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首页> 外文期刊>European journal of clinical nutrition >Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast
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Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast

机译：早餐时调节餐后血糖水平对认知能力的影响

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Background/Objectives:Considering the importance of glucose as a brain substrate, the postprandial rate of glucose delivery to the blood could be expected to affect cognitive functions. The purpose was to evaluate to what extent the rate of glucose absorption affected measures of cognitive performance in the postprandial period. In addition, cognitive performance was evaluated in relation to individual glucoregulation.Subjects/Methods:A white wheat bread (WWB) enriched with guar gum (G-WWB) with the capacity to produce a low but sustained blood glucose net increment was developed. The G-WWB was evaluated in the postprandial period after breakfast with respect to effects on cognitive function (working memory and selective attention (SA)) in 40 healthy adults (49-71 years, body mass index 20-29 kg/m 2), using a high glycaemic index WWB for comparison in a randomised crossover design.Results:The G-WWB improved outcome in the cognitive tests (SA test) in the later postprandial period (75-225 min) in comparison with the WWB (P0.01). Subjects with better glucoregulation performed superior in cognitive tests compared with subjects with worse glucoregulation (P0.05).Conclusions:Beneficial effects on cognitive performance were observed with the G-WWB in the late postprandial period. The positive effect is suggested to emanate from improved insulin sensitivity, possibly in a combination with an enhanced neural energy supply. The results highlight the importance of carbohydrate foods that induces a low but sustained blood glucose profile in enhancing postprandial cognitive functions.
机译：背景/目的：考虑到葡萄糖作为大脑底物的重要性，餐后向血液中的葡萄糖输送速率可望影响认知功能。目的是评估餐后阶段葡萄糖吸收的速率在多大程度上影响认知能力。此外，还评估了与个体糖调节有关的认知能力。研究对象/方法：开发了一种富含瓜尔豆胶（G-WWB）的白小麦面包（WWB），其能够产生低但持续的血糖净增量。早餐后餐后期间对40名健康成人（49-71岁，体重指数20-29 kg / m 2）对认知功能（工作记忆和选择性注意（SA））的影响进行了G-WWB评估结果：与餐后餐相比，G-WWB在餐后后期（75-225分钟）的认知测试（SA测试）改善了结局（P0。 01）。糖耐量调节良好的受试者在糖耐量调节方面优于糖耐量调节的受试者（P0.05）。结论：G-WWB在餐后晚期观察到对认知功能的有益作用。有人认为，积极的作用可能来自胰岛素敏感性的改善，可能与神经能量供应的增加有关。结果强调了碳水化合物食品在增强餐后认知功能中的重要性，该食品可诱导低血糖水平但持续血糖水平。

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