A drink containing amino acids and chromium picolinate improves postprandial glycemia at breakfast in healthy, overweight subjects

Elin Ostman, Anna Forslund, Rickard Oste, Inger Bjorck

Abstract


Background: Chromium (Cr) and certain amino acids (AA) have individually shown to improve postprandial glycemia.

Method: The present randomized, controlled, cross-over trial in 19 healthy, overweight subjects (age 51±1y and BMI 27.3±0.3 kg/m2; mean±SEM) evaluated a combination of leucine, isoleucine, valine, lysine and threonine (5AA) with Cr. Postprandial glycemia and insulinemia were measured following a bread meal, served with carbonated water (Ref) or carbonated water containing 5AA, Cr-picolinate (CrPic) or a combination (5AA+CrPic).

Results: The 5AA+CrPic and 5AA, respectively, lowered the incremental glucose peak (P< 0.001) by almost 30% compared to Ref. No significant differences in incremental insulin peaks were found but, during the first 15 min, 5AA induced a higher insulin response (+112%; p<0.01) compared to Ref. Interestingly, 5AA+CrPic reduced the initial AA-induced insulin increase by more than 50%, indicating improved insulin economy. 

Conclusions: These observations suggest that a drink containing both 5AA and CrPic attenuate postprandial glycemia in healthy “at risk” subjects.

Keywords: Amino acids, chromium picolinate, postprandial glycemia, insulin economy, drink


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