Kiwifruit and guar gum modulation of postprandial blood glucose and its cognitive effects : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Psychology at Massey University
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Date
2015
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Massey University
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Abstract
Glucose is the main source of energy for the brain, and blood glucose levels have
been shown to have a significant impact on cognitive performance. This thesis
research examined the effects of kiwifruit and guar gum (a soluble fiber) on the
postprandial blood glucose response, and to what extent glucose manipulation
can influence cognitive performance. Twenty healthy participants took part in a
within subjects trial, with each individual consuming one of four breakfast diets
per week (Weet-Bix, Weet-Bix + Kiwifruit, Weet-Bix + Guar Gum, and Weet-
Bix + Kiwifruit + Guar gum). Each breakfast was separated by at least a 1-week
washout period. It has been shown that kiwifruit and its interaction with guar
gum decreases blood glucose peaks during the postprandial phase, and maintains
a glucose level above fasting baseline measures over a 3-hour time period. In the
present study there were no main effects of Breakfast Type across the cognitive
tasks, or for interactions between Breakfast Type and Testing Time. However,
there was a significant effect for time for each task, collapsed across each
breakfast. (Time refers to the three points the cognitive tests were administered,
one pre-breakfast, and two post-breakfast at 90 and 180 mins). Trends in the
blood glucose response data indicated that when blood glucose levels were
controlled and maintained (by the kiwifruit and guar gum), performance on some
cognitive tasks improved and was largely sustained across the 3-hour time
period, although the effects of practice could not be ruled out.
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Keywords
Blood glucose, Blood sugar, Kiwifruit, Guar gum, Effects on cognition, Cognitive performance