Low GI carbs – Can sugars play a role? The example of Palatinose™ (isomaltulose)
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The benefits of Palatinose™, a unique carbohydrate with slow release properties, and the importance of a carbohydrate-based low glycaemic diet.
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Low GI carbs – Can sugars play a role? The example of Palatinose™ (isomaltulose)
- 1. 17004p-SUN_Low GI carbs_FDIN 20170307 Low GI carbs Can sugars play a role? The example of Palatinose™ (isomaltulose) Silke Ullmann, MPH, Registered Dietitian Manager Nutrition Communication
- 2. © 2017 BENEO Outline 2 • Why is GI relevant to our health? • Importance of blood sugar management • Evidence for high and low GI diets • Introducing Palatinose™ • A unique carbohydrate with slow release properties • Evidence on blood glucose response and diabetes risk • Evidence in sports • Can low GI play a role in sports nutrition?
- 3. © 2017 BENEO Why is GI relevant to our health? Importance of blood sugar management 3
- 4. © 2017 BENEO The diabetes wave Diabetes mellitus continues to dramatically increase International Diabetes Federation, IDF Diabetes Atlas 7th Edition 2015; http://www.diabetesatlas.org/ World Health Organization (2015) Fact Sheet N. 311, http://www.who.int/mediacentre/factsheets/fs311/en; http://www.who.int/diabetes/globa-report (13Apr2016) Note: all numbers refer to adult population; worldwide 2015 44.3 m 2040 60.5 m 2015 59.8 m 2040 71.1 m 2015 153.2 m 2040 214.8 m 201514.2 m 204034.2 m 201535.4 m 204072.1 m 201578.3 m 2040140.2 m 2015 29.6 m 2040 48.8 m overweight 1.9 bn 39% obese 600 m 13% Diabetes mellitus 2015: 415m people (8.8% population) 2040: 642m people (10.4% population) Impaired glucose tolerance (IGT) 2015: 318m people (6.7% population) 2040: 481m people (7.8% population) Overweight and obesity Overweight: 1.9bn people (39% population) Obese: 600m people (13% population)all numbers refer to adult population 4
- 5. © 2017 BENEO Risk factors for Non-Communicable Diseases Diet plays a key role World Health Statistics 2012. http://www.who.int/nmh/publications/ncd_report_chapter1.pdf Most risk factors are preventable! The diet plays a major role! Raised blood glucose is the No 3 mortality risk factor worldwide! 5
- 6. © 2017 BENEO Carbohydrates need more attention Carbohydrate quality influences metabolism Carbohydrates • represent the largest group of nutrients • and main source of energy, • directly affect blood glucose levels, • trigger insulin release, • determine the metabolic profile Carbohydrate quality plays a key role breakfast snack lunch snack dinner With high glycemic diet With low glycemic diet Changeinbloodglucose Time of day (hours) 08:00 24:00 6
- 7. © 2017 BENEO Evidence for high and low GI diets 7
- 8. © 2017 BENEO Evidence for high and low GI diets piling up over past 30 years 8
- 9. © 2017 BENEO Health benefits of reduced glycaemia: Outcome of a Scientific Consensus Summit 2013 9 The scientific consensus statement says that • Reducing postprandial glycaemic response is recognised as • beneficial physiological effect • There is convincing evidence that diets low in GI/GL • improve glycaemic control in people with type 2 and type 1 diabetes • reduce the risk of type 2 diabetes • reduce the risk of coronary heart disease • There is probable evidence that diets low in GI/GL • reduce total body fat mass and support body weight management Full text and corresponding references of final document available at : http://www.nutrition-foundation.it/notizie/GLYCAEMIC-INDEX--GLYCAEMIC-LOAD-AND-GLYCAEMIC-RESPONSE--AN-INTERNATIONAL-SCIENTIFIC-CONSENSUS- SUMMIT.aspx Glycaemic Index, Glycaemic Load and Glycaemic Response: An International Scientific Consensus Summit June 6-7, 2013 - Stresa (Milan), Italy Scientific Consensus Committee Chairs: • David J.A. Jenkins (University of Toronto) • Walter C. Willett (Harvard School of Public Health) Members: Additional 18 key academics of the GI and GL research field
