Effects of chocolate-based products intake on blood glucose, insulin and ghrelin levels and on satiety in young people: a cross-over experimental study
Zhang, Caixia ; Long, Weiqing ; Ye, Yanbin ; Lu, Minshan ; Zhang, Naiqi LU
; Xu, Ming
; Huang, Jing
and Su, Yixiang
(2018)
In International Journal of Food Science & Technology
69(7).
p.882-891
- Abstract
- This cross-over experimental study aimed to examine the effects of filled chocolate consumption on blood glucose, insulin and ghrelin levels in 20 volunteers. After a one-week run-in period, study participants consumed two chocolate-based products, the tested biscuit or water for 21 days as a morning snack. After a two-week wash-out period, participants consumed another tested food for another 21 days. Each participant consumed all four test foods within an 18-week period. The participants' blood insulin increased slowly after two chocolate-based products intakes on the first day and satiety levels after eating chocolate-based products and the tested biscuit were the same. Chocolate consumption for three weeks had no adverse effects on... (More)
- This cross-over experimental study aimed to examine the effects of filled chocolate consumption on blood glucose, insulin and ghrelin levels in 20 volunteers. After a one-week run-in period, study participants consumed two chocolate-based products, the tested biscuit or water for 21 days as a morning snack. After a two-week wash-out period, participants consumed another tested food for another 21 days. Each participant consumed all four test foods within an 18-week period. The participants' blood insulin increased slowly after two chocolate-based products intakes on the first day and satiety levels after eating chocolate-based products and the tested biscuit were the same. Chocolate consumption for three weeks had no adverse effects on blood glucose, insulin or ghrelin levels. In conclusion, compared to eating the tested biscuit, 21-day consumption of the tested chocolate-based products had no adverse effects on the blood glucose, insulin and ghrelin levels. This trial is registered with chictr.org.cn: ChiCTR-IOR-16009525. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/10f99a8f-9c2e-4d43-8de7-3f04abb1a0b4
- author
- Zhang, Caixia
; Long, Weiqing
; Ye, Yanbin
; Lu, Minshan
; Zhang, Naiqi
LU
; Xu, Ming
; Huang, Jing
and Su, Yixiang
- organization
- publishing date
- 2018-11
- type
- Contribution to journal
- publication status
- published
- subject
- in
- International Journal of Food Science & Technology
- volume
- 69
- issue
- 7
- pages
- 882 - 891
- publisher
- Oxford University Press
- external identifiers
-
- scopus:85042210165
- ISSN
- 0950-5423
- DOI
- 10.1080/09637486.2018.1426737
- language
- English
- LU publication?
- yes
- id
- 10f99a8f-9c2e-4d43-8de7-3f04abb1a0b4
- date added to LUP
- 2025-01-22 13:12:07
- date last changed
- 2025-04-04 15:30:39
@article{10f99a8f-9c2e-4d43-8de7-3f04abb1a0b4,
abstract = {{This cross-over experimental study aimed to examine the effects of filled chocolate consumption on blood glucose, insulin and ghrelin levels in 20 volunteers. After a one-week run-in period, study participants consumed two chocolate-based products, the tested biscuit or water for 21 days as a morning snack. After a two-week wash-out period, participants consumed another tested food for another 21 days. Each participant consumed all four test foods within an 18-week period. The participants' blood insulin increased slowly after two chocolate-based products intakes on the first day and satiety levels after eating chocolate-based products and the tested biscuit were the same. Chocolate consumption for three weeks had no adverse effects on blood glucose, insulin or ghrelin levels. In conclusion, compared to eating the tested biscuit, 21-day consumption of the tested chocolate-based products had no adverse effects on the blood glucose, insulin and ghrelin levels. This trial is registered with chictr.org.cn: ChiCTR-IOR-16009525.}},
author = {{Zhang, Caixia and Long, Weiqing and Ye, Yanbin and Lu, Minshan and Zhang, Naiqi and Xu, Ming and Huang, Jing and Su, Yixiang}},
issn = {{0950-5423}},
language = {{eng}},
number = {{7}},
pages = {{882--891}},
publisher = {{Oxford University Press}},
series = {{International Journal of Food Science & Technology}},
title = {{Effects of chocolate-based products intake on blood glucose, insulin and ghrelin levels and on satiety in young people: a cross-over experimental study}},
url = {{http://dx.doi.org/10.1080/09637486.2018.1426737}},
doi = {{10.1080/09637486.2018.1426737}},
volume = {{69}},
year = {{2018}},
}