Effect of Glycemic Index of Breakfast on Energy Intake at Subsequent Meal among Healthy People: A Meta-Analysis
Abstract
:1. Introduction
2. Methods
2.1. Eligibility Criteria
2.2. Search
2.3. Study Selection
2.4. Data Collection Process and Items
2.5. Risk of Bias in Individual Studies
2.6. Synthesis of Results
3. Results
3.1. Study Selection
3.2. Study Characteristics
3.3. Risk of Bias within Studies
First Author and Year | Participants | Design | Criteria for GI Level (Duration) | Test Meal | Subsequent Food Intake | Key Findings | |
---|---|---|---|---|---|---|---|
Low-GI | High-GI | ||||||
Anderson (2002) [28], Trial 2 | n = 18 Age: 20–30 Gender: 18 M | RCT | AUC (60 min) | Amylose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal) beverage | Amylopectin (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal); Sucrose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal); Polycose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal) beverage | Pizza meal according to one’s preference served at 60 min | Polycose resulted in significantly less food intake than did amylopectin |
Anderson (2002) [28], Trial 3 | n = 18 Age: 18–35 Gender: 18 M | RCT | AUC (60 min) | Fructose-glucose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal) beverage | Sucrose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal); Polycose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal); Glucose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal) beverage | Pizza meal according to one’s preference served at 60 min | No difference |
Anderson (2010) [29], Trial 1 | n = 17 Age: 20–30 Gender: 17 M | RCT | AUC (30 min) | Regular cornstarch with tomato soup (a high-amylopectin granular starch, 46.5 g aCHO, 1 g protein, 0 g fat, <1.5 g fiber, 190 kcal) | Malto-dextrin with tomato soup (a highly processed, non-granular starch, 47 g aCHO, 1 g protein, 0 g fat, 1 g fiber, 192 kcal) | Pizza meal according to one’s preference served at 30 min | No difference |
Anderson (2010) [29], Trial 2 | n = 16 Age: 20–30 Gender: 16 M | RCT | AUC (120 min) | Regular cornstarch with tomato soup (46.5 g aCHO, 1 g protein, 0 g fat, <1.5 g fiber, 190 kcal) | Malto-dextrin with tomato soup (47 aCHO, 1 g protein, 0 g fat, 1 g fiber, 192 kcal) | Pizza meal according to one’s preference served at 120 min | No difference |
Flint (2006) [30] | n = 28 Age: 24.8 (0.5) Gender: 28 M | RCT | iAUC (180 min) | Reference bread (50 g aCHO, 12 g protein, 7 g fat, 5 g fiber, 319 kcal); Frosties + milk (50 g aCHO, 9 g protein, 3 g fat, 1 g fiber, 270 kcal) | Porridge + rolled oats + water + applesauce (50 g aCHO, 8 g protein, 5 g fat, 6 g fiber, 289 kcal) | A pasta salad served at 180 min | No difference |
Furchner-Evanson (2010) [31] | n = 21 Age: 20–30 Gender: 21 F | RCT | AUC (120 min) | Dried plums (48 g aCHO, 3 g protein, 0 g fat, 6 g fiber, 238 kcal) | Low-fat cookies (54 g aCHO, 4 g protein, 0 g fat, 0 g fiber, 238 kcal); White bread (42 g aCHO, 6 g protein, 3 g fat, 3 g fiber, 238 kcal) | A meal (strawberry flavored low-fat yogurt and granola) served at 120 min | No difference |
