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Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: A preliminary study with 98 ready-to-eat foods
This 2016 study tested the relationship between the level of food processing involved in making a product and people’s glycemic and satiety responses. The food served varied in terms of processing based on the international NOVA classification, which were: raw and minimally processed foods; processed foods; and ultra-processed foods (industrial products made from substances extracted/derived from food additives). Fardet hypothesized that there would be a correlation between the extent to which the product was processed with the satiety index and glycemic response. Glycemic response was assessed based on the glycemic index (GI) and the glycemic glucose equivalent (GGE), a new index that calculates the quantity of glucose needed to induce the same volume of change in the blood glucose concentrations that were observed following intake of the test food. Strong associations were identified between glycemic glucose equivalent (the new index), satiety index, and the level of food processing, while the glycemic index was not found to correlate with degree of food processing. The data suggested that the more processed the food product is, the greater the glycemic response and the lower its potential to achieve satiety. The results are in support of the advice to consume complex and natural, and even minimally and/or processed foods rather than ultra-processed foods if one is searching for weakly hyperglycemic and satiating foods. [NPID: perception, food processing, glycemic, satiety, processed food, food additives, glycemic index]
Year: 2016
