Glycative Stress Research
Online edition : ISSN 2188-3610
Print edition : ISSN 2188-3602
Received : July 6, 2014
Accepted : August 2, 2014
Published online : September 30, 2014

Original Artcle

Effects of choice of staple food and the addition of dietary fiber on changes in
postprandial blood glucose level
Megumi Matsushima, Masayuki Yagi, Umenoi Hamada, Mari Ogura, Yoshikazu Yonei
Anti-Aging Medical Research Center and Anti-Glycation Research Center, Graduate School of Life and Medical Sciences, Doshisha University

Abstract

Objective: Foods with a low glycemic index (GI ) produce a slow elevation of postprandial blood glucose level, and postprandial
hyperglycemia can be suppressed by eating foods in the appropriate order (e.g., eating vegetables before steamed rice). This
study was conducted to assess the effects of choice of staple food (carbohydrates) and the addition of dietary fiber on changes in
postprandial blood glucose level, with the aim to develop a method of reducing glycation stress.
Methods: Nine staple foods [steamed rice, handmade udon (wheat noodles), boiled udon, bread, sekihan (steamed glutinous
rice with red beans), buckwheat noodles, pasta, brown rice, rice cakes) and 2 side dishes (soft boiled eggs, vegetable salad) wereused as test foods. Written consent to participate in the study was obtained from 19 healthy male or female subjects (age 30.3 ±12.0 years). On the day of experimentation, fasting blood glucose levels were measured, and each test food was then eaten forbreakfast over a period of 10 minutes. Blood glucose levels were measured using a glucose meter for self monitoring at 15, 30,
45, 60, 90, and 120 minutes after the start of food ingestion. Glycation stress was quantified in terms of blood glucose elevation
and area under the curve of blood glucose elevation (AUC). Data obtained were statistically analyzed using Tukey’s multiple
comparison test. This study was conducted after approval by the Doshisha University Ethics Committee for Scientific Research
Involving Human Subjects.
Results: In the subjects exhibiting a blood glucose elevation of AUC ≥ 5,000 after eating steamed rice, the postprandial blood
glucose levels observed after taking each of the 9 staple foods were compared. The maximum blood glucose level change tended
to be lower for pasta than for brown rice (p = 0.049), lower for bread (p = 0.060) and pasta (p = 0.060) than for steamed rice, andlower for bread (p = 0.050) than for brown rice. The AUC was lower for bread and pasta than for steamed rice, and lower for
pasta than for sekihan. Both the maximum blood glucose level change (p = 0.029) and AUC (p = 0.029) were lower for wheatderived staple foods than for rice-derived staple foods. In the dietary fiber addition test, the maximum blood glucose level change
was lower by 12 mg/dL for udon supplemented with dietary fiber than for handmade udon (p = 0.049), with no significant
difference found in AUC.
Conclusions: Changes in postprandial blood glucose level differed depending on the choice of staple food; the addition of
dietary fiber may mitigate blood glucose elevation after meals and lessen glycation stress.

KEY WORDS: glycemic index, post-prandial hyperglycemia, glycation stress, dietary fiber, resistant dextrin
Introduction

The phenomenon in which reducing sugars such as glucose
bind to protein non-enzymatically to form glycoproteins is
known as glycation. Glycation stress refers to a form of stress on
the body caused by a load of reducing sugar or aldehyde 1, 2). As
an aging risk factor, glycation stress can serve as a promoterof skin aging, and cause of diabetic complications, and otherconditions. Available methods of glycation stress reduction
include the suppression of hyperglycemia, the suppressionof glycation reactions, and the degradation and excretion ofglycation reaction products.
Published reports on the suppression of hyperglycemia

showed that choosing foods with a focus on carbohydrate
counting is suitable for dietary therapy for diabetes mellitus 3),
foods with a low glycemic index (GI) are unlikely to elevate
blood glucose levels 4), and postprandial hyperglycemia canbe suppressed by eating vegetables first 5, 6). Meanwhile,
many functional foods containing indigestible dextrin arecommercially available as food items for people who arelikely to have elevated blood glucose levels. However,the stresses of being subjected to extreme limitations oncarbohydrate intake other than dietary fiber, the lack of
freedom of choosing favorite staple foods, and the obligation
to take all vegetables in advance of other foods reduce thepleasure of meals.

