|Title||The effect of replacing sucrose with L-arabinose in drinks and cereal foods on blood glucose and plasma insulin responses in healthy adults|
|Author(s)||Pol, Korrie; Graaf, Kees de; Diepeveen-de Bruin, Marlies; Balvers, Michiel; Mars, Monica|
|Source||Journal of Functional Foods 73 (2020). - ISSN 1756-4646|
Sensory Science and Eating Behaviour
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Food matrix - Functionality - Glycaemic response - Insulin response - L-arabinose - Sucrose|
Glycaemic control is important in metabolic diseases such as diabetes and impaired glucose tolerance. L-arabinose inhibits the hydrolysis of sucrose into glucose and fructose. So far little is known about its functionality in different food matrices. We assessed the effect of replacing sucrose with L-arabinose in drinks and in cereal foods on blood glucose and insulin in healthy adults. Glucose and insulin responses were reduced when sucrose was replaced by L-arabinose in drinks. Replacement of sucrose in cereal foods did not affect glucose responses, however it reduced the insulin peak. L-arabinose without sucrose in a drink did not affect glucose responses. Therefore, replacing sucrose with L-arabinose is potentially a good strategy to lower glycaemic and insulin responses. However, the effects depend on the food matrix and the nutritional composition of the food. More research is warranted on the functionality of L-arabinose in different food matrices and in other populations.