- 10. © 2017 BENEO • EFSA recognise "reduced glycaemic response" as health benefit for the general population • Corresponding claims have been approved for several food ingredients a.o., e.g. • Sugar replacement with - low glycaemic sugars like isomaltulose - polyols like isomalt and/or intense sweeteners - non-digestible carbohydrates, like inulin and oligofructose • Replacement of digestible starch by resistant starch • Addition of viscous soluble fibres like pectins, arabinoxylan, HPMC • Enrichment with slowly digestible starch by processing Positive EFSA opinions Reduced glycaemic response as health benefit EFSA Journal 2011;9(4):2076 EFSA Journal (2014) 12(1):3513; http://www.efsa.europa.eu/en/efsajournal/doc/3513.pdf 10
- 11. © 2017 BENEO Carbohydrates and Health Scientific Advisory Committee on Nutrition 2015 + limited; ++ moderate; +++ adequate SACN (2015) Carohydrates and Health, Belfast RCT: randomised controlled trial 11 Health/disease outcomes Glycaemic Index Evidence Glycaemic Load Evidence Cardiovascular disease events No association + Association + Blood pressure - Systolic - Diastolic No effect No effect ++ ++ No effect Effect + + Fasting blood lipids - Total cholesterol - LDL-cholesterol - Triacyglycerol Effect Effect No effect ++ ++ ++ No effect No effect Effect + + + Type 2 diabetes mellitus Association +++ Association +++ Fasting blood glucose No effect ++ No effect + Fasting insulin No effect ++ No effect + Insulin sensitivity/resistance No effect ++ No effect + Key findings / conclusions Prospective cohort studies indicate Diets with a higher GI or GL are associated with greater risk of T2DM Limited evidence from cohort studies and RCT suggests There may also be other adverse health effects However, higher and lower GI / GL diets will, in most cases, differ in many ways other than the carbohydrate fraction and therefore study results are difficult to interpret as it is not possible to exclude confounding by other dietary variables (e.g. dietary fibre, protein or fat content, cooking methods, food processing, and storage)
- 12. © 2017 BENEO Blood glucose response and health The relevance of insulin as key regulator König 2008 at the 1st European BENEO Scientific Symposium, 11 April, Brussels 12 Direct correlation between insulin and blood glucose level High-glycaemic carbohydrates lead to higher insulin levels than low-glycaemic carbohydrates What matters from a physiological point of view is the blood glucose response and insulin release
- 13. © 2017 BENEO Blood sugar management matters to all age groups! 13
- 14. © 2017 BENEO The carbohydrate classification into … 14 Sugars = "bad carbs" ʺsimple carbohydratesʺ mono- & disaccharides Food chemical classification Consumer language Others = "good carbs" ʺcomplex carbohydratesʺ oligo- & polysaccharides with longer chain length Food chemical classification Consumer language Examples: glucose, fructose, maltose, sucrose, HFCS, galactose, lactose Examples: Maltodextrin, starch (amylose, amylopectin), fibres
