Effects of Nutrients in Dairy Products on Blood Glucose Metabolism
In this study,seven emulsifier-based nutritional shakes with balanced and complete mac-ronutrients achieved the same structural features and matched macronutrients through different sources of protein,oil,effective carbohydrates or fiber nutrient levels.Using a randomized crossover trial(n =15).The results showed that compared with sodium caseinate,soybean protein could re-duce the peak blood sugar(P =0.000 3).Medium-chain triglycerides(MCTs)lowered blood glucose levels at 30 or 45 minutes compared with long-chain triglycerides(LCTs)(P＜0.000 1 or =0.000 8).Maltodextrin reduced peak blood glucose levels compared with corn syrup(P =0.005 8).Maltodextrin + whey protein decreased blood glucose levels at 45 minutes compared with corn syrup + sodium caseinate(P＜0.000 1).MCT+whey protein+syrup+fructooligosaccharide(FOS)(P＜0.000 1),LCT+whey protein+maltodextrin+FOS(P＜0.000 1),LCT+whey protein+syrup+oat fi-ber(P =0.002 7)and LCT+sodium caseinate+syrup+FOS suppressed food intake compared to LCT+sodium caseinate+syrup+FOS.These comparative data suggest that postprandial blood glucose and food intake following consumption of nutritional shakes can be manipulated by altering the source of one or both macronutrients.
国家科技期刊平台
NSTL
万方数据
维普
