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Salt and the glycaemic response.

A W Thorburn, J C Brand, A S Truswell

    British Medical Journal (Clinical Research Ed.)
    |June 28, 1986
    PubMed
    Summary
    This summary is machine-generated.

    Adding salt to starchy foods like lentils and bread significantly increases post-meal plasma glucose and insulin levels. This suggests reducing salt intake may benefit both diabetics and the general population.

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    Area of Science:

    • Human Nutrition
    • Metabolic Studies
    • Dietary Impact on Glycemic Response

    Background:

    • Dietary salt intake is a global health concern.
    • The impact of salt on postprandial glycemic and insulinemic responses is not fully understood.

    Purpose of the Study:

    • To investigate the effect of added salt on plasma glucose and insulin responses to starchy foods.
    • To determine if salt influences the digestion or absorption of carbohydrates.

    Main Methods:

    • Six healthy adults consumed four randomized test meals.
    • Meals consisted of 50g carbohydrate from lentils or white bread, with or without 4.25g added salt.
    • Plasma glucose and insulin levels were monitored over three hours post-meal.

    Main Results:

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    • Salted lentils significantly increased the incremental area under the plasma glucose curve compared to unsalted lentils.
    • Salted bread led to a higher peak glucose concentration and relative hypoglycemia.
    • Plasma insulin concentrations were significantly higher after meals with added salt for both foods.

    Conclusions:

    • Salt may enhance postprandial glucose and insulin responses to starchy foods.
    • Potential mechanisms include accelerated starch digestion or glucose absorption.
    • Findings suggest a need to reduce salt intake for the general population and diabetics.