God info dette her ja. Men mener jeg leste en link, UAC la ut, om insulin-respons vs GI. Mener å huske at det sto at jelly-beans (sukkertøy) gav størst insulinutsondring. Har du fortsatt den linken UAC?
Ja, dette er typisk et område "hvor det kreves mer forskning for å...". Det interessante med denne australske publikasjonen var at man forsøkte å tilsette kakaopulver i forskjellige matvarer. Med andre ord-hva er feks forskjellen på melk med og uten kakaopulver osv. Det er med slike måleparametre at man fant ganske oppsiktsvekkende resultat (personlig må jeg innrømme at jeg kom til å tenke på gainere som er tilsatt kakao..
).
Et sammendrag av forsøket her:
Human Nutrition and Metabolism
Research Communication
Cocoa Powder Increases Postprandial Insulinemia in Lean Young Adults1
Jennie Brand-Miller2, Susanna H. A. Holt, Vanessa de Jong and Peter Petocz*
Human Nutrition Unit, The University of Sydney, NSW, 2006, and * Department of Mathematical Sciences, University of Technology, Sydney, NSW, 2007, Australia
E-mail:
j.brandmiller@mmb.usyd.edu.au.
We hypothesized that chocolate products elicit higher insulin responses than matched products with alternate flavoring. To test this, we used a within-subject, repeated-measures comparison of six pairs of foods, one flavored with chocolate (cocoa powder) and the other not. Healthy subjects (n = 10, 4 men, 6 women) tested each pair of foods. Postprandial glucose and insulin levels were determined at intervals over 2 h using standardized glycemic index (GI) methodology. The product categories were chocolate bars, cakes, breakfast cereals, ice creams, flavored milks and puddings. Although the GI did not differ within each pair, the insulin index (II) of the chocolate product was always higher, by a mean of 28%, than the alternate flavored product (P < 0.001). The greatest difference occurred within the flavored milk category in which the chocolate version elicited 45% greater insulinemia than the strawberry flavored milk (P = 0.021). Macronutrient composition (fat, protein, sugar, fiber or energy density) accounted for nearly all of the variation in GI among the foods, but did not explain differences in insulinemia. The presence of cocoa powder in foods leads to greater postprandial insulin secretion than alternate flavorings. Specific insulinogenic amino acids or greater cephalic phase insulin release may explain the findings."
