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The Influence of Fat Co-administration on the Glucose Memory Facilitation Effect.

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Published

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The Influence of Fat Co-administration on the Glucose Memory Facilitation Effect. / Sunram-Lea, Sandra I.; Foster, Jonathan K.; Durlach, Paula et al.
In: Nutritional Neuroscience, Vol. 7, No. 1, 02.2004, p. 21-32.

Research output: Contribution to Journal/MagazineJournal articlepeer-review

Harvard

Sunram-Lea, SI, Foster, JK, Durlach, P & Perez, C 2004, 'The Influence of Fat Co-administration on the Glucose Memory Facilitation Effect.', Nutritional Neuroscience, vol. 7, no. 1, pp. 21-32. https://doi.org/10.1080/1028415042000198816

APA

Vancouver

Sunram-Lea SI, Foster JK, Durlach P, Perez C. The Influence of Fat Co-administration on the Glucose Memory Facilitation Effect. Nutritional Neuroscience. 2004 Feb;7(1):21-32. doi: 10.1080/1028415042000198816

Author

Sunram-Lea, Sandra I. ; Foster, Jonathan K. ; Durlach, Paula et al. / The Influence of Fat Co-administration on the Glucose Memory Facilitation Effect. In: Nutritional Neuroscience. 2004 ; Vol. 7, No. 1. pp. 21-32.

Bibtex

@article{684597b41e90436ea402fe49df3ecf0d,
title = "The Influence of Fat Co-administration on the Glucose Memory Facilitation Effect.",
abstract = "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.",
keywords = "Aspartame, Fat, Glucose, Long-term memory, Non-verbal memory, Verbal memory",
author = "Sunram-Lea, {Sandra I.} and Foster, {Jonathan K.} and Paula Durlach and Catalina Perez",
year = "2004",
month = feb,
doi = "10.1080/1028415042000198816",
language = "English",
volume = "7",
pages = "21--32",
journal = "Nutritional Neuroscience",
issn = "1028-415X",
publisher = "Maney Publishing",
number = "1",

}

RIS

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 -