Background/Objectives

To investigate the effect of dried fruit in modifying postprandial glycemia, we assessed the ability of 4 dried fruits (dates, apricots, raisins, sultanas) to decrease postprandial glycemia through three mechanisms: a glycemic index (GI) effect, displacement effect, or ‘catalytic’ fructose effect.

Subjects/Methods

We conducted an acute randomized, multiple-crossover trial in an outpatient setting in 10 healthy adults. Participants received 3 white bread control meals and 12 dried fruit test meals in random order. The test meals included each of 4 dried fruits (dates, apricots, raisins, sultanas) alone (GI effect), 4 of the dried fruits displacing half the available carbohydrate in white bread (displacement effect), or 4 of the dried fruits providing a small ‘catalytic’ dose (7.5 g) of fructose added to white bread (‘catalytic’ fructose effect). The protocol followed the ISO method for the determination of GI (ISO 26642:2010). The primary outcome was mean ± SEM GI (glucose scale) for ease of comparison across the three mechanisms.

Results

Ten healthy participants (7 men, 3 women; mean ± SD age and BMI: 39 ± 12 years and 25 ± 2 kg/m²) were recruited and completed the trial. All dried fruit had a GI below that of white bread (GI = 71); however, only dried apricots (GI = 42 ± 5), raisins (GI = 55 ± 5), and sultanas (51 ± 4) showed a significant GI effect (P < 0.05). When displacing half the available carbohydrate in white bread, all dried fruit lowered the GI; however, only dried apricots (GI = 57 ± 5) showed a significant displacement effect (P = 0.025). None of the dried fruits showed a beneficial ‘catalytic’ fructose effect.

Conclusions

In conclusion, dried fruits have a lower GI and reduce the glycemic response of white bread through displacement of half of the available carbohydrate. Longer-term randomized trials are needed to confirm whether dried fruit can contribute to sustainable improvements in glycemic control.

Trial registration

ClinicalTrials.gov identifier, NCT02960373

中文翻译：

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干果对餐后血糖的影响：一项随机急性喂养试验

背景/目标

为了研究干果在改善餐后血糖中的作用，我们评估了4种干果（枣，杏子，葡萄干，葡萄干）通过三种机制降低餐后血糖的能力：血糖指数（GI）效应，置换效应或'催化的果糖效应。

学科/方法

我们在10位健康成年人的门诊进行了一项急性随机，多交叉试验。参与者随机接受了3份白面包对照餐和12份干果测试餐。测试膳食包括单独的4种干果（枣，杏，葡萄干，葡萄干）（GI效果），4种干果取代白面包中可用碳水化合物的一半（置换效果）或4种干果提供将少量“催化”果糖（7.5克）果糖添加到白面包中（“催化”果糖作用）。该协议遵循ISO确定GI的方法（ISO 26642：2010）。主要结果是平均值±SEM GI（葡萄糖量表），以便于比较三种机制。

结果

招募了10名健康参与者（7名男性，3名女性；平均±SD年龄和BMI：39±12岁和25±2 kg / m ²）并完成了试验。所有干果的GI均低于白面包（GI = 71）；然而，只有杏干（GI = 42±5），葡萄干（GI = 55±5）和苏丹娜（51±4）表现出显着的GI效应（P  <0.05）。当用白面包代替一半的碳水化合物时，所有干果都会降低GI。但是，只有杏干（GI = 57±5）才显示出明显的置换效果（P  = 0.025）。没有一种干果表现出有益的“催化”果糖效果。

结论

总之，干果的GI较低，并且通过置换一半的可用碳水化合物来降低白面包的血糖反应。需要进行长期的随机试验，以确认干果是否可以促进血糖控制的可持续改善。

试用注册

ClinicalTrials.gov标识符，NCT02960373