Acute effects of different dietary polysaccharides added in milk on food intake,postprandial appetite and glycemic responses in healthy young females |
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Authors: | Muhammad Umair Arshad Saima Ishtiaq Faqir Muhammad Anjum Farhan Saeed Shahzad Ali Shahid Chatha Ali Imran |
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Affiliation: | 1. Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan;2. Department of Nutritional Sciences, University of Toronto, Canada;3. Department of Home Economics, Government College for Women University, Faisalabad, Pakistan;4. Department of Applied Chemistry, Government College University, Faisalabad, Pakistan |
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Abstract: | In the present study we compared the postprandial glycemic and satiety responses of different dietary polysaccharides when added in milk (2% M.F.). The objective of this study was to evaluate different polysaccharides against postprandial glucose, appetite responses and food intake at subsequent meal. In a repeated measures design, 30 females (18–30 years) consumed 250?ml milk 2% M.F. (control), or milk with carrageenan (2.5?g), guar gum (2.5?g) and alginate (2.5?g), followed by an ad libitum pizza meal after 120?min. Alginate and guar gum addition resulted in lower caloric intake at subsequent pizza meal. The post-treatment (0–120?min) glucose and average appetite were suppressed by alginate and guar gum (p?0.0001), with more pronounced effect of guar gum. However, alginate resulted in lower blood glucose (p?0.0001) compared with control and carrageenan during post-treatment. Alginate and guar gum added beverages would be beneficial in short-term regulation of postprandial glycemia and satiety. |
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Keywords: | Dietary polysaccharides food intake milk postprandial glycemia satiety |
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