Effects of Different Types of Carbohydrates on Arterial Stiffness: A Comparison of Isomaltulose and Sucrose

Figures

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  Figure 1. Study design. Arterial stiffness, BP, HR, and BG levels were measured at baseline and at 30, 60, and 90 min after isomaltulose or sucrose ingestion. The participants rested in a supine position for 10 min before the test. BP, blood pressure; HR, heart rate; BG, blood glucose.

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  Figure 2. Changes in arterial stiffness at baseline and post-ingestion in both trials. Values are mean ± SD. ** p < 0.01 vs. baseline. † p < 0.01 vs. ISI trial. baPWV, brachial–ankle pulse wave velocity; hbPWV, heart–brachial pulse wave velocity; SSI, sucrose solution intake; ISI, isomaltulose solution intake; AUC, area under the curve; SD, standard deviation; Figure A, baPWV; Figure B, baPWV AUC; Figure C, hbPWV; Figure D, hbPWV AUC.

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  Figure 3. Changes in blood glucose at baseline and post-ingestion in both trials. Values are mean ± SD. ** p < 0.01 and * p < 0.05, vs. baseline. † p < 0.05, vs. ISI. BG, blood glucose; SSI, sucrose solution intake; ISI, isomaltulose solution intake; SD, standard deviation; Figure 3A, blood glucose; Figure 3B, blood glucose AUC.

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  Figure 4. Correlation between arterial stiffness and brachial SBP at 90 min after sucrose and isomaltulose intake. Values are mean ± SD. r = 0.640 and p = 0.046. SBP, systolic blood pressure; SSI, sucrose solution intake; ISI, isomaltulose solution intake; SD, standard deviation.