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The drink enriched with certain carbohydrates produces a lower glucose and insulin spike than the standard one
Today, November 14, World Diabetes Day is celebrated and coinciding with it, the Primary Dyslipidemia Group of the Aragon Health Research Institute (IIS Aragón) has shown that modified non-alcoholic beer induces positive effects on the intestinal microbiota and improves metabolic response produced by the food we eat, from the point of view of health.
These are the results of the second part of a study carried out in collaboration with La Zaragozana, a pioneer in the launch of non-alcoholic beers since 1976 and which maintains a continuous line of research to adapt its proposals to the nutritional needs of society. This company was the creator of a non-alcoholic beer with a healthier carbohydrate profile, especially for diabetics, and on the basis of which this research has been carried out.
The study, carried out during 2020, worked with a cohort of 31 healthy young adults and produced two major conclusions. On the one hand, it was found that the consumption of non-alcoholic beers with almost complete fermentation of the usual carbohydrates, enriched with isomaltulose (a carbohydrate that has a lower glycemic index than others) and resistant maltodextrin, or only with resistant maltodextrin, produced a lower peak of glucose, insulin and incretin hormones than regular non-alcoholic beer.
Secondly, the study indicates that consumption of modified non-alcoholic beer enriched with isomaltulose and resistant dextrin, together with white bread, generates a lower glucose peak than consumption of the same amount of carbohydrates when obtained entirely from bread. white. “This shows that this modified non-alcoholic beer would improve the postprandial glycemic effect of a meal, that is, the metabolic response we have after eating, glucose and other blood compounds,” says Rocío Mateo, nutritionist and researcher at IIS Aragón who She has led the project and is a professor and coordinator of the Degree in Human Nutrition and Dietetics at the University of Zaragoza. “This could lead to clinical benefits in terms of glycemic metabolism in subjects with type 2 diabetes mellitus, as had previously been demonstrated, by increasing evidence that small changes in nutritional composition are a fundamental pillar when it comes to improving management.” or the prevention of glycemic disorders,” he adds.
These results have been published in the journal 'Nutrients'. “Very possibly, the combination of these two mechanisms discovered in these latest studies are responsible for the beneficial effect that we observed in the first one,” explains Mateo. This refers to the initial research, presented in June 2019, which demonstrated that the consumption of two modified non-alcoholic beers, during the main meals of the day, improved peripheral insulin resistance (an important value to determine the onset of diabetes and its evolution), and glucose management in people with prediabetes and type 2 diabetes mellitus, compared to drinking a standard non-alcoholic beer.
About the Aragón Health Research Institute
The IIS Aragón is the Health Research Institute formed by the “Lozano Blesa” and “Miguel Servet” University Hospitals, Primary Health Care, the University of Zaragoza and the Aragonese Institute of Health Sciences. The objectives of the IIS Aragón are to bring together basic and applied, clinical and health services research; create a quality research, care and teaching environment that integrates health professionals, training specialists and postgraduate and undergraduate students, as well as constitute the ideal place for attracting talent and the location of large scientific-technological facilities.