1. Introduction
obesity, inflammation, T2D, diabetes
OBESITY, LIPEMIA, CARDIOVASCULAR DISEASE, INFLAMMATION, TYPE 2 DIABETES, DISEASES, DIABETES
These authors contributed equally to this work.High glycemic response (GR) is part of cardiometabolic risk factors. Dietary polyphenols, starch digestibility, and dietary fibers could play a role in modulating GR. We formulated cereal products with high dietary fibers, polyphenols, and slowly digestible starch (SDS) contents to test their impact on the glycemic index (GI) and insulin index (II). Twelve healthy subjects were randomized in a crossover-controlled study to measure the GI and II of four biscuits according to ISO-26642(2010). Two types of biscuits were enriched with dietary fibers and polyphenols and high in SDS, and two similar control biscuits with low levels of these compounds were compared. The subjects consumed 50 g of available carbohydrates from the biscuits or from a glucose solution (reference). Glycemic and insulinemic responses were monitored for 2 h after the start of the consumption. The two enriched biscuits led to low GI and II (GI: 46 ± 5 SEM and 43 ± 4 SEM and II: 54 ± 5 SEM and 45 ± 3 SEM) when controls had moderate GI and II (GI: 57 ± 5 SEM and 58 ± 5 SEM and II: 61 ± 4 SEM and 61 ± 4 SEM). A significant difference of 11 and 15 units between the GI of enriched and control products was obtained. These differences may be explained by the polyphenol contents and high SDS levels in enriched products as well as potentially the dietary fiber content. This study provides new proposals of food formulations to induce beneficial health effects which need to be confirmed in a longer-term study in the context of the SINFONI consortium.Postprandial glycemic excursions, associated with high levels of insulin and lipemia, have been implicated in the etiology of non-communicable diseases such as type 2 diabetes (T2D) [For several decades, processed foods have represented a significant and growing part of our daily diets [For decades, dietary fibers have been recognized as one of the important dietary compounds with a health interest. Consuming dietary fiber may help prevent cardiovascular disease, T2D, and obesity [Dietary polyphenols display a wide range of chemical structures and are found in abundant quantities in food products including fruits, vegetables, spices, chocolate, tea, coffee, wine, and cereals [Starch is a major daily source of carbohydrates and accounts for approximately 45–60% of human energy intake. Carbohydrate quality (primarily based on a low GI approach), beyond quantity, has been shown to be critical in managing the cardiometabolic risks associated with diabetes [In this context, and within the framework of the SINFONI Consortium (SINFONI: synergistic innovative functional food concepts to neutralize inflammation for cardiometabolic risk prevention), the interest in improving nutritional properties of cereal-based processed foods has been addressed. The main criteria for nutritional improvement were the enrichment of these food products with dietary fibers and polyphenols, and the control of the processes to maintain a high SDS content. Fat quality has also been controlled with the increase in omega-3 in the formula. The aim of this study was to design cereal products enriched with fibers, polyphenols, and high-SDS content and improved fat quality. These cereal-based products with optimized nutritional composition were tested for glycemic and insulin index and responses compared to control cereal-based products.