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Effects of Spaghetti Differing in Soluble Fiber and Protein Content on Glycemic Responses in Humans: A Randomized Clinical Trial in Healthy Subjects
| Content Provider | MDPI |
|---|---|
| Author | Papakonstantinou, Emilia Xaidara, Marina Siopi, Vassiliki Giannoglou, Marianna Katsaros, George Theodorou, Georgios Maratou, Eirini Poulia, Kalliopi-Anna Dimitriadis, George D. Skandamis, Panagiotis N. |
| Copyright Year | 2022 |
| Description | This randomized, single blind, cross-over study investigated the glycemic responses to three spaghetti No 7 types differing in dietary protein and soluble fiber content. Fourteen clinically and metabolically healthy, fasting individuals (25 ± 1 years; ten women; BMI 23 ± 1 $kg/m^{2}$) received isoglucidic test meals (50 g available carbohydrate) and 50 g glucose reference, in random order. GI was calculated using the FAO/WHO method. Capillary blood glucose and salivary insulin samples were collected at 0, 15, 30, 45, 60, and 120 min. Subjective appetite ratings (hunger, fullness, and desire to eat) were assessed by visual analogue scales (VAS, 100 mm) at baseline and 120 min. All three spaghetti types (regular, whole wheat, and high soluble fiber–low carbohydrates) provided low GI values (33, 38, and 41, respectively, on glucose scale) and lower peak glucose values compared to glucose or white bread. No differences were observed between spaghetti No 7 types for fasting glucose, fasting and post-test-meal insulin concentrations, blood pressure (systolic and diastolic), and subjective appetite. Conclusions: all spaghetti No 7 types, regardless of soluble fiber and/or protein content, attenuated postprandial glycemic response, which may offer advantages to glycemic control. |
| Starting Page | 3001 |
| e-ISSN | 16604601 |
| DOI | 10.3390/ijerph19053001 |
| Journal | International Journal of Environmental Research and Public Health |
| Issue Number | 5 |
| Volume Number | 19 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2022-03-04 |
| Access Restriction | Open |
| Subject Keyword | International Journal of Environmental Research and Public Health Endocrinology and Metabolism Spaghetti Glycemic Index Glycemic Response Healthy Soluble Fiber Protein Low Carbohydrate Pasta |
| Content Type | Text |
| Resource Type | Article |
