The addition of raspberries and blueberries to a starch-based food does not alter the glycaemic response
Clegg ME, Pratt M, Meade CM, Henry CJ
The British journal of nutrition · 36 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Controlled clinical trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2011-05-18 · Br J Nutr · vol. 106 · issue 3 · pp. 335–338
- Publisher
- Cambridge University Press
- Cited
- 46 citations · more than 86% of similar papers · 2.2× the field average
- References
- 27 works
- Access
- Free to read
- Research areas
- Food composition and properties · Microbial Metabolites in Food Biotechnology · Nutritional Studies and Diet
- Keywords
- Food science, Starch, Glycaemic index, Medicine, Biology, Chemistry, Diabetes mellitus, Endocrinology, Glycemic index
- MeSH
- humans, rosaceae, fruit, phenols, flavonoids, starch, dietary carbohydrates, blood glucose, area under curve, satiation, bread, adult, middle aged, female, male, young adult, polyphenols, blueberry plants
4 authors
From GB
- Miriam Clegg · correspondingOxford Brookes University
- Megan PrattOxford Brookes University
- Ciara M. MeadeOxford Brookes University
- Christiani Jeyakumar HenryOxford Brookes University
Abstract
It is now known that health benefits associated with diets rich in fruit and vegetables may be partly derived from intake of polyphenols. Berry polyphenols may influence carbohydrate metabolism and absorption and hence postprandial glycaemia. To date, studies related to polyphenol effects on the glycaemic response have been completed only in liquids using either monosaccharides or disaccharides. It remains to be determined whether berries known to be rich in polyphenols can reduce the glycaemic response (GR) to a solid polysaccharide meal. The aim of the present study was to investigate whether berries alter postprandial hyperglycaemia and consequently the GR to a starchy food. Blood glucose was tested on seven occasions, on three occasions using a reference food and on four occasions using pancakes supplemented with either raspberries or blueberries or control pancakes containing similar amounts of fructose and glucose. Results showed that there were no differences in GR (blueberry 51·3 (SEM 5·7); raspberry 54·7 (SEM 5·6); blueberry control 43·9 (SEM 4·2); raspberry control 41·8 (SEM 6·4)), GR area under the curve or satiety index between any of the tests. The present study indicates that the ability of berries to reduce blood glucose from starch-based foods is unsubstantiated.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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