Contact Address: Professor Yoshikazu Yonei
Anti-Aging Medical Research Center, Graduate School of Life and Medical Sciences,
Doshisha University 1-3, Tataramiyakodani, Kyotanabe-shi, Kyoto, 610-0321 Japan
phone/Fax: +81-774-65-6394; Email: yyonei@mail.doshisha.ac.jp
Co-authors: Matsushima M, meg19881120@yahoo.co.jp, Yagi M, myagi@doshisha.ac.jp,
Hamada U, hamada@yonei-labo.co.jp, Ogura M, mogura@dwc.doshisha.ac.jp_ 46 _

Glycative Stress Research 2014; 1 (3): 46-52(c) Society for Glycation Stress ResearchGlycative Stress Research

We previously assessed the effects of eating grapefruit on
postprandial blood glucose levels, showing that taking fruits
containing dietary fiber in advance suppresses blood glucose
level elevations which occur after taking a staple food 7). In thepresent study, we assessed the effects of choice of staple foodand the addition of dietary fiber to staple foods on changes
in postprandial blood glucose levels, with the aim to develop
a method of reducing glycation stress from the viewpoint ofsuppression of hyperglycemia.

Methods
Subjects

Subjects were recruited from among those with relevanceto the Department of Anti-Aging Medicine, Doshisha University
Faculty of Life and Medical Sciences. The subject inclusion
criteria comprised healthy persons aged 20 years or older who
did not meet any of the following exclusion criteria: those withfood or drug allergy, pregnant or lactating women, patients
under treatment with medication or follow-up, patients withthe diagnosis of diabetes mellitus, patients with a pronounced
cardiopulmonary functional disorder, patients on therapeutic
medication for hypertension, persons with a past history ofgastrointestinal surgery, and persons suspected of having
infectious disease. Other subjects judged by the investigatoras being inappropriate for inclusion in the study were also
excluded from the study.
The study population comprised 19 subjects with relevanceto the Department of Anti-Aging Medicine, Doshisha University
Faculty of Life and Medical Sciences (9 males and 10 females,age 30.3 ± 12.0 years, BMI 20.8 ± 2.5). These subjects
provided written consent to participate in the study after being
given a full explanation of the study.

Protocol for blood glucose test

A blood glucose test was performed according to theunified protocol established by the Japanese Association
for the Study of Glycemic Index (JASGI) 8) as shown blow.
A glycemic index (GI) evaluation sheet was internationallystandardized by Jenkins et al. 4). In Japan, Sugiyama et al.
conducted a pioneering study based on this method 9). At
the first meeting of the JASGI held in July 2002, it wasagreed that the method of Sugiyama et al. should be adopted
as the unified protocol, and it was recommended that all
experiments involved in JASGI joint research on GI should
comply with this protocol. The unified research proceduresfor GI studies are shown below.
1. Subjects
Each group shall consist of 10 subjects at 20-50 yearsof age, with a BMI ≤ 30, who have not exhibited abnormal
glucose tolerance in the past 1 year. Each subject shall not
be on any drugs such as antihypertensive agents. Informed
consent shall be obtained in advance in accordance with the
Declaration of Helsinki. The test shall not take place until 1
day after the test of the previous day. The study shall not be
implemented on female subjects during menstruation.
2. Day before the test
Excessive exercise, taking meals after 8:00 p.m, surfeit,
overdrinking, and staying up late at night shall be prohibited.
If the subject feels ill on the day before the test, or prior to or