- 15. © 2017 BENEO … does not always reflect physiological properties 15 Glycaemic Index (GI) values of sugars Blood glucose curves of foods providing 50 g of mostly "complex carbohydrates" Foster-Powell et al (2002) Am J Clin Nutr 76(2002):5–56 Atkinson et al (2008) Diabetes Care 31(12):2281–2283 Jenkins et al (1981) Am J Clin Nutr 34, 362-366
- 16. © 2017 BENEO Introducing Palatinose™ A unique carbohydrate with slow release properties 16
- 17. © 2017 BENEO Introducing Palatinose™ A unique innovative carbohydrate • Like sucrose composed of glucose and fructose • A natural constituent of honey • Produced via rearrangement of sucrose Palatinose™ is a “slow release” carbohydrate: It supplies the body with the full carbohydrate energy in a slower, more balanced way and over a longer period of time than conventional carbohydrates. 17
- 18. © 2017 BENEO Digestibility is key Palatinose™ in the small intestine Small intestine • Slow yet complete digestion by human enzymes and subsequent absorption • Slow glucose release (low glycaemic) • Full calories (4 kcal/g) Large intestine • Not relevant (fully digestible carbohydrate!) Palatinose™ is a fully digestible “slow release" carbohydrate 18
- 19. © 2017 BENEO Palatinose™ The stronger linkage makes all the difference Slow and sustained energy Low blood glucose response Higher level of fat burning Palatinose™ Kind to teeth Bloodglucose Time after consumption sugar 19
- 20. © 2017 BENEO Evidence on blood glucose response and diabetes risk 20
- 21. © 2017 BENEO Palatinose™ makes the difference It is a low glycaemic carbohydrate 10 healthy volunteers (18-24 years, BMI 19-24 kg/m2), intake 50g in 250ml water in fasting conditions. The lower blood glucose response is associated with a lower insulin release Sucrose PalatinoseTM 30 60 90 120 0 1 -1 2 3 4 5 -2 Time (m in) Plasmaglucosechange(mmol/L) Sucrose PalatinoseTM 30 60 90 120 0 50 -50 100 150 200 250 Time (m in) Plasmainsulinchange(mmol/L) Glucose IsomaltuloseSucrose 0 20 40 60 80 100 100 68 32 GI(%) Blood glucose Insulin GI Sydney University’s Glycaemic Index Research Service (SUGiRS) (2002) Sponsor: BENEO 21
- 22. © 2017 BENEO Low glycaemic properties confirmed in over 30 human trials with Palatinose™ Consistent findings with Palatinose™ • LOWER blood glucose response • LOWER insulin response 22
- 23. © 2017 BENEO Low glycaemic properties of Palatinose™ Confirmation in healthy and diabetic conditions 23 Number of relevant human intervention studies with Palatinose™: >20
- 24. © 2017 BENEO Palatinose™ The better sugar for people with diabetes! Keyhani-Nejad et al. (2016) Diabetes Care 39(3):e38-e39. doi: 10.2337/dc15-1891 Blood glucose and serum insulin concentrations in type 2 diabetics after intake of 50g Palatinose™ or sucrose. Values are mean ± SEM. *p>0.05, ** p<0.01 and ***p<0.001 (© Till Budde/DIfE) Study of the German Institute of Human Nutrition (DIfE) confirms: Palatinose™ lowers the blood glucose response and insulin in people with diabetes mellitus, linked with a better incretin response. Press Release 24
- 25. © 2017 BENEO Palatinose™ has a different incretin response "Footprints" of its slow release 25 The incretines GIP and GLP-1 are gut hormones, which stimulate glucose-dependent insulin secretion Palatinose™ digestion and absorption occurs along the entire small intestine. Lower small intestine • GLP-1 release from L cells • Palatinose™: GLP-1 Upper small intestine • GIP release from K cells • Stimulated by monosaccharides • Palatinose™: GIP References a) Healthy adults Maeda et al (2013) J Diabetes Investig 4 (3) 281-6. b) Diabetes mellitus Ang and Linn (2014) Am J Clin Nutr 100:1059–68. (data shown here) Keyhani-Nejad et al (2016) Diabetes Care 39(3):e38-e39.
