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Article

Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans

1
New Zealand Institute for Plant and Food Research, Palmerston North 4442, New Zealand
2
Department of Psychology, Massey University, Palmerston North 4442, New Zealand
3
Riddet Institute, Massey University, Palmerston North 4442, New Zealand
*
Author to whom correspondence should be addressed.
Nutrients 2017, 9(11), 1195; https://doi.org/10.3390/nu9111195
Received: 30 August 2017 / Revised: 25 October 2017 / Accepted: 25 October 2017 / Published: 30 October 2017
(This article belongs to the Special Issue Carbohydrate Metabolism in Health and Disease)
Kiwifruit (KF) effects on the human glycaemic response to co-ingested wheat cereal were determined. Participants (n = 20) consumed four meals in random order, all being made to 40 g of the same available carbohydrate, by adding kiwifruit sugars (KF sug; glucose, fructose, sucrose 2:2:1) to meals not containing KF. The meals were flaked wheat biscuit (WB)+KFsug, WB+KF, WB+guar gum+KFsug, WB+guar gum+KF, that was ingested after fasting overnight. Blood glucose was monitored 3 h and hunger measured at 180 min post-meal using a visual analogue scale. KF and guar reduced postprandial blood glucose response amplitude, and prevented subsequent hypoglycaemia that occurred with WB+KFsug. The area between the blood glucose response curve and baseline from 0 to 180 min was not significantly different between meals, 0–120 min areas were significantly reduced by KF and/or guar. Area from 120 to 180 min was positive for KF, guar, and KF+guar, while the area for the WB meal was negative. Hunger at 180 min was significantly reduced by KF and/or guar when compared with WB. We conclude that KF components other than available carbohydrate may improve the glycaemic response profile to co-ingested cereal food. View Full-Text
Keywords: kiwifruit; postprandial glycaemia; hypoglycaemia; carbohydrates kiwifruit; postprandial glycaemia; hypoglycaemia; carbohydrates
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MDPI and ACS Style

Mishra, S.; Edwards, H.; Hedderley, D.; Podd, J.; Monro, J. Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans. Nutrients 2017, 9, 1195. https://doi.org/10.3390/nu9111195

AMA Style

Mishra S, Edwards H, Hedderley D, Podd J, Monro J. Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans. Nutrients. 2017; 9(11):1195. https://doi.org/10.3390/nu9111195

Chicago/Turabian Style

Mishra, Suman, Haley Edwards, Duncan Hedderley, John Podd, and John Monro. 2017. "Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans" Nutrients 9, no. 11: 1195. https://doi.org/10.3390/nu9111195

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