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Randomized Controlled Trial
. 2023 Aug;62(5):2217-2231.
doi: 10.1007/s00394-023-03138-4. Epub 2023 Apr 15.

Effects of intake of four types of snack with different timings on postprandial glucose levels after dinner

Hirofumi Masutomi  1 , Yui Mineshita  2 , Katsuyuki Ishihara  1 , Kazuko Hirao  3 , Shigenobu Shibata  2   4 , Akiko Furutani  5   6
Affiliations
Randomized Controlled Trial

Effects of intake of four types of snack with different timings on postprandial glucose levels after dinner

Hirofumi Masutomi et al. Eur J Nutr. 2023 Aug.

Abstract

Purpose: It has been reported that the consumption of fruit granola (FG), mulberry leaves, and barley cookies as an afternoon snack suppresses the postprandial increase in glucose levels at dinner. However, there have been no reports on the second-meal effect of snacking on popular snacks, such as potato chips (PC), roasted sweet potato (SP), and black beans (BB), or on the interval between snacking and dinner.

Method: The present study was an open-label randomized crossover trial of five study groups (PC, SP, BB, FG, and no snack) regarding the second-meal effects with different intervals between snacks and dinner. The subjects consumed prescribed meals for lunch and dinner at 12:00 and 19:00, and a snack fixed at 838 kJ (= 200 kcal) at 15:00 or 17:00.

Results: When the participants snacked at 15:00, the postprandial glucose elevation at dinner was suppressed in the FG and SP groups, and the area under the curve (AUC) was also low. When they snacked at 17:00, the postprandial glucose elevation was suppressed in all the groups. The AUCs for PC, FG, and SP were lower than those for no snacking. On the other hand, carbohydrate intake increased with snacking, but the total AUC of snacks and dinner did not differ in any of the groups. The duration of hyperglycemia decreased with snack intake, as did the glucose amplitude.

Conclusion: We believe that the intake of carbohydrates and soluble fiber in snacks is an important factor in the second-meal effect at dinner. These results will contribute to the development of snacking and research into the second-meal effect.

Keywords: Black bean; Glucose; Granola; Potato chips; Second-meal effect; Snack; Sweet potato.

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Conflict of interest statement

HM and KI are employees of Calbee, Inc. YM, KH, SS, and AF report no conflicts of interest in this work.

Figures

Fig. 1
Fig. 1
Study design. Randomization and screening of subjects for 15:00 snack (A). Randomization and screening of subjects for 17:00 snack (B). NO no-snack, BB fried black beans snack, PC potato chips snack, FG fruit granola snack, SP roasted sweet potato snack, BMI body mass index
Fig. 2
Fig. 2
Response of glucose levels at 15:00 snack. Monitoring of glucose levels at 15:00 snack (A). Maximum glucose after snack intake (B). Area under the curve (AUC) of glucose levels after snack intake (C). Maximum glucose after dinner intake (D). AUC of glucose levels after dinner intake (E). Values are means ± standard deviations. Statistics vs. NO group, *p < 0.05, **p < 0.01. NO no-snack, BB fried black beans snack, PC potato chips snack, FG fruit granola snack, SP roasted sweet potato snack
Fig. 3
Fig. 3
Response of glucose levels at 17:00 snack. Monitoring of glucose levels at 17:00 snack (A). Maximum glucose after snack intake (B). Area under the curve (AUC) of glucose levels after snack intake (C). Maximum glucose after dinner intake (D). AUC of glucose levels after dinner intake (E). Values are means ± standard deviations. Statistics vs. NO group, *p < 0.05, **p < 0.01. NO no-snack, BB fried black beans snack, PC potato chips snack, FG fruit granola snack, SP roasted sweet potato snack
Fig. 4
Fig. 4
Analysis of total AUC. Total AUC at 15:00 snacking (A) and 17:00 snacking (B). Values are means ± standard deviations. Statistics vs. NO group. Correlation coefficient for snack AUC and dinner AUC at 15:00 snack (C) and 17:00 snack (D). NO no-snack, BB fried black beans snack, PC potato chips snack, FG fruit granola snack, SP roasted sweet potato snack, AUC area under the curve, DF dietary fiber
Fig. 5
Fig. 5
Analysis of amplitude range of glucose and distribution of glucose. The amplitude range of the glucose was defined as the difference between the maximum and minimum glucose during glucose monitoring at 15:00 snacking (A) and 17:00 snacking (B). Values are means ± standard deviations. The time of distribution of glucose was classified as < 70, 70–140and > 140 mg/dL for 15:00 snacking (C) and 17:00 snacking (D). Values of time (min) are means. Statistics vs. NO group, *p < 0.05, **p < 0.01. NO no-snack, BB fried black beans snack, PC potato chips snack, FG fruit granola snack, SP roasted sweet potato snack
Fig. 6
Fig. 6
Correlation coefficient for nutrients at 15:00 snack. DF dietary fiber, SDF soluble dietary fiber, AUC area under the curve
Fig. 7
Fig. 7
Correlation coefficient for nutrients at 17:00 snack. DF dietary fiber, SDF soluble dietary fiber, AUC area under the curve
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