Research output: Contribution to Journal/Magazine › Journal article › peer-review
Research output: Contribution to Journal/Magazine › Journal article › peer-review
}
TY - JOUR
T1 - The Influence of Fat Co-administration on the Glucose Memory Facilitation Effect.
AU - Sunram-Lea, Sandra I.
AU - Foster, Jonathan K.
AU - Durlach, Paula
AU - Perez, Catalina
PY - 2004/2
Y1 - 2004/2
N2 - Memory for a list of 20 words can be enhanced when learning is preceded by consumption of 25 g of glucose, compared with consumption of an equally sweet aspartame solution. The present study examined whether memory performance is also enhanced when glucose is administered in conjunction with another food constituent, in particular fat. Four groups of healthy young participants were tested under one of four conditions: (a) glucose 1 full-fat yoghurt; (b) glucose 1 fat-free yoghurt; (c) aspartame 1 full-fat yoghurt; (d) aspartame 1 fat-free yoghurt. The groups were compared on measures of blood glucose and cognitive performance. Participants receiving a glucose drink in conjunction with a fat-free yoghurt displayed higher blood glucose levels (BGL) and better performance on short- and long- delay recall of the word list compared with (a) individuals who consumed the glucose drink in conjunction with a full-fat yoghurt and (b) individuals who consumed the aspartame drink. The glycaemic data indicated that the presence of fat slows down glucose absorption. The findings suggest that only foods with a relatively fast glucose absorption rate are able to significantly enhance the encoding and long-term retention of novel memory materials in healthy young adults.
AB - Memory for a list of 20 words can be enhanced when learning is preceded by consumption of 25 g of glucose, compared with consumption of an equally sweet aspartame solution. The present study examined whether memory performance is also enhanced when glucose is administered in conjunction with another food constituent, in particular fat. Four groups of healthy young participants were tested under one of four conditions: (a) glucose 1 full-fat yoghurt; (b) glucose 1 fat-free yoghurt; (c) aspartame 1 full-fat yoghurt; (d) aspartame 1 fat-free yoghurt. The groups were compared on measures of blood glucose and cognitive performance. Participants receiving a glucose drink in conjunction with a fat-free yoghurt displayed higher blood glucose levels (BGL) and better performance on short- and long- delay recall of the word list compared with (a) individuals who consumed the glucose drink in conjunction with a full-fat yoghurt and (b) individuals who consumed the aspartame drink. The glycaemic data indicated that the presence of fat slows down glucose absorption. The findings suggest that only foods with a relatively fast glucose absorption rate are able to significantly enhance the encoding and long-term retention of novel memory materials in healthy young adults.
KW - Aspartame
KW - Fat
KW - Glucose
KW - Long-term memory
KW - Non-verbal memory
KW - Verbal memory
U2 - 10.1080/1028415042000198816
DO - 10.1080/1028415042000198816
M3 - Journal article
VL - 7
SP - 21
EP - 32
JO - Nutritional Neuroscience
JF - Nutritional Neuroscience
SN - 1028-415X
IS - 1
ER -