The Effects of Different High-Protein Low-Carbohydrates Proprietary Foods on Blood Sugar in Healthy Subjects

Antonino Bianco, Antonio Paoli, Manuel Gómez-López, Paula Paraguassú Brandão, Bettina Karsten, Alessandra Lodi, Gerardo Bosco

Risultato della ricerca: Article

2 Citazioni (Scopus)

Abstract

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).
Lingua originaleEnglish
pagine (da-a)1085-1095-1095
Numero di pagine12
RivistaJournal of Medicinal Food
Volume19
Stato di pubblicazionePublished - 2016

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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    Bianco, A., Paoli, A., Gómez-López, M., Brandão, P. P., Karsten, B., Lodi, A., & Bosco, G. (2016). The Effects of Different High-Protein Low-Carbohydrates Proprietary Foods on Blood Sugar in Healthy Subjects. Journal of Medicinal Food, 19, 1085-1095-1095.