Holt (1995) [33] | n = 9 Age: 19.3–29.0 Gender: 4 M, 5 F | RCT | AUC (120 min) | Ordinary boilded rice (50 g aCHO, 4.2 g protein, 0.4 g fat, 1.5 g fiber, 218 kcal); High amylose puffed rice cakes (50 g aCHO, 6.3 g protein, 2.1 g fat, fiber 2.7 g, 235 kcal) | Quick-cooking rice (50 g aCHO, 5.4 g protein, 0.6 g fat, 1.1 g fiber, 214 kcal); Low amylose puffed rice cakes (50 g aCHO, 4.8 g protein, 2.0 g fat, 2.6 g fiber, 228 kcal) | Eat freely from a limited range of food items served at 120 min | No difference |
Kaplan (2002) [34] | n = 20 Age: 60–82 Gender: 10 M, 10 F | RCT | AUC (105 min) + GI value (white bread as the reference) | Pearled barley (46.6 aCHO, 5.9 g protein, 2.7 g fat, 9.4 g fiber, GI = 36, 228 kcal) | Instant mashed potato (49.5 g aCHO, 5.1 g protein, 2.2 g fat, 3.1 g fiber, GI = 118, 233 kcal) | Lunch (sandwiches, muffins, cookies) served at 120 min | No difference |
Kristensen (2010) [35] | n = 16 Age: 24.1 (3.8) Gender: 6 M, 10 F | RCT | GI value (white bread as the reference) | Refined wheat pasta (50 g aCHO, 24 g protein, 17 g fat, 2.2 g fiber, 454 kcal, GI = 38) | Refined wheat bread (50 g aCHO, 23 g protein, 17 g fat, 3.6 g fiber, 444 kcal, GI = 100) | Pizza meal served at 180 min | No difference |
Lumaga (2012) [36] | n = 14 Age: 24–39 Gender: 8 M, 6 F | RCT | AUC (180 min) | Control beverage (37.3 g aCHO, 0 g Protein, 0 g fat, 0 g fiber, 149 kcal) | Fruit-based beverage (34.3 g aCHO, 1.0 g protein, 0.3 g fat, 2.5 g fiber, 149 kcal) | Compose lunch tray based on one’s own desire to eat served at 180 min | No difference |
Rodin (1991) [37] | n = 6 Age: 35.6 (2.4) Gender: 3 M, 3 F | RCT | AUC value (135 min) | Pudding sweetened with fructose (50 g aCHO, 24% protein, 41% fat, 530 kcal) | Pudding sweetened with glucose (50 g aCHO, 24% protein, 41% fat, 520 kcal) | Buffet lunch served at 135 min | Lower energy intake after low-GI food intake |
First Author and Year | Randomization | Double Blinding | Withdrawals | Appropriate Randomization | Appropriate Double Blinding | Total |
---|---|---|---|---|---|---|
Anderson (2002) [28], Trial 2 | 1 | 0 | 0 | 0 | 0 | 1 |
Anderson (2002) 28], Trial 3 | 1 | 0 | 1 | 0 | 0 | 2 |
Anderson (2010) [29], Trial 1 | 1 | 0 | 0 | 0 | 0 | 1 |
Anderson (2010) [29], Trial 2 | 1 | 0 | 0 | 0 | 0 | 1 |
Flint (2006) [30] | 1 | 0 | 0 | 1 | 0 | 2 |
Furchner-Evanson (2010) [31] | 1 | 0 | 1 | 0 | 0 | 2 |
Holt (1995) [33] | 1 | 0 | 0 | 0 | 0 | 1 |
Kaplan (2002) [34] | 1 | 0 | 1 | 0 | 0 | 2 |
Kristensen (2010) [35] | 1 | 0 | 1 | 0 | 0 | 2 |
Lumaga (2012) [36] | 1 | 0 | 0 | 0 | 0 | 1 |
Rodin (1991) [37] | 1 | 0 | 0 | 0 | 0 | 1 |
3.4. Synthesis of Results
3.5. Publication Bias
3.6. Additional Analysis
4. Discussion
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sun, F.-H.; Li, C.; Zhang, Y.-J.; Wong, S.H.-S.; Wang, L. Effect of Glycemic Index of Breakfast on Energy Intake at Subsequent Meal among Healthy People: A Meta-Analysis. Nutrients 2016, 8, 37. https://doi.org/10.3390/nu8010037
Sun F-H, Li C, Zhang Y-J, Wong SH-S, Wang L. Effect of Glycemic Index of Breakfast on Energy Intake at Subsequent Meal among Healthy People: A Meta-Analysis. Nutrients. 2016; 8(1):37. https://doi.org/10.3390/nu8010037
Chicago/Turabian StyleSun, Feng-Hua, Chunxiao Li, Yan-Jie Zhang, Stephen Heung-Sang Wong, and Lin Wang. 2016. "Effect of Glycemic Index of Breakfast on Energy Intake at Subsequent Meal among Healthy People: A Meta-Analysis" Nutrients 8, no. 1: 37. https://doi.org/10.3390/nu8010037