open access

https://hdl.handle.net/2115/84264

Impact of low-starch high-fiber pasta on postprandial blood glucose

英語

Continuous glucose monitoring system

2022-02

Elsevier

Nutrition, Metabolism and Cardiovascular Diseases

32(2)

487-493

Background and aims: Almost all of the energy in noodle dishes is derived from carbohydrates, particularly starch. Recently, we invented a pasta with reduced starch content to about 50% and increased dietary fiber content, designated low-starch high-fiber pasta (LSHFP). In this study, we investigated the ingestion of LSHFP on the postprandial glucose response as a breakfast meal. Methods and result: This was a randomized, single-blinded, crossover study. The postprandial glucose area under the curve for 4 h (4h-gluAUC), as the primary outcome, and the extent of postprandial glucose elevation (maxDBG) were evaluated using a continuous glucose monitoring system in healthy volunteers and patients with type 2 diabetes (T2DM) after intake of LSHFP, standard pasta (SP), and rice. The amount of total carbohydrate was matched between LSHFP and SP. Ten individuals with T2DM and 10 individuals who did not have T2DM and were otherwise healthy were enrolled in this crossover study. The 4h-gluAUC for LSHFP (137.6 +/- 42.2 mg/ dLmiddot h) was significantly smaller than the 4h-gluAUC for rice (201.7 +/- 38.7 mg/dLmiddot h) (p = 0.001) and SP (178.5 +/- 59.2 mg/dLmiddot h) (p = 0.020). The maxDBG for rice (118.6 +/- 24.2 mg/dL) was significantly higher than those for SP (87.5 +/- 19.9 mg/dL) (p < 0.001) and LSHFP (72.7 +/- 26.2 mg/dL) (p = 0.001), while the maxDBG for LSHFP (p = 0.047) was significantly lower than that for SP, in T2DM patients as well as in healthy participants. Conclusions: This study demonstrated that LSHFP can reduce postprandial glucose elevation compared with SP in both healthy participants and patients with T2DM. (c) 2021 The Authors. Published by Elsevier B.V. on behalf of The Italian Diabetes Society, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition and the Department of Clinical Medicine and Surgery, Federico II University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

学術雑誌論文

Version of Record

0939-4753