食べる順番の違いが血糖指標に与える影響 : 主菜を最初に食べた場合 : 無作為化比較クロスオーバー試験

Abstract

Objective: Reducing the postprandial glucose concentration is important to decrease the risk of metabolic syndrome, cardiovascular diseases, and dementia, even before onset of diabetes. We had reported that eating vegetable before carbohydrate was effective to decrease the mean amplitude of glycemic excursions (MAGE) in individuals with and without diabetes. Our aim was to evaluate the acute effect of eating main dish first, then carbohydrate, and vegetable last on glycemic parameters of randomized controlled cross-over trial in young healthy women. Methods: Nineteen women (age 20.8 ± 0.6 years, BMI 20.6 ± 1.9 kg/m2, HbA1c 5.4 ± 0.2%: mean ± SD) wore a flash glucose monitoring system for 7 days. Each participant consumed identical test meals with a different food order as follows; main dish → carbohydrate → vegetable (MCV), vegetable → main dish → carbohydrate (VMC), and carbohydrate → main dish → vegetable (CMV). The daily glycemic parameters were compared within-participant among three days. Results: The standard deviation of blood glucose, MAGE, incremental glucose peak (IGP) of breakfast, lunch, and dinner, incremental area under the curve for glucose (IAUC) 2h of dinner were all significantly higher in MCV than those of VMC, whereas no significant difference was observed in glycemic parameters between MCV and CMV, except IAUC 2h of dinner in MCV were lower than those in CMV. Conclusion: The results suggest that eating main dish first is not associated to decrease the postprandial glucose concentrations compared to those in eating vegetable → main dish → carbohydrate in healthy women.