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Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study.
Br J Nutr. 2016 Dec; 116(12):2139-2149.BJ

Abstract

Whole-grain rye foods reduce appetite, insulin and sometimes glucose responses. Increased gut fermentation and plant protein may mediate the effect. The aims of the present study were to investigate whether the appetite-suppressing effects of whole-grain rye porridge could be enhanced by replacing part of the rye with fermented dietary fibre and plant protein, and to explore the role of gut fermentation on appetite and metabolic responses over 8 h. We conducted a randomised, cross-over study using two rye porridges (40 and 55 g), three 40-g rye porridges with addition of inulin:gluten (9:3; 6:6; 3:9 g) and a refined wheat bread control (55 g), served as part of complete breakfasts. A standardised lunch and an ad libitum dinner were served 4 and 8 h later, respectively. Appetite, breath hydrogen and methane, glucose, insulin and glucagon-like peptide-1 (GLP-1) responses were measured over 8 h. Twenty-one healthy men and women, aged 23-60 years, with BMI of 21-33 kg/m2 participated in this study. Before lunch, the 55-g rye porridges lowered hunger by 20 % and desire to eat by 22 % and increased fullness by 29 % compared with wheat bread (P<0·05). Breath hydrogen increased proportionally to dietary fibre content (P<0·05). Plasma glucose after lunch was 6 % lower after the 55-g rye porridges compared with wheat bread (P<0·05) and correlated to breath hydrogen (P<0·001). No differences were observed in ad libitum food intake, insulin or GLP-1. We conclude that no further increase in satiety was observed when replacing part of the rye with inulin and gluten compared with plain rye porridges.

Authors+Show Affiliations

1Department of Food Science,Swedish University of Agricultural Sciences,PO Box 7051,SE-750 07 Uppsala,Sweden.1Department of Food Science,Swedish University of Agricultural Sciences,PO Box 7051,SE-750 07 Uppsala,Sweden.2Department of Medical Sciences,Gastroenterology and Hepatology,Uppsala University,SE-751 85 Uppsala,Sweden.2Department of Medical Sciences,Gastroenterology and Hepatology,Uppsala University,SE-751 85 Uppsala,Sweden.3Department of Public Health and Caring Sciences,Clinical Nutrition and Metabolism,Uppsala University,SE-751 85 Uppsala,Sweden.1Department of Food Science,Swedish University of Agricultural Sciences,PO Box 7051,SE-750 07 Uppsala,Sweden.

Pub Type(s)

Clinical Trial
Comparative Study
Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

28069076

Citation

Lee, Isabella, et al. "Effects of Whole-grain Rye Porridge With Added Inulin and Wheat Gluten On Appetite, Gut Fermentation and Postprandial Glucose Metabolism: a Randomised, Cross-over, Breakfast Study." The British Journal of Nutrition, vol. 116, no. 12, 2016, pp. 2139-2149.
Lee I, Shi L, Webb DL, et al. Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study. Br J Nutr. 2016;116(12):2139-2149.
Lee, I., Shi, L., Webb, D. L., Hellström, P. M., Risérus, U., & Landberg, R. (2016). Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study. The British Journal of Nutrition, 116(12), 2139-2149. https://doi.org/10.1017/S0007114516004153
Lee I, et al. Effects of Whole-grain Rye Porridge With Added Inulin and Wheat Gluten On Appetite, Gut Fermentation and Postprandial Glucose Metabolism: a Randomised, Cross-over, Breakfast Study. Br J Nutr. 2016;116(12):2139-2149. PubMed PMID: 28069076.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study. AU - Lee,Isabella, AU - Shi,Lin, AU - Webb,Dominic-Luc, AU - Hellström,Per M, AU - Risérus,Ulf, AU - Landberg,Rikard, Y1 - 2017/01/10/ PY - 2017/1/11/pubmed PY - 2017/5/13/medline PY - 2017/1/11/entrez KW - GLP-1 glucagon-like peptide-1 KW - RP40 40-g rye porridge KW - RP55 55-g rye porridge KW - RPHG 40-g rye porridge with inulin:wheat gluten 3:9 g KW - RPHI 40-g rye porridge with inulin:wheat gluten 9:3 g KW - RPIG 40-g rye porridge with inulin:wheat gluten 6:6 g KW - WB refined wheat bread KW - Gluten KW - Inulin KW - Metabolic responses KW - Rye KW - Satiety SP - 2139 EP - 2149 JF - The British journal of nutrition JO - Br J Nutr VL - 116 IS - 12 N2 - Whole-grain rye foods reduce appetite, insulin and sometimes glucose responses. Increased gut fermentation and plant protein may mediate the effect. The aims of the present study were to investigate whether the appetite-suppressing effects of whole-grain rye porridge could be enhanced by replacing part of the rye with fermented dietary fibre and plant protein, and to explore the role of gut fermentation on appetite and metabolic responses over 8 h. We conducted a randomised, cross-over study using two rye porridges (40 and 55 g), three 40-g rye porridges with addition of inulin:gluten (9:3; 6:6; 3:9 g) and a refined wheat bread control (55 g), served as part of complete breakfasts. A standardised lunch and an ad libitum dinner were served 4 and 8 h later, respectively. Appetite, breath hydrogen and methane, glucose, insulin and glucagon-like peptide-1 (GLP-1) responses were measured over 8 h. Twenty-one healthy men and women, aged 23-60 years, with BMI of 21-33 kg/m2 participated in this study. Before lunch, the 55-g rye porridges lowered hunger by 20 % and desire to eat by 22 % and increased fullness by 29 % compared with wheat bread (P<0·05). Breath hydrogen increased proportionally to dietary fibre content (P<0·05). Plasma glucose after lunch was 6 % lower after the 55-g rye porridges compared with wheat bread (P<0·05) and correlated to breath hydrogen (P<0·001). No differences were observed in ad libitum food intake, insulin or GLP-1. We conclude that no further increase in satiety was observed when replacing part of the rye with inulin and gluten compared with plain rye porridges. SN - 1475-2662 UR - https://www.unboundmedicine.com/medline/citation/28069076/Effects_of_whole_grain_rye_porridge_with_added_inulin_and_wheat_gluten_on_appetite_gut_fermentation_and_postprandial_glucose_metabolism:_a_randomised_cross_over_breakfast_study_ L2 - https://www.cambridge.org/core/product/identifier/S0007114516004153/type/journal_article DB - PRIME DP - Unbound Medicine ER -