during the test, the test shall be postponed or terminated.
3. Day of the test
• Breakfast shall be prohibited.
• The test shall be performed (started) at 7:00-9:00 a.m.
• Prior to taking the test food, the blood sampling finger shallbe disinfected with alcohol and dried thoroughly. Thereafter,
fasting blood glucose shall be measured (1st time) (anyfinger acceptable).
• Measurement is possible when the fasting blood glucose
level is between 70 mg/dL and 110 mg/dL. The reference
diet and test food shall be taken over a period of 5-10
minutes, with about 30 chews per mouthful required.
• During measurement, refrain from smoking and activities
other than light standing work, sitting work, and the like.
• Blood glucose shall be measured at 15 (2nd time), 30 (3rdtime), 45 (4th time), 60 (5th time), 90 (6th time), and 120
minutes (7th time) after the start of taking each test food.
4. Reference diet
Packed steamed rice (Sato No Gohan [Sato Foods Co.,
Ltd., Niigata, Japan], 100% consisting of Koshihikari, producedin Niigata Prefecture, 147 g) shall be twice tested. If thedifference in area under the curve of blood glucose elevation is
25% or less, the two measurements shall be averaged to obtain
the reference value. If the difference exceeds 25%, the sametest shall be performed 3 more times, and the measurementswith a difference of 25% or less shall be averaged to obtain thereference value. Up to about 150 mL of water or hot water willbe allowed to be taken along with the test food. The subject
shall fast between test food ingestion and the end of the test.
5. Test foods
With a 50 g unified content of carbohydrates (excluding
dietary fiber), test foods are chosen from among staple foods:
1) single-ingredient foods, such as spaghetti, buckwheat
noodles, udon, rice cakes, rice porridge, and bread, 2) mixedingredient foods, such as rice cooked with peas, sekihan, ricecooked with various ingredients, curry and rice, sushi rice,chicken pilaf covered with an omelet, fried rice, bowl of rice
topped with fried cutlets, bowl of rice topped with tempura,bowl of rice topped with cooked beef, and cereal + cow’s milk.
Other test foods with high contents of carbohydrates other than
dietary fiber will be allowed to be chosen from among fruits,
confectionery, luxury foods, canned foods, and other foods byeach study group.
6. Test equipment
Each subject will collect his or her own blood using asimple blood collecting device, and measure glucose levels
using a glucose meter for self monitoring (e.g., Glutest Ace,
Sanwa Kagaku Kenkyusho Co., Ltd.). In the present study, adifferent glucose meter for self monitoring (GLUCOCARD
MyDia, ARKRAY, Inc., Kyoto) was used instead.

Test foods

The present study comprised two tests: a staple foodcomparative test and a dietary fiber addition test. Respective
test foods are shown below ( Table 1 ). Nutrient contents insome of these foods were calculated using the Standard Tablesof Food Composition in Japan 2010 10).
• Staple food comparative test: 9 items (carbohydrates otherthan dietary fiber: 75 ± 10 g).

_ 47 _

Food and Post-prandial Blood Glucose
Steamed rice, handmade udon/wheat noodles served hot in
broth, commercially available udon, bread, sekihan (rice + redbeans), buckwheat noodles, pasta, brown rice, rice cakes.
•Dietary fiber addition test: 2 items
Udon (supplemented with dietary fiber) (carbohydrates
other than dietary fiber: 74.3 g). Indigestible dextrin was added
as the dietary fiber.
Of the foods used in the experiments, handmade udon
and udon supplemented with dietary fiber were supplied byHanamaru, Inc. (Chuo-ku, Tokyo, Japan).
The amount of carbohydrates other than dietary fiber ineach test food was set at 75 ± 10 g in order to correspond to
the 75 g amount of carbohydrates other than dietary fiber forthe 75 g oral glucose tolerance test (OGTT) in common use fordiagnosing diabetes mellitus.

Statistical analyses

The 0-minute value was subtracted from the blood glucose
level measured over time after eating each test food to obtain Δ
blood glucose level; the largest change in the level observed up
to 120 minutes after the start of ingestion was considered as the
maximum blood glucose level change. Using these parameters,
the area under the blood glucose elevation curve (AUC) was

calculated. Data obtained were statistically analyzed by the
Mann-Whitney U-test for significant differences between 2
groups and Tukey’s multiple comparison test among 3 groups
or more, using the SPSS statistical analysis software. A twosided p-value of less than 5% was considered to indicate asignificant difference.