- 26. © 2017 BENEO Body composition • Palatinose™ causes less fat accumulation • in adipose tissue (“belly fat”) with benefits on body composition • in the liver with potential in the prevention of non-alcoholic fatty liver and insulin resistance* Body weight • Palatinose™ may be more effective in promoting weight loss in a weight-loss diet than sucrose • Carbohydrate-rich meal replacement formula with Palatinose™ and fibre is effective in promoting weight loss Body Weight Change over 12 weeks Time %BodyWeight Sucrose PalatinoseTM * first animal study Results from long-term studies on body weight management Indications from various animal and first human studies Palatinose™ makes a difference – long term Benefits on body composition & body weight 26
- 27. © 2017 BENEO Long-term studies Benefits of Palatinose™ vs. high GI carbohydrates • Weight management and body composition • Less abdominal fat • Supportive effect on body weight loss • Blood glucose control • Reductions in fasting blood glucose • Improving effects on insulin resistance in persons with poor insulin sensitivity • Reductions in fasting plasma triglycerides • Prevention of non-alcoholic fatty liver and insulin resistance, independent of obesity* • Cardiovascular risk • No detrimental effects on blood lipids (incl. cholesterol) and cardiovascular risk markers • Emerging science proposes a beneficial effect on arterial stiffness * Animal data
- 28. © 2017 BENEO Evidence in sports Can low GI play a role in sports nutrition? 28
- 29. © 2017 BENEO Low GI carbs in sports? It depends! Situations where Palatinose™ can be beneficial RCT: randomised controlled trial 29 Increase body‘s fat oxidation capacity Consistent evidence from several RCT: Palatinose™ promotes fat oxidation in energy metabolism vs. high GI carbs "Training effect" Fuel management for endurance Recently published study suggests benefit of Palatinose™ vs. high GI Potential glycogen sparing Stabilise blood sugar levels along physical activity in T1DM Series of 5 studies in T1DM: Palatinose™ allows more stable blood sugar levels and less hypoglycemic episodes (vs. high GI) Stabilise blood sugar levels Physical activity to support weight management strategies Study in ow/ob men: Palatinose™ allows higher fat oxidation during rest and physical activity vs. high GI Maintain fat burning rate Endurance training Endurance activity prior to a sprint Physical activity & weight management Physical activity & diabetes mellitus ow/ob: overweight/obese T1DM: type 1 diabetes mellitus
- 30. © 2017 BENEO Rate of energy supply determines fuel partitioning Palatinose™ promotes fat burning Carb. oxidation Fat oxidation Insulin Blood glucose Benefits of Palatinose™ 30 Slow and sustained release Lower blood glucose response Less insulin release Lower carbohydrate oxidation Higher fat oxidation in energy gain Traditional carbohydrates
- 31. © 2017 BENEO Palatinose™ promotes fat oxidation Palatinose™ and its more balanced glucose supply allows a higher fat oxidation in energy metabolism than conventional high glycaemic carbohydrates PalatinoseTM studies (BENEO) Further published studiesEffect of Palatinose™ on fat oxidation confirmed in different populations: • at rest and during physical activity • trained endurance athletes and moderately active people • normal weight and overweight people • normal and impaired glucose tolerance (IGT) 31
- 32. © 2017 BENEO Palatinose™ in sports Series of sports studies with Palatinose™ • In comparison with maltodextrin or sugar • In trained athletes or recreational sports • Taken before, during and after exercise Key findings for Palatinose™ More steady glucose supply Sufficient carbohydrate energy for high intensity endurance performance Improved metabolic profile: less fluctuations, higher level of fat oxidation (“training effect”) No gastrointestinal distress 32
- 33. © 2017 BENEO Study Design Palatinose™ and Performance Purpose Effect of Palatinose™ (low GI) vs. maltodextrin (high GI) on substrate use during endurance exercise and subsequent time trial performance Study Design • 2-arm cross-over design, randomised, double-blind, placebo controlled • N = 20 male endurance athletes (VO2max > 55 ml/kg) • Consumption of a beverage with 75g Palatinose™ or maltodextrin before exercise 33 Koenig D et al (2016) Nutrients 8, 390-400. Sponsor: BENEO Pre-run Endurance exercise 60-65% VO2max -45‘ 0‘ 45‘15‘ 30‘ 60‘ 75‘ 90‘ Intake of 750 ml drink with 10% (75g) Palatinose™ or maltodextrin Time Trial Test (6.5 kJ/kg bw) end-30‘ -15‘
