Amylose-amylopectin ratio in a meal affects postprandial variables in male volunteers.
To study the postprandial effects of changing the amylose-to-amylopectin ratio (Am:Ap) in the starch fraction of a meal, male volunteers were given hot mixed lunches (13% of energy as protein, 24% as fat, 6% as mono- and disaccharides, and 57% as polysaccharides) in which Am:Ap was either 0:100 or 45:55. The increase in Am:Ap resulted in a change in the shape of the glucose and insulin responses in the blood with significantly lower initial responses but a small increase for glucose and a decrease for insulin if averaged over the 6 h of the study. The rises in the concentration of free glycerol and free fatty acid that occurred after an initial drop were stronger at low Am:Ap. High-Am:Ap meals induced more satiety up to 6 h postprandially. There was no effect of Am:Ap on postprandial triacylglycerol in the blood or on breath hydrogen except for a weak trend toward a higher concentration at 6 h after the high-Am:Ap meals.
van Amelsvoort
J M
JM
Unilever Research Laboratorium Vlaardingen, The Netherlands.
Weststrate
J A
JA
D000328:Adult; D000687:Amylopectin / Q000008:administration & dosage*; D000688:Amylose / Q000008:administration & dosage*; D001786:Blood Glucose / Q000378:metabolism; D004040:Dietary Carbohydrates / Q000008:administration & dosage*; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D005230:Fatty Acids, Nonesterified / Q000097:blood; D005990:Glycerol / Q000097:blood; D006801:Humans; D007328:Insulin / Q000097:blood; D007700:Kinetics; D008297:Male; D008875:Middle Aged; D012527:Satiation
D001786:Blood Glucose; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D005230:Fatty Acids, Nonesterified; D007328:Insulin; D000688:Amylose; D000687:Amylopectin; D005990:Glycerol