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Plasma glucose and insulin reduction after consumption of breads varying in amylose content

European Journal of Clinical Nutrition volume 56, pages 913–920 (2002)Cite this article

Abstract

Objective: Consumption of a meal high in amylose starch (70%) decreases peak insulin and glucose levels and area under the curve (AUC). The objective was to determine the amount of amylose necessary in a meal for the beneficial decrease in glucose or insulin to occur.

Design: Twenty-five subjects, 13 men (averaging 88.1 kg, 41 y, and 27.9 body mass index) and 12 women (averaging 72.4 kg, 41 y and 27.1 body mass index) were given six tolerance tests in a Latin Square design: glucose alone (1 g glucose/kg body weight) and five breads (1 g carbohydrate/kg body weight) made with 70% amylose cornstarch, standard cornstarch (30% amylose), and blends of the two starches (40, 50 and 60% amylose starch). A standard menu was fed for 3 days. One subject withdrew from the study.

Results: Glucose, insulin and glucagon response to the carbohydrate loads was similar in men and women. Peak glucose response was lowest after the breads containing 50–70% amylose starch. AUC was significantly higher after the glucose load than after all bread loads. The lowest AUCs occurred after the 60 and 70% amylose starch breads. Insulin response and AUC were significantly lower after the 60 and 70% amylose starch breads than after the glucose or the other breads.

Conclusion: Results indicate that the amylose content of the starch used in the acute meal needs to be greater than 50% to significantly reduce plasma glucose and insulin in men and women.

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Acknowledgements

We thank Evelyn Lashley, Chief Dietitian of the Human Study Facility, for her conscientious supervision; research cooks Linda Lynch and Sue Burns for excellent food preparation and cheerful interaction with subjects; all subjects who participated in the study; Daniel Scholfield and Willa Mae Clark for glucose and hormone analyses; and Dr Betty Li, Dr Helena Liljeberg, and Edith Blackwell for resistant starch analysis of the breads.

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  1. KM Behall: Guarantor: KM Behall.

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  1. US Department of Agriculture, Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, Beltsville, Maryland, USA

    KM Behall & J Hallfrisch

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Correspondence to KM Behall.

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Behall, K., Hallfrisch, J. Plasma glucose and insulin reduction after consumption of breads varying in amylose content. Eur J Clin Nutr 56, 913–920 (2002). https://doi.org/10.1038/sj.ejcn.1601411

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