Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-18T14:47:51.144Z Has data issue: false hasContentIssue false
  • English
  • Français

The influence of fatty acid composition on glycaemic response and satiety

Published online by Cambridge University Press:  14 October 2011

M. E. Clegg ,
M. Pratt  and
C. J. Henry
M. E. Clegg
Affiliation:
Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK
M. Pratt
Affiliation:
Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK
C. J. Henry
Affiliation:
Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button.
Type
Abstract
Information
Proceedings of the Nutrition Society , Volume 70 , Issue OCE4: Summer Meeting, 4–6 July 2011, 70th Anniversary: From plough through practice to policy , 2011 , E181
Copyright
Copyright © The Authors 2011

The concept of glycaemic response is now well established as a tool to help in the management of many widespread chronic health conditions(Reference Jenkins, Wolever and Taylor1). A variety of studies have shown that fat can reduce glycaemic response(Reference Henry, Lightowler and Newens2). Although medium chain TAG (MCT) have been implicated in improved insulin sensitivity, no research to date has examined its effect on glycaemic response(Reference Flatt, Ravussin and Acheson3). The aim of this study was to compare the glycaemic response and satiety of pancakes containing either sunflower oil, olive oil, butter, MCT oil or a control containing no oil.

Ten healthy volunteers (9f 2 m; 27.7 (sd 5.5) years; 1.68 (sd 0.09) m; 61.2 (sd 9.3) kg) were tested on five occasions following an overnight fast. Volunteers were fed pancakes containing 50 g of available carbohydrate and 845.16 kJ of sunflower oil, olive oil, butter, MCT oil or a control containing no oil. Baseline and postprandial glycaemic response was measured using finger prick blood samples and satiety was measured using visual analogue scales (VAS). Analysis was completed using repeated measures ANOVA. Statistical significance was set at P<0.05, data is expressed as mean (sd).

There were significant differences in glycaemic response between the different pancakes (P=0.040). The predominant differences existed between the control and olive oil (P=0.004) and between olive and butter (P=0.037). Olive oil had the lowest GR and control the highest. There were also significant differences in the VAS parameters fullness (P=0.022) and amount (P=0.027) but not hunger or desire to eat (P>0.05). The main differences for VAS amount occurred between the MCT and both sunflower (P=0.028) and control (P=0.010) and for VAS fullness between control and MCT (P=0.023), sunflower (P=0.02) and olive oil (P=0.05). MCT had the greatest satiety scores and control the lowest.

Glycaemic response and satiety following each of the pancake breakfasts. *P<0.05.

This data indicates that MCT has the ability to increase satiety but not significantly influence glycaemic response. This is in keeping with previous data indicating that MCT can be used as a weight management tool(Reference Clegg4).

References

1.Jenkins, DJ, Wolever, TM, Taylor, RH et al. (1981) Am J Clin Nutr 34, 362–366.CrossRefGoogle Scholar
2.Henry, CJ, Lightowler, HJ, Newens, KJ et al. (2008) Int J Food Sci Nutr 59, 61–69.CrossRefGoogle Scholar
3.Flatt, JP, Ravussin, E, Acheson, KJ et al. (1985) J Clin Invest 76, 1019–1024.CrossRefGoogle Scholar
4.Clegg, ME (2010) Int J Food Sci Nutr 61, 653–679.CrossRefGoogle Scholar