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Titolo:
HOW THE DEGREE OF UNSATURATION OF DIETARY FATTY-ACIDS INFLUENCES THE GLUCOSE AND INSULIN RESPONSES TO DIFFERENT CARBOHYDRATES IN MIXED MEALS
Autore:
JOANNIC JL; AUBOIRON S; RAISON J; BASDEVANT A; BORNET F; GUYGRAND B;
Indirizzi:
HOP HOTEL DIEU,DEPT INTERNAL MED & NUTR,PL PARVIS NOTRE DAME F-75181 PARIS 04 FRANCE HOP HOTEL DIEU,DEPT INTERNAL MED F-75181 PARIS 04 FRANCE HOP HOTEL DIEU,DEPT NUTR F-75181 PARIS 04 FRANCE NUTR & HLTH SERV ERIDANIA BEGHIN SAY VILVOORDE BELGIUM
Titolo Testata:
The American journal of clinical nutrition
fascicolo: 5, volume: 65, anno: 1997,
pagine: 1427 - 1433
SICI:
0002-9165(1997)65:5<1427:HTDOUO>2.0.ZU;2-5
Fonte:
ISI
Lingua:
ENG
Soggetto:
POSTPRANDIAL BLOOD-GLUCOSE; GLYCEMIC-INDEX; PLASMA-GLUCOSE; COMPLEX CARBOHYDRATE; HUMANS; SECRETION; VOLUNTEERS; INGESTION; RELEASE; STARCH;
Keywords:
HUMANS; MONOUNSATURATED FAT; POLYUNSATURATED FAT; CARBOHYDRATE; GLUCOSE RESPONSE; INSULIN RESPONSE; MIXED MEALS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
37
Recensione:
Indirizzi per estratti:
Citazione:
J.L. Joannic et al., "HOW THE DEGREE OF UNSATURATION OF DIETARY FATTY-ACIDS INFLUENCES THE GLUCOSE AND INSULIN RESPONSES TO DIFFERENT CARBOHYDRATES IN MIXED MEALS", The American journal of clinical nutrition, 65(5), 1997, pp. 1427-1433

Abstract

The association of fats with carbohydrates results in a lower glucoseresponse but the influence of the nature of the dietary fatty acids has not been investigated clearly. We examined the effect of the degreeof dietary fatty acid unsaturation on the postprandial glucose and insulin responses to a mixed meal. Eight young normolipidemic men consumed four different meals in random order. The meals differed in the nature of their oils and in the type of their main carbohydrates. The meals contained either a high ratio of monounsaturated to polyunsaturatedn-6 fatty acids (MUFA) or a low ratio (PUFA) and either potatoes or parboiled rice. Proteins and saturated and polyunsaturated n-3 fatty acid contents were not different among meals. Blood samples were collected every 30 min for 3 h after the test meal. The glucose response was significantly lower 30 min after the parboiled rice-PUFA meal than after parboiled rice-MUFA or potato-MUFA (P < 0.05) meals. The insulin response was lower after parboiled rice-PUFA than after potato-MUFA (P <0.05) meals. Similarly, an effect of fat appeared after 30 min. Glucose responses (F = 1.4, P < 0.01) and insulin responses (F = 5.3, P < 0.05) to both carbohydrates were significantly lower with dietary PUFA compared with dietary MUFA. In conclusion, the degree of dietary fattyacid unsaturation (18:1 compared with 18:2) may influence the glucoseand insulin responses to mixed meals.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/09/20 alle ore 20:33:19