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United States Department of Agriculture

Agricultural Research Service

Title: Leptin, Thyroid Stimulating Hormone and Insulin Resistance Indices after Meals Containing Different Levels of Amylose and B-Glucan.

Authors
item Behall, Kay
item Scholfield, Daniel
item Hallfrisch, Judith

Submitted to: Journal of American College of Nutrition
Publication Type: Abstract Only
Publication Acceptance Date: July 1, 2001
Publication Date: October 1, 2001
Citation: Behall, K.M., Scholfield, D.J., Hallfrisch, J.G., Liljebeerg-Elmsta, H.G. Leptin, thyroid stimulating hormone and insulin resistance indices after meals containing different levels of amylose and b-glucan. Journal of American College of Nutrition.

Technical Abstract: Previous studies conducted at the Beltsville Human Nutrition Research Center have found improved insulin responses after consumption of meals and diets containing soluble oat fiber or high amylose cornstarch. This study sought to determine if high amylose starch and soluble fiber improve glycemic parameters independently. Twenty women (10 with a BMI>28) were fed a controlled diet for 3 days. On day three, fasting subjects consumed a test meal (1 gm carbohydrate/kg body weight) as glucose or one of 9 muffins containing 30, 50, or 70% amylose cornstarch and approximately 0.5, 1.2 or 5 g of -glucan/100 g carbohydrate. The 10 test meals were fed in a Latin Square design. Data were analyzed by using a mixed procedure ANOVA. Thyroid stimulating hormone (TSH) showed a significant treatment by group interaction (P<0.025). Overweight subjects had lower levels than controls and TSH levels increased as fiber and amylose content increased. Leptin levels of controls averaged half that of overweight subjects (P< 0.015). No group differences were seen in insulin resistance (IR) as calculated by HOMA, QUICKI, or I30/I0. IR (I30/I0) showed a significant difference between treatments (P<0.0001). Both soluble fiber and amylose appear to affect TSH response. The meal consumed in the morning affected IR of both the morning tolerance and lunch meal.

Last Modified: 8/29/2014
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