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Effect of an Optimized Cracker on Glycemic and Insulinemic Responses in Healthy Individuals: a Double‐blind, Randomized, Cross‐over Trial
Author(s) -
Wolever Thomas MS,
Jenkins Alexandra L,
Ezatagha Adish,
Campbell Janice,
Johnson Jodee,
Nisbet Mark,
Chu YiFang,
Pelkman Christine
Publication year - 2016
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.30.1_supplement.1160.6
Subject(s) - postprandial , glycemic , insulin , double blind , carbohydrate , food science , medicine , crossover study , chemistry , alternative medicine , pathology , placebo
Background Consumers are increasingly interested in snacks that supply energy over an extended period of time, potentially in the form of carbohydrates. Foods containing slowly released carbohydrates generally elicit attenuated postprandial blood glucose and insulin responses. A variety of ingredients and processing and formulation techniques were screened and applied to develop an optimized active cracker containing carbohydrates that were slowly digested in‐vitro, including a whole‐grain composite ingredient comprised of a hydrocolloid co‐processed with high‐amylose maize flour. The present study was undertaken to test the hypothesis that the active cracker, with a significantly lower ratio of rapidly available glucose to slowly available glucose in‐vitro , would elicit lower blood glucose and insulin responses than a control cracker in human subjects. Methods Healthy men and women (n=25) were studied on 2 separate days using a randomized, double‐blind, cross‐over design. After 2 fasting finger‐prick blood samples were taken, subjects consumed 1 serving (56g) of the Active or Control Cracker and further blood samples were obtained over 4hr for serum glucose and insulin analysis. The 56g serving of Active (Control) Cracker, respectively, contained: protein, 3.9 (5.3)g; fat, 6.6 (6.5)g; carbohydrate, 42.4 (40.7)g; and fiber, 11.6 (1.7)g. Results Compared to the Control cracker, the Active cracker elicited a 36±3% lower glucose peak rise (1.59±0.09 vs 2.64±0.21 mmol/L, p<0.00001) and a 35±7% lower insulin peak rise (17.4±2.3 vs 31.9±4.6 uU/mL, p=0.00005). The glucose and insulin AUCs from 0–2 hr after the Active cracker were 36±4% (85±7 vs 146±15 mmol×h/L, p<0.05) and 39±10% 0.87±0.14 vs 1.79±0.33 mU×min/mL, p<0.05), respectively, lower than those after the Control cracker. The glucose AUC from 2–4hr after the Active cracker was significantly higher than Control (22.1±5.1 vs 12.9±3.6 mmol×h/L, p<0.05), whereas insulin AUC over 2–4hr was significantly less after the Active cracker compared to Control (0.15±0.05 vs 0.30±0.01 mU×min/mL, p<0.05). Conclusions The results support the hypothesis that the carbohydrates in the Active cracker are digested and absorbed more slowly in‐vivo than those in the Control, as predicted by the in‐vitro glucose release profile. Support or Funding Information Funded by PepsiCo and Ingredion, Inc.