Papakonstantinou Emilia, Alsab Vasilis, Lympaki Foteini, Chanioti Sofia, Giannoglou Marianna, Katsaros George
Lab of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece.
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization "DEMETER", 1 Sof. Venizelou Street, 14123, Lykovrissi, Athens, Greece.
Eur J Clin Nutr. 2024 Dec;78(12):1051-1057. doi: 10.1038/s41430-024-01482-0. Epub 2024 Aug 5.
BACKGROUND/OBJECTIVES: This study assessed the glycemic index (GI) and glycemic load (GL) of three crackers formulated with different flours: a control cracker (CC) made with conventional flour, one with 30% whole wheat flour substitution (WWC), and another with 30% sunflower seed flour substitution (SFC). This study aimed to explore the impact of these substitutions, which vary in protein and fiber content, on the glycemic responses compared to a reference glucose drink.
SUBJECTS/METHODS: In a randomized controlled, crossover design, 11 healthy participants (mean age 23.5 ± 1 years; 7 women; BMI 23 ± 1 kg/m), consumed cracker meals (CC, WWC, and SFC) each providing 50 g of available carbohydrates, and a 50 g glucose reference in separate sessions.
The SFC crackers provided low GI and GL values (GI: 53 on the glucose scale, GL: 6 per serving), whereas the WWC and CC crackers provided high GI (GI: 77 and 90 on the glucose scale, respectively) and medium GL values (11 and 12 per serving, respectively). Compared with the glucose reference and CC crackers, only SFC induced lower postprandial glucose concentrations, lower glucose excursions, and lower peak glucose values. All crackers were rated as enjoyable and associated with increased satiety.
SFC moderated postprandial glycemic responses compared to CC and the reference (D-glucose), but not WWC. These effects may be attributed to the soluble fibers and protein content of the SFC. These findings suggest potential benefits for body weight management and glycemic control, warranting further investigation of the role of flour substitutions in healthy snack options.
This trial has been registered at Clinicaltrials.gov (NCT05702372).
背景/目的：本研究评估了用不同面粉制成的三种饼干的血糖生成指数（GI）和血糖负荷（GL）：一种是用传统面粉制成的对照饼干（CC），一种是用30%全麦面粉替代的饼干（WWC），另一种是用30%向日葵籽粉替代的饼干（SFC）。本研究旨在探讨这些蛋白质和纤维含量不同的替代物与参考葡萄糖饮料相比，对血糖反应的影响。
受试者/方法：在一项随机对照交叉设计中，11名健康参与者（平均年龄23.5±1岁；7名女性；体重指数23±1kg/m²），分别食用提供50g可利用碳水化合物的饼干餐（CC、WWC和SFC），以及50g葡萄糖参考物。
SFC饼干的GI和GL值较低（以葡萄糖计GI为53，每份GL为6），而WWC和CC饼干的GI较高（以葡萄糖计分别为77和90），GL值中等（每份分别为11和12）。与葡萄糖参考物和CC饼干相比，只有SFC能降低餐后血糖浓度、减少血糖波动并降低血糖峰值。所有饼干都被评为口感良好，并与饱腹感增加有关。
与CC和参考物（D-葡萄糖）相比，SFC可缓解餐后血糖反应，但WWC则不能。这些影响可能归因于SFC中的可溶性纤维和蛋白质含量。这些发现表明，在控制体重和血糖方面可能具有潜在益处，值得进一步研究面粉替代物在健康零食选择中的作用。
本试验已在Clinicaltrials.gov注册（NCT05702372）。
