Impact of Fiber-rich Meals

September 24/Women's Health Law Weekly -- Current study results from the report "The influence of dietary fiber source and gender on the postprandial glucose and lipid response in healthy subjects" have been published.

"Consumption of soluble dietary fiber is correlated with decreased postprandial glucose and insulin responses and hence has beneficial effects on the metabolic syndrome. To investigate the effects on postprandial glucose, insulin and triglyceride concentrations of meals enriched with soluble dietary fibers from oats, rye bran, sugar beet fiber or a mixture of these three fibers," researchers in Lund, Sweden, report.

"Thirteen healthy human volunteers (six men and seven women, aged 20-28 years) were included in the study. The subjects came to the study center once a week after an overnight fast to ingest test meals and a control meal in random order. The meals contained either oat powder (62g, of which 2.7 soluble fiber), rye bran (31g, of which 1.7g soluble fiber), sugar beet fibre (19g, of which 5g soluble fiber), a mixture of these three fibres (74g, of which 1.7g soluble fiber from each source, giving  g soluble fiber) or no added fiber (control) and were all adjusted to contain the same total amount of available carbohydrates. Blood samples were drawn before and every 30 minutes up to 180 minutes after the meals.

"Meals with rye bran gave a lower postprandial glucose peak when compared with the control meal, and this effect was more pronounced in women compared to men. Oat powder, containing a low amount of total fiber and a high amount of carbohydrates in liquid matrix, gave a higher incremental glucose peak concentration compared to rye bran and sugar beet fiber and higher insulin incremental area under curve compared to control. The oat powder also influenced the effects of the mixed meal, diminishing the glucose-lowering effects. Postprandial triglyceride levels tended to be higher after all fiber-rich meals, but only significant for oat powder and the mixed meal when compared with the control meal," wrote M. Ulmius and colleagues, Lund University, Center for Chemistry and Chemical Engineering.

The researchers concluded, "Postprandial glucose, insulin and triglyceride concentrations are influenced by dietary fiber-rich meals, depending on fiber source, dose of soluble and total fiber and possibly gender."

Ulmius and colleagues published their study in European Journal of Nutrition ("The Influence of Dietary Fiber Source and Gender on the Postprandial Glucose and Lipid Response in Healthy Subjects." European Journal of Nutrition, 2009;48(7):395-402).

For additional information, contact M. Ulmius, Biomedical Nutrition, Pure and Applied Biochemistry, Centre for Chemistry and Chemical Engineering, Lund University, PO Box 124, 22100 Lund, Sweden.

From the September 28, 2009, Prepared Foods E-dition