薬理と治療

Abstract

Objectives We evaluated the influence of resistant maltodextrin on postprandial blood glucose,insulin, and triglyceride levels when it was consumed with meal, by using two mealshaving different nutritional compositions.Methods 4 kinds of meal sets were prepared and loaded to 12 healthy adults in a cross overmanner. The meal preparations were 1）a high carb diet which contains high carbohydratesand 2）a high fat diet with high amount of fat, with a food containing resistant maltodextrin orplacebo. The changes in postprandial blood glucose, insulin and triglyceride levels were monitoredfor comparison.Results resistant maltodextrin suppressed the postprandial rises in blood glucose and insulinlevels when consumed with a high carb diet. When consumed with a high fat diet, resistantmaltodextrin decreased the rise in postprandial triglyceride and insulin levels.Conclusions The affected items by resistant maltodextrin depended on nutritional compositionof diets, however, postprandial insulin secretion was significantly decreased in both highcarb and high fat diets.（Jpn Pharmacol Ther 2009；37：277−83）KEY WORDS Resistant maltodextrin, Meal loading, Blood glucose, Insulin, Triglyceride