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High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index.
Nutr Res 2009; 29(7):480-6NR

Abstract

Food products incorporated with soluble dietary fiber beta-glucan have shown varying effects on postprandial glycemia. The objective of the present study was to test the hypothesis that a food product fortified with barley beta-glucan and subjected to minimum processing and mild cooking might be effective in lowering glycemic response. In a randomized, single-blind, controlled crossover trial, 8 healthy human subjects (3 men, 5 women; aged 26-50 years; body mass index, <30 kg/m(2)) consumed unleavened Indian flatbreads called chapatis containing high-molecular-weight barley beta-glucan at doses of 0, 2, 4, 6, and 8 g on different occasions. Capillary blood samples were collected at 0, 15, 30, 45, 60, 90, and 120 minutes after consuming the chapatis. The incremental area under the glucose curve values for all the 5 different types of chapatis were significantly low (P < .001) compared with reference food glucose. The incremental area under the glucose curve of chapatis containing 4 and 8 g beta-glucan were significantly lower than control chapatis (P < .05). Postprandial blood glucose was significantly reduced at 45 minutes by chapatis containing 4 g (P < .05) and 8 g beta-glucan (P < .01) and at 60 minutes by chapatis with 8 g beta-glucan (P < .01). The glycemic index (GI) values of chapatis with 4 and 8 g beta-glucan were 43% to 47% lower (GI, 30 and 29, respectively) compared with chapatis without beta-glucan (GI, 54). We conclude that barley beta-glucan significantly reduces GI of chapatis, particularly at doses of 4 and 8 g per serving.

Authors+Show Affiliations

Functional Food Centre, School of Life Sciences, Oxford Brookes University, Oxford, UK. pthondre@brookes.ac.ukNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

19700035

Citation

Thondre, Pariyarath S., and C Jeya K. Henry. "High-molecular-weight Barley Beta-glucan in Chapatis (unleavened Indian Flatbread) Lowers Glycemic Index." Nutrition Research (New York, N.Y.), vol. 29, no. 7, 2009, pp. 480-6.
Thondre PS, Henry CJ. High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index. Nutr Res. 2009;29(7):480-6.
Thondre, P. S., & Henry, C. J. (2009). High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index. Nutrition Research (New York, N.Y.), 29(7), pp. 480-6. doi:10.1016/j.nutres.2009.07.003.
Thondre PS, Henry CJ. High-molecular-weight Barley Beta-glucan in Chapatis (unleavened Indian Flatbread) Lowers Glycemic Index. Nutr Res. 2009;29(7):480-6. PubMed PMID: 19700035.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index. AU - Thondre,Pariyarath S, AU - Henry,C Jeya K, PY - 2009/05/29/received PY - 2009/07/07/revised PY - 2009/07/10/accepted PY - 2009/8/25/entrez PY - 2009/8/25/pubmed PY - 2009/10/21/medline SP - 480 EP - 6 JF - Nutrition research (New York, N.Y.) JO - Nutr Res VL - 29 IS - 7 N2 - Food products incorporated with soluble dietary fiber beta-glucan have shown varying effects on postprandial glycemia. The objective of the present study was to test the hypothesis that a food product fortified with barley beta-glucan and subjected to minimum processing and mild cooking might be effective in lowering glycemic response. In a randomized, single-blind, controlled crossover trial, 8 healthy human subjects (3 men, 5 women; aged 26-50 years; body mass index, <30 kg/m(2)) consumed unleavened Indian flatbreads called chapatis containing high-molecular-weight barley beta-glucan at doses of 0, 2, 4, 6, and 8 g on different occasions. Capillary blood samples were collected at 0, 15, 30, 45, 60, 90, and 120 minutes after consuming the chapatis. The incremental area under the glucose curve values for all the 5 different types of chapatis were significantly low (P < .001) compared with reference food glucose. The incremental area under the glucose curve of chapatis containing 4 and 8 g beta-glucan were significantly lower than control chapatis (P < .05). Postprandial blood glucose was significantly reduced at 45 minutes by chapatis containing 4 g (P < .05) and 8 g beta-glucan (P < .01) and at 60 minutes by chapatis with 8 g beta-glucan (P < .01). The glycemic index (GI) values of chapatis with 4 and 8 g beta-glucan were 43% to 47% lower (GI, 30 and 29, respectively) compared with chapatis without beta-glucan (GI, 54). We conclude that barley beta-glucan significantly reduces GI of chapatis, particularly at doses of 4 and 8 g per serving. SN - 1879-0739 UR - https://www.unboundmedicine.com/medline/citation/19700035/High_molecular_weight_barley_beta_glucan_in_chapatis__unleavened_Indian_flatbread__lowers_glycemic_index_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0271-5317(09)00124-9 DB - PRIME DP - Unbound Medicine ER -