Salt and the glycaemic response.

  title={Salt and the glycaemic response.},
  author={Anne W. Thorburn and J. C. Brand and A. Stewart Truswell},
  journal={British Medical Journal (Clinical research ed.)},
  pages={1697 - 1699}
The possibility that salt increases plasma glucose and insulin responses to starchy foods was investigated. Six healthy adults took four morning test meals randomly: 50 g carbohydrate as cooked lentils or white bread, with or without 4.25 g of added salt (an amount within the range of salt found in a meal). When salt was added to the lentils the incremental area under the three hour plasma glucose curve was significantly greater than that for lentils alone (43.2 mmol.min/l v 11.1 mmol.min/l… 

Influence of Acute intake of Cooking Salt and Laboratory Salt on Glyceamic Response to Glucose Loading in Rats

It was concluded that both types of salt increased glaceamic response to glucose challenge, implying a beneficial effect of salt restriction on glycaemic control.

Modulation of postprandial glycaemia and insulinaemia by cellulose in mixed nutrient combinations

The mechanism of the insulinotropic effect of CL cannot be deduced from the present study, but it is possible that like G, CL also stimulates gastric inhibitory peptide (GIP) secretion from the duodenum, which in turn stimulates insulin secretion.

Modulation of postprandial glycaemia and insulinaemia by pectin in mixed nutrient combinations.

Pectin alone is not a dependable dietary constituent for reducing postprandial glycaemia, but its combination with protein and fat significantly lowers the postpr andials glycaemic as well as insulinaemic response to orally administered glucose.

Nutrient interaction in relation to glycaemic and insulinaemic response.

P was more effective in reducing postprandial glycaemia than CL, and low insulinaemic responses were also associated with P-containing meals, and meals containing the largest number of nutrients.

Influence of salt on glycaemic response to carbohydrate loading.

Findings do not support a beneficial effect of salt restriction on glycaemic control in diabetes.

Salt restriction and increased insulin production in hypertensive patients.

It is concluded that salt restriction may increase insulin resistance in hypertensive patients.

The effect of low and high NaCl diets on oral glucose tolerance

The findings that low NaCl diets increase the glycemic response to glucose loads suggest that use of NaCl restriction for the treatment of essential hypertension may not always be desirable.

The effect of yellow pea protein and fibre on short-term food intake, subjective appetite and glycaemic response in healthy young men.

Pulses are the component responsible for the short-term effects of yellow peas in the regulation of glycaemia and FI, but its second-meal effects disappear by 2 h post-consumption.



Glycemic index of foods: a physiological basis for carbohydrate exchange.

The effect of different foods on the blood glucose levels was fed individually to groups of 5 to 10 healthy fasting volunteers, and a significant negative relationship was seen between fat and protein and postprandial glucose rise but not with fiber or sugar content.

The effect of amylose content on insulin and glucose responses to ingested rice.

The results suggest the presence of a factor in high-amylose rice which delays digestion and/or absorption of carbohydrate and differential enzymatic hydrolysis of amylose and amylopectin and the existence of lipid-starch complexes in the amylOSE-containing rice.

Rate of digestion of foods and postprandial glycaemia in normal and diabetic subjects.

The results suggest that rate of digestion might be a important factor determining the rise in blood glucose concentration after a meal and that supplementing chemical analysis with in-vitro and in- vivo food testing might permit identification of especially useful foods for diabetics.

Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.

Viscous types of dietary fibre are most likely to be therapeutically useful in modifying postprandial hyperglycaemia.

Sodium and potassium.

  • M. Fregly
  • Medicine
    Annual review of nutrition
  • 1981
Reducing salt intake is advisable to reduce the risk of elevated blood pressure and increasing potassium intake, losing excess body weight, increasing physical activity, and eating an overall healthful diet are recommended.

The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response.

In vitro digestion studies showed that in the presence of sodium phytate, the rate of digestion of raw wheat starch was reduced significantly by 50% and this was reversed by the addition of calcium which is known to complex phytic acid.

Oral rehydration therapy.

How oral rehydration therapy (ORT) has demonstrated its efficacy and been adopted even by physicians in the developed world is described and medications to slow intestinal motility are not indicated since diarrhea helps to eliminate offending organisms and their toxins.

Incomplete absorption of the carbohydrate in all-purpose wheat flour.

It is demonstrated that nearly all normal subjects fail to absorb an appreciable portion of this form of starch, possibly because of an interaction between the starch and protein moieties of wheat.

Lente Carbohydrate: A Newer Approach to the Dietary Management of Diabetes

A new branch of pharmacology has been developed involving the use of purified fiber preparations and enzyme inhibitors that may contribute a useful facet to diabetic management in the future.

The effect of halogen salts on salivary and pancreatic amylase.

IN a previous paper [Clifford, 1925] an account was given of the effect of some halogen salts on the rate of salivary digestion. At that time the author had not realized the important part played by