Daniela Freitas1,2, François Boué1, Mourad Benallaoua3, Gheorghe Airinei3, Robert Benamouzig3, Steven Le Feunteun4,5. 1. UMR SayFood, Université Paris-Saclay, INRAE, AgroParisTech, 78850, Thiverval-Grignon, France. 2. Teagasc Food Research Centre, Moorepark, Fermoy, Ireland. 3. CEFRED (centre d'exploration fonctionnelle et de rééducation digestive), Service de gastro-entérologie, Hôpital Avicenne, Bobigny Cedex, France. 4. UMR SayFood, Université Paris-Saclay, INRAE, AgroParisTech, 78850, Thiverval-Grignon, France. steven.le-feunteun@inrae.fr. 5. INRAE, Agrocampus Ouest, UMR STLO, 35042, Rennes, France. steven.le-feunteun@inrae.fr.
Abstract
PURPOSE: The inhibition of enzymes that hydrolyze starch during digestion could constitute an opportunity to slow down the release, and ultimately the uptake, of starch-derived glucose. Simple dietary approaches consisting in pairing starch-rich foods with beverages that have the capacity to inhibit such enzymes could be an effective and easily implementable strategy. The objective of this work was to test the impact of black tea and lemon juice on the glycemic response to bread and subsequent energy intake in healthy adults. METHODS: A randomized crossover study was conducted with equal portions of bread (100 g) and 250 ml of water, black tea or lemon juice. Capillary blood glucose concentrations were monitored during 180 min using the finger-prick method. Ad libitum energy intake was assessed 3 h later. RESULTS: Tea had no effect on the glycemic response. Lemon juice significantly lowered the mean blood glucose concentration peak by 30% (p < 0.01) and delayed it more than 35 min (78 vs. 41 min with water, p < 0.0001). None of the tested beverages had an effect on ad libitum energy intake. CONCLUSION: These results are in agreement with previous in vitro studies showing that lowering the pH of a meal can slow down starch digestion through premature inhibition of salivary α-amylase. Furthermore, the effect of lemon juice was similar to what has been repeatedly observed with vinegar and other acidic foods. Including acidic beverages or foods in starchy meals thus appears to be a simple and effective strategy to reduce their glycemic impact.
RCT Entities:
PURPOSE: The inhibition of enzymes that hydrolyze starch during digestion could constitute an opportunity to slow down the release, and ultimately the uptake, of starch-derived glucose. Simple dietary approaches consisting in pairing starch-rich foods with beverages that have the capacity to inhibit such enzymes could be an effective and easily implementable strategy. The objective of this work was to test the impact of black tea and lemon juice on the glycemic response to bread and subsequent energy intake in healthy adults. METHODS: A randomized crossover study was conducted with equal portions of bread (100 g) and 250 ml of water, black tea or lemon juice. Capillary blood glucose concentrations were monitored during 180 min using the finger-prick method. Ad libitum energy intake was assessed 3 h later. RESULTS: Tea had no effect on the glycemic response. Lemon juice significantly lowered the mean blood glucose concentration peak by 30% (p < 0.01) and delayed it more than 35 min (78 vs. 41 min with water, p < 0.0001). None of the tested beverages had an effect on ad libitum energy intake. CONCLUSION: These results are in agreement with previous in vitro studies showing that lowering the pH of a meal can slow down starch digestion through premature inhibition of salivary α-amylase. Furthermore, the effect of lemon juice was similar to what has been repeatedly observed with vinegar and other acidic foods. Including acidic beverages or foods in starchy meals thus appears to be a simple and effective strategy to reduce their glycemic impact.
Authors: D J Jenkins; H Ghafari; T M Wolever; R H Taylor; A L Jenkins; H M Barker; H Fielden; A C Bowling Journal: Diabetologia Date: 1982-06 Impact factor: 10.122
Authors: F Brighenti; G Castellani; L Benini; M C Casiraghi; E Leopardi; R Crovetti; G Testolin Journal: Eur J Clin Nutr Date: 1995-04 Impact factor: 4.016