Forskning
May 19, 2020
Consuming Decaffeinated Coffee With Milk and Sugar Added Before a High Glycaemic Index Meal Improves Postprandial Glycaemic and Insulinaemic Responses in Healthy Adults
T H Wong et al, 2020. Consuming Decaffeinated Coffee With Milk and Sugar Added Before a High Glycaemic Index Meal Improves Postprandial Glycaemic and Insulinaemic Responses in Healthy Adults, British Journal of Nutrition, published online.
ABSTRACT:
This study aimed to compare the effects of drinking different types of coffee before a high glycaemic index (GI) meal on postprandial glucose metabolism and to assess the effects of adding milk and sugar into coffee. In this randomised, crossover acute feeding study, apparently healthy adults (n = 21) consumed the test drink followed by a high GI meal in each session. Different types of coffee (espresso, instant, boil, and decaffeinated, all with milk and sugar) and plain water were tested in separate sessions, while a subset of the participants (n = 10) completed extra sessions using black coffees. Postprandial levels of glucose, insulin, active glucagon-like peptide 1 (GLP-1), and nitrotyrosine between different test drinks were compared using linear mixed models. Results showed that only preloading decaffeinated coffee with milk and sugar led to significantly lower glucose incremental area-under-curves (iAUCs; 14% lower, p = 0.001) than water. Preloading black coffees led to greater postprandial glucose iAUCs than preloading coffees with milk and sugar added (12 – 35% smaller, p < 0.05 for all coffee types). Active GLP-1 and nitrotyrosine levels were not significantly different between test drinks. To conclude, preloading decaffeinated coffee with milk and sugar led to a blunted postprandial glycaemic response after a subsequent, high GI meal, while adding milk and sugar into coffee could mitigate the impairment effect of black coffee towards postprandial glucose responses. These findings may partly explain the positive effects of coffee consumption on glucose metabolism.