Ethical Considerations

The present study was conducted in compliance withthe ethical principles of the Declaration of Helsinki (Note ofClarification added at the 2004 World Medical Association
General Assembly in Tokyo) and Japan’s Act on the Protectionof Personal Information, and with reference to the Ministerial
Ordinance on Good Clinical Practice (GCP ) for Drug
(Ordinance of Ministry of Health and Welfare No. 28 of March
27, 1997) and the Ethical Guidelines for EpidemiologicalResearch established by Japan’s Ministry of Health, Labour andWelfare, and Ministry of Education, Culture, Sports, Scienceand Technology. The present study was conducted after
examination and approval for the ethics and appropriatenessof the study at a meeting of the Doshisha University Ethics
Committee for Scientific Research Involving Human Subjects(Application Number: 1228).

Table 1. Staple food consumption and nutrients in test food items
Staple foodConsumption

Energy( kcal )Protein(g)

Lipids(g)

Carbohydrates(g)Dietary fiber(g)Amount ofcarbohydrates otherthan dietary fiber ( g )

200

347

5.6

1.2

75.2

0.6

74.6

270

346

8.6

1.1

75.9

2.3

73.6

330

364

10.2

1.6

74

2.7

71.3

Bread (sandwich loaf )

170

449

15.8

7.5

79.4

3.9

75.5

Sekihan (rice + red beans)

180

340

7.0

0.7

76.3

3.1

73.2

Buckwheat noodles +soup stock

100

371

11.3

2.1

77.4

3.8

73.6

Pasta +
Japanese mushrooms

95

401

15.1

2.3-3.0

75.8

2.6

73.2

Food items

Steamed rice 200 g + furikake(seasoned dried condiments
for sprinkling over rice)Handmade udon

(wheat noodles) + soup stock
Commercially available udon +soup stock

Brown rice + furikake

210

358

6.5

2.7

75.8

2.9

72.9

Rice cakes +clear soup

140

330

5.7

0.8

74.5

1.1

73.4

Udon supplemented withdietary fiber + soup stock

250

349

7.1

1.5

77.1

2.6

74.5

Steamed rice 200 g +furikake +wakame (seaweed) soupsupplemented with dietary fiber

200

347

5.6

1.2

76.16

1.3

74.86

Numerical figures for food items shown in black were calculated using the Standard Tables of Food Composition in Japan 2010 10).
An indigestible dextrin is blended as dietary fiber.
Numerical figures for food items shown in red were calculated using the nutritional facts indicated on respective labels.

_ 48 _Glycative Stress Research

Results
Staple food comparative test

To determine the influence of the choice of staple food(carbohydrates) on postprandial blood glucose level, subjects
ate 9 staple food items (steamed rice, handmade udon,commercially available udon, bread, sekihan, buckwheat
noodles, pasta, brown rice, rice cakes), and had their blood
glucose levels measured.
For all 19 subjects, AUC tended to be lower for pasta
than for steamed rice (p = 0.050). Three subjects exhibiteda slight blood glucose elevation of AUC < 5,000, making
a direct comparison difficult; therefore, subclass analysis
was performed on 16 subjects in the group susceptible toblood glucose elevation of AUC ≥ 5,000. Blood glucosechanges and AUC in this group are shown in Fig. 1 and 2,

respectively. The maximum blood glucose level change waslower for pasta than for brown rice (p = 0.049), and tended
to be lower for bread (p = 0.060) and pasta (p = 0.060) thanfor steamed rice, and tended to be lower for bread (p = 0.050)
than for brown rice. The AUC was lower for bread and pasta
than for steamed rice, and lower for pasta than for sekihan, andtended to be lower for pasta than for rice cakes.
In the group susceptible to blood glucose elevation,
blood glucose level changes following ingestion of each of
rice-derived staple foods (steamed rice, sekihan, brown rice,
rice cakes) and wheat-derived staple foods (handmade udon,commercially available udon, bread, pasta) were compared.
Changes in blood glucose level and AUC are shown in Fig. 3
and 4, respectively. Both the maximum blood glucose levelchange (p = 0.029) and AUC (p = 0.029) were lower forwheat-derived staple food than for rice-derived staple food.