- 34. © 2017 BENEO Endurance performance Results from the time trial König D et al (2016) Nutrients 8, 390-400. Sponsor: BENEO 31.08 min 30.05 min Finish line • Palatinose™ improved cycling performance (vs. maltodextrin): • Faster time to finish time trial • Higher power output in the time trial finish • Palatinose™ provided glucose more steadily with positive influence on fuel use in preceding endurance exercise (vs. maltodextrin) • More stable and sustained blood glucose profile • Higher fat oxidation rates Proposed mechanism: Lower carbohydrate oxidation could have allowed to spare glycogen sources for the final time trial performance 34
- 35. © 2017 BENEO • Evidence and acceptance is piling up that the blood glucose response to foods matters to health and disease prevention • Focus on GI/GL or simple vs. complex carbs has limitations to convey the message • The slow release carbohydrate Palatinose™, when replacing high GI carbs, can contribute to bring a low glycaemic diet into practice • More steady glucose supply • Lower blood glucose and insulin response • Improved metabolic profile Benefits for blood sugar management, diabetes risk and metabolic health • Additionally, in sports nutrition and physical activity, Palatinose™ can offer advantages over high GI carbohydrate in different situations Conclusion 35
Editor's Notes
- The nutrition and health challenges that lead to the public health message on sugar reduction
- Noncommunicable diseases (NCDs), also known as chronic diseases, are not passed from person to person. They are of long duration and generally slow progression. The 4 main types of noncommunicable diseases are cardiovascular diseases (like heart attacks and stroke), cancers, chronic respiratory diseases (such as chronic obstructed pulmonary disease and asthma) and diabetes. Small mistakes in what we eat on a daily basis may lead to major health problems later in life! Doing small things right may help to prevent non-communicable diseases or delay their onset http://apps.who.int/iris/bitstream/10665/128038/1/9789241507509_eng.pdf?ua=1 (newer data?)
- Today, ~80% of the world depends on 4 (carb) staples: - wheat rice corn potato Most carbohydrate-based foods of a modern diet have a medium to high Glycaemic Index which leads to high blood glucose levels throughout the day
- There is years and years of research on the benefits of a low GI diet compared to a high GI diet. I could talk about this for the next 2 hrs…here is a snapshot of several studies to show that there is sufficient evidence…you get the picture
- Livesey was among the 18 key academics Health benefits of reduced glycemia also acknowledged by science & academia; and from survey we see that consumers are also interested in it & see the benefit → the environment/setting/surrounding is set/here: everyone sees it & accepts/acknowledges it Lowering blood glucose levels connected to lower insulin levels counts! Scientific Consensus Committee Chairs: David J.A. Jenkins (University of Toronto) Walter C. Willett (Harvard School of Public Health) Members: Additional 18 key academics of the GI and GL research field
- Folie reinnehmen und nur kurz key message erwähnen: Science experts see benefits of reducing glycaemia (previous slides) Science experts from EFSA likewise see „reducing glycaemia“ as a benefit to health for the general population, corresponding claims have been approved for several food ingredients, respectively, like – among others – Palatinose™ Legal authorities also acknowledged the health benefit of reducing glycaemia => Positive EFSA opinions (polyols/P‘ose, fibers) EFSA has acknowledged the health benefit of reducing glycaemia Claims can be made… EFSA approved the following claim for sugar replacers where Palatinose™ (isomaltulose) is included: “Consumption of foods/drinks containing isomaltulose instead of other sugars induces a lower blood glucose rise after their consumption compared to sugar-containing foods/drinks” All data compiled and sent to EFSA as 13(5) dossier Positive opinion EFSA approved the following claim for non-digestible carbohydrates where inulin and oligofructose are included: “Consumption of foods/drinks containing inulin/oligofructose instead of sugars induces a lower blood glucose rise after meals compared to sugar-containing foods/drinks”, “The Panel considers that the reduction of post-prandial glycaemic responses (as long as post-prandial insulinaemic responses are not disproportionally increased) may be a beneficial physiological effect.” EFSA evaluation of the scientific substantiation from initially 3 human intervention studies with inulin, showing that sugars replacement with chicory root fibres reduces the postprandial glycaemic response. Conditions for the claim: 30% sugars replacement for chicory root fibres. Note: The application referred to inulin, whereas the EFSA opinion confirmed the substance effect relationship more broadly and thus all chicory root fibres are included. Conditions for the claim: 30% sugars replacement for chicory root fibres
