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The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals.
Br J Nutr. 2009 Feb; 101(3):391-8.BJ

Abstract

Structural characteristics and baking conditions influence the metabolic responses to carbohydrate-containing foods. We hypothesized that consumption of whole wheat or sourdough breads would have a favourable effect on biomarkers of glucose homeostasis after first and second meals, compared with those for white bread. Ten overweight volunteers consumed 50 g available carbohydrate of each of the four breads (white, whole wheat, sourdough, whole wheat barley) followed 3 h later by a standard second meal. Blood was sampled for 3 h following bread ingestion and a further 2 h after the second meal for determination of glucose, insulin, paracetamol (indirect marker of gastric emptying), glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1). Glucose and GLP-1 responses to sourdough bread were lower (P < 0.05) than whole wheat and whole wheat barley breads. Glucose area under the curve (AUC) for sourdough bread was lower than those for whole wheat (P < 0.005) and whole wheat barley (P < 0.03) breads for the entire study. GIP AUC after sourdough bread ingestion was lower compared to white (P < 0.004) and whole wheat barley (P < 0.002) breads following the second meal. There were no significant differences in insulin and paracetamol concentrations among the test breads. Ultra-fine grind whole wheat breads did not result in postprandial responses that were lower than those of white bread, but sourdough bread resulted in lower glucose and GLP-1 responses compared to those of these whole wheat breads following both meals.

Authors+Show Affiliations

Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario N1G 2W1, Canada.No affiliation info availableNo affiliation info availableNo 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

18570696

Citation

Najjar, Anita Mofidi, et al. "The Acute Impact of Ingestion of Breads of Varying Composition On Blood Glucose, Insulin and Incretins Following First and Second Meals." The British Journal of Nutrition, vol. 101, no. 3, 2009, pp. 391-8.
Najjar AM, Parsons PM, Duncan AM, et al. The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals. Br J Nutr. 2009;101(3):391-8.
Najjar, A. M., Parsons, P. M., Duncan, A. M., Robinson, L. E., Yada, R. Y., & Graham, T. E. (2009). The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals. The British Journal of Nutrition, 101(3), 391-8. https://doi.org/10.1017/S0007114508003085
Najjar AM, et al. The Acute Impact of Ingestion of Breads of Varying Composition On Blood Glucose, Insulin and Incretins Following First and Second Meals. Br J Nutr. 2009;101(3):391-8. PubMed PMID: 18570696.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals. AU - Najjar,Anita Mofidi, AU - Parsons,Patricia M, AU - Duncan,Alison M, AU - Robinson,Lindsay E, AU - Yada,Rickey Y, AU - Graham,Terry E, Y1 - 2008/06/23/ PY - 2008/6/24/pubmed PY - 2009/6/12/medline PY - 2008/6/24/entrez SP - 391 EP - 8 JF - The British journal of nutrition JO - Br. J. Nutr. VL - 101 IS - 3 N2 - Structural characteristics and baking conditions influence the metabolic responses to carbohydrate-containing foods. We hypothesized that consumption of whole wheat or sourdough breads would have a favourable effect on biomarkers of glucose homeostasis after first and second meals, compared with those for white bread. Ten overweight volunteers consumed 50 g available carbohydrate of each of the four breads (white, whole wheat, sourdough, whole wheat barley) followed 3 h later by a standard second meal. Blood was sampled for 3 h following bread ingestion and a further 2 h after the second meal for determination of glucose, insulin, paracetamol (indirect marker of gastric emptying), glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1). Glucose and GLP-1 responses to sourdough bread were lower (P < 0.05) than whole wheat and whole wheat barley breads. Glucose area under the curve (AUC) for sourdough bread was lower than those for whole wheat (P < 0.005) and whole wheat barley (P < 0.03) breads for the entire study. GIP AUC after sourdough bread ingestion was lower compared to white (P < 0.004) and whole wheat barley (P < 0.002) breads following the second meal. There were no significant differences in insulin and paracetamol concentrations among the test breads. Ultra-fine grind whole wheat breads did not result in postprandial responses that were lower than those of white bread, but sourdough bread resulted in lower glucose and GLP-1 responses compared to those of these whole wheat breads following both meals. SN - 1475-2662 UR - https://www.unboundmedicine.com/medline/citation/18570696/The_acute_impact_of_ingestion_of_breads_of_varying_composition_on_blood_glucose_insulin_and_incretins_following_first_and_second_meals_ L2 - https://www.cambridge.org/core/product/identifier/S0007114508003085/type/journal_article DB - PRIME DP - Unbound Medicine ER -