8000

90

A ( n=14)80

B ( n= 9 )70

E ( n=8 )40

F ( n= 9 )

30
20
10
0

20

40

60

80

10

120

3000

H ( n= 9 )

2000

140

B ( n= 9 )C ( n= 8 )D ( n= 9 )E ( n= 8 )F ( n= 9 )G ( n= 8 )H ( n= 9 )I ( n= 9 )0

Fig.1. Blood glucose level changes in subjects who werelikely to have elevated blood glucose levels after taking
each of 9 staple food items.

A: steamed rice 200 g, B: handmade udon, C: commercially available
udon, D: bread, E: sekihan, F: buckwheat noodles, G: pasta, H: brown
rice, I: rice cakes.
For changes in maximum blood glucose level: p < 0.05; brown rice vs.
pasta, p < 0.1; steamed rice vs. bread, steamed rice vs. pasta, brownrice vs. bread; Tukey’s multiple comparison test. For changes inmaximum blood glucose level: p < 0.05; brown rice vs. pasta, p < 0.1;
steamed rice vs. bread, steamed rice vs. pasta, brown rice vs. bread;
Tukey’s multiple comparison test.

Fig. 2. AUC values from subjects who were likely to haveelevated blood glucose levels after taking each of 9
staple food items.

A: steamed rice 200 g, B: handmade udon, C: commercially available
udon, D: bread, E: sekihan, F: buckwheat noodles, G: pasta, H: brown
rice, I: rice cakes.
For changes in maximum blood glucose level: p < 0.05; brown rice vs.
pasta, p < 0.1; steamed rice vs. bread, steamed rice vs. pasta, brownrice vs. bread; Tukey’s multiple comparison test. P < 0.05**, p < 0.1*,
Tukey’s multiple comparison test. Bar indicates standard error mean.

90

7000

80

6000

70
60

p = 0.029

5000

50

Rice-derived
staple food ( n=4 )

40
30

AUC

△Blood glucose (mg/dL)

A ( n=14)

1000

Time (min)Wheat-derived
staple food ( n=4 )

20
10
0

＊

4000

G ( n= 8 )I ( n= 9 )
0

＊＊

5000

D ( n= 9 )

50

＊＊

6000

C ( n=8 )

60

＊＊

7000

AUC

△Blood glucose (mg/dL )

100

0

20

40

60

80

4000
3000
2000

Rice-derived
staple food ( n=4 )Wheat-derived
staple food ( n=4 )1000

100 120

Time (min)0Fig. 3. Blood glucose level changes after ingestion of ricederived staple food (blue circle) and ingestion ofwheat-derived staple food (red square).

For maximum blood glucose levels: p < 0.05; rice-derived staple foodvs. wheat-derived staple food; Mann-Whitney U-test. Bar indicatesstandard error mean.

Fig. 4. AUC after ingestion of rice-derived staple food(blue) and ingestion of wheat-derived staple food(red).

_ 49 _

Mann-Whitney U-test. Bar indicates standard error mean.

Food and Post-prandial Blood Glucose

Dietary fiber addition test

To determine the influence of indigestible dextrin on
postprandial blood glucose levels, blood glucose levels
were measured after ingesting indigestible dextrin-blended
handmade udon (udon supplemented with dietary fiber) alone
and both an indigestible dextrin-blended soup and steamedrice.
In the entire study population, no significant difference
was found in the maximum blood glucose level change or
AUC between handmade udon and udon supplemented withdietary fiber. In the group susceptible to blood glucose
elevation, the maximum blood glucose level change waslower by 12 mg/dL for udon supplemented with dietary fiber
than for handmade udon (p = 0.049), with no difference
found in AUC ( Fig. 5 and 6 ).
In both the entire study population and the groupsusceptible to blood glucose elevation, no significant

difference was found in maximum blood glucose level changeor AUC between ingestion of steamed rice alone and ingestionof both an indigestible dextrin-blended soup and steamed rice
( Fig.7 and 8 ).