- Similar to Livesey before, the authors here see the problem that higher GI/GL diets differ in many ways other than…focus on the fact that there is more to it besides the GI/GL to have a beneficial health effect => make transition to next slide: blood glucose response as a direct effect to insulin vs. GI/GL have indirect effect Glycaemia defines as blood glucose level or area under the curve following a two-hour glucose tolerance test. Effects have been seen, but limited outcome because too many influencing factors for a straight link to GI or GL that‘s why insulin matters Association exists for cohort studies Effects exists for randomised controlled trials Evidence is based on the availability of data Authors‘ conclusions: “There are, however, many influences on glycaemic index and glycaemic load over and above the content and quality of carbohydrates in a food, both physiological and dietary, not all of which are understood.” “Higher and lower GI/GL diets will, in most cases, differ in many ways other than the carbohydrate fraction therefore the majority of the literature on GI and GL does not allow for certainty that the carbohydrate content of an exposure is the sole influence on the GI or GL of a diet.” “Consequently, the effects and associations on health described in the meta-analyses cannot be specifically attributed to the GI or GL and may be a result of other associated factors such as dietary fibre, protein or fat content, as well as cooking methods, food processing, and storage.”
- The relevance of a high glycemic diet vs a low glycemic diet becomes evident from the role of insulin and its metabolic effects: Insulin is the key hormone for the metabolic regulation after a carbohydrate-rich meal. High blood glucose levels trigger a high insulin release. Insulin facilitates the uptake of glucose from the blood into the cells and normalizes blood glucose levels. Furthermore, in the muscle, insulin promotes carbohydrate oxidation on the expense of fat oxidation in energy metabolism, It also inhibits fat utilization in the liver and promotes the conversion of excess nutrients into fat, and In fat tissue it promotes fat storage and prevents the mobilisation and “melting” of fat stores. Overall, insulin a “storage hormone” that favors the use of carbohydrate sources and the storage of fat. Having this in mind, it becomes evident that lower blood glucose levels and respective lower insulin profiles lead to an improved metabolic conditions with physiological benefits.
- SACN states that food chemical classification does not reflect physiological properties
- Isomaltulose (Palatinose™), das besondere Kohlenhydrat mit langsamer Resorption, niedriger Blutzuckerwirkung und vorteilhafter Energieverbrennung!
- What is Palatinose™? Palatinose™ is a slow release carbohydrate. It supplies the body with the full carbohydrate energy in a slower more balanced way over a longer period of time than conventional carbohydrates. Like sucrose, Palatinose™ is a disaccharide carbohydrate, more specifically a sugar, composed of glucose and fructose. Its generic name is isomaltulose and it occurs naturally, for instance, in honey. On commercial scale Palatinose™ is made from sucrose by rearrangement of the linkage turning the alpha-1,2 glycosidic linkage in sucrose into a more stable alpha 1,6 glycosidic linkage in Palatinose™. Isomaltulose is a sugar-type carbohydrate with a unique combination of physiological properties: • Completely available carbohydrate and glucose supplier (4 kcal/g) • Slow release of energy • Low effect on blood glucose (GI: 32) and insulin (insulin index [II]: 30) • Balanced and prolonged glucose supply • Higher contribution to fat oxidation in energy metabolism • Kind to teeth
- This different linkage turns Palatinose™ into a fully digestible carbohydrate with “slow release” properties. This means: In the small intestine, Palatinose™ is more slowly digested by human enzymes. And its digestion and absorption takes place along the entire small intestine. The result is a slower and sustained release of glucose into the blood. Palatinose™ is nevertheless fully digested and absorbed by the end of the small intestine. It provides the full carbohydrate energy of 4 kcal/g. The full availability is substantiated by digestibility studies showing a full absorption. Further, it has been observed at there was no colonic fermentation after the consumption of Palatinose™, another proof point for the full availability.
