能够通过连续血糖监测降低血糖反应和变异性。我们的观察结果还证实，与高 GI 饮食相比，低 GI 饮食更能促进脂肪氧化而不是碳水化合物氧化。这些观察结果为鼓励通过食用低血糖生成指数食物来选择更健康的营养提供了公共卫生支持。
NCT 02631083（Clinicaltrials.gov）。
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