難消化性デキス卜リン含有茶飲料摂取の 食後血糖値上昇抑制効果一無作為化プラセボ対照二重盲検クロスオーバー試験一

摘要

Objectives The aim of this study was to evaluate the effectiveness of indigestible dextrin-containing tea beverage on the postprandial increase in blood glucose level in subjects with relatively higher postprandial blood glucose levels in a randomized, placebo-controlled, double-blind, crossover study. Methods The trial was conducted with 60 Japanese subjects with fasting glucose levels less than126 mg/dL and a 30-min postprandial blood glucose level ranging 140-199 mg/dL. Subjects consumed either a test beverage containing 5 g (as dietary fiber) of indigestible dextrin or a placebo beverage without indigestible dextrin together with a high carbohydrate meal, and the levels of blood glucose and insulin were determined before and 30-120 min after the meal. Results When the subjects ingested test beverage, postprandial increase in the level or blood glucose was low compared to that when the subjects ingested placebo beverage. The area under the curve (AUC) for blood glucose levels was 288.6+43.4 mg ? h/dL for test beverage and 299.6 + 37.1 mg ? h/dL for placebo; P=0.048, and the maximum blood glucose level between 0 and120 min following the test meal was 171.8 土27.1 mg/dL for test beverage and 178.8 士 24.5 mg/dL for placebo (P=0.035). There was no serious adverse event related to the ingestion of test beverage. Conclusions Our findings suggest that the consumption of test beverage containing 5 g (as dietary fiber) of indigestible dextrin suppresses postprandial increase in blood glucose level in subjects with relatively higher fasting blood glucose levels.