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European Journal of Nutrition

, Volume 57, Issue 8, pp 2795–2803 | Cite as

Influence of rice, pea and oat proteins in attenuating glycemic response of sugar-sweetened beverages

  • Sze-Yen Tan
  • Phei Ching Siow
  • Elaine Peh
  • Christiani Jeyakumar HenryEmail author
Original Contribution

Abstract

Purpose

Liquids have higher ingestion and gastric-emptying rates, resulting in rapid glycemic response. They are also less satiating than solid foods. This study examined if the addition of plant proteins alter postprandial glucose, insulin, triglycerides, glucose-dependent insulinotropic peptide (GIP), glycogen-like peptide-1 (GLP-1) and appetitive responses to a sugar-sweetened beverage.

Methods

This was a randomized, crossover acute feeding study consisting of four treatments: chocolate beverage alone (50 g carbohydrate), or added with 24 g oat, pea or rice proteins. Twenty Chinese males (mean ± SD age 26 ± 5 years; body mass index 21.5 ± 1.7 kg/m2) ingested the test drink after an overnight fast. Venous blood samples and subjective appetite ratings were collected before test beverage and at fixed intervals for 180 min. Blood biochemical data and appetite ratings were compared using repeated-measures ANOVA.

Results

Significant interaction effects were found in postprandial glucose excursions (time × protein effects, p = 0.003). Glucose iAUC was lower in pea and rice proteins, although not significantly (p > 0.385). Insulin iAUC was significantly higher in the oat (p = 0.035) and pea (p = 0.036) protein beverages. GIP and GLP-1 release in a sub-sample (n = 10) followed a comparable order as insulin release (p = 0.397 and 0.454, respectively). Significant interaction effects were found in fullness ratings (p = 0.024), and a trend of greater suppression of hunger and desire-to-eat was also documented (p = 0.088 and 0.080, respectively).

Conclusions

Plant proteins altered the glycemic and appetitive responses of Asian males to a sugar-sweetened beverage. Food-based interventions are useful in promoting glycemic control. This trial was registered with ClinicalTrials.gov as NCT02933424.

Keywords

Dietary proteins Blood glucose Insulin Incretin Appetite 

Notes

Acknowledgements

We would like to thank our clinical trial nurse, Ms. Susanna Lim, for her phlebotomy assistance in this study. This study was partially funded by Wilmar International Limited. We would like to thank Wilmar for the rice protein, Tate & Lyle for the oat protein, and Roquette Freres for the pea protein concentrate used in this study.

Compliance with ethical standards

Conflict of interest

All authors declare no conflict of interest.

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Copyright information

© Springer-Verlag GmbH Germany 2017

Authors and Affiliations

  1. 1.Clinical Nutrition Research Centre (CNRC)Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), National University Health SystemSingaporeSingapore
  2. 2.Department of BiochemistryYong Loo Lin School of Medicine, National University of SingaporeSingaporeSingapore
  3. 3.Centre for Translational MedicineYong Loo Lin School of MedicineSingaporeSingapore

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