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Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 2.
J Agric Food Chem. 2011 Nov 23; 59(22):12149-54.JA

Abstract

Rye breads made from commercial rye blends lower the postprandial insulin demand and appear to facilitate glucose regulation. However, differences in metabolic responses may occur between rye varieties. In the present work, five rye varieties (Amilo, Evolo, Kaskelott, Picasso. and Vicello) and a commercial blend of rye grown in Sweden were investigated with regard to their postprandial insulin, glucose, and appetite regulation properties in a randomized crossover study in 20 healthy subjects. The rye flours were baked into whole grain breads, and a white wheat bread (WWB) was used as reference (50 g of available starch). Picasso and Vicello rye bread showed lower glycemic indices (GIs) compared with WWB (80 and 79, respectively) (P < .0.05). In addition to the GI, two measures of the glycemic profile (GP and GP(2)) were calculated by dividing the incremental duration of the plasma glucose curve with the incremental glucose peak and squared incremental glucose peak, respectively. Vicello and Picasso ryes were characterized by a higher GP(2) than that of the WWB, suggesting a better regulated course of glycemia. Rye bread made from not only Vicello and Picasso but also Amilo and Kaskelott displayed significantly lower insulin indices (IIs) than WWB (74-82). A high GP and GP(2) and a low GI were related to a lower II and insulin incremental peak. A high content of insoluble fibers and a high GP(2) were related to a higher subjective satiety in the early and late postprandial phase (tAUC 0-60 min and tAUC 120-180 min, respectively). The results suggest that there may be differences in the course of glycemia following different rye varieties, affecting postprandial insulin responses and subjective satiety.

Authors+Show Affiliations

Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, SE-221 00 Lund, Sweden.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21981244

Citation

Rosén, Liza A H., et al. "Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects After Whole Grain Rye Bread Made From Different Rye Varieties. 2." Journal of Agricultural and Food Chemistry, vol. 59, no. 22, 2011, pp. 12149-54.
Rosén LA, Östman EM, Björck IM. Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 2. J Agric Food Chem. 2011;59(22):12149-54.
Rosén, L. A., Östman, E. M., & Björck, I. M. (2011). Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 2. Journal of Agricultural and Food Chemistry, 59(22), 12149-54. https://doi.org/10.1021/jf2019837
Rosén LA, Östman EM, Björck IM. Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects After Whole Grain Rye Bread Made From Different Rye Varieties. 2. J Agric Food Chem. 2011 Nov 23;59(22):12149-54. PubMed PMID: 21981244.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 2. AU - Rosén,Liza A H, AU - Östman,Elin M, AU - Björck,Inger M E, Y1 - 2011/10/31/ PY - 2011/10/11/entrez PY - 2011/10/11/pubmed PY - 2012/3/1/medline SP - 12149 EP - 54 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 59 IS - 22 N2 - Rye breads made from commercial rye blends lower the postprandial insulin demand and appear to facilitate glucose regulation. However, differences in metabolic responses may occur between rye varieties. In the present work, five rye varieties (Amilo, Evolo, Kaskelott, Picasso. and Vicello) and a commercial blend of rye grown in Sweden were investigated with regard to their postprandial insulin, glucose, and appetite regulation properties in a randomized crossover study in 20 healthy subjects. The rye flours were baked into whole grain breads, and a white wheat bread (WWB) was used as reference (50 g of available starch). Picasso and Vicello rye bread showed lower glycemic indices (GIs) compared with WWB (80 and 79, respectively) (P < .0.05). In addition to the GI, two measures of the glycemic profile (GP and GP(2)) were calculated by dividing the incremental duration of the plasma glucose curve with the incremental glucose peak and squared incremental glucose peak, respectively. Vicello and Picasso ryes were characterized by a higher GP(2) than that of the WWB, suggesting a better regulated course of glycemia. Rye bread made from not only Vicello and Picasso but also Amilo and Kaskelott displayed significantly lower insulin indices (IIs) than WWB (74-82). A high GP and GP(2) and a low GI were related to a lower II and insulin incremental peak. A high content of insoluble fibers and a high GP(2) were related to a higher subjective satiety in the early and late postprandial phase (tAUC 0-60 min and tAUC 120-180 min, respectively). The results suggest that there may be differences in the course of glycemia following different rye varieties, affecting postprandial insulin responses and subjective satiety. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21981244/Postprandial_glycemia_insulinemia_and_satiety_responses_in_healthy_subjects_after_whole_grain_rye_bread_made_from_different_rye_varieties__2_ L2 - https://dx.doi.org/10.1021/jf2019837 DB - PRIME DP - Unbound Medicine ER -