Effects of different vegetables in mixed meals on glucose homeostasis and satiety

Different vegetables--carrots, peas, Brussels sprouts and spinach--were added to a typical Swedish lunch test meal in portions of 96-164 g. The test and the control meals without vegetables were balanced with respect to digestible carbohydrates (59.7 g) and energy (2000 kJ, 475 kcal), and as far as possible also concerning protein and fat. The added vegetables contained 4.4 g dietary fibre. The meals were prepared by microwave heating and served in the morning after an overnight fast to 10 healthy, male volunteers. Postprandial blood glucose, plasma insulin and C-peptide levels were measured at regular intervals until 210 min. The satiety was graded on a simple scale of 1-10. The meal with spinach elicited significantly lower insulin and C-peptide responses than the control meal, but no significant differences in glucose response or satiety were observed. The other vegetables tested showed no significant effects either on glucose and hormonal responses or on satiety.