Short-Term Effects of Traditional Greek Meals: Lentils with Lupins, Trahana with Tomato Sauce and Halva with Currants and Dried Figs on Postprandial Glycemic Responses—A Randomized Clinical Trial in Healthy Humans

Emilia Papakonstantinou (), Konstantinos Galanopoulos, Anastasia E. Kapetanakou, Maria Gkerekou and Panagiotis N. Skandamis
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Emilia Papakonstantinou: Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 18855 Athens, Greece
Konstantinos Galanopoulos: Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 18855 Athens, Greece
Anastasia E. Kapetanakou: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food Science and Human Nutrition, 75 Iera Odos, 18855 Athens, Greece
Maria Gkerekou: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food Science and Human Nutrition, 75 Iera Odos, 18855 Athens, Greece
Panagiotis N. Skandamis: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food Science and Human Nutrition, 75 Iera Odos, 18855 Athens, Greece

IJERPH, 2022, vol. 19, issue 18, 1-14

Abstract: Low glycemic index (GI) diets have been associated with decreased chronic disease risk. In a randomized, cross-over study we investigated the GI and glycemic response to three traditional Greek mixed meals: Lentils, Trahana, and Halva. Twelve healthy, fasting individuals received isoglucidic test meals (25 g available carbohydrate) and 25 g glucose reference, in random order. GI was calculated and capillary blood glucose (BG) samples were collected at 0–120 min after meal consumption. Subjective appetite ratings were assessed. All three tested meals provided low GI values. Lentils GI was 27 ± 5, Trahana GI was 42 ± 6, and Halva GI was 52 ± 7 on glucose scale. Peak BG values were lowest for Lentils, followed by Trahana and then by Halva ( p for all <0.05). Compared to the reference food, BG concentrations were significantly lower for all meals at all time-points ( p for all <0.05). Lentils provided lower glucose concentrations at 30 and 45 min compared to Trahana ( p for all <0.05) and at 30, 45, and 60 min compared to Halva ( p for all <0.05). BG concentrations did not differ between Trahana and Halva at all time points. No differences were observed for fasting BG, time to peak rise for BG, and subjective appetite ratings. In conclusion, all three mixed meals attenuated postprandial glycemic response in comparison to glucose, which may offer advantages to glycemic control.

Keywords: glycemic index; glycemic response; Lentils; Trahana; Halva; glycemic load; blood glucose (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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