Authors: Helen Lightowler Sangeetha Thondre Anja Holz Stephan Theis
Publish Date: 2017/03/03
Volume: 57, Issue: 3, Pages: 1259-1268
Abstract
Inulintype fructans are recognized as prebiotic dietary fibres and classified as nondigestible carbohydrates that do not contribute to glycaemia The aim of the present studies was to investigate the glycaemic response GR and insulinaemic response IR to foods in which sucrose was partially replaced by inulin or oligofructose from chicoryIn a doubleblind randomized controlled crossover design 40–42 healthy adults consumed a yogurt drink containing oligofructose or fruit jelly containing inulin and the respective fullsugar variants Capillary blood glucose and insulin were measured in fasted participants and at 15 30 45 60 90 and 120 min after starting to drink/eat For each test food the incremental area under the curve iAUC for glucose and insulin was calculated and the GR and IR determinedConsumption of a yogurt drink with oligofructose which was 20 reduced in sugars significantly lowered the glycaemic response compared to the fullsugar reference iAUC120min 319 and 373 mmol/L/min respectively p 005 A fruit jelly made with inulin and containing 30 less sugars than the fullsugar variant likewise resulted in a significantly reduced blood glucose response iAUC120min 537 and 637 mmol/L/min respectively p 005 In both studies the postprandial insulin response was lowered in parallel p 005 The reduction of postprandial glycaemia was positively correlated to the proportion of sugars replaced by inulintype fructans p 0001All authors were involved in the development of the study protocol H Lightowler and S Thondre were responsible for data collection data analysis and interpretation of the data A Holz and S Theis wrote the initial draft of the manuscript All the authors read commented upon and made a significant contribution to the submitted manuscriptBoth studies were funded by BENEO GmbH a member of the Südzucker Group CosucraGroupe Warcoing SA and Sensus BV The funding companies reserve the exclusive right to use the results and data for regulatory proceedings and health claim requests The yogurt drinks and fruit jellies were specially developed for this study and produced by BENEO/CRDS Südzucker A Holz and S Theis are employees of BENEO/Südzucker Group
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