Haldar, S., Egli, L., De Castro, C. A., Tay, S. L., Koh, M., Darimont, C., Mace, K., & Henry, C. J. (2020). High or low glycemic index (GI) meals at dinner results in greater postprandial glycemia compared with breakfast: a randomized controlled trial. BMJ open diabetes research & care, 8(1), e001099. https://doi-org.ejproxy.a-star.edu.sg/10.1136/bmjdrc-2019-001099
Abstract:
Introduction: While circadian control of glucose metabolism is well known, how glycemic index (GI) of carbohydrate-rich meals interacts with time of consumption (breakfast or dinner) to influence postprandial (PP) glucose homeostasis is less well established. The objective of the study was to assess markers of PP glucose homeostasis following high or low GI test meals (TM) consumed either at breakfast or at dinner and following consumption of the subsequent standardized meals (SSM).
Research design and methods: Randomized crossover trial in 34 healthy, Chinese, elderly volunteers (mean±SEM age, 56.8±0.83 years), who completed 4 separate study sessions per-protocol, consisting of a high-GI breakfast, low-GI breakfast, high-GI dinner and low-GI dinner TM, followed by a SSM at the subsequent eating occasion. Blood samples were taken for 3 hours after each TM and SSM for glucose, insulin, glucagon, free fatty acids (FFA) and triglycerides (TG) measurements.
Results: Consuming TM at dinner produced greater PP glycemia than breakfast both after TM and SSM (both p
License type:
http://creativecommons.org/licenses/by-nc/4.0/
Funding Info:
This work was supported jointly by the Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore under the A*STAR BMRC SPF 2013/003 and Nestec RDSG015232.