The Glycaemic Index: Implications Of Dietary Fibre And The Digestibility Of Different Carbohydrate Foods In The Management Of Diabetes

Apparent digestibility and glycaemic responses to an experimental induced viscosity dietary fibre incorporated into an enteral formula fed to dogs cannulated in the ileum

The purpose of this study was to evaluate the apparent digestibility and postprandial glycaemic responses of ileal-cannulated dogs when fed an experimental induced viscosity dietary fibre (IVF) incorporated into a liquid enteral formula. Dietary treatments were: (1) control; (2) Glucerna; (3) Glytrol; (4) IVF; and (5) Jevity. Diets varied in concentrations of crude protein (CP), fat, starch and total dietary fibre (TDF). Dry matter and starch intakes by dogs fed the Glucerna and Glytrol treatments were lower (P<0.05) than for those consuming the other diets. However, daily intakes of CP and fat followed a reverse trend. Digestibility of nutrients at the ileum was high (>80%) for all dietary treatments. Mineral absorption proximal to the ileum and from the total tract was not significantly different among treatments. Mean incremental area under the serum glucose response curves for dogs fed Glytrol, Glucerna, and IVF treatments were lower (P<0.05) than the control treatment. Induced viscosity fibre appears to have no negative effects on nutrient digestion throughout the gastrointestinal tract. Its ability to moderate serum glucose concentrations would make it a potentially good choice for a diabetic liquid formula.

Effects of slow release carbohydrates in the form of bean flakes on the evolution of hunger and satiety in man

This study was undertaken to test the effects of plausible meals containing slow release starches in the form of bean flakes on plasma glucose and hunger in man. In a first study, volunteers consumed a hachis paramentier (shepherd's pie) containing either bean purée or potato purée. After the meal containing potato, plasma glucose levels rose sharply, peaked at 30-45 min and fell below initial levels 2 to 3 h later. With bean purée there was a low, sustained increase in blood glucose. In a second study, volunteers consumed six hachis parmentier (three with bean purée, three with potato purée, topped with spinach, ratatouille or tomatoes). Relative to potato, the bean purée delayed the return of hunger and decreased ratings for propensity to eat a tasty snack.