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Lookup NU author(s): Dr Kieren Hollingsworth
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
© The Author(s), 2021. Published by Cambridge University Press on behalf of The Nutrition Society.Nut-based products may aid low-glycaemic dietary strategies that are important for diabetes prevention in populations at increased risk of dysglycaemia, such as Asian Chinese. This randomised cross-over trial assessed the postprandial glycaemic response (0-120 min) of a higher-protein nut-based (HP-NB) snack formulation, in bar format (1009 kJ, Nutrient Profiling Score, NPS, -2), when compared with an iso-energetic higher-carbohydrate (CHO) cereal-based bar (HC-CB, 985 kJ, NPS +3). It also assessed the ability to suppress glucose response to a typical CHO-rich food (white bread, WB), when co-ingested. Ten overweight prediabetic Chinese adults (mean, sd: age 47 .9, 15 .7 years; BMI 25 .5, 1 .6 kg/m2), with total body fat plus ectopic pancreas and liver fat quantified using dual-energy X-ray absorptiometry and magnetic resonance imaging and spectroscopy, received the five meal treatments in random order: HP-NB, HC-CB, HP-NB + WB (50 g available CHO), HC-CB + WB and WB only. Compared with HC-CB, HP-NB induced a significantly lower 30-120 min glucose response (P < 0 .05), with an approximately 10-fold lower incremental area under the glucose curve (iAUC0-120; P < 0 .001). HP-NB also attenuated glucose response by approximately 25 % when co-ingested with WB (P < 0 .05). Half of the cohort had elevated pancreas and/or liver fat, with 13-21 % greater suppression of iAUC0-120 glucose in the low v. high organ fat subgroups across all five treatments. A nut-based snack product may be a healthier alternative to an energy equivalent cereal-based product with evidence of both a lower postprandial glycaemic response and modulation of CHO-induced hyperglycaemia even in high-risk, overweight, pre-diabetic adults.
Author(s): Lu LW, Silvestre MP, Sequeira IR, Plank LD, Foster M, Middleditch N, Acevedo-Fani A, Hollingsworth KG, Poppitt SD
Publication type: Article
Publication status: Published
Journal: Journal of Nutritional Science
Year: 2021
Volume: 10
Online publication date: 23/04/2021
Acceptance date: 02/04/2018
Date deposited: 21/05/2021
ISSN (print): 2048-6790
Publisher: Cambridge University Press
URL: https://doi.org/10.1017/jns.2021.20
DOI: 10.1017/jns.2021.20
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