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dc.creatorGalarregui-Miquelarena, C. (Cristina)-
dc.creatorNavas-Carretero, S. (Santiago)-
dc.creatorGonzalez-Navarro, C.J. (Carlos Javier)-
dc.creatorMartinez, J.A. (José Alfredo)-
dc.creatorZulet, M.A. (María Ángeles)-
dc.creatorAbete, I. (Itziar)-
dc.identifier.citationGalarregui-Miquelarena, C. (Cristina); Navas-Carretero, S. (Santiago); Gonzalez-Navarro, C.J. (Carlos Javier); et al. "Both macronutrient food composition and fasting insulin resistance affect postprandial glycemic responses in senior subjects". Food and funtion. 12 (14), 2021, 6540 - 6548es
dc.description.abstractIntroduction: Postprandial hyperglycemia is a risk factor for type 2 diabetes. Insulin resistance (IR) might affect metabolic responses in non-fasting states. Dietary intake and food composition influence postprandial glucose homeostasis. The aims of this study were to evaluate the effects of different test foods varying in the macronutrient composition on postprandial glycemic responses and whether these outcomes are conditioned by the basal glycemic status in senior subjects. Methods: In a randomized, controlled crossover design, thirty-four adults consumed a test food, a high protein product (n = 19) or a high carbohydrate (CHO) product (n = 15), using the oral glucose tolerance test (OGTT) as a reference. Blood glucose and insulin were measured at fasting and at 15, 30, 45, 60, 90, and 120 min after starting the food intake. For each type of food, the incremental area under the curve (iAUC) for glucose and insulin was calculated. IR was measured using the Homeostatic Model Assessment of IR (HOMA-IR). Results: Consumption of a high protein product significantly lowered the peak and Δ blood glucose concentrations compared to the high CHO product (p < 0.001). Concerning the insulin response, no significant differences between both foods were observed. Fasting glucose was positively correlated with the glucose iAUC only for the high protein product. Positive associations of both fasting insulin and HOMA-IR with the insulin iAUC for all the cases were observed. Linear regression models showed significant positive associations between the glucose iAUC and fasting glucose after adjusting for age and sex. Regarding the insulin iAUC, positive associations were found with fasting insulin and HOMA-IR. Regression models also evidenced that both food test consumptions were able to decrease the glucose and insulin iAUC values when compared with the OGTT product. Conclusion: Our research found that not only is the nutritional composition of foods important, but also the baseline glycemic state of individuals when assessing glycemic index estimations and addressing precision nutritional strategies to prevent and treat IR-associated disturbances.es_ES
dc.description.sponsorshipThe authors are very grateful to all the participants of the study. The authors wish to express their gratitude to the NUTRIPRECISION consortium associated with the project “Strategies for improving the quality of life of pre-senior and senior populations based on precision nutrition”, including the companies AMC Innova Juice and Drinks S.L.; Congelados de Navarra, S.A.; Europastry, S.A.; Galletas Gullón, S.A.; Grupo ICA, S.L.; Hijo de José Martínez Somalo, S.L.; and Iberfruta Muerza, S.A. together with the scientific collaboration of the University of Navarra, IMDEA Alimentacion, CNTA (Navarra) and Polytechnic University from Madrid. The authors gratefully acknowledge the financial support from FEDER, within the framework of The Strategic Program National Business Research Consortia (CIEN) managed by CDTI. Thanks are due to the physician (Martínez de Morentin, BE), the nurses (Castejón, C, Pérez, S), and the technician (Ciaurriz, V) for their contribution to the Nutriprecision project. Cristina Galarregui appreciates the predoctoral grant received from Congelados de Navarra, Government of Navarra, and Ministerio de Educación, Cultura y Deporte.es_ES
dc.publisherRoyal Society of Chemistryes_ES
dc.titleBoth macronutrient food composition and fasting insulin resistance affect postprandial glycemic responses in senior subjectses_ES
dadun.citation.publicationNameFood and funtiones_ES

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