Bi, X., Yeo, M. T. Y., & Jeyakumar Henry, C. (2022). Almond paste and dietary fibre: a novel way to improve postprandial glucose and lipid profiles? International Journal of Food Sciences and Nutrition, 73(8), 1124–1131. https://doi.org/10.1080/09637486.2022.2141207
Abstract:
Asia has become the epicentre of type 2 diabetes (T2D), predominately due to the consumption
of carbohydrate-rich and high-glycemic-index (high-GI) diets. Previously, almond consumption
has been reported to reduce the risk of T2D, obesity, and related diseases. The hypothesis of this
randomised cross-over clinical trial was that almond paste consumption with bread would
improve postprandial glycemic and insulinemic responses. Fifteen healthy Chinese men consumed four bread-based meals containing different amounts of almond paste and inulin. Our
results show that co-ingesting bread with 15 g of almond paste and 4 g of inulin significantly
reduced the postprandial glucose and insulin levels. The corresponding GI value was 44 (low GI),
which was lower than the GI value of white bread, which was 60 (medium GI). However, co-ingestion of almond paste with bread increased the postprandial triglyceride levels. Further studies will be required to demonstrate these effects on a long term basis.
License type:
Publisher Copyright
Funding Info:
This research is supported by core funding from: Health-CNRC Core Funds
Grant Reference no. : NA
This research / project is supported by the ASTAR BMRC (Biomedical Research Council) - IAF-PP (HBMS Domain) - Food Structure Engineering for Nutrition
Grant Reference no. : H17/01a0/A11
Industry funding under Glico Asia Pacific, it is a Research Service agreement (RSA).
Description:
This is an Accepted Manuscript of an article published by Taylor & Francis in International Journal of Food Sciences and Nutrition on 3 November 2022, available online: https://doi.org/10.1080/09637486.2022.2141207