Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Effects of macronutrients in mixed meals on postprandial glycemic response

식품 및 음식의 다량영양소 구성 성분에 따른 혈당 반응 연구

  • Park, Mi-Hyeon (Department of Foods and Nutrition, Kookmin University) ;
  • Chung, Sang-Jin (Department of Foods and Nutrition, Kookmin University) ;
  • Shim, Jae Eun (Department of Food and Nutrition, Daejeon University) ;
  • Jang, Sung-Hee (Corporate Technology Office, Pulmuone Co., Ltd.) ;
  • Nam, Ki-Sun (Corporate Technology Office, Pulmuone Co., Ltd.)
  • 박미현 (국민대학교 식품영양학과) ;
  • 정상진 (국민대학교 식품영양학과) ;
  • 심재은 (대전대학교 식품영양학과) ;
  • 장성희 ((주)풀무원 풀무원기술원) ;
  • 남기선 ((주)풀무원 풀무원기술원)
  • Received : 2017.02.21
  • Accepted : 2018.01.24
  • Published : 2018.02.28
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Abstract

Purpose: The aim of study was to determine the effects of carbohydrate, fat, protein, and fiber contents on glycemic responses in a single food item or meal. Methods: Glycemic responses were measured in 30 healthy young adults (17 males and 13 females) with various test foods, including rice, egg whites, bean sprouts, olive oil, noodles, prune, broccoli, Korean dishes, Western dishes, and salad dishes, etc. Test foods were designed to contain various carbohydrate, fat, protein, and fiber contents in single or mixed foods or dishes. After 12 hours of fasting, participants consumed test foods, and the glycemic response was measured for a subsequent 120 min (0, 15, 30, 60, 90, and 120 min). Three hundred and fifty three glycemic responses from 62 foods were collected. The incremental area under the curve (AUC) was calculated for each test food for each subject to examine glycemic responses. Statistical analysis was conducted to identify which macronutrient (carbohydrate, fat, protein and fiber) affected the AUC using a mixed model. Results: Carbohydrates (${\beta}=37.18$, p < 0.0001) significantly increased while fat (${\beta}=-32.70$, p = 0.0054) and fiber (${\beta}=-32.01$, p = 0.0486) significantly reduced the glycemic response. Conclusion: It can be concluded that the glycemic response of a meal can be modified depending on the fat and fiber contents of ingredient foods, even though carbohydrate content is maintained.

본 연구에서는 동일한 끼니에 섭취한 각 식품 및 음식의 영양성분 중 에너지에 기여하는 다량영양소인 탄수화물, 지방, 단백질과 식이섬유소가 혈당 반응에 어떠한 영향을 주는지를 알아보고자 하였다. 20대 성인 남녀를 대상으로 총 62가지의 단일 또는 여러 가지 단일 식품으로 구성된 혼합 식사 섭취 후 2시간 동안의 혈당을 측정하여 혈당곡 선하면적을 계산하였다. 그 결과 일반적으로 탄수화물 함량이 증가하면 혈당곡선하면적이 증가하였다. 그러나 탄수화물 이외에 식품 및 음식에 함유된 지방, 식이섬유소 등의 함량도 혈당곡선하면적에 영향을 준 것을 확인할 수 있었다. 탄수화물, 단백질, 지방, 식이섬유소의 영양성분이 혈당곡선하면적에 미치는 영향을 분석한 결과 탄수화물(${\beta}=37.18$, p < 0.0001)은 혈당곡선하면적을 유의적으로 증가시켰고, 지방 (${\beta}=-32.70$, p = 0.0054), 식이섬유소 (${\beta}=-32.01$, p = 0.0486)는 유의적으로 감소시켰으며, 단백질 (${\beta}=-12.93$, p = 0.1657)은 혈당 반응에 유의적인 영향을 미치지 않았다. 본 연구는 식품 및 음식의 영양성분 중 탄수화물 함량만이 아닌 지방, 식이섬유소가 서로 상호작용하여 혈당 반응에 영향을 미치는 것을 확인하여 의미가 크다.

Keywords

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