The effects of different high-protein low-carbohydrates proprietary foods on blood sugar in healthy subjects
Brandão, Paula Paraguassú
- Publisher: Mary Ann Liebert
RC1200 | diabetes; diets; glycemic index
mesheuropmc: digestive, oral, and skin physiology
The aim of this study was to analyze the effects on blood sugar concentrations through the calculation of the glycemic score (GS) of 10 different high-protein low-carbohydrates (CHOs) proprietary foods that are commonly used as meals during very low-CHO ketogenic diets or during low-CHO diets. Fourteen healthy females were tested for their glycemic response curve elicited by 1000 kJ of glucose three times within a 3-week period (one test each week) compared with one of 10 test foods once on separate days twice a week. After determining the GS of each food in each individual, the mean GS of each test food was calculated. All test foods, compared with glucose, produced a significantly lower glycemic response. The GS of all test food resulted in being lower than 25 and the difference between the mean glycemia after the intake of glucose (mean 122 ± 15 mg/dL) and after the intake of the sweet test foods (mean 89 ± 7 mg/dL) was 33 mg/dL (P < .001), whereas the difference between the mean glycemia after the intake of glucose and after the intake of savory test foods (mean 91 ± 8 mg/dL) was of 31 mg/dL (P < .001). Conclusions: The reformulation of ultraprocessed ready-to-consume foods in a low-CHO, high-protein version can produce a significantly lower glycemic response whilst maintaining the valued ready-to-use format and high palatability demanded by consumers. The low impact on postprandial glycemia and the nutritional characteristics of these proprietary foods makes them useful in both weight control management strategies and in the care management of diabetes.