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

New Zealand Institute for Plant and Food Research, Palmerston North 4442, New Zealand
Department of Psychology, Massey University, Palmerston North 4442, New Zealand
Riddet Institute, Massey University, Palmerston North 4442, New Zealand
Author to whom correspondence should be addressed.
Nutrients 2017, 9(11), 1195;
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)
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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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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.

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