2023 Volume 66 Issue 3 Pages 199-207
Excessive carbohydrate intake increases the risk of obesity and type 2 diabetes and worsens glycemic control in diabetic patients. We conducted a randomized, single-blind, placebo-controlled trial in 19 healthy adults to compare the glycolipid metabolism effects of eating low-carbohydrate cake (carbohydrate content except erythritol and fiber: <5 g per 100 g) to those from eating regular-carbohydrate cake. Although there was no significant differences in the primary endpoint of blood glucose levels at 60 minutes after eating, the secondary endpoints of blood glucose and insulin levels at 30 minutes after eating, incremental area under the curve, and maximum concentration were all significantly lower in the low-carbohydrate cake group than in the regular-carbohydrate cake group. The active glucagon-like peptide-1 (GLP-1) level was significantly higher in the low-carbohydrate cake group than in the regular-carbohydrate cake group at 60 minutes postprandially, and free fatty acids were higher in the low-carbohydrate cake group than in the regular-carbohydrate cake group at 90 minutes postprandially but were not markedly increased compared with the preprandial levels. There were no marked differences in the triglyceride, remnant-like particle cholesterol (RLP-C), or ApoB-48 levels. In conclusion, intake of low-carbohydrate cake suppressed postprandial blood glucose elevation and increased the concentration of active GLP-1 in healthy subjects. The health effects of long-term consumption of low-carbohydrate cake remain to be determined.
