Does the ingestion of a 24 hour low glycaemic index Asian mixed meal diet improve glycaemic response and promote fat oxidation? A controlled, randomized cross-over study

• Published in: Nutrition journal 2017-07, Vol.16 (1), p.43-43, Article 43
• Main Authors: Camps, Stefan Gerardus, Kaur, Bhupinder, Quek, Rina Yu Chin, Henry, Christiani Jeyakumar
• Format: Article
• Language: English
• Subjects: 24 h diet; Adult; Blood glucose; Blood Glucose - metabolism; Body Mass Index; Consumers; Continuous glucose monitoring; Cross-Over Studies; Diabetes mellitus; Diabetes Mellitus, Type 2 - diet therapy; Diet; Dietary Carbohydrates - administration & dosage; Energy Metabolism; Food; Glucose; Glucose monitoring; Glycaemic index; Glycaemic response; Glycated Hemoglobin A - metabolism; Glycemic Index; Health aspects; Humans; Insulin - blood; Lipid Metabolism; Male; Meals; Mixed meals; Nutrition research; Oxidation; Oxidation-Reduction; Postprandial Period; Public health; Risk factors; Studies; Substrate oxidation; Type 2 diabetes; Young Adult
• ISSN: 1475-2891; 1475-2891
• DOI: 10.1186/s12937-017-0258-1

The health benefits of consuming a low glycaemic index (GI) diet to reduce the risk of type 2 Diabetes are well recognized. In recent years the GI values of various foods have been determined. Their efficacy in constructing and consuming a low GI diet over 24 h in modulating glycaemic response has not been fully documented. The translation of using single-point GI values of foods to develop a 24 h mixed meal diet can provide valuable information to consumers, researchers and dietitians to optimize food choice for glycaemic control. By using GI values of foods to develop mixed meals, our study is the first to determine how both blood glucose and substrate oxidation may be modulated over 24 h. The study included 11 Asian men with a BMI between 17-24 kg/m who followed both a 1-day low GI and 1-day high GI diet in a randomized, controlled cross-over design. Test meals included breakfast, lunch, snack and dinner. Glycaemic response was measured continuously for over 24 h and postprandial substrate oxidation for 10 h inside a whole body calorimeter. The low GI diet resulted in lower 24 h glucose iAUC (860 ± 440 vs 1329 ± 614 mmol/L.min; p = 0.014) with lower postprandial glucose iAUC after breakfast (p