Involvement of milk components in suppressing postprandial hyperglycemia induced by milk consumption

IR

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  • 牛乳の食後高血糖抑制効果に対する乳成分の関与

Abstract

In the present study, we studied the role of cow milk components in suppressing postprandial hyperglycemia following the consumption of cooked rice along with whole milk, lactose-free milk, skim milk, and milk protein solution, respectively. Cooked rice and 200 mL of the test solution (lactose-free milk, skim milk, or milk protein solution) were administered to nine healthy participants after they had fasted for 12 h and had their fasting blood glucose levels monitored. Following the intake of cooked rice, the participants’ blood glucose levels were monitored over 120 min. Additionally, the area under the curve (AUC) values of the incremental blood glucose levels during this period were calculated. According to the findings, blood glucose levels at 45–90 min and the AUC after consuming cooked rice and whole milk together were significantly lower than those after consuming the control diet comprising cooked rice and distilled water. However, blood glucose levels were significantly reduced only 90 min after consuming lactose-free milk, skim milk, and milk protein solution with cooked rice, respectively, and the AUC values did not significantly differ from values following consumption of the control

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