Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR) and National University Health System, Singapore 117599, Singapore.
Innovation and Commercial Development, Tate & Lyle Ingredients Americans LLC, Hoffman Estates, IL 60192, USA.
Nutrients. 2020 Mar 30;12(4):961. doi: 10.3390/nu12040961.
Increasing prevalence of type 2 diabetes mellitus (T2DM) in Asia has prompted the exploration of dietary fibers as an ingredient to attenuate glycemic response (GR). This study aims to compare the effects of replacing 50% of total carbohydrate with soluble corn fiber (SCF) or maltodextrin on the GR and insulin response (IR). In this randomized cross-over study, twenty-two healthy Chinese males aged between 21-60 years were recruited. The participants consumed glucose beverages and four test meals comprising SCF or maltodextrin in glutinous rice or as a drink. Repeated-measure ANOVA was used to compare the incremental area under the curve values of glucose (iAUGC) and insulin (iAUIC) of all the foods. Relative response (RR) of the beverages were also calculated and compared using paired t-test. SCF treatments had significantly lower iAUGC (-value < 0.05) and iAUIC (-value < 0.001) as compared to all treatments. Both treatments (rice and beverage) of maltodextrin were not significantly different from glucose (-value > 0.05). Maltodextrin beverage had significantly increased postprandial GR and insulin secretion by 20% and 40%, respectively, when compared to SCF beverage (-value < 0.001). This study shows that the inclusion of SCF into the diet is beneficial in controlling the postprandial GR. Replacing total carbohydrates with SCF effectively lowers GR and IR.
亚洲 2 型糖尿病（T2DM）的患病率不断上升，促使人们探索膳食纤维作为一种成分来减轻血糖反应（GR）。本研究旨在比较用可溶性玉米纤维（SCF）或麦芽糊精替代 50%总碳水化合物对 GR 和胰岛素反应（IR）的影响。在这项随机交叉研究中，招募了 22 名年龄在 21-60 岁之间的健康中国男性。参与者饮用葡萄糖饮料和四种包含 SCF 或麦芽糊精的糯米饭或饮料测试餐。采用重复测量方差分析比较所有食物的血糖（iAUGC）和胰岛素（iAUIC）增量曲线下面积值。还使用配对 t 检验计算并比较了饮料的相对反应（RR）。与所有处理相比，SCF 处理的 iAUGC（-值 < 0.05）和 iAUIC（-值 < 0.001）明显降低。与葡萄糖相比，麦芽糊精的两种处理（米饭和饮料）均无显着差异（-值> 0.05）。与 SCF 饮料相比，麦芽糊精饮料显著增加了 20%和 40%的餐后 GR 和胰岛素分泌（-值< 0.001）。本研究表明，将 SCF 纳入饮食有益于控制餐后 GR。用 SCF 替代总碳水化合物可有效降低 GR 和 IR。
