Metabolic response to lactitol and xylitol in healthy men

Metabolic response to lactitol and xylitol in healthy men
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DOI:
10.1093/ajcn/65.4.947
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发表时间:
1997-04-01
影响因子:
7.1
通讯作者:
Koivisto, VA
Koivisto, VA
中科院分区:
医学1区
文献类型:
--
作者:
Natah, SS;Hussien, KR;Koivisto, VA

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糖醇用于食品中,但其对人体代谢的影响知之甚少。我们研究了血浆葡萄糖,胰岛素和C-肽的反应和碳水化合物和脂质氧化后摄入25克乳糖醇,木糖醇,或葡萄糖的变化。八名健康的非肥胖男性在禁食一夜后进行了研究。摄入乳糖醇或木糖醇后,血浆葡萄糖、胰岛素和C肽浓度的升高小于摄入葡萄糖后(P < 0.02),两种多元醇之间无差异。当葡萄糖的升糖指数为100时,木糖醇和乳糖醇的升糖指数分别为7和-1。在摄入葡萄糖后3小时观察到反应性低血糖,但在摄入糖醇后未观察到反应性低血糖。通过间接量热法测定,摄入糖醇后碳水化合物或脂质氧化没有显着变化。摄入葡萄糖后,碳水化合物氧化的增加几乎是显着的(P = 0.07)。总之,乳糖醇和木糖醇引起较小的变化比葡萄糖在血浆葡萄糖和胰岛素浓度和产热反应。当这些糖醇用于食品时,小的激素反应和缺乏产热效应可能是有益的。小的葡萄糖和胰岛素反应也表明乳糖醇和木糖醇是糖尿病患者饮食的合适组分。
Sugar alcohols are used in food products, yet their metabolic effects in humans are poorly known. We examined plasma glucose, insulin, and C-peptide responses and changes in carbohydrate and lipid oxidation after the ingestion of 25 g lactitol, xylitol, or glucose. Eight healthy, nonobese men were studied after an overnight fast. After the ingestion of lactitol or xylitol, the rise in plasma glucose, insulin, and C-peptide concentrations was less than after the ingestion of glucose (P < 0.02), with no difference between the two polyols. With the glycemic index of glucose as 100, the indexes of xylitol and lactitol were 7 and -1, respectively. A reactive hypoglycemia was observed 3 h after glucose ingestion, but not after the ingestion of sugar alcohols. There were no significant changes in the carbohydrate or lipid oxidation as determined by indirect calorimetry after the ingestion of sugar alcohols. After glucose ingestion, the rise in carbohydrate oxidation was nearly significant (P = 0.07). In conclusion, lactitol and xylitol cause smaller changes than does glucose in plasma glucose and insulin concentrations and thermogenic response. A small hormonal response and the lack of a thermogenic effect may be beneficial when these sugar alcohols are used in food products. The small glucose and insulin responses also suggest that lactitol and xylitol are suitable components of the diet for diabetic patients.