Key Findings:
Three dietary fiber sources (oat bran, flaxseed, and unripe banana flour) added to shakes increased dietary fiber intake by the subjects. Glycemic response was not affected by flaxseed. These effects need further assessment in longer term studies as the glycemic responses following flaxseed consumption are very inconsistent due to variables between studies such as form and amount of flax; feeding time; subject characteristics; background diets, etc.
ABSTRACT:
Introduction: Obesity and Type 2 diabetes may be controlled by foods capable of modulating food intake and blood glucose. Objectives: We investigated whether the addition of food sources of fiber or phaseolamin to shakes can control food intake and reduce postprandial glycemia. Methods: This was a randomized, single blind, crossover design study. Five liquid meals presenting similar amounts of macronutrients were consumed in five non consecutive days. Participants kept dietary records during the subsequent 24 hours. Blood glucose was measured at 0 (immediately before), 15, 30, 45, 60, 90 and 120 minutes after the ingestion of each shake and the incremental areas under the curves (iAUC) were calculated. Results: Compared to C, there was a significant increase in fiber intake after the consumption of OB ( plus 17.9g), F ( plus 19.1g), and UB ( plus 12.6g), and in fat after the consumption of OB ( plus 25,4g). There was a non significant reduction of daily energy intake in F compared to C. There was a 43 per cent reduction in the iAUC in response to UB consumption. Conclusions: Unripe banana flour reduced postprandial glycemic response of shakes almost by half. The effect of oat bran and flaxseed on food intake needs further investigation in long term studies. (Authors Abstract)