Effect of Added Carbohydrates on Glycemic and Insulin Responses to Children’s Milk ProductsReportar como inadecuado

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School of Molecular Bioscience and Boden Institute, University of Sydney, Sydney, NSW 2006, Australia


Fonterra Research Centre, Private Bag 11029, Palmerston North 4442, New Zealand


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Abstract Powdered milk products for children Growing Up Milk Powders or GUMPs containing added carbohydrates such as glucose and sucrose are now well established in parts of Asia. We surveyed GUMPs in Malaysia and Indonesia to determine the content of added carbohydrates. The ingredient lists and nutrition information panels were used to calculate the percentage of declared carbohydrates contributed by added carbohydrates and a subset of seven products was tested for their glycemic index GI and insulin responses in healthy adults. The glycemic load for each product was calculated. In total, 58 products n = 24 in Malaysia and n = 34 in Indonesia were surveyed. Added carbohydrate content excluding fibre ranged from 0 to 21.5 g per serve. Milk powders without added sources of carbohydrate had similar GI values to standard liquid whole milk. Products containing maltodextrins, corn or glucose syrups increased the GI by more than 2-fold, and glycemic load GL by 7-fold compared to milk powders with no added carbohydrates. Insulin responses were significantly but not strongly correlated with glucose responses r = 0.32, p < 0.006. Children’s milk powders containing higher levels of added carbohydrate ingredients elicit higher glucose and insulin responses than liquid or powdered whole milk. View Full-Text

Keywords: milk; carbohydrate; glycemia; insulinemia; glycemic index milk; carbohydrate; glycemia; insulinemia; glycemic index

Autor: Jennie Brand-Miller 1,* , Fiona Atkinson 1 and Angela Rowan 2

Fuente: http://mdpi.com/


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