[Role of the stevia and L-carnitine of a nutritional supplement on glycemic impact in adults]. / Rol de la estevia y L-carnitina sobre el impacto glicémico de un suplemento nutricional en adultos.

Currently the food industry has generated interest in non-nutritive sweeteners, for example Stevia and in special components such as L-carnitine, used in formulations of nutritional supplements for glycemic control specific for diabetics. The present study evaluated the effect of stevia and L-carnitine on the glycemic index (GI) and glycemic load (CG) of a nutritional supplement in 19 healthy subjects (9 men and 10 women), who randomly completed 3 consumption tests, 1 for the supplement and 1 for each reference product: Glucose solution (SG) and white bread (PB), obtaining blood samples at the 0, 15, 30, 45, 60, 90 and 120 min times; for measurement of blood glucose, basal and postprandial insulin. The increase area under the glucose curve (IAUC) was lower for supplement 11,778.73 than for reference products (SG) 13,724.06; (PB) 13,153.56 α= p 0.005. IG = (62) and CG = (16) were intermediate and lower than white bread IG = (69) and CG = (18), with no difference in postprandial insulin. This demonstrates that this nutritional supplement formulated with stevia and L-carnitine is able to prolong the glycemic response without increasing the insulin requirements in healthy subjects. Specific studies are required in diabetics to validate whether the glycemic impact is lower than the standard product. The presence of other nutrients in the formula, influential in these indicators, does not allow to infer that the results are due only to the type of sweetener used and the L-carnitine.

Rol de la estevia y L-carnitina sobre el impacto glicémico de un suplemento nutricional en adultos / Role of the stevia and L-carnitine of a nutritional supplement on glycemic impact in adults

Actualmente la industria alimentaria ha generado interés en edulcorantes no nutritivos, por ejemplo la estevia y en componentes especiales como la L-carnitina, utilizados en formulaciones de suplementos nutricionales para el control glicémico específicos para diabéticos. El presente estudio evaluó el efecto de la estevia y la L-carnitina sobre el índice glicémico (IG) y la carga glicémica (CG) de un suplemento nutricional en 19 sujetos sanos (9 hombres y 10 mujeres), quienes completaron aleatoriamente 3 pruebas de consumo, 1 para el suplemento y 1 para cada producto de referencia: solución glucosada (SG) y pan blanco (PB), obteniendo muestras de sangre a los tiempos 0, 15, 30, 45, 60, 90 y 120 min; para medición de glicemias, e insulina basal y postprandial. El área de incremento bajo la curva de glucosa (IAUC) fue menor para el suplemento 11.778,73 que para los productos de referencia (SG) 13.724,06; (PB) 13.153,56 α = p 0,005. El IG = (62) y la CG = (16) resultaron intermedios y más bajos que el del pan blanco IG = (69) y la CG = (18), sin diferencias en la insulina postprandial. Esto demuestra que este suplemento nutricional formulado con estevia y L-carnitina es capaz de prolongar la respuesta glicémica sin aumentar los requerimientos insulínicos en sujetos sanos. Se requieren estudios específicos en diabéticos para validar si el impacto glicémico es menor que el producto patrón. La presencia de otros nutrientes en la fórmula, influyentes en estos indicadores, no permite inferir que los resultados se deban únicamente al tipo de endulzante utilizado y a la L-carnitina (AU)

Currently the food industry has generated interest in non-nutritive sweeteners, for example Stevia and in special components such as L-carnitine, used in formulations of nutritional supplements for glycemic control specific for diabetics. The present study evaluated the effect of stevia and L-carnitine on the glycemic index (GI) and glycemic load (CG) of a nutritional supplement in 19 healthy subjects (9 men and 10 women), who randomly completed 3 consumption tests, 1 for the supplement and 1 for each reference product: Glucose solution (SG) and white bread (PB), obtaining blood samples at the 0, 15, 30, 45, 60, 90 and 120 min times; for measurement of blood glucose, basal and postprandial insulin. The increase area under the glucose curve (IAUC) was lower for supplement 11,778.73 than for reference products (SG) 13,724.06; (PB) 13,153.56 α = p 0.005. IG = (62) and CG = (16) were intermediate and lower than white bread IG = (69) and CG = (18), with no difference in postprandial insulin. This demonstrates that this nutritional supplement formulated with stevia and L-carnitine is able to prolong the glycemic response without increasing the insulin requirements in healthy subjects. Specific studies are required in diabetics to validate whether the glycemic impact is lower than the standard product. The presence of other nutrients in the formula, influential in these indicators, does not allow to infer that the results are due only to the type of sweetener used and the L-carnitine (AU)