Johnston C S, Snyder D, Smith C
School of Nutrition and Health Promotion, College of Health Solutions, Arizona State University, 500 N. 3rd Street, Phoenix, AZ 85003, USA.
Food Funct. 2017 Sep 20;8(9):3139-3144. doi: 10.1039/c7fo00099e.
Given the popularity of gluten-free diets, research regarding the health implications of gluten-free (GF) products is necessary. This study compared the postprandial glycemic responses to three GF pastas commonly available in the U.S. market to that of wheat pasta in healthy adults. Thirteen healthy non-smoking men and women from a university campus population were enrolled in this randomized 4 × 4 block crossover study and completed all four treatments. Participants followed a standardized diet and activity protocol the day prior to testing, and one week separated testing periods. The test meal (a macaroni and cheese dish prepared with conventional wheat pasta or with GF pasta composed of either brown rice, rice and corn, or corn and quinoa flours) was consumed under observation, and blood was sampled in the fasted state and at one-half hour intervals for the first 2 hours following meal ingestion. A significant pasta × time interaction was observed for the incremental postprandial glycemia curves (p = 0.036, repeated measures ANOVA; effect size [partial eta squared], 0.943). Post-hoc analysis revealed a significant difference for the 30-minute postprandial blood glucose concentrations: the plasma glucose concentration was 57% higher for the GF rice and corn pasta compared to traditional wheat pasta (p = 0.011). Since postprandial glycemia was higher for GF pasta composed of rice and corn flours compared to wheat pasta, more research is needed to understand how the substitute ingredients for GF pastas impact health parameters and disease risk.
鉴于无麸质饮食的流行,有必要对无麸质(GF)产品的健康影响进行研究。本研究比较了美国市场上常见的三种GF意大利面与小麦意大利面对健康成年人餐后血糖反应的影响。来自大学校园人群的13名健康非吸烟男性和女性参与了这项随机4×4区组交叉研究,并完成了所有四种治疗。参与者在测试前一天遵循标准化饮食和活动方案,测试期之间间隔一周。在观察下食用测试餐(用传统小麦意大利面或由糙米、大米和玉米或玉米和藜麦粉制成的GF意大利面制作的通心粉和奶酪菜肴),并在空腹状态下以及餐后摄入后的前2小时每隔半小时采集血液样本。对于餐后血糖增量曲线,观察到意大利面×时间的显著交互作用(p = 0.036,重复测量方差分析;效应大小[偏 eta 平方],0.943)。事后分析显示餐后30分钟血糖浓度存在显著差异:与传统小麦意大利面相比,GF大米和玉米意大利面的血浆葡萄糖浓度高57%(p = 0.011)。由于由大米和玉米粉制成的GF意大利面的餐后血糖高于小麦意大利面,因此需要更多研究来了解GF意大利面的替代成分如何影响健康参数和疾病风险。