Premium
Investigation of Portion Size Calculations for The Measurement of Glycemic Response to Foods
Author(s) -
Bordenave Nicolas,
Kock Lindsay,
Abernathy Mengyue,
Parcon Jason,
Gulvady Apeksha,
Klinken B JanWillem,
Kasturi Prabhakar
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.596.1
Subject(s) - monosaccharide , glycemic , carbohydrate , food science , digestion (alchemy) , portion size , glycemic index , chemistry , medicine , chromatography , biochemistry , diabetes mellitus , endocrinology
Glycemic response to foods being measured as the concentration of blood glucose over time, we assumed here that adequate food portion sizes for clinical trials should be normalized by the amounts of monosaccharides resulting from digestion of foods carbohydrates.
Our objective was to critically evaluate this assumption against current practices and recommendations for determination of food portions to be fed to subjects in clinical trials aimed at evaluating glycemic response to foods.
Portion sizes were calculated and compared for 140 food samples, based on their label information (current practice), their actual available carbohydrate content (current recommendation) and the amount of monosaccharides yielded by digestion of their actual available carbohydrate content (reference).
While the current method of portion size calculation generally yields equivalent amounts of monosaccharides from different food samples, it results in significant under‐ or over‐feeding of carbohydrates in 10% of tested cases, against the targeted reference dosage. Also, while the current recommendation for portion size calculation ensures standardized feeding of available digestible carbohydrates from different food samples regardless of their form, it results in significantly different yields of monosaccharides in 24% of tested cases.
We recommend accounting for the amount of monosaccharides yielded by the digestive breakdown of the actual available carbohydrate content of foods as a reference for portion size calculation in clinical trials.