To analyse the blood glucose response of Huel Powder v3.0 versus Huel Black Edition powders over a 135-minute period.
A food containing carbohydrates will be given a Glyceamic Index (GI) number. The GI is a ranking system determined by how slowly or quickly a food raises blood glucose levels. This is calculated as eating the specified food only. The higher the GI value of a particular food, the faster the carbohydrates are digested and subsequently absorbed, and so the more rapidly blood glucose levels rise. Low GI foods tend to release carbohydrates gradually, resulting in a more delayed and smaller peak in blood glucose levels. You can find out more here.
The standardised GI ranges from 1 to 100. Foods are compared to pure glucose (also called dextrose), which is given a score of 100. Foods given a value above 70 are considered to have a ‘high GI’ value, between 56 and 69 a ‘medium GI’ and below 55 a ‘low GI’. Huel Powder (v3.0 Vanilla) has been shown to have a GI reading of 16.
This trial was designed to analyze the inter-individual differences in blood glucose response following the ingestion of Huel Powder v3.0 and Huel Black Edition Powder.
Generally, we are encouraged to base our meals around low GI carbohydrate sources, such as whole-grain foods, vegetables, lentils and beans. Low GI carbohydrates are broken down slowly and gradually release glucose into the bloodstream over the course of a day.
Twelve participants of varied age and gender volunteered to take part in the study, none of whom reported medical conditions or were using medication that may have affected the blood glucose level response.
The trial took place over two separate, non-consecutive trial days: Part I & Part II. Huel Powder v3.0 (Vanilla) was consumed on Part I of the trial, and Huel Black Edition (Vanilla) on Part II.
In preparation for each trial day, participants were asked to fast for 12 hours overnight and arrive for the trial having consumed only water during this period. A fasted blood glucose sample was taken with a small finger-prick sample of blood using a glucometer (Accu-Chek®Mobile), immediately before the serving of Huel was consumed. Each participant was asked to consume a 400-calorie serving, approx. 100g of Huel Powder v3.0 and 90g of Huel Black Edition, mixed with water in a Huel Shaker within the time window of 5 minutes following the initial finger-prick sample. A postprandial blood glucose test was taken immediately after ingestion, and at 15-minute intervals up to 135 minutes after consumption, giving a total of eleven readings. Blood glucose levels were recorded in millimole per litre (mmol/L).
The following illustrates graphically the comparison of blood glucose response between Huel Powder v3.0 and Huel Black Edition.
These results indicate that there was a small increase in blood glucose response to Huel Powder v3.0 and an even smaller increase to Huel Black Edition. The difference in results is mainly due to the difference in the amount of carbohydrate. Carbohydrate makes up 37% of the total calories of v3.0 while for Black Edition it’s 17%. Black Edition also contains more fat which slows the digestion and absorption of carbohydrate.
The results of Huel Powder v3.0 (Vanilla) are similar to those that were reported on a previous trial using Huel Powder v2.3 (Vanilla).
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