Effect of Added Carbohydrates on Glycemic and Insulin Responses to Children’s Milk Products

Overview

Journal Nutrients

Date 2013 Jan 12

PMID 23306187

Citations 10

Authors

Jennie Brand-Miller

Fiona Atkinson

Angela Rowan

Affiliations

Soon will be listed here.

Abstract

Powdered milk products for children (Growing Up Milk Powders or GUMPs) containing added carbohydrates such as glucose and sucrose are now well established in parts of Asia. We surveyed GUMPs in Malaysia and Indonesia to determine the content of added carbohydrates. The ingredient lists and nutrition information panels were used to calculate the percentage of declared carbohydrates contributed by added carbohydrates and a subset of seven products was tested for their glycemic index (GI) and insulin responses in healthy adults. The glycemic load for each product was calculated. In total, 58 products (n = 24 in Malaysia and n = 34 in Indonesia) were surveyed. Added carbohydrate content (excluding fibre) ranged from 0 to 21.5 g per serve. Milk powders without added sources of carbohydrate had similar GI values to standard liquid whole milk. Products containing maltodextrins, corn or glucose syrups increased the GI by more than 2-fold, and glycemic load (GL) by 7-fold compared to milk powders with no added carbohydrates. Insulin responses were significantly but not strongly correlated with glucose responses (r = 0.32, p < 0.006). Children's milk powders containing higher levels of added carbohydrate ingredients elicit higher glucose and insulin responses than liquid or powdered whole milk.

Citing Articles

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Effect of Added Carbohydrates on Glycemic and Insulin Responses to Children&#8217;s Milk Products

Effect of Added Carbohydrates on Glycemic and Insulin Responses to Children’s Milk Products