DOSE-RESPONSE EFFECTS OF BOILED CARROTS AND EFFECTS OF CARROTS IN LACTIC-ACID IN MIXED MEALS ON GLYCEMIC RESPONSE AND SATIETY

Objective: To evaluate the effect of dosage on the metabolic response to vegetables added to a mixed lunch meal, and to relate the amounts t o the tripartite plate model. Carrots were chosen as an example, and t he carrots were blanched, frozen and boiled to include possible effect s of processing and cooking. The effects of carrots steeped in lactic acid, as produced at fermentation, were also studied. Design: The test meals with carrots, and the control meal without vegetables, were bal anced regarding energy (2000 kJ) and digestible carbohydrates (60 g) a nd similar in fat (17 g) and protein (16-19 g) content. The carrot por tions of 100, 200 and 300 g contained 2.9, 5.8 and 8.7 g dietary fibre respectively. The meals were served in the morning after an overnight fast and in random order. Blood samples for the analysis of blood glu cose, plasma insulin and C-peptide were collected and satiety was grad ed until 210 min postprandially. Setting: The study was performed at t he research laboratory, Dalby Health Sciences Centre (primary care). S ubjects: The 10 healthy, male volunteers, around 40 years of age, were recruited at random from the district's population list. None dropped out. Results: The larger the carrot portion the lower were the glucos e and insulin/C-peptide responses and the higher the satiety scores. T he minimum amount causing significant effects was 200 g. According to the plate model, 200 g of boiled carrots was the most that could be in cluded on half the plate. Addition of lactic acid to 200 g carrots aug mented the effects on satiety scores and hormonal response. Conclusion s: The addition of generous amounts of vegetables to a mixed meal impr oves the metabolic response.