Effect of the Consumption of Alcohol-Free Beers with Different Carbohydrate Composition on Postprandial Metabolic Response

Lamiquiz-Moneo, I. (Universidad de Zaragoza) ; Pérez-Calahorra, S. (Universidad de Zaragoza) ; Gracia-Rubio, I. ; Cebollada, A. ; Bea, A.M. ; Fumanal, A. ; Ferrer-Mairal, A. (Universidad de Zaragoza) ; Prieto-Martín, A. ; Sanz-Fernández, M.L. ; Cenarro, A. ; Civeira, F. (Universidad de Zaragoza) ; Mateo-Gallego, R. (Universidad de Zaragoza)

Resumen: Background: We investigated the postprandial effects of an alcohol-free beer with modified carbohydrate (CH) composition compared to regular alcohol-free beer. Methods: Two randomized crossover studies were conducted. In the first study, 10 healthy volunteers received 25 g of CH in four different periods, coming from regular alcohol-free beer (RB), alcohol-free beer enriched with isomaltulose and a resistant maltodextrin (IMB), alcohol-free beer enriched with resistant maltodextrin (MB), and a glucose-based beverage. In the second study, 20 healthy volunteers were provided with 50 g of CH from white bread (WB) plus water, or with 14.3 g of CH coming from RB, IMB, MB, and extra WB. Blood was sampled after ingestion every 15 min for 2 h. Glucose, insulin, incretin hormones, TG, and NEFAs were determined in all samples. Results: The increase in glucose, insulin, and incretin hormones after the consumption of IMB and MB was significantly lower than after RB. The consumption of WB with IMB and MB showed significantly less increase in glucose levels than WB with water or WB with RB. Conclusions: The consumption of an alcohol-free beer with modified CH composition led to a better postprandial response compared to a conventional alcohol-free beer.

Idioma: Inglés

DOI: 10.3390/nu14051046

Año: 2022

Publicado en: Nutrients 14, 5 (2022), 1046 [19 pp.]
ISSN: 2072-6643

Factor impacto JCR: 5.9 (2022)

Categ. JCR: NUTRITION & DIETETICS rank: 17 / 87 = 0.195 (2022) - Q1 - T1

Factor impacto CITESCORE: 9.0 - Nursing (Q1) - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 1.291 - Nutrition and Dietetics (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/B14
Financiación: info:eu-repo/grantAgreement/ES/ISCIII/FIS/IIS16-0114

Tipo y forma: Article (Published version)

Área (Departamento): Área Enfermería (Dpto. Fisiatría y Enfermería)
Área (Departamento): Area Anatom.Embriol.Humana (Dpto. Anatom.Histolog.Humanas)
Área (Departamento): Area Medicina (Dpto. Medicina, Psiqu. y Derm.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)