지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.4
- 수록면
- 126 - 133 (8page)
이용수
초록· 키워드
오류제보하기
BACKGROUND/OBJECTIVES: The glycemic index (GI) is a measure of the postprandial glucose response (PPGR) to food items, and glycemic load (GL) is a measure of the PPGR to the diet. For those who need to maintain a healthy diet, it is beneficial to regulate appropriate levels of blood glucose. In reality, what influences the meal GI or GL depends on the macronutrient composition and the physical chemistry reactions in vivo. Thus, we investigated whether different macronutrients in a meal significantly affect the PPGR and the validity of calculated GI and GL values for mixed meals.
SUBJECTS/METHODS: 12 healthy subjects (6 male, 6 female) were recruited at a campus setting, and subjects consumed a total of 6 test meals one by one, each morning between 8:00 and 8:30 am after 12 h of fasting. PPGR was measured after each consumed meal and serial finger pricks were performed at indicated times. Test meals included 1) 68 g oral glucose, 2) 210 g rice, 3) rice plus 170 g egg white (RE), 4) rice plus 200 g bean sprouts (RS), 5) rice plus 10 g oil (RO), and 6) rice plus, egg white, bean sprouts, and oil (RESO). The incremental area under the curve (iAUC) was calculated to assess the PPGR. Mixed meal GI and GL values were calculated based on the nutrients the subjects consumed in each of the test meals.
RESULTS: The iAUC for all meals containing two macronutrients (RS, RO, or RE) were not significantly different from the rice iAUC, whereas, the RESO iAUC (2,237.5 ± 264.9) was significantly lower (P < 0.05). The RESO meal’s calculated GI and GL values were different from the actual GI and GL values measured from the study subjects (P < 0.05).
CONCLUSIONS: The mixed meal containing three macronutrients (RESO) decreased the PPGR in healthy individuals, leading to significantly lower actual GI and GL values than those derived by nutrient-based calculations. Thus, consuming various macronutrient containing meals is beneficial in regulating PPGR.
SUBJECTS/METHODS: 12 healthy subjects (6 male, 6 female) were recruited at a campus setting, and subjects consumed a total of 6 test meals one by one, each morning between 8:00 and 8:30 am after 12 h of fasting. PPGR was measured after each consumed meal and serial finger pricks were performed at indicated times. Test meals included 1) 68 g oral glucose, 2) 210 g rice, 3) rice plus 170 g egg white (RE), 4) rice plus 200 g bean sprouts (RS), 5) rice plus 10 g oil (RO), and 6) rice plus, egg white, bean sprouts, and oil (RESO). The incremental area under the curve (iAUC) was calculated to assess the PPGR. Mixed meal GI and GL values were calculated based on the nutrients the subjects consumed in each of the test meals.
RESULTS: The iAUC for all meals containing two macronutrients (RS, RO, or RE) were not significantly different from the rice iAUC, whereas, the RESO iAUC (2,237.5 ± 264.9) was significantly lower (P < 0.05). The RESO meal’s calculated GI and GL values were different from the actual GI and GL values measured from the study subjects (P < 0.05).
CONCLUSIONS: The mixed meal containing three macronutrients (RESO) decreased the PPGR in healthy individuals, leading to significantly lower actual GI and GL values than those derived by nutrient-based calculations. Thus, consuming various macronutrient containing meals is beneficial in regulating PPGR.
목차
INTRODUCTION
SUBJECTS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Effect of nutrient composition in a mixed meal on the postprandial glycemic response in healthy people : a preliminary study
Nutrition Research and Practice
2019 .04
-
Students’ dietary habits, food service satisfaction, and attitude toward school meals enhance meal consumption in school food service
Nutrition Research and Practice
2019 .12
-
Students’ dietary habits, food service satisfaction, and attitude toward school meals enhance meal consumption in school food service
Nutrition Research and Practice
2019 .12
-
중쇄중성지방(MCT)의 식이성 발열효과, 영양소 산화율 및 포만도
대한지역사회영양학회지
2015 .12
-
소비자의 밀키트 이용행동에 관한 연구
동아시아식생활학회지
2023 .04
-
Evaluation of educational school meal programs in Gyeonggi province, South Korea
Journal of Nutrition and Health
2017 .02
-
Effect of High β-glucan Barley on Postprandial Blood Glucose and Insulin Levels in Type 2 Diabetic Patients
Clinical Nutrition Research
2020 .01
-
학교급식지원센터 사례 연구
한국지역사회생활과학회지
2015 .05
-
Effects of students’ satisfaction with school meal programs on school happiness in South Korea
Nutrition Research and Practice
2018 .08
-
Effects of students’ satisfaction with school meal programs on school happiness in South Korea
Nutrition Research and Practice
2018 .08
-
소아자녀를 둔 장년기 어머니의 결식빈도에 영향을 미치는 요인 : 2010-2011년 국민건강영양조사 자료 이용
대한지역사회영양학회지
2016 .10
-
편의점 기업과 도시락 가격에 따른 편의점 도시락의 영양학적 질 평가
대한지역사회영양학회지
2022 .04
-
Effect of Pre-meal Water Consumption on Energy Intake and Satiety in Non-obese young Adults
Clinical Nutrition Research
2018 .01
-
Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults
Nutrition Research and Practice
2016 .06
-
Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults
Nutrition Research and Practice
2016 .06
-
What is on plates for school meals: focusing on animal- vs. plant-based protein foods
Nutrition Research and Practice
2023 .10
-
What is on plates for school meals: focusing on animal- vs. plant-based protein foods
Nutrition Research and Practice
2023 .10
-
일부 지역 중학생 대상 일품요리의 대표영양가 산출 및 영양적정성 평가
대한지역사회영양학회지
2018 .04
-
The association between meal regularity and weight loss among women in commercial weight loss programs
Nutrition Research and Practice
2022 .04
-
The association between meal regularity and weight loss among women in commercial weight loss programs
Nutrition Research and Practice
2022 .04
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2019-594-000576307