Biology Reference
In-Depth Information
to a high-GI bread meal, but there was difference depending on the addition
of other ingredients such as molasses and sugar.
In addition to the fiber compounds from various sources, other ingredi-
ents such as amylase inhibitors from foods have also been used to modulate
glycemic response of refined carbohydrate foods. One such ingredient is a
white kidney bean extract called Phase 2, which is an alpha amylase inhibitor
(
Udani, Singh, Barrett, & Preuss, 2009
)
. The extract was used in capsule
form or powder form at three different doses 1500, 2000, and 3000 mg
in healthy individuals who consumed it with white bread and butter as
breakfast. The only dose that significantly reduced the GI of the test meal
was 3000 g in powder form. Although the authors have not commented
about the inability of the extract to lower GI at all doses, it may be assumed
that the use of butter with the white bread due to its low-GI effect may have
masked any effect of Phase 2 on GI of the test meals.
Table 5.6
gives a sum-
mary of studies carried out using legume-based ingredients for normal level
blood glucose and insulin management.
10. EFFECT OF PROTEIN AND FAT ON
BLOOD GLUCOSE
Proteins may modulate blood glucose and specific proteins from spe-
cific sources may have beneficial effects. Whey protein was shown to have an
effect on insulin response of type 2 diabetic subjects (
Frid, Nilsson, Holst, &
Bjorck, 2005
). Milk protein modulates blood glucose by specifically affect-
ing insulin secretion due to its insulinotropic amino acid content or due to its
effect on GIP and GLP-1 hormones. Intake of milk and milk products are
also known to have an effect on controlling chronic diseases associated with
insulin resistance (
Pereira et al., 2002
).
Hoyt, Hickey, and Cordain (2005)
attempted to determine whether the
difference in GI and II of milk is due to their differences in fat content. They
tested skimmed and whole milk in healthy participants and found a similar
insulin response for both skimmed and whole milk. This confirmed that the
insulinotropic effect of milk is not due to fat and may be due to characteristic
proteins in milk.
Although fat and protein both lower glycemic response, the effect is
independent of each other when used in combination. Although there
was a linear dose-dependent effect of both fat and protein on glycemic
response, a greater weight by weight effect is noticed for protein than fat
(
Moghaddam, Vogt, & Wolever, 2006
). Some of the subject characteristics
