Toronto 3D Knowledge Synthesis and Clinical Trials Unit, St. Michael's Hospital, Toronto, Canada.
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Canada.
Nutr Diabetes. 2018 Dec 11;8(1):59. doi: 10.1038/s41387-018-0066-5.
BACKGROUND/OBJECTIVES: To investigate the effect of dried fruit in modifying postprandial glycemia, we assessed the ability of 4 dried fruits (dates, apricots, raisins, sultanas) to decrease postprandial glycemia through three mechanisms: a glycemic index (GI) effect, displacement effect, or 'catalytic' fructose effect.
SUBJECTS/METHODS: We conducted an acute randomized, multiple-crossover trial in an outpatient setting in 10 healthy adults. Participants received 3 white bread control meals and 12 dried fruit test meals in random order. The test meals included each of 4 dried fruits (dates, apricots, raisins, sultanas) alone (GI effect), 4 of the dried fruits displacing half the available carbohydrate in white bread (displacement effect), or 4 of the dried fruits providing a small 'catalytic' dose (7.5 g) of fructose added to white bread ('catalytic' fructose effect). The protocol followed the ISO method for the determination of GI (ISO 26642:2010). The primary outcome was mean ± SEM GI (glucose scale) for ease of comparison across the three mechanisms.
Ten healthy participants (7 men, 3 women; mean ± SD age and BMI: 39 ± 12 years and 25 ± 2 kg/m) were recruited and completed the trial. All dried fruit had a GI below that of white bread (GI = 71); however, only dried apricots (GI = 42 ± 5), raisins (GI = 55 ± 5), and sultanas (51 ± 4) showed a significant GI effect (P < 0.05). When displacing half the available carbohydrate in white bread, all dried fruit lowered the GI; however, only dried apricots (GI = 57 ± 5) showed a significant displacement effect (P = 0.025). None of the dried fruits showed a beneficial 'catalytic' fructose effect.
In conclusion, dried fruits have a lower GI and reduce the glycemic response of white bread through displacement of half of the available carbohydrate. Longer-term randomized trials are needed to confirm whether dried fruit can contribute to sustainable improvements in glycemic control.
ClinicalTrials.gov identifier, NCT02960373.
背景/目的:为了研究干水果对改善餐后血糖的影响,我们评估了 4 种干水果(枣、杏干、葡萄干、无核葡萄干)通过 3 种机制降低餐后血糖的能力:血糖指数(GI)效应、置换效应或“催化”果糖效应。
受试者/方法:我们在门诊环境中进行了一项急性随机、多次交叉试验,纳入 10 名健康成年人。参与者随机顺序接受 3 份白面包对照餐和 12 份干水果测试餐。测试餐包括单独的 4 种干水果(枣、杏干、葡萄干、无核葡萄干)(GI 效应)、4 种干水果置换白面包中一半可利用碳水化合物(置换效应)或 4 种干水果向白面包添加少量“催化”剂量(7.5g)果糖(“催化”果糖效应)。该方案遵循 ISO 测定 GI 的方法(ISO 26642:2010)。主要结局为三种机制下易于比较的平均±SEM GI(葡萄糖标度)。
共纳入 10 名健康参与者(7 名男性,3 名女性;平均年龄和 BMI:39±12 岁和 25±2kg/m),并完成了试验。所有干水果的 GI 均低于白面包(GI=71);然而,只有干杏干(GI=42±5)、葡萄干(GI=55±5)和无核葡萄干(51±4)表现出显著的 GI 效应(P<0.05)。当置换白面包中一半可利用的碳水化合物时,所有干水果均降低了 GI;然而,只有干杏干(GI=57±5)表现出显著的置换效应(P=0.025)。没有一种干水果表现出有益的“催化”果糖效应。
总之,干水果的 GI 较低,并通过置换一半的可利用碳水化合物来降低白面包的血糖反应。需要进行更长期的随机试验来证实干水果是否能有助于可持续改善血糖控制。
ClinicalTrials.gov 标识符,NCT02960373。