Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin

• Published in: Clinical nutrition (Edinburgh, Scotland) Vol. 33; no. 1; pp. 29 - 38
• Main Authors: El Khoury, Dalia, Brown, Peter, Smith, Gary, Berengut, Shari, Panahi, Shirin, Kubant, Ruslan, Anderson, G. Harvey
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.02.2014; Elsevier
• Subjects: Adult; Animals; Appetite; Appetite - physiology; Beverages; Biological and medical sciences; blood glucose; Blood Glucose - metabolism; blood serum; Body Mass Index; Citrus sinensis; Cross-Over Studies; Dietary Carbohydrates - administration & dosage; Dietary Proteins - administration & dosage; dose response; Energy Intake; Feeding. Feeding behavior; food intake; Fundamental and applied biological sciences. Psychology; Gastroenterology and Hepatology; glucose; Glycemia; glycemic control; homeostasis; honey; Humans; insulin; Insulin - blood; Male; males; Milk; orange juice; Postprandial Period; Protein; Satiation - physiology; satiety; Single-Blind Method; skim milk; Snacks; strawberries; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Yogurt; Young Adult; Energy intake; Appetite; ANOVA; iAUC; VAS; Yogurt; Protein; Glycemia; PCR; Milk; BMI; protein to carbohydrate ratio; body mass index; visual analog scale; analysis of variance; incremental area under the curve; Consumption; Pancreatic hormone; Metabolic diseases; Carbohydrate; Ratio; Insulin

We aimed to compare the effects of protein to carbohydrate ratio and physical form in dairy on glucose homeostasis and food intake. In a crossover design, 20 healthy males consumed 250 g of one of five treatments, plain yogurt, plain yogurt with honey, strawberry yogurt, skim milk or orange juice, a...