Almond paste and dietary fibre: a novel way to improve postprandial glucose and lipid profiles?

Abstract

Asia has become the epicentre of type 2 diabetes (T2D), predominately due to the consumption of carbohydrate-rich and high-glycemic-index (high-GI) diets. Previously, almond consumption has been reported to reduce the risk of T2D, obesity, and related diseases. The hypothesis of this randomised cross-over clinical trial was that almond paste consumption with bread would improve postprandial glycemic and insulinemic responses. Fifteen healthy Chinese men consumed four bread-based meals containing different amounts of almond paste and inulin. Our results show that co-ingesting bread with 15 g of almond paste and 4 g of inulin significantly reduced the postprandial glucose and insulin levels. The corresponding GI value was 44 (low GI), which was lower than the GI value of white bread, which was 60 (medium GI). However, co-ingestion of almond paste with bread increased the postprandial triglyceride levels. Further studies will be required to demonstrate these effects on a long term basis.

Clinical trial registration No: NCT05504044

Keywords:

• Almond paste
• dietary fibre
• inulin
• blood glucose
• lipid profiles

Acknowledgements

The authors greatly acknowledge the almond paste and inulin provided by Glico Asia Pacific Pte Ltd.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This research was funded by Glico Asia Pacific Pte Ltd. and A*STAR BMRC (Biomedical Research Council) IAF-PP (HBMS Domain): H17/01a0/A11 Food Structure Engineering for Nutrition and Health-CNRC Core Funds to CJH.