Dataset Information

Effect of the Consumption of Alcohol-Free Beers with Different Carbohydrate Composition on Postprandial Metabolic Response.

ABSTRACT:

Background

We investigated the postprandial effects of an alcohol-free beer with modified carbohydrate (CH) composition compared to regular alcohol-free beer.

Methods

Two randomized crossover studies were conducted. In the first study, 10 healthy volunteers received 25 g of CH in four different periods, coming from regular alcohol-free beer (RB), alcohol-free beer enriched with isomaltulose and a resistant maltodextrin (IMB), alcohol-free beer enriched with resistant maltodextrin (MB), and a glucose-based beverage. In the second study, 20 healthy volunteers were provided with 50 g of CH from white bread (WB) plus water, or with 14.3 g of CH coming from RB, IMB, MB, and extra WB. Blood was sampled after ingestion every 15 min for 2 h. Glucose, insulin, incretin hormones, TG, and NEFAs were determined in all samples.

Results

The increase in glucose, insulin, and incretin hormones after the consumption of IMB and MB was significantly lower than after RB. The consumption of WB with IMB and MB showed significantly less increase in glucose levels than WB with water or WB with RB.

Conclusions

The consumption of an alcohol-free beer with modified CH composition led to a better postprandial response compared to a conventional alcohol-free beer.

SUBMITTER: Lamiquiz-Moneo I

PROVIDER: S-EPMC8912682 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature

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Publications

Effect of the Consumption of Alcohol-Free Beers with Different Carbohydrate Composition on Postprandial Metabolic Response.

Lamiquiz-Moneo Itziar I Pérez-Calahorra Sofia S Gracia-Rubio Irene I Cebollada Alberto A Bea Ana M AM Fumanal Antonio A Ferrer-Mairal Ana A Prieto-Martín Ascensión A Sanz-Fernández María Luisa ML Cenarro Ana A Civeira Fernando F Mateo-Gallego Rocio R

Nutrients 20220228 5

<h4>Background</h4>We investigated the postprandial effects of an alcohol-free beer with modified carbohydrate (CH) composition compared to regular alcohol-free beer.<h4>Methods</h4>Two randomized crossover studies were conducted. In the first study, 10 healthy volunteers received 25 g of CH in four different periods, coming from regular alcohol-free beer (RB), alcohol-free beer enriched with isomaltulose and a resistant maltodextrin (IMB), alcohol-free beer enriched with resistant maltodextrin ...[more]

PMID: 35268021

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Dataset Information

Effect of the Consumption of Alcohol-Free Beers with Different Carbohydrate Composition on Postprandial Metabolic Response.

Background

Methods

Results

Conclusions

Publications

Effect of the Consumption of Alcohol-Free Beers with Different Carbohydrate Composition on Postprandial Metabolic Response.

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