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Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast.
Eur J Clin Nutr 2008; 62(6):712-20EJ

Abstract

OBJECTIVE

To investigate if the improved glucose tolerance previously observed at breakfast following an evening meal with boiled barley kernels derives from colonic events related to the fermentation of the elevated amounts of indigestible carbohydrates present and/or from the low-GI features.

SUBJECTS/METHODS

Twenty healthy volunteers aged 19-30 years.

DESIGN

High-GI white wheat bread (WWB), WWB+barley dietary fibre (DF) corresponding to the DF content of barley kernels, low-GI spaghetti+ barley DF, spaghetti+double amounts of barley DF (2(*)DF), spaghetti+oat DF, or whole grain barley flour porridge, were provided as late evening meals. At a subsequent standardised WWB breakfast, B-glucose, s-insulin, p-SCFA, p-FFA, and breath hydrogen (H(2)) were measured.

RESULTS

The B-glucose response (incremental areas under the curves (IAUC) 0-120 min and total areas under the curves 0-180 min) to the standardized breakfast was significantly lower after consuming spaghetti+2*DF in the evening compared with barley porridge (P=0.012). The spaghetti+2*DF meal also resulted in the highest breath H(2) excretion (P<0.02). The glucose IAUC (0-120 min) after the standardized breakfast was positively correlated to fasting p-FFA (r=0.29, P<0.02), and the total glucose area (0-180 min) was negatively correlated to the p-propionate level (0-30 min) (r=-0.24, P<0.02).

CONCLUSIONS

The prolonged digestive and absorptive phase per se, like with a low-glycaemic index (GI) spaghetti evening meal, did not induce overnight benefits on glucose tolerance. Addition of barley DF in high amounts (2*DF) was required to improve overnight glucose tolerance. The correlations observed between glycaemia and p-propionate implicate colonic fermentation as a modulator of glucose tolerance through a mechanism leading to suppressed free fatty acids levels. It is proposed that the overnight benefits on glucose tolerance previously reported for boiled barley kernels is mediated through colonic fermentation of the prebiotic carbohydrates present in this product.

Authors+Show Affiliations

Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden. anne.nilsson@inl.lth.seNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17522615

Citation

Nilsson, A, et al. "Effects of GI Vs Content of Cereal Fibre of the Evening Meal On Glucose Tolerance at a Subsequent Standardized Breakfast." European Journal of Clinical Nutrition, vol. 62, no. 6, 2008, pp. 712-20.
Nilsson A, Ostman E, Preston T, et al. Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast. Eur J Clin Nutr. 2008;62(6):712-20.
Nilsson, A., Ostman, E., Preston, T., & Björck, I. (2008). Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast. European Journal of Clinical Nutrition, 62(6), pp. 712-20.
Nilsson A, et al. Effects of GI Vs Content of Cereal Fibre of the Evening Meal On Glucose Tolerance at a Subsequent Standardized Breakfast. Eur J Clin Nutr. 2008;62(6):712-20. PubMed PMID: 17522615.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast. AU - Nilsson,A, AU - Ostman,E, AU - Preston,T, AU - Björck,I, Y1 - 2007/05/23/ PY - 2007/5/25/pubmed PY - 2008/10/24/medline PY - 2007/5/25/entrez SP - 712 EP - 20 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 62 IS - 6 N2 - OBJECTIVE: To investigate if the improved glucose tolerance previously observed at breakfast following an evening meal with boiled barley kernels derives from colonic events related to the fermentation of the elevated amounts of indigestible carbohydrates present and/or from the low-GI features. SUBJECTS/METHODS: Twenty healthy volunteers aged 19-30 years. DESIGN: High-GI white wheat bread (WWB), WWB+barley dietary fibre (DF) corresponding to the DF content of barley kernels, low-GI spaghetti+ barley DF, spaghetti+double amounts of barley DF (2(*)DF), spaghetti+oat DF, or whole grain barley flour porridge, were provided as late evening meals. At a subsequent standardised WWB breakfast, B-glucose, s-insulin, p-SCFA, p-FFA, and breath hydrogen (H(2)) were measured. RESULTS: The B-glucose response (incremental areas under the curves (IAUC) 0-120 min and total areas under the curves 0-180 min) to the standardized breakfast was significantly lower after consuming spaghetti+2*DF in the evening compared with barley porridge (P=0.012). The spaghetti+2*DF meal also resulted in the highest breath H(2) excretion (P<0.02). The glucose IAUC (0-120 min) after the standardized breakfast was positively correlated to fasting p-FFA (r=0.29, P<0.02), and the total glucose area (0-180 min) was negatively correlated to the p-propionate level (0-30 min) (r=-0.24, P<0.02). CONCLUSIONS: The prolonged digestive and absorptive phase per se, like with a low-glycaemic index (GI) spaghetti evening meal, did not induce overnight benefits on glucose tolerance. Addition of barley DF in high amounts (2*DF) was required to improve overnight glucose tolerance. The correlations observed between glycaemia and p-propionate implicate colonic fermentation as a modulator of glucose tolerance through a mechanism leading to suppressed free fatty acids levels. It is proposed that the overnight benefits on glucose tolerance previously reported for boiled barley kernels is mediated through colonic fermentation of the prebiotic carbohydrates present in this product. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/17522615/Effects_of_GI_vs_content_of_cereal_fibre_of_the_evening_meal_on_glucose_tolerance_at_a_subsequent_standardized_breakfast_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1602784 DB - PRIME DP - Unbound Medicine ER -