Discussion
Staple food comparative test

In the group susceptible to blood glucose elevation, themaximum blood glucose level change tended to be lower, and
AUC was lower, for bread and pasta than for steamed rice.
This was attributed to the difference in nutrients contained
therein.
Wheat flour is available in three types classified by source:strong flour from hard wheat grains, general-purpose flour
from intermediate wheat grains, and weak flour from soft

7000

80

6000

70
60
Handmade udon 270 g( n=4 )

40
30

Udon supplemented
with dietary ﬁber
( n=13)

20
10
0

0

20

40

60

80

Fig.6. AUC values in subjects who were likely to haveelevated blood glucose levels after taking each ofhandmade udon (blue) and udon supplemented
with dietary fiber (red).
NS; not significant. Bar indicates standard error mean.

8000
7000
6000

Steamed rice alone( n=14 )

40

60

80

5000
AUC

Steamed rice +wakame soupsupplemented withdietary ﬁber
( n=9 )
20

Udon supplemented withdietary ﬁber ( n=13 )

3000

0

For changes in maximum blood glucose level: p < 0.05; handmade
udon vs. udon supplemented with dietary fiber, Mann-Whitney U-test.
Bar indicates standard error mean.

△Blood glucose (mg/dL)

4000

1000

100 120

Fig. 5. Blood glucose level changes in subjects who were likely
to have elevated blood glucose levels after taking eachof handmade udon (wheat noodles; blue) and udon
supplemented with dietary fiber (red).

0

Handmade udon 270 g( n=10)2000

Time (min)

110
100
90
80
70
60
50
40
30
20
10
0

NS

5000

50

AUC

△Blood glucose (mg/dL )

90

4000
3000
2000

NS

Steamed rice alone( n=14 )Steamed rice +wakame soupsupplemented withdietary ﬁber
( n=9 )

1000

100 1200Time (min)Fig. 7. Blood glucose level changes in subjects who were likely
to have elevated blood glucose levels after taking
each of steamed rice alone (blue) and steamed rice +wakame (seaweed) soup supplemented with dietaryfiber (red).
An indigestible dextrin is blended as dietary fiber. Regarding thechanges in maximum blood glucose level change, no significant
difference was found. Bar indicates standard error mean.

_ 50 _

Fig.8. AUC values in subjects who were likely to haveelevated blood glucose levels after taking steamed
rice alone (blue) and steamed rice + wakame(seaweed) soup supplemented with dietary fiber(red).
An indigestible dextrin is blended as dietary fiber. NS; not significant.
Bar indicates standard error mean.

Glycative Stress Research

wheat grains 11). These flour types differ in protein content,with higher protein contents in descending order of strong
flour, general-purpose flour, and weak flour. Because breadand pasta are produced from strong flour, which has a highprotein content, their protein content is nearly 10 g higher thanthat of steamed rice. Udon is produced from general-purpose
flour; its protein content differs from that of steamed rice byapproximately 3 g. Because protein acts on cells to secrete
glucose-dependent insulinotropic polypeptide (GIP), a promoter
of insulin secretion, to promote insulin secretion 12), postprandial
hyperglycemia is suppressed when taking carbohydrates otherthan dietary fiber and protein at one time. Furthermore, breadis supplemented with lipids such as butter and margarine
during its production. The lipid content in the bread item usedin this experiment was higher by approximately 6 g than thatin the steamed rice. Lipids influence gastric smooth muscle
movement via gastrointestinal tract hormone and the vagus
nerve to reduce the gastric emptying rate 13), thus slowing theblood glucose elevation after meals. In the present experiment,
the tendency toward smaller maximum blood glucose levelchanges and lower AUC values in pasta and bread than forsteamed rice were attributed to the effects of the proteins in the
pasta and bread and the lipids in the bread.
In addition to the protein content, the lower AUC values
for wheat-derived staple food compared to rice-derived staple
food are attributable to the influence of wheat albumin.
Wheat albumin, a water-soluble protein extract from wheat, iscomposed of multiple proteins 14). Wheat albumin reportedly
possess inhibitory activity against mammalian amylase todelay the digestion of carbohydrates other than dietary fiberin vivo 15, 16).

