Short-Term Effects of Traditional Greek Meals: Lentils with Lupins, Trahana with Tomato Sauce and Halva with Currants and Dried Figs on Postprandial Glycemic Responses—A Randomized Clinical Trial in Healthy Humans
Abstract
:1. Introduction
2. Materials and Methods
2.1. Participants
2.2. Study Design
2.3. Blood Glucose Concentrations
2.4. Subjective Appetite
2.5. Dietary Intake
2.6. Statistical Analysis
3. Results
3.1. Test Meals
3.2. Participants’ Baseline Characteristics
3.2.1. Glycemic Index (GI) of the Tested Meals
3.2.2. Glycemic Responses to Mixed Meals
4. Discussion
4.1. Study Limitations and Advantages
4.2. Practical Applications
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Trahana | Legume | Halva | |
---|---|---|---|
Physicochemical characteristics (at 25 °C) | |||
Water Activity (aw) | 0.5 | 0.5 | 0.4 |
pH | 4.3 | 4.8 | 4.4 |
Nutritional composition (per 85 g serving)/% Reference Intake (RI) | |||
Energy (KJ/ Kcal) | 1130/270/RI 14% | 1188/284/RI 14% | 1289/308/RI 15% |
Total fat (g) | 2.4/RI 5% | 7.2/RI 11% | 9.3/RI 14% |
Saturated Fat (g) | 0.6/RI 3% | 1.3/RI 6% | 0.8/RI 4% |
Polyunsaturated Fat (g) | 0.3 | 0.9 | 2.6 |
Monounsaturated Fat (g) | 1.5 | 5.1 | 5.2 |
Carbohydrates (g) | 48.7/RI 17% | 41.7/RI 16% | 53.0/RI 18% |
Sugars (g) | 14.9 | 6.5 | 5.1 |
Dietary fibers (g) | 10.5/RI 41% | 18.8/RI 75% | 5.1/RI 16% |
Proteins (g) | 8.3/RI 16% | 23.5/RI 47% | 6.4/RI 13% |
Salt (g) | 1.0/RI 17% | 0.8/RI 13% | 0.0/RI 0% |
Amount of food providing 25 g available carbohydrates (g) * | 155 | 378 | 84 |
Total | |
---|---|
N | 12 (5 men, 7 women) |
Age (years) | 23.3 ± 3.2 |
Body composition (derived by DXA) | |
Weight (kg) | 74.4 ± 8.7 |
BMI (kg/m2) | 23.7 ± 1.4 |
Waist circumference (cm) | 83.5 ± 8.0 |
Fat (%) | 36.5 ± 10.2 |
Waist to hip ratio (WHR, cm) | 0.9 ± 0.2 |
Dietary intake (derived by 24 h recall) | |
Energy (kcal) | 1576.5 ± 568.2 |
Protein (g) | 68.9 ± 32.0 |
Carbohydrates (g) | 184.6 ± 60.1 |
Fat (g) | 67.8 ± 29.0 |
Meals | 0–120 min iAUC for Blood Glucose (mg·120 min·dL−1) | GI (on Glucose Scale) | GL per 85 g Portion | GL (per 1000 kJ) | Peak Glucose (mg/dL) |
---|---|---|---|---|---|
D-Glucose | 2803 ± 108 a | 100 a | - | - | 61 ± 3 a |
Trahana with tomato sauce | 1203 ± 186 bc | 42 ± 6 bc | 6 ± 1 bc | 5 ± 3 | 24 ± 2 b |
Lentils and lupins | 745 ± 116 c | 27 ± 5 c | 2 ± 0.2 c | 1 ± 1 | 12 ± 2 b |
Semolina halva with dried fruits | 1419 ± 165 b | 52 ± 7 b | 13 ± 2 b | 10 ± 3 | 38 ± 4 c |
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Papakonstantinou, E.; Galanopoulos, K.; Kapetanakou, A.E.; Gkerekou, M.; Skandamis, P.N. Short-Term Effects of Traditional Greek Meals: Lentils with Lupins, Trahana with Tomato Sauce and Halva with Currants and Dried Figs on Postprandial Glycemic Responses—A Randomized Clinical Trial in Healthy Humans. Int. J. Environ. Res. Public Health 2022, 19, 11502. https://doi.org/10.3390/ijerph191811502
Papakonstantinou E, Galanopoulos K, Kapetanakou AE, Gkerekou M, Skandamis PN. Short-Term Effects of Traditional Greek Meals: Lentils with Lupins, Trahana with Tomato Sauce and Halva with Currants and Dried Figs on Postprandial Glycemic Responses—A Randomized Clinical Trial in Healthy Humans. International Journal of Environmental Research and Public Health. 2022; 19(18):11502. https://doi.org/10.3390/ijerph191811502
Chicago/Turabian StylePapakonstantinou, Emilia, Konstantinos Galanopoulos, Anastasia E. Kapetanakou, Maria Gkerekou, and Panagiotis N. Skandamis. 2022. "Short-Term Effects of Traditional Greek Meals: Lentils with Lupins, Trahana with Tomato Sauce and Halva with Currants and Dried Figs on Postprandial Glycemic Responses—A Randomized Clinical Trial in Healthy Humans" International Journal of Environmental Research and Public Health 19, no. 18: 11502. https://doi.org/10.3390/ijerph191811502