Khan Imran, Johnson Stuart K, Yousif Adel M, Gamlath Shirani, Ahmad Jamil, Almajwal Ali Madi
Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud 123, Muscat, Oman.
Food Science and Technology Program, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia.
Eur J Clin Nutr. 2025 Apr;79(4):329-336. doi: 10.1038/s41430-024-01554-1. Epub 2024 Dec 3.
BACKGROUND/OBJECTIVES: In vitro studies suggest that incorporating sorghum flour into staple foods including pasta reduces their starch digestibility and hence may suppress postprandial blood glucose levels, appetite and energy intake; however, these effects in humans have yet to be reported. Therefore, this study investigated the effect of red and white sorghum-containing pasta on blood glucose response, appetite and energy intake in humans.
SUBJECTS/METHODS: In a randomised crossover design, healthy individuals (n = 20) consumed the following three iso-caloric test meals (each providing 50 g available carbohydrates) as breakfast: control pasta (CP) made from100% durum wheat; 30% red sorghum pasta (RSP) and; 30% white sorghum pasta (WSP). Blood glucose and subjective appetite were measured postprandially for 2 and 3 h, respectively. Energy intakes from ad libitum lunch consumed 3 h after breakfast and for the remainder of the day were also measured. Incremental areas under or over the curves (iAUCs/iAOCs) for blood glucose and appetite parameters were calculated.
The RSP meal resulted in significantly lower blood glucose response (-0.35 ± 0.09 mmol/l; 95% CI: -0.61 ~ -0.09; P = 0.005) and glucose iAUC over 120 min (-36.11 ± 10.53 mmol/l × min; 95% CI: -67.11 ~ -5.11; P = 0.017) compared to CP meal. Compared to CP meal, the RSP meal resulted in significantly higher satiety iAUC (1219.46 ± 383.26 mm × min; 95% 91.18 ~ 2347.75; P = 0.029), lower hunger iAOC (-1410.47 ± 349.14 mm x min; 95% CI: -2438.30 ~ -382.63; P = 0.004) and lower prospective food intake iAOC (-1645.73 ± 324.14 mm x min; 95% CI: -2599.97 ~ -691.49; P < 0.001). Energy intake at ad libitum lunch was significantly lower after the RSP meal than after the CP meal (-794.17 ± 163.25 kJ; 95% CI: -1274.77 ~ -313.57; P = 0.001).
The results indicate that red sorghum addition into pasta provides a product inducing reduced glycemia, favourably changed appetite parameters and decreased subsequent energy intake.
背景/目的：体外研究表明，将高粱粉添加到包括意大利面在内的主食中可降低其淀粉消化率，从而可能抑制餐后血糖水平、食欲和能量摄入；然而，这些对人体的影响尚未见报道。因此，本研究调查了含红高粱和白高粱的意大利面对人体血糖反应、食欲和能量摄入的影响。
受试者/方法：采用随机交叉设计，健康个体（n = 20）早餐食用以下三种等热量测试餐（每种提供50克可利用碳水化合物）：由100%硬质小麦制成的对照意大利面（CP）；30%红高粱意大利面（RSP）；30%白高粱意大利面（WSP）。餐后分别在2小时和3小时测量血糖和主观食欲。还测量了早餐后3小时自由午餐以及当天剩余时间的能量摄入量。计算血糖和食欲参数的曲线下或曲线上增量面积（iAUCs/iAOCs）。
与CP餐相比，RSP餐导致血糖反应显著降低（-0.35±0.09 mmol/l；95%CI：-0.61-0.09；P = 0.005），120分钟内葡萄糖iAUC降低（-36.11±10.53 mmol/l×min；95%CI：-67.11-5.11；P = 0.017）。与CP餐相比，RSP餐导致饱腹感iAUC显著升高（1219.46±383.26 mm×min；95%CI：91.182347.75；P = 0.029），饥饿感iAOC降低（-1410.47±349.14 mm x min；95%CI：-2438.30-382.63；P = 0.004），预期食物摄入量iAOC降低（-1645.73±324.14 mm x min；95%CI：-2599.97~-691.49；P < 0.001）。RSP餐午餐后的能量摄入量显著低于CP餐（-794.17±163.25 kJ；95%CI：-
