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CONFIDENTIAL Regulatory Affairs & Nutrition Communication – AJ/Se 28 May 2008 Page 10 of 16 4. Discussion: General Characteristics of the Glycemic and Insulinemic Properties of Isomaltulose as compared to Sucrose After more than 20 years of research, in the past years there has been increasing awareness and attention within the nutrition and health community as well as on a consumer level towards the role of low glycemic carbohydrate foods within a healthy diet. A steadily growing body of research shows that the carbohydrate-based diet recommended for the general population should be based on mainly low-glycemic carbohydrates, as parameters associated with the development of typical Western chronic diseases like obesity, diabetes, coronary heart disease and possibly some types of cancer are influenced beneficially, as compared to a carbohydrate-based high-glycemic diet. In other words, the low-fat high-carbohydrate diet as advocated by WHO as well as health organisations in Western countries could be further improved by switching from high glycemic to low glycemic food choices. In this respect, WHO recommended in their expert consultation paper on carbohydrates in 1998 to also consider the glycemic effect of food carbohydrates when choosing between foods of similar composition within food groups. Since then, a number of publications reviewed the scientific literature of the last 20 years of research in this field in detail and strengthened the “good evidence” mentioned above (e.g. Augustin et al 2002; Ludwig 2002; Jenkins 2002; Leeds 2002; Willett et al 2002; Brand-Miller et al 2003; Oppermann et al 2004; Berg et al 2005). While high glycemic carbohydrates are characterised by a fast release and higher blood glucose levels resulting in greater insulin demand, low glycemic carbohydrates cause only a slower and overall low increase in blood glucose and corresponding insulin levels. Further influencing factors are summarized earlier in this paper (Table 3). Typical blood glucose and insulin changes in response to 50 g intake of isomaltulose and sucrose are shown in Figures 5 and 6. These curves are based on a retrospective analysis by Livesey (2004) taking the above mentioned studies (see under point 3) into account.
CONFIDENTIAL Rise in blood glucose (mmol/L) 3,00 2,50 2,00 1,50 1,00 0,50 0,00 0 30 60 90 120 -0,50 Time (min) Regulatory Affairs & Nutrition Communication – AJ/Se 28 May 2008 Page 11 of 16 Sucrose Palatinose Figure 5: Retrospective analysis (Livesey 2004) - Typical blood glucose curves in response to isomaltulose (Palatinose) and sucrose, as mean values of blood glucose and insulin measurements after intake of 50 g isomaltulose or sucrose in healthy adults. Rise in blood insulin (pmol/L) 120 100 80 60 40 20 0 0 30 60 90 120 Time (min) Sucrose Palatinose Figure 6: Retrospective analysis (Livesey 2004) - Typical insulin curves in response to isomaltulose (Palatinose) and sucrose, as mean values of blood glucose and insulin measurements after intake of 50 g isomaltulose or sucrose in healthy adults.
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Comision Federal de la mejora regul
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Subject: MEXICO - Comments on PROY
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Item of PROY‐ NOM‐051 A.3.1 & A
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Annex 1.1: Ziesenitz, S.C.; 1996;
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Volume 61 Supplement 1 December 200
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Volume 61, Supplement 1, December 2
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S1 S5 S19 S40 S75 S100 S112 S122 S1
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FAO/WHO Scientific Update on carboh
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cardiovascular diseases and cancer)
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REVIEW Carbohydrate terminology and
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Table 2 Energy and macronutrient in
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are inulin and fructo oligosacchari
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Table 3 Principal physiological pro
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National Academy of Sciences in 200
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product contained X25% whole grain
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Henderson L, Gregory J, Swan G (200
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REVIEW Nutritional characterization
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Table 1 Nutritional characterizatio
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Table 2 Principles of carbohydrate
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Table 4 NSP in a selection of foods
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asked to consider both the ‘plant
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Table 5 Continued Plant-rich diet a
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account for any supplemented materi
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eaction vessels, with successive tr
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similar to the situation with sugar
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company working on dietary carbohyd
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van Dam RM, Seidell JC (2007). Carb
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2003). In establishing the energy v
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combustible energy of the fermentab
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glucose, starch, NSP) there is also
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generated through bioenergetic inef
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Table 4 cE, ME and NME, and content
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ME (Atwater general system) (Merill
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(o0.8 kg in the adult), increase af
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B1.4 MJ from protein in men, did no
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food and body weight, height or BMI
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esults may relate not only to the d
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ecologist, who is pre-occupied with
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Table 5 Effect of NSP (dietary fibr
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As already described, almost any ca
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in adolescents. Possible mechanisms
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unit, such as a grant or fellowship
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Conference on Medical Research. Ros
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Prentice AM, Poppitt SD (1996). Imp
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REVIEW Carbohydrate intake and obes
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Total carbohydrate intake Introduct
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composition of the diet did not sub
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European Journal of Clinical Nutrit
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postmenopausal US women (Howard et
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weight loss was greater after 6 mon
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European Journal of Clinical Nutrit
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its carbohydrate content, whereas a
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Table 4 Continued Duration Interven
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Despite a substantially lower GL fo
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increased physical activity has bee
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with normal glucose tolerance: the
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Westerterp KR, Verboeket-van de Ven
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especially the NSP, complicates com
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1.21, 1.35, 1.40 and 1.64. The patt
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esidual confounding provide the jus
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carbohydrate have generated broadly
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There is no good evidence of benefi
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Meyer KA, Kushi LH, Jacobs Jr DR, S
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from prospective studies which have
Page 146 and 147: Table 3 Prospective studies of diet
Page 148 and 149: of sucrose-containing foods, such a
Page 150 and 151: Acrylamide Acrylamide is a chemical
Page 152 and 153: Nicodemus KK, Jacobs Jr DR, Folsom
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Page 183 and 184: Annex 1.6: “PalatinoseTM (isomalt
Page 185 and 186: Isomaltulose is tooth friendly, unl
Page 187 and 188: CONFIDENTIAL Regulatory Affairs & N
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Page 193 and 194: CONFIDENTIAL Plasma glucose change
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Page 201 and 202: CONFIDENTIAL References Regulatory
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Page 240: Annex 2.2: Roberfroid, M.B., 1999;
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1 Nutrition and Health Claims (CAC/
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Annex 3.2: “Letter of no objectio
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