Effects of differences in postprandial glycaemia on cognitive functions in healthy middle aged subjects
Nilsson, Anne LU
; Radeborg, Karl
LU
and Björck, Inger
LU
(2009)
In European Journal of Clinical Nutrition
63(1).
p.113-120
- Abstract
- Objective: To find useful methods for the studies of cognitive function during a postprandial period, and to use these methods to evaluate function after test meals differing in post meal glycaemia.
Subjects/Methods: Forty healthy volunteers aged 49–70 years were studied. A glucose solution (glucose 50 g) was provided through either a bolus or sipping regimen at breakfast to simulate a high-GI or a low-GI breakfast, respectively. Cognitive tests of working memory (WM) were performed at 35, 90, 120 and 150 min after commencing the breakfast, and a test of selective attention (SA) was performed at 170 min.
Results: Subjects with higher glucose tolerance performed better in the cognitive tests... (More) - Objective: To find useful methods for the studies of cognitive function during a postprandial period, and to use these methods to evaluate function after test meals differing in post meal glycaemia.
Subjects/Methods: Forty healthy volunteers aged 49–70 years were studied. A glucose solution (glucose 50 g) was provided through either a bolus or sipping regimen at breakfast to simulate a high-GI or a low-GI breakfast, respectively. Cognitive tests of working memory (WM) were performed at 35, 90, 120 and 150 min after commencing the breakfast, and a test of selective attention (SA) was performed at 170 min.
Results: Subjects with higher glucose tolerance performed better in the cognitive tests (P<0.05). After entering glucose tolerance as covariate, the subjects performed better in the working memory test at 90 min (P<0.034) and in the selective attention test at 170 min (P<0.017) after the simulated low-glycaemic index (GI) breakfast compared with the simulated high-GI breakfast.
Conclusion: Possibly, the cognitive functions tested were enhanced by avoiding a sharp decline in blood glucose concentration and by maintaining a higher glycaemia in the late postprandial period, respectively. A low-GI diet is preferable in the prevention of the risk of cognitive decline as a result of less efficient glucose regulation. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/750513
- author
- Nilsson, Anne
LU
; Radeborg, Karl
LU
and Björck, Inger
LU
- organization
- publishing date
- 2009
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- glucose response, breakfast, cognitive performance, selective attention, glucose tolerance, working memory
- in
- European Journal of Clinical Nutrition
- volume
- 63
- issue
- 1
- pages
- 113 - 120
- publisher
- Nature Publishing Group
- external identifiers
-
- wos:000262293700015
- scopus:58149458855
- pmid:17851459
- ISSN
- 1476-5640
- DOI
- 10.1038/sj.ejcn.1602900
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300), Department of Psychology (012010000)
- id
- 274ddaf0-b31d-425c-9629-64e40e55a2b5 (old id 750513)
- date added to LUP
- 2016-04-01 13:45:30
- date last changed
- 2023-11-12 21:30:21
@article{274ddaf0-b31d-425c-9629-64e40e55a2b5,
abstract = {{Objective: To find useful methods for the studies of cognitive function during a postprandial period, and to use these methods to evaluate function after test meals differing in post meal glycaemia.<br/><br>
<br/><br>
Subjects/Methods: Forty healthy volunteers aged 49–70 years were studied. A glucose solution (glucose 50 g) was provided through either a bolus or sipping regimen at breakfast to simulate a high-GI or a low-GI breakfast, respectively. Cognitive tests of working memory (WM) were performed at 35, 90, 120 and 150 min after commencing the breakfast, and a test of selective attention (SA) was performed at 170 min.<br/><br>
<br/><br>
Results: Subjects with higher glucose tolerance performed better in the cognitive tests (P<0.05). After entering glucose tolerance as covariate, the subjects performed better in the working memory test at 90 min (P<0.034) and in the selective attention test at 170 min (P<0.017) after the simulated low-glycaemic index (GI) breakfast compared with the simulated high-GI breakfast.<br/><br>
<br/><br>
Conclusion: Possibly, the cognitive functions tested were enhanced by avoiding a sharp decline in blood glucose concentration and by maintaining a higher glycaemia in the late postprandial period, respectively. A low-GI diet is preferable in the prevention of the risk of cognitive decline as a result of less efficient glucose regulation.}},
author = {{Nilsson, Anne and Radeborg, Karl and Björck, Inger}},
issn = {{1476-5640}},
keywords = {{glucose response; breakfast; cognitive performance; selective attention; glucose tolerance; working memory}},
language = {{eng}},
number = {{1}},
pages = {{113--120}},
publisher = {{Nature Publishing Group}},
series = {{European Journal of Clinical Nutrition}},
title = {{Effects of differences in postprandial glycaemia on cognitive functions in healthy middle aged subjects}},
url = {{http://dx.doi.org/10.1038/sj.ejcn.1602900}},
doi = {{10.1038/sj.ejcn.1602900}},
volume = {{63}},
year = {{2009}},
}