Effects of Spaghetti Differing in Soluble Fiber and Protein Content on Glycemic Responses in Humans: A Randomized Clinical Trial in Healthy Subjects

Emilia Papakonstantinou, Marina Xaidara, Vassiliki Siopi, Marianna Giannoglou, George Katsaros, Georgios Theodorou, Eirini Maratou, Kalliopi-Anna Poulia, George D. Dimitriadis 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, 11855 Athens, Greece
Marina Xaidara: Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece
Vassiliki Siopi: Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece
Marianna Giannoglou: Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 14123 Athens, Greece
George Katsaros: Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 14123 Athens, Greece
Georgios Theodorou: Laboratory of Animal Breeding and Husbandry, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, 11855 Athens, Greece
Eirini Maratou: Department of Clinical Biochemistry, “Attikon” University General Hospital, National and Kapodistrian University of Athens, Haidari, 12462 Athens, Greece
Kalliopi-Anna Poulia: Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece
George D. Dimitriadis: Sector of Medicine, Medical School, National and Kapodistrian University of Athens, 15772 Athens, Greece
Panagiotis N. Skandamis: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece

IJERPH, 2022, vol. 19, issue 5, 1-17

Abstract: This randomized, single blind, cross-over study investigated the glycemic responses to three spaghetti No 7 types differing in dietary protein and soluble fiber content. Fourteen clinically and metabolically healthy, fasting individuals (25 ± 1 years; ten women; BMI 23 ± 1 kg/m 2 ) received isoglucidic test meals (50 g available carbohydrate) and 50 g glucose reference, in random order. GI was calculated using the FAO/WHO method. Capillary blood glucose and salivary insulin samples were collected at 0, 15, 30, 45, 60, and 120 min. Subjective appetite ratings (hunger, fullness, and desire to eat) were assessed by visual analogue scales (VAS, 100 mm) at baseline and 120 min. All three spaghetti types (regular, whole wheat, and high soluble fiber–low carbohydrates) provided low GI values (33, 38, and 41, respectively, on glucose scale) and lower peak glucose values compared to glucose or white bread. No differences were observed between spaghetti No 7 types for fasting glucose, fasting and post-test-meal insulin concentrations, blood pressure (systolic and diastolic), and subjective appetite. Conclusions: all spaghetti No 7 types, regardless of soluble fiber and/or protein content, attenuated postprandial glycemic response, which may offer advantages to glycemic control.

Keywords: spaghetti; glycemic index; glycemic response; healthy; soluble fiber; protein; low carbohydrate; pasta (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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