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Title: MORNING CONSUMPTION OF RESISTANT STARCH REDUCES BLOOD GLUCOSE AND INSULIN RESPONSE TO A STANDARIZED LUNCH MEAL

Author
item BEHALL, KAY
item SCHOLFIELD, DANIEL
item HALLFRISCH, JUDITH - RETIRED, USDA/ARS

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/25/2006
Publication Date: N/A
Citation: N/A

Interpretive Summary: none

Technical Abstract: Consumption of foods containing resistant starch is known to reduce blood glucose and insulin responses after a meal. This study sought to determine if resistant starch consumed in the morning influenced responses after the next meal. Twenty men (10 control and 10 overweight, average BMI 24 vs 29, 25-56 y) were fed a controlled diet for 2 days and on day 3 consumed a tolerance meal containing 75 g of available carbohydrate. Fasting subjects consumed tolerance meals consisting of glucose or muffins containing 0.1, 6 or 12 g resistant starch per meal in a crossover design. A standardized lunch was consumed 4 h after the tolerance meal. Overweight subjects had significantly higher mean blood glucose (6.0 vs 5.6 ± 0.1 mmol/L) and insulin (320 vs 163 ± 22 mmol/L) concentrations than controls. Peak glucose and insulin (treatment* time, P<0.001) responses were significantly lower 1 and 2 h after lunch when subjects consumed muffins rather than glucose. Glucose (P<0.001) and insulin (P<0.001) areas under the curve (AUC) were significantly lower after lunch when any of the muffins were consumed at breakfast compared to glucose alone. Glucose and insulin peak responses and AUC to the muffins were equivalent. Insulin, but not glucose, AUC was significantly higher in the overweight men compared to the control men. Compared to glucose alone, a tolerance meal containing complex carbohydrate had a greater impact on glycemic response after lunch than did resistant starch consumed in the morning meal.