Next Article in Journal
Nutrigenetics and Metabolic Disease: Current Status and Implications for Personalised Nutrition
Previous Article in Journal
Dietary Habits, Nutrients and Bone Mass in Spanish Premenopausal Women: The Contribution of Fish to Better Bone Health
Article Menu

Export Article

Open AccessArticle
Nutrients 2013, 5(1), 23-31;

Effect of Added Carbohydrates on Glycemic and Insulin Responses to Children’s Milk Products

School of Molecular Bioscience and Boden Institute, University of Sydney, Sydney, NSW 2006, Australia
Fonterra Research Centre, Private Bag 11029, Palmerston North 4442, New Zealand
Author to whom correspondence should be addressed.
Received: 25 September 2012 / Revised: 12 November 2012 / Accepted: 20 December 2012 / Published: 10 January 2013
Full-Text   |   PDF [1554 KB, uploaded 10 January 2013]   |  


Powdered milk products for children (Growing Up Milk Powders or GUMPs) containing added carbohydrates such as glucose and sucrose are now well established in parts of Asia. We surveyed GUMPs in Malaysia and Indonesia to determine the content of added carbohydrates. The ingredient lists and nutrition information panels were used to calculate the percentage of declared carbohydrates contributed by added carbohydrates and a subset of seven products was tested for their glycemic index (GI) and insulin responses in healthy adults. The glycemic load for each product was calculated. In total, 58 products (n = 24 in Malaysia and n = 34 in Indonesia) were surveyed. Added carbohydrate content (excluding fibre) ranged from 0 to 21.5 g per serve. Milk powders without added sources of carbohydrate had similar GI values to standard liquid whole milk. Products containing maltodextrins, corn or glucose syrups increased the GI by more than 2-fold, and glycemic load (GL) by 7-fold compared to milk powders with no added carbohydrates. Insulin responses were significantly but not strongly correlated with glucose responses (r = 0.32, p < 0.006). Children’s milk powders containing higher levels of added carbohydrate ingredients elicit higher glucose and insulin responses than liquid or powdered whole milk. View Full-Text
Keywords: milk; carbohydrate; glycemia; insulinemia; glycemic index milk; carbohydrate; glycemia; insulinemia; glycemic index

Figure 1

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Supplementary material


Share & Cite This Article

MDPI and ACS Style

Brand-Miller, J.; Atkinson, F.; Rowan, A. Effect of Added Carbohydrates on Glycemic and Insulin Responses to Children’s Milk Products. Nutrients 2013, 5, 23-31.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top