Impact of Macronutrient Composition in Nutrition Shakes on Postprandial Glycemic Response, Appetite, and Food Intake

Achieving proper postprandial glycemic control through dietary intervention is essential for preventing and controlling diabetes. However, limited data on the precise effect of macronutrient composition on postprandial glycemia are available due to the influence of food structure. Herein, 7 emulsion-based nutrition shakes were formulated with balanced and complete macronutrients and were designed to achieve identical structural characteristics and matched macronutrient levels with varying sources of protein, oil, available carbohydrate or fiber. Using a randomized crossover trial (n = 15), participants were assigned one of 8 treatments (7 nutrition shakes or water) 2 h after a standardized breakfast. Blood glucose, insulin levels and subjective appetite were monitored over the following 2-h. Ad libitum food intake was measured after each treatment. Besides, in vitro glucose release was determined by an in vitro digestion method. The results showed that soybean protein decreased the peak blood glucose level compared with sodium caseinate (P = .0003). Medium-chain triglycerides (MCT) decreased the blood glucose level at 30 or 45 min (P < .0001 or = 0.0008) compared with long-chain triglycerides (LCT). Maltodextrin decreased the peak blood glucose level compared with corn syrup (P = .0058). Maltodextrin + whey protein decreased the blood glucose level at 45 min compared with corn syrup + sodium caseinate (P < .0001). MCT + whey protein + syrup + fructo-oligosaccharide (FOS) (P < .0001), LCT + whey protein + maltodextrin + FOS (P < .0001), and LCT + whey protein + syrup + oat fiber (P = .0027) suppressed food intake compared with LCT + sodium caseinate + syrup + FOS. These contrasting data indicated that postprandial glycemia and food intake after consumption of nutrition shakes could be controlled by manipulating patterns of macronutrient intake (i.e., changing the source of one or two macronutrients).