susceptible to blood glucose elevation when eating an
indigestible dextrin-blended soup along with steamed rice.
This is attributable to the low indigestible dextrin content in
the indigestible dextrin-blended soup. The above-describedmiso soup contained 4.4 g of dietary fiber, whereas thesoup blended with indigestible dextrin used in the present
study contained 0.7 g of dietary fiber. This is thought to be
the reason that no evidence of effectiveness of indigestible
dextrin was obtained in the present study. A blood glucose
level elevation suppressing effect might be observed if theamount of indigestible dextrin contained in the blended soup
was increased. However, the present study was unavoidably
subject to limitations in the evaluation of indigestible dextrin
because of the use of commercial food products.

Dietary fiber addition test

In the group susceptible to blood glucose elevation, adifference was found in both maximum blood glucose levelchange and AUC depending on the choice of staple food.
Hence, it is suggested that postprandial hyperglycemia may
be suppressed to lessen glycation stress by taking a staple foodand side dishes in combination and by adding dietary fiber to astaple food.

Indigestible dextrin is known to mitigate blood glucose
elevations after meals. A suggested mechanism action is asfollows: Indigestible dextrin suppresses the glucose transport
related to chorionic disaccharidases such as sucrase-isomaltase
complex (disaccharidase-related transport: DRT), thus reducing
the absorption of the glucose resulting from membranousdigestion of disaccharides from small intestinal mucoepithelial
cells 17, 18). Indigestible dextrin has also been suggested to
be involved in incretin, a hormone that is secreted from thegastrointestinal tract, and promotes insulin secretion 19 - 21).
Some studies have found reductions in postprandial blood
glucose level with a load of indigestible dextrin 22- 24), and otherstudies found no difference in postprandial blood glucose
level between indigestible dextrin load and non-load 25- 28). The
udon supplemented with dietary fiber used in that experimentcontained 1.0-1.5 g of indigestible dextrin added. In the present
study, the above-described effect of indigestible dextrin was
obtained when 1.0-1.5 g of indigestible dextrin was added, andthis fact is thought to explain the smaller changes in maximum
blood glucose level than for handmade udon not supplemented
with indigestible dextrin.

GI value of staple foods and glycation stress

Because GI values are calculated from AUC, foods that
produce a sharp elevation and reduction of blood glucose level
have low GI values because of their low AUC. The AUC was
lower for buckwheat noodles, whereas the maximum blood
glucose level change was lower for udon. Because glycation ismore likely to proceed at blood glucose levels of 160 mg/dL
or more, it is also important to suppress the maximum blood
glucose level change in order to suppress glycation stress.
For this reason, to suppress glycation stress, it is necessary tochoose food items taking into account not only GI value, butalso the maximum blood glucose level change.

Conclusion

Acknowledgments

A presentation of this study was made at the 13th Scientific
Meeting of Japanese Society of Anti-Aging Medicine(Yokohama in June 2013), and it received the Best Poster
Award selected by high school students.

Statement of conflict of interest

The authors have no conflicts of interest related to thisstudy to declare.

A study which compared ingestion of both a miso (beanpaste) soup containing 4.4 g of indigestible dextrin as a dietaryfiber and 300 g of steamed rice and ingestion of 300 g ofsteamed rice alone, showed that no significant difference
existed between the two groups in the entire study population,and that blood glucose level elevation was suppressed
30 minutes after ingestion in the group susceptible toblood glucose elevation 29). In the present study however,no significant difference was found even in the group_ 51 _

Food and Post-prandial Blood Glucose

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