Metabola och neurofunktionella effekter av socker till frukost

[King Grub]

We investigated the effects of glucose and diverse breakfasts on glucose increment and ghrelin suppression and cognitive processing of sensory information assessed by frontal P300 evoked potentials. In a randomized crossover design, 12 healthy individuals (6M/6F; BMI 22.2 ± 0.4 kg/m2; 27 ± 1.3 years, mean ± SEM) underwent 50 g OGTT (A) and 3 breakfasts (B1: milk and cereals; B2: milk, apple, and chocolate cream-filled sponge cake; B3: milk, apple, bread, and hazelnut chocolate cream) to assess plasma glucose-, insulin-, and ghrelin excursions. An electroencephalography was performed before and 100 min after consumption of each load to measure the latency of frontal P300 evoked potentials as index of cognitive performance. Breakfasts B1 and B2 exhibited significantly lower glycemic and insulinemic responses as compared to A. Breakfast B3 exhibited significantly lower glycemic, but not insulinemic response, as compared to A. Final plasma ghrelin inhibition was more pronounced, albeit not significantly, in all breakfasts with respect to A. P300 latency tended to decrease following each of the three breakfasts, but B3 was the only breakfast capable to elicit a statistically significant reduction in P300 latency with respect to A (p < 0.01), suggesting ameliorated cognitive performance. Such amelioration was correlated with the 2-hour final inhibition of plasma ghrelin concentration (r = 0.61, p = 0.01).

J Diabetes Res. 2017;2017:9634585. Effect of Sugar versus Mixed Breakfast on Metabolic and Neurofunctional Responses in Healthy Individuals.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5494586/

[J.V]

inb4 flera stycken ar for lata for att alls klicka pa länken och lasa deras slutsats (for att inte tala om resten av studien):In summary, in the present study, we investigated the interactions between the acute metabolic and cognitive effects elicited by three different breakfast types. The main finding was that the breakfast consisting of milk, apple, bread, and hazelnut chocolate cream was the only one capable to produce a significant enhancement of the cognitive performance, which resulted linearly related with the degree of ghrelin inhibition. Although it remains to be elucidated which factor, whether the breakfast caloric content or one of its ingredients, plays the key role in this favorable result, we believe that our findings may contribute to improve breakfast habits in relation with morning attention requirements.