world-nutrition-2018-scientifictracks

World Nutrition 2018

J u n e 1 8 - 1 9 , 2 0 1 8

P a r i s , F r a n c e

Page 42

Journal of Clinical Nutrition & Dietetics

ISSN 2472-1921

W o r l d C o n g r e s s o n

Nutrition and Dietetics

itter gourd (

Momordica charantia

) is a common vegetable praised for

its role in glycemic control; however, the same role of food products

containing this valuable vegetable is not much explored. The present study

examined the effects of muffins supplemented with different levels of bitter

gourd aqueous extract (BGAE) on subjective appetite, blood glucose (BG) and

insulin before and after a pizza meal consumed by healthy young men through

a randomized, cross over, repeated measures experiment. Twenty-four healthy

body-weight young males consumed two fixed servings (125g) of muffins

without BGAE (control) or with added BGAE (5%), starch or with added BGAE

(10%). An ad libitum pizza meal was served at 120min following treatments.

Subjective appetite, glucose, insulin and food intake were measured at

intervals from baseline to 170min. Post-treatment (0-120min) glucose, but not

insulin, decreased more after muffins with both BGAE 5% and 10% compared

to the control (P<0.0001). However, post meal glucose (140 min) was lower

only after muffins with BGAE (10%) compared to the control. No differences

were observed in subjective appetite and food intake among the treatments.

In conclusion, baked foods supplemented with bitter gourd extract upto

10% carry the potential to regulate postprandial glycemic responses without

disproportionate increase in insulin concentration, but not appetite.

Biography

Muhammad Umair Arshad is from University of Toronto,

Canada.

Effects of bitter gourd supplemented muffins on satiety and

glycemic responses before and after a meal in healthy young men

Muhammad Umair Arshad

, Ali Imran

, Akilen Rajadurai, Angela

Wong

and Shahzad Ali Shahid Chath

Government College University, Pakistan

University of Toronto, Canada

Muhammad Umair Arshad et al., J Clin Nutr Diet 2018 Volume: 4

DOI: 10.4172/2472-1921-C1-002