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Subject:
From:
Sharon Giles <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Sun, 4 May 2003 13:54:05 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (44 lines)
Authors
  Hertzler SR.  Kim Y.
Institution
  The Ohio State University, School of Allied Medical Professions-Medical
Dietetics Division, The Ohio State University Interdisciplinary Ph.D.
Program in Nutrition, Columbus, OH 43210, USA. [log in to unmask]
Title
  Glycemic and insulinemic responses to energy bars of differing
macronutrient composition in healthy adults.
Source
  Medical Science Monitor.  9(2):CR84-90, 2003 Feb.
Abstract
  BACKGROUND: This study investigated how energy bars of differing
macronutrient composition affect postprandial glycemia and insulinemia in
normal subjects compared with white bread and chicken breast controls.
  MATERIAL/METHODS: A total of 20 healthy adult subjects were recruited to
participate in this randomized block protocol. After an overnight
fast,subjects were fed 60-g portions of one of 5 meals, which were as
follows: low carbohydrate bar (Atkins Advantage Bar, LC), moderate
carbohydrate bar (Balance Bar, MC), high carbohydrate bar (Power Bar, HC),
white bread (WB), and chicken breast (CHI). Capillary fingerstick and venous
blood samples were analyzed for glucose and insulin concentrations,
respectively, at baseline and at 15, 30, 45, 60, 90 and 120 minutes after
start of the test meal. RESULTS: Compared with WB, plasma glucose area under
the curve (AUC) for the meals was: 71% (P<0.001) lower for the LC bar, 50%
(P<0.001) lower for MC bar, 4% (P=0.996) higher for the HC bar, and 83%
(P<0.001) lower for the CHI. Serum insulin AUC, again compared with WB, was:
26% (P=0.497) lower for the LC bar, 35% (P=0.210) higher for the MC bar, 73%
(P<0.001) higher for the HC bar, and 78% (P<0.001) lower for the CHI.
CONCLUSIONS: This study demonstrated that substitution of other
macronutrients for carbohydrate is effective for reducing postprandial
glycemia. However, the insulin response may not decrease to the same degree
and, for some bars, may actually be elevated compared with white bread.







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