Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects

Objective: The aim of the study was to evaluate the impact of a low glycaem ic index (GI) breakfast on glucose tolerance and lipaemia at a subsequent l unch meal. Design: A low GI spaghetti meal and a high-GI white wheat bread (WWB) refer ence meal were served in the morning after an overnight fast in random orde r. Four hours after the breakfast, the subjects were given a second meal-a standardized high-GI lunch-and the blood glucose, insulin and lipid respons es were measured after the lunch meal. Setting: The study was performed ar the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. Subjects: Ten healthy volunteers, eight women and two men, aged 25-51 y, wi th normal body mass indices, were recruited. Results: Lowered glucose and insulin responses and reduced serum triglyceri de (TG) level were found at the subsequent lunch meal when the low-G1 spagh etti meal was given as a breakfast. No differences in total serum cholester ol or HDL cholesterol were seen after lunch. when preceded by the WWB refer ence breakfast or the spaghetti breakfast, respectively. Conclusions: Improved glucose tolerance and lowered serum TG levels can app ear in the course of a single day. As insulin resistance and raised postpra ndial TG concentration are known risk: factors for cardiovascular disease, the present study adds evidence for a beneficial role of a low-G1 diet.