Wongniyomkaset Warisara, Rungraung Numphung, Muangpracha Niramol, Winuprasith Thunnalin, Trachootham Dunyaporn
Master of Science Program in Nutrition and Dietetics, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand.
Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand.
J Nutr Sci. 2022 Apr 1;11:e25. doi: 10.1017/jns.2022.23. eCollection 2022.
Complete nutrition drinks with a low glycemic index (GI) provide nutritional support and prevent hyperglycaemia. The present study identified GI and factors predicting individual glucose response to a new complete nutrition drink. A randomised cross-over controlled trial was conducted in eighteen healthy volunteers (FPG < 100 mg/dl). Complete nutrition drinks containing retrograded starch, glucose solution and white bread were assigned in a random sequence with 14-day wash-out intervals. Plasma glucose and insulin levels were measured from baseline to 180 min after consuming each food. Results show the adjusted GIs of the drink was 48.2 ± 10.4 and 46.7 ± 12.7 with glucose and white bread as the reference, respectively. While the drink has low GI (<55), the individual glucose responses varied (GI: 7-149). Comparing characters in individual GI < 55 ( 12) and GI ≥ 55 ( 6) groups revealed significantly higher baseline insulin in the low GI group (14.86 ± 16.51 μIU/ml . 4.9 ± 3.4 μIU/ml, < 0·05). The correlation matrix confirms only two predictive factors for having individual GI <55 were baseline insulin ( = 0·5, = 0·03) and HOMA-IR ( = 0·55, = 0·02). ROC curve reveals fasting insulin above 1.6 μIU/ml and HOMA-IR above 1.05 as the cut-off values. The findings suggest that the complete nutrition drink has a low GI, but there was wide variability in individual responses partly explained by fasting insulin levels and HOMA-IR. Screening for fasting insulin and HOMA-IR may be encouraged to maximise the functional benefit of the drink.
低血糖指数（GI）的全营养饮料可提供营养支持并预防高血糖症。本研究确定了GI以及预测个体对新型全营养饮料葡萄糖反应的因素。在18名健康志愿者（空腹血糖<100mg/dl）中进行了一项随机交叉对照试验。含有回生淀粉、葡萄糖溶液和白面包的全营养饮料以随机顺序分配，洗脱期为14天。在食用每种食物后，从基线到180分钟测量血浆葡萄糖和胰岛素水平。结果显示，以葡萄糖和白面包为参考，该饮料的调整后GI分别为48.2±10.4和46.7±12.7。虽然该饮料的GI较低（<55），但个体的葡萄糖反应存在差异（GI：7-149）。比较个体GI<55（12例）和GI≥55（6例）组的特征发现，低GI组的基线胰岛素水平显著更高（14.86±16.51μIU/ml对4.9±3.4μIU/ml，P<0.05）。相关矩阵证实，个体GI<55的仅两个预测因素是基线胰岛素（r=0.5，P=0.03）和稳态模型评估胰岛素抵抗（HOMA-IR，r=0.55，P=0.02）。ROC曲线显示，空腹胰岛素高于1.6μIU/ml和HOMA-IR高于1.05为临界值。研究结果表明，该全营养饮料的GI较低，但个体反应存在很大差异，部分原因可由空腹胰岛素水平和HOMA-IR解释。可能鼓励筛查空腹胰岛素和HOMA-IR，以最大化该饮料的功能益处。
