Lowering GI at Mealtimes
February 25/Biotech Law Weekly -- "Previous research has shown that substitution of high-glycemic index (GI) bread for low-GI bread can favorably alter the 24-h glucose profile. Given the high beverage consumption in the U.K., the present study aimed to evaluate the impact of consuming a beverage containing a low-GI, natural sweetener at mealtimes compared to a sucrose-based beverage, on the 24-h glucose profile," investigators in Oxford, U.K. report.
"In a randomized crossover design, six subjects (aged 41 +/- 16 years; body mass index = 25.8 +/- 4.1kg/m(-2)) were provided with a diet including low-GI or control (sucrose) beverages on two nonconsecutive days. On each study day, subjects consumed the low-GI or control beverage at breakfast, lunch and dinner. Interstitial glucose concentrations were measured over 24 hours using a continuous glucose monitoring system. Compared to the control beverage, the low-GI beverage significantly reduced mean glucose concentration over 24 hours (P <0.05). Similarly, 24-hour and daytime incremental area under the curves for glucose were significantly lower (P = 0.001)," wrote C.J.K. Henry and colleagues, Oxford Brookes University.
The researchers concluded, "The substitution of a sucrose-based beverage for a beverage containing a low-GI, natural sweetener at mealtimes is a simple dietary change that can significantly reduce 24-hour glucose levels and may be beneficial for many individuals."
Henry and colleagues published their study in the Journal of Human Nutrition and Dietetics ("Low-glycaemic index sweetener-based beverages reduce 24-h glucose profiles in healthy adults." Journal of Human Nutrition and Dietetics, 2009;22(1):77-80).
For additional information, contact C.J.K. Henry, Oxford Brookes University, School Life Science, Nutrition & Food Research Group, Gipsy Lane Campus, Oxford OX3 0BP, UK.
From the February 16, 2009, Prepared Foods E-dition