EFFECTS OF THE AMYLOSE CONTENT OF BREAKFAST AND LUNCH ON POSTPRANDIALVARIABLES IN MALE-VOLUNTEERS

The impact of the amylose content of breakfast and lunch on postprandi al variables was investigated in 22 normal-weight healthy males. Areas under the curve for insulin but not glucose were significantly smalle r after the high-amylose breakfasts. Areas under the curve for both gl ucose and insulin were significantly smaller after the high-amylose lu nches. Breath-hydrogen excretion over 14 h after breakfast indicated g ood digestibility of both types of meals. No systematic effect of amyl ose content on appetite or fullness ratings was observed. The amylose content of meals affects postprandial responses, but the effects are s mall and depend on meal size or composition.