Lemon juice, but not tea, reduces the glycemic response to bread in healthy volunteers: a randomized crossover trial
Freitas D, Boué F, Benallaoua M, Airinei G, Benamouzig R, Le Feunteun S · European Journal of Nutrition · 2020 March 23
DOI 10.1007/s00394-020-02228-x
Objective
To investigate the impact of black tea and lemon juice on the glycemic response to bread and subsequent energy intake in healthy adults.
Conclusions
Lemon juice significantly lowered the mean blood glucose concentration peak by 30% and delayed it by more than 35 minutes, showing potential for reducing the glycemic impact of starchy meals.
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Insights
Lemon juice, but not black tea, can lower and delay the blood glucose concentration peak after consuming bread.
The methodology used in this research consisted of a randomized crossover study involving three test groups consuming equal portions of bread partnered with three different beverages: water, black tea, and lemon juice. Each participant's capillary blood glucose concentrations were monitored over a 180-minute period using the finger-prick method. Additionally, the participants' free-choice energy intake was assessed three hours after the bread and beverage consumption to gauge the effects of the different beverages.
The results of the research showed a distinct difference between the effects of lemon juice and black tea on the glycemic response to bread. It was found that black tea didn't affect the blood glucose responses. However, lemon juice significantly reduced and delayed the peak of blood glucose concentration. It's noteworthy that the pH-lowering effect of the lemon juice performed similarly to other acidic foods, indicating that incorporating acidic drinks or foods in starch-rich meals is an effective strategy to minimize their glycemic impact. Interestingly, none of the beverages tested had an impact on the participants' ad libitum energy intake.
