Please use this identifier to cite or link to this item: https://doi.org/10.3390/nu9050473
Title: A low glycaemic index diet incorporating isomaltulose is associated with lower glycaemic response and variability, and promotes fat oxidation in asians
Authors: Henry, C.J 
Kaur, B
Quek, R.Y.C
Camps, S.G
Keywords: fat
palatinose
sucrose
isomaltose
palatinose
adult
Article
Asian
blood glucose monitoring
body mass
calorimetry
controlled study
crossover procedure
diet
double blind procedure
energy expenditure
fatty acid oxidation
glucose blood level
glycemic control
glycemic index
glycemic load
human
human experiment
male
normal human
obesity
questionnaire
randomized controlled trial
respiratory quotient
adipose tissue
administration and dosage
analogs and derivatives
analysis
Asian continental ancestry group
China
energy metabolism
glucose blood level
metabolism
oxidation reduction reaction
sugar intake
Adipose Tissue
Adult
Asian Continental Ancestry Group
Blood Glucose
Body Mass Index
Calorimetry
China
Cross-Over Studies
Diet
Dietary Sucrose
Double-Blind Method
Energy Metabolism
Glycemic Index
Humans
Isomaltose
Male
Oxidation-Reduction
Issue Date: 2017
Citation: Henry, C.J, Kaur, B, Quek, R.Y.C, Camps, S.G (2017). A low glycaemic index diet incorporating isomaltulose is associated with lower glycaemic response and variability, and promotes fat oxidation in asians. Nutrients 9 (5) : 473. ScholarBank@NUS Repository. https://doi.org/10.3390/nu9050473
Rights: Attribution 4.0 International
Abstract: Low glycaemic index (GI) foods minimize large blood glucose fluctuations and have been advocated to enhance fat oxidation and may contribute to weight management. We determined whether the inclusion of isomaltulose compared to sucrose in a low/high GI meal sequence can modulate the glycaemic response and substrate oxidation in an Asian population. Twenty Chinese men (body mass index (BMI): 17–28 kg/m2) followed a 24 h low GI (isomaltulose, PalatinoseTM) or high GI (sucrose) diet in a randomized double-blind, controlled cross-over design. Treatment meals included dinner (day 1), breakfast, lunch, and snack (day 2). Continuous glucose monitoring provided incremental area under the curve (iAUC) and mean amplitude of glycaemic excursion (MAGE) and 10 h indirect calorimetry (whole body calorimeter) (day 2) provided energy expenditure and substrate oxidation. Our results demonstrated that the low GI diet resulted in lower 24 h glucose iAUC (502.5 ± 231.4 vs. 872.6 ± 493.1 mmol/L; p = 0.002) and lower 24 h glycaemic variability (MAGE: 1.67 ± 0.53 vs. 2.68 ± 1.13 mmol/L; p < 0.001). Simultaneously, 10 h respiratory quotient increased more during high GI (p = 0.014) and fat oxidation was higher after low GI breakfast (p = 0.026), lunch (p < 0.001) and snack (p = 0.013). This indicates that lower GI mixed meals incorporating isomaltulose are able to acutely reduce the glycaemic response and variability and promote fat oxidation. © 2017 by the authors. Licensee MDPI, Basel, Switzerland.
Source Title: Nutrients
URI: https://scholarbank.nus.edu.sg/handle/10635/178678
ISSN: 20726643
DOI: 10.3390/nu9050473
Rights: Attribution 4.0 International
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