AJCN Tufts Nutrition Symposium, Boston Sept 24-26
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Bornet, F. R.
Right arrow Articles by Galmiche, J. P.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Bornet, F. R.
Right arrow Articles by Galmiche, J. P.
Agricola
Right arrow Articles by Bornet, F. R.
Right arrow Articles by Galmiche, J. P.

American Journal of Clinical Nutrition, Vol 51, 421-427, Copyright © 1990 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Pasta cooking time: influence on starch digestion and plasma glucose and insulin responses in healthy subjects

FR Bornet, D Cloarec, JL Barry, P Colonna, S Gouilloud, JD Laval and JP Galmiche
INRA, Laboratoire de Technologie Appliquee a la Nutrition, Nantes, France.

The influence of pasta cooking time on starch digestion and plasma glucose and insulin responses was studied in 12 healthy subjects. During 3 consecutive days, one of three pasta test meals (50 g starch) cooked for 11, 16.5, and 22 min was served to each volunteer in a random order. Hydrogen and methane breath excretion was measured after pasta ingestion; plasma responses were compared with those of an equivalent oral glucose-tolerance test. No significant differences were found between cooking times and plasma indices, orocecal transit time, or incremental hydrogen excretion (delta peak hydrogen). With one exception, pasta meals that were completely absorbed were ingested by methane producers. Postprandial delta peak hydrogen was significantly lower in methane than in nonmethane producers (p less than 0.02). These results point to a lack of influence of cooking time on nutritional characteristics of pasta and suggest that starch malabsorption determined by breath-hydrogen-test criteria may be underestimated in methane producers.


This article has been cited by other articles:


Home page
 Am. J. Clin. Nutr.Home page
K. Foster-Powell, S. H. Holt, and J. C Brand-Miller
International table of glycemic index and glycemic load values: 2002
Am. J. Clinical Nutrition, July 1, 2002; 76(1): 5 - 56.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
K. S Juntunen, L. K Niskanen, K. H Liukkonen, K. S Poutanen, J. J Holst, and H. M Mykkanen
Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects
Am. J. Clinical Nutrition, February 1, 2002; 75(2): 254 - 262.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
I. Bourdon, W. Yokoyama, P. Davis, C. Hudson, R. Backus, D. Richter, B. Knuckles, and B. O Schneeman
Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with ß-glucan
Am. J. Clinical Nutrition, January 1, 1999; 69(1): 55 - 63.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1990 by The American Society for Nutrition