The effects of food materials on postprandial hyperglycemia

抄録

Purpose: One of the methods for reducing glycative stress is suppression of postprandial hyperglycemia (PPHG). In this study, we picked up food materials with nutrition, i.e., protein, lipids, acetic acid, and dietary fiber, which were reported to have the suppressing effect on PPHG, and their effects were verified. Methods: The subjects were 20 healthy young men and women (8 men, 12 women, 23.3±1.8 years). As the standard food, 200 g of cooked rice (carbohydrate: 67.8 g) + 2.5 g of seasoning was used. The model food, rich in specific nutrition, included A: Salad chicken (protein: low dose (L) 11.5 g/ high dose (H) 23.0 g), B: olive oil (lipid: 14 g/28 g), C: grain vinegar (acetic acid: 0.63 g/1.26 g), D: indigestible dextrin (dietary fiber: 4.2 g/8.4 g), and E: cabbage (dietary fiber: 0.9 g/1.8 g). The complex foods include F: vinegar rice, G: fried chicken, H: fried chicken + lemon juice, and I: Japanese dumplings (gyoza) + ponzu soy sauce. The test food was ingested for 10 min after starting the test, and in the cases of rice + the model food or rice + complex food, these were ingested prior to rice. FreeStyle Libre Pro (Abbott) was used to continuously measure blood glucose levels in the tissue interstitial fluid. The effect on PPHG was evaluated by the maximum blood glucose change (ΔCmax) and the incremental area under the curve (iAUC). This study was approved by the Ethics Review Committee of Doshisha University. Results: When the model foods A, B, C, and E were ingested in high doses (H), the iAUC tended to be lower than that of the standard food. In particular, the ΔCmax and iAUC in test food C were significantly decreased (p < 0.05) and the effect was in a dose dependent manner. On the other hand, the model food D did not have a suppressing effect on PPHG. As compared to the standard food, the complex food F tended to lower ΔCmax and iAUC, while the complex foods G, H, and I significantly reduced the ΔCmax and iAUC (p < 0.05). Conclusion: The suppression of PPHG was strongly influenced by protein and acetic acid in food, and weakly influenced by lipids and dietary fiber in the young subjects. It was suggested that the content of protein and acetic acid in complex foods may be important when expecting side dishes to suppress PPHG.