Tags

Type your tag names separated by a space and hit enter

Milk as a supplement to mixed meals may elevate postprandial insulinaemia.
Eur J Clin Nutr 2001; 55(11):994-9EJ

Abstract

OBJECTIVE

The objective was to evaluate the impact of milk added to a high-glycaemic index (GI) white bread meal vs a low-GI spaghetti meal, respectively, on postprandial glucose and insulin responses in healthy subjects.

DESIGN

The volunteers were served the bread or spaghetti meals with either milk (200 or 400 ml, respectively) or water (400 ml) following an overnight fast. Capillary blood samples were collected before and during 3 h after the meals.

SETTING

The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden.

SUBJECTS

Ten healthy volunteers, seven men and three women, aged 22-30 y, with normal body mass indices, were recruited.

RESULTS

There was no difference in postprandial glucose area under curve (AUC) with and without added milk in the case of the high-GI bread meals. As could be expected, glucose AUC after the bread meal+water was higher than after the spaghetti meal+water. Milk added at 200 or 400 ml to the spaghetti meal did not affect glucose AUC. However, a significantly higher insulin AUC was seen with the bread meal with 400 ml milk (+65%) and the spaghetti meal with 200 ml or 400 ml milk (+300%), respectively, compared with corresponding test meal with water

CONCLUSIONS

The addition of milk to a low-GI spaghetti meal may significantly increase the postprandial insulinaemia. Even an ordinary amount of milk (200 ml) increased the insulin AUC to a low-GI spaghetti meal to the same level as seen with white bread. The mechanism for the insulinotrophic effect of milk is not known, and the potential long-term metabolic consequences need to be elucidated.

SPONSORSHIP

Swedish Dairy Association.

Authors+Show Affiliations

Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 Lund, Sweden. Helena.Elmstahl@inl.lth.seNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11641749

Citation

Liljeberg Elmståhl, H, and I Björck. "Milk as a Supplement to Mixed Meals May Elevate Postprandial Insulinaemia." European Journal of Clinical Nutrition, vol. 55, no. 11, 2001, pp. 994-9.
Liljeberg Elmståhl H, Björck I. Milk as a supplement to mixed meals may elevate postprandial insulinaemia. Eur J Clin Nutr. 2001;55(11):994-9.
Liljeberg Elmståhl, H., & Björck, I. (2001). Milk as a supplement to mixed meals may elevate postprandial insulinaemia. European Journal of Clinical Nutrition, 55(11), pp. 994-9.
Liljeberg Elmståhl H, Björck I. Milk as a Supplement to Mixed Meals May Elevate Postprandial Insulinaemia. Eur J Clin Nutr. 2001;55(11):994-9. PubMed PMID: 11641749.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Milk as a supplement to mixed meals may elevate postprandial insulinaemia. AU - Liljeberg Elmståhl,H, AU - Björck,I, PY - 2001/02/19/received PY - 2001/04/25/revised PY - 2001/04/28/accepted PY - 2001/10/20/pubmed PY - 2002/1/5/medline PY - 2001/10/20/entrez SP - 994 EP - 9 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 55 IS - 11 N2 - OBJECTIVE: The objective was to evaluate the impact of milk added to a high-glycaemic index (GI) white bread meal vs a low-GI spaghetti meal, respectively, on postprandial glucose and insulin responses in healthy subjects. DESIGN: The volunteers were served the bread or spaghetti meals with either milk (200 or 400 ml, respectively) or water (400 ml) following an overnight fast. Capillary blood samples were collected before and during 3 h after the meals. SETTING: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. SUBJECTS: Ten healthy volunteers, seven men and three women, aged 22-30 y, with normal body mass indices, were recruited. RESULTS: There was no difference in postprandial glucose area under curve (AUC) with and without added milk in the case of the high-GI bread meals. As could be expected, glucose AUC after the bread meal+water was higher than after the spaghetti meal+water. Milk added at 200 or 400 ml to the spaghetti meal did not affect glucose AUC. However, a significantly higher insulin AUC was seen with the bread meal with 400 ml milk (+65%) and the spaghetti meal with 200 ml or 400 ml milk (+300%), respectively, compared with corresponding test meal with water CONCLUSIONS: The addition of milk to a low-GI spaghetti meal may significantly increase the postprandial insulinaemia. Even an ordinary amount of milk (200 ml) increased the insulin AUC to a low-GI spaghetti meal to the same level as seen with white bread. The mechanism for the insulinotrophic effect of milk is not known, and the potential long-term metabolic consequences need to be elucidated. SPONSORSHIP: Swedish Dairy Association. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/11641749/Milk_as_a_supplement_to_mixed_meals_may_elevate_postprandial_insulinaemia_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1601259 DB - PRIME DP - Unbound Medicine ER -