Impact of Isomaltulose and Sucrose Based Breakfasts on
Postprandial Substrate Oxidation and Glycemic/Insulinemic
Changes in Type-2 Diabetes Mellitus Subjects
Pimnapanut Sridonpai MSc*,
Surat Komindr MD, FRCP (T)**, Wantanee Kriengsinyos PhD*
Affiliation :
* Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
** Department of Medicine, Faculty of Medicine, Ramathibodi Hospital, Mahidol University, Bangkok, Thailand
Objective : To investigate the effect of isomaltulose (ISO) and sucrose (SUC) based breakfast on the postprandial substrate
oxidation and glycemic/insulinemic changes in type 2 diabetes mellitus subjects (T2DM).
Material and Method: This was a randomized, controlled, double blind, and crossover study performed in two to five days.
About 10 to 12 hours prior to the test, the subjects were not allowed to consume food or drink other than water. On the
experimental day pre- and postprandial plasma glucose, serum insulin, and substrate utilization were measured after the
subjects consumed a test breakfast with ISO or SUC, followed by a standard lunch three hours later.
Results : The plasma glucose levels in subjects after consuming ISO breakfast tended to be lower than subjects consuming
SUC breakfast at 30- and 60-minute, respectively. The second meal effect after standard lunch (240-minute) on insulin levels
in subject consuming ISO breakfast tended to be lower than that of subjects consuming SUC breakfast. Substrate oxidation
indicated that the incremental area under the fat oxidation of ISO breakfast was 20% higher comparing to SUC breakfast.
Conclusion : Therefore, ISO based breakfast tends to provide less postprandial glucose and insulin levels than SUC based
breakfast, thereby increasing postprandial fat oxidation.
Keywords : Isomaltulose, Glycemic control, Type 2 diabetes, Fat oxidation
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