Effect of Yokan intake on postprandial blood glucose

抄録

Persistent postprandial hyperglycemia contributes to increased glycative stress. Therefore, it is important to understand the effects of carbohydrates in food on postprandial glycative stress. In this study, we evaluated the effects of Yokan, a Japanese confectionery (Wagashi) made of sugar, azuki beans, and agar, on glycative stress by comparing blood glucose changes after intake of Yokan, sugar water, and rice. The subjects were 16 healthy 20 ~ 30 year men and women who attended the briefing session in advance and gave their written consent to participate in the study. The test foods were rice (A) as the reference food, Yokan (B, C, D) as the test food, and sugar water (E) with 50 g of carbohydrate, and the subsequent blood glucose changes were verified. FreeStyle Libre Pro was used for the study, and glucose concentrations in tissue interstitial fluid were measured as blood glucose levels. Blood glucose was collected prior to 120 min after intake of the test food. Results were evaluated by blood glucose change (ΔBG), maximum blood glucose (ΔCmax) and area under the glucose curve (iAUC). Study results were analyzed using multiple testing with the Bonferroni method. The study was free of adverse events and no subjects met the exclusion criteria for analysis. The glucose change curve for the 16 subjects was higher for test foods E > A > B, C, and D, in that order.ΔBG after intake of A was higher than B, C, and D at 90 and 120 min, respectively. ΔBG in B was lower than that of E after 45 min. ΔBG in C tended to be lower than that of E after 45 min. The iAUCs were higher in the order A > E > B > C > D, with significantly lower values for B, C, and D compared to A. The iAUC of D tended to be lower than that of E. The ΔCmax was higher in the order of E > D > A > B and C. The ΔCmax of B and C tended to be lower than that of E. The factors that caused the lower ΔBG, iAUC, and ΔCmax in test foods B, C, and D compared to A and E were presumed to be the effects of the azuki bean component and agar in Yokan, and changes in structure and function during food processing. From the perspective of Glycemic Index, the effects of sugar on Yokan intake were considered comparable to those of common foods. Yokan may be a functional food with less effect on glycative stress compared to rice or sugar intake if consumed in appropriate amounts.