添加橙皮减轻健康成年人橙汁的急性血糖反应。

Addition of Orange Pomace Attenuates the Acute Glycemic Response to Orange Juice in Healthy Adults.

机构信息

Center for Nutrition Research, Department of Food Sceince and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL, USA.

Biofortis, Merieux NutriSciences, Addison, IL, USA.

出版信息

J Nutr. 2021 Jun 1;151(6):1436-1442. doi: 10.1093/jn/nxab017.

DOI:10.1093/jn/nxab017

PMID:33704466

Abstract

BACKGROUND

Fiber is an important part of a healthy diet and is known to attenuate postprandial glycemia. Orange pomace (OP) is a by-product of orange juice (OJ) production and is a rich source of fiber.

OBJECTIVE

Two separate studies determined the impact of added OP to 100% OJ on postprandial glycemic response compared with sugar-matched OJ or whole orange fruit (WOF).

METHODS

Study 1 included 17 adults [65% female, age 39.3 ± 3.1 y, and BMI (in kg/m2) 24.6 ± 0.7], and study 2 included 45 different adults (47% female, age 25.1 ± 4.3 y, and BMI 22.5 ± 1.6). Studies were conducted at separate locations using a randomized, 3-arm, crossover design to test the glycemic response to sugar-matched OJ, OJ with 5 g fiber from OP (OPF), or WOF. The primary outcomes were 2-h glucose incremental area under the curve (iAUC) in study 1, analyzed by repeated measures ANOVA, and maximum glucose concentration (Cmax) in study 2, analyzed using PROC MIXED (ANCOVA). Glucose and insulin concentrations were measured at fasting and multiple time points over 2 h after test product consumption (study 1, serum; study 2, plasma).

RESULTS

In study 1, glucose iAUC was not significantly lower in OPF compared to the OJ or WOF (825 ± 132 compared with 920 ± 132 and 760 ± 132 mg · min · dL-1, respectively, P = 0.57 for both). In study 2, glucose iAUC was significantly lower in WOF compared with OPF and OJ (689 ± 70.7 compared with 892 ± 70.7 and 974 ± 70.7 mg · min · dL-1, P = 0.02 and 0.001, respectively). Data from both studies indicated OPF reduced Cmax compared with OJ and that the reductions were comparable to WOF (study 1: OPF, 115 ± 4.06 compared with OJ, 124 ± 4.06 and WOF, 114 ± 4.06 mg · dL-¹, P = 0.002 and 0.75, respectively; study 2: OPF, 128 ± 1.92 compared with OJ, 136 ± 1.92 and WOF, 125 ± 1.92 mg · dL-¹, P = 0.001 and 0.28, respectively).

CONCLUSION

Data from both studies demonstrated no significant effect of OPF on postprandial iAUC compared with OJ. However, adding OP into OJ attenuates the postprandial glucose Cmax, and the responses were comparable to WOF in healthy adults.

摘要

背景

纤维是健康饮食的重要组成部分，已知可减轻餐后血糖。橙皮（OP）是橙汁（OJ）生产的副产品，是纤维的丰富来源。

目的

两项独立的研究确定了与糖匹配的 OJ 或整个橙子（WOF）相比，将 OP 添加到 100% OJ 中对餐后血糖反应的影响。

方法

研究 1 包括 17 名成年人[65%女性，年龄 39.3±3.1 岁，BMI（kg/m2）24.6±0.7]，研究 2 包括 45 名不同的成年人（47%女性，年龄 25.1±4.3 岁，BMI 22.5±1.6）。在单独的地点使用随机、3 臂、交叉设计进行研究，以测试糖匹配的 OJ、含 5g 纤维的 OJ（OPF）或 WOF 的血糖反应。主要结果是研究 1 中 2 小时葡萄糖增量 AUC（iAUC），通过重复测量 ANOVA 进行分析，研究 2 中最大葡萄糖浓度（Cmax），通过 PROC MIXED（ANCOVA）进行分析。在测试产品消耗后 2 小时内的禁食和多个时间点测量血糖和胰岛素浓度（研究 1，血清；研究 2，血浆）。

结果

在研究 1 中，与 OJ 或 WOF 相比，OPF 的葡萄糖 iAUC 没有显著降低（分别为 825±132、920±132 和 760±132mg·min·dL-1，P=0.57 均）。在研究 2 中，与 OPF 和 OJ 相比，WOF 的葡萄糖 iAUC 显著降低（分别为 689±70.7、892±70.7 和 974±70.7mg·min·dL-1，P=0.02 和 0.001）。两项研究的数据均表明 OPF 降低了与 OJ 相比的 Cmax，并且与 WOF 相比，降低幅度相当（研究 1：OPF，115±4.06 与 OJ，124±4.06 和 WOF，114±4.06mg·dL-¹，P=0.002 和 0.75）；研究 2：OPF，128±1.92 与 OJ，136±1.92 和 WOF，125±1.92mg·dL-¹，P=0.001 和 0.28）。