- Toothfriendliness: Food provides fermentable CHO. Bacteria living in the plaque on the tooth surface use these CHO as a source of energy for themselves. CHO are fermented to gain energy and at the same time produce acids. Acids accumulate on tooth surface which leads to a drop in pH on surface below 5,7. This is when demineralisation on tooth occurs and carcinogenic lesions are formed. During the time between meals, pH levels return to neutral and remineralisation can occur. This means calcium and phosphate from saliva brought back in and used to form to remineralize the carcinogenic lesion, a natural repair process.
- BENEO offers a number of ingredients and solutions for the development of foods with reduced glycemic properties. These include The slow release sugar Palatinose™ The chicory root fibres inulin and oligofructose and (The polyol and sugar repacer isomalt.) These ingredients work through different mechanism.
- All of these studies consistently show a lower blood glucose response with Palatinose™ in comparison with sucrose or other references. And this is associated with lower insulin levels in studies, where this has been determined in parallel. Thus, Palatinose™ can replace higher glycemic sugars in a food and by this reduced the blood glucose response of that food.
- Palatinose™ has a different incretin response compared to sucrose GIP = glucose-dependent insulinotropic peptide GLP-1 = glucagon-like peptide 1 Glucagon is a peptide hormone, produced by alpha cells of the pancreas. It works to raise the concentration of glucose in the bloodstream. It is also used as a medication to treat a number of health conditions. Its effect is opposite to that of insulin, which lowers the glucose. In adipose tissues, GIP but not GLP-1 facilitates fat deposition
- Long-term studies suggest benefits of Palatinose™ vs high GI carbohydrates
- Arrow stands for “aim” Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in humans. The polysaccharide structure represents the main storage form of glucose in the body. In humans, glycogen is made and stored primarily in the cells of the liver and the muscles.
- Blood glucose, insulin, carbohydrate oxidation and fat oxidation are connected like sprocket-wheels. With increased blood glucose level, insulin rises which leads to increased carb oxidation and decreased fat oxidation Rate of energy supply makes a difference: With Palatinose™ more steady glucose supply Endurance exercise: Fat ox is known to spare glycogen sources and enhance performance Side note: @ intake before physical activity: Insulin plays a key role in the regulatory mechnism Tell the story with insulin. @ intake during physical activity: The role of insulin is suppressed by antagonistic hormones like adrenalin). Here, the rate of glucose availability on cellular level determines the rate of carbohydrate and fat oxidation. Tell story without emphasis on insulin: slower, more steady rate of glucose supply leads to higher fat ox.
- Short-term
- What else did we see with PSE in sports Side note: @ intake before physical activity: Insulin plays a key role in the regulatory mechnism Tell the story with insulin. @ intake during physical activity: The role of insulin is suppressed by antagonistic hormones like adrenalin). Here, the rate of glucose availability on cellular level determines the rate of carbohydrate and fat oxidation. Tell story without emphasis on insulin: slower, more steady rate of glucose supply leads to higher fat ox.
- Exercise intensity is expressed as a percentage of an individual‘s VO2max. VO2max = the highest rate at which oxygen can be taken up and utilised during exercise by a person
- Side note: @ intake before physical activity: Insulin plays a key role in the regulatory mechnism Tell the story with insulin. @ intake during physical activity: The role of insulin is suppressed by antagonistic hormones like adrenalin). Here, the rate of glucose availability on cellular level determines the rate of carbohydrate and fat oxidation. Tell story without emphasis on insulin: slower, more steady rate of glucose supply leads to higher fat ox. Time to complete the time trial (mean ± SD): Maltodextrin: 31.08 ± 6.27 min Palatinose™: 30.05 ± 4.70 min P = 0,147 The type of carbohydrate consumed before exercise can influence fuel use and endurance performance
- Low glycaemic response is important to our health It’s the curve that matters