Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Muhammad Umair Arshad, Saima Irfan, Angela Wong, Farhan Saeed1 and Ali Imran
Government College University Faisalabad, Pakistan
University of Toronto, Canada
Government College for Women University Faisalabad, Pakistan
Posters & Accepted Abstracts: J Nutr Food Sci
Dietary polysaccharides may contribute to metabolic and physiological regulations, including satiety and glycemia, because of their properties of adding bulk and producing viscosity. In the present study we compared the postprandial glycemic and satiety responses of different dietary polysaccharides when added in milk (2% M.F.). The objective of this study was to evaluate the potential of different polysaccharides against postprandial glucose, appetite responses and food intake at subsequent meal. In a repeated measures crossover trial, 30 female participants (18-30 years) randomly consumed 250 ml milk 2% M.F. (control), or milk containing carrageenan (2.5 g), guar gum (2.5 g) and alginate (2.5 g). An ad libitum pizza meal was served to measure the food intake at 120 min following the treatments. Alginate and guar gum addition resulted in lower food intake as well as cumulative energy intake at subsequent pizza meal compared with control treatment. The post-treatment (0-120 min) as well as cumulative (0- 170 min) postprandial glucose levels and average appetite scores were also significantly suppressed following alginate and guar gum compared with control (P<0.0001) with more pronounced effect of guar gum during post-treatment time (0-120 min). However, alginate resulted in significantly lower blood glucose mean values (P<0.0001) compared with control as well as carrageenan during post-treatment (0-120 min) and cumulative periods (0-170 min). In Conclusion, addition of polysaccharides in milk particularly, alginate and guar gum would be beneficial in the short term regulation of postprandial glycemia and satiety, respectively.
Email: umair.arshad@utoronto.ca