The present study was aimed at evaluating in type 2 diabetic patients: 1) the glycemic response to four starchy foods based on wheat, typical of the Italian diet; 2) the importance of some food characteristics in relation to their effects on postprandial glucose response. Seventeen type 2 diabetic patients (11M/6F) participated in the study. All patients consumed, in random order and on alternate days, 50g available carbohydrate provided by 90 g of white bread and, according to a randomised procedure, an equivalent amount of carbohydrate provided by one (n=8) or two (n=9) of three other different test foods: pizza 85 g; potato dumplings 165 g; hard toasted bread 60 g. Foods were similar for their nutrient composition. Plasma glucose response, measured for 180 min, was significantly lower after the potato dumplings than after white bread at 90 (P<0.05), 120 (P<0.01) and 150 min (P<0.05). No difference was observed in postprandial plasma insulin response after the various test foods. The percentage of starch hydrolysed after 5 hours of in vitro hydrolysis with a-amylase was about 30% lower for potato dumplings as compared to the other foods. However, no difference in the resistant starch content, the rate of diffusion of simple sugars added to a dialysis tube containing the food, and the viscosity of digesta, was observed among the test foods. Scanning Electron Microscopy of potato dumplings showed a compact structure compatible with impaired accessibility of starch to digestive enzymes. In conclusion, carbohydrate-rich foods typical of the Italian diet, which are often consumed as an alternative to pasta dishes, are not equivalent in terms of metabolic impact in diabetic patients. Due to their low blood glucose response, potato dumplings represent a valid alternative to other starchy foods in the diabetic diet. Food structure plays an important role in determining starch accessibility to digestion, thus influencing the postprandial blood glucose response.
Characteristics of some wheat-based foods of the Italian Diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetic patients.
Giacco R;
2001
Abstract
The present study was aimed at evaluating in type 2 diabetic patients: 1) the glycemic response to four starchy foods based on wheat, typical of the Italian diet; 2) the importance of some food characteristics in relation to their effects on postprandial glucose response. Seventeen type 2 diabetic patients (11M/6F) participated in the study. All patients consumed, in random order and on alternate days, 50g available carbohydrate provided by 90 g of white bread and, according to a randomised procedure, an equivalent amount of carbohydrate provided by one (n=8) or two (n=9) of three other different test foods: pizza 85 g; potato dumplings 165 g; hard toasted bread 60 g. Foods were similar for their nutrient composition. Plasma glucose response, measured for 180 min, was significantly lower after the potato dumplings than after white bread at 90 (P<0.05), 120 (P<0.01) and 150 min (P<0.05). No difference was observed in postprandial plasma insulin response after the various test foods. The percentage of starch hydrolysed after 5 hours of in vitro hydrolysis with a-amylase was about 30% lower for potato dumplings as compared to the other foods. However, no difference in the resistant starch content, the rate of diffusion of simple sugars added to a dialysis tube containing the food, and the viscosity of digesta, was observed among the test foods. Scanning Electron Microscopy of potato dumplings showed a compact structure compatible with impaired accessibility of starch to digestive enzymes. In conclusion, carbohydrate-rich foods typical of the Italian diet, which are often consumed as an alternative to pasta dishes, are not equivalent in terms of metabolic impact in diabetic patients. Due to their low blood glucose response, potato dumplings represent a valid alternative to other starchy foods in the diabetic diet. Food structure plays an important role in determining starch accessibility to digestion, thus influencing the postprandial blood glucose response.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
