Tags

Type your tag names separated by a space and hit enter

In vitro and in vivo digestibility and metabolic effects of 3 wheat-flour products (white bread, french toast (rusk) and french toast bran-enriched) in normal subjects.
Diabete Metab. 1988 Mar-Apr; 14(2):92-6.DM

Abstract

We devised to study the effects of two technological processings of industrial bread (degree of cooking and enrichment with bran) on in vitro digestibility and repercussions on carbohydrate metabolism in healthy subjects. 3 products were tested in vitro and in vivo: white bread (WB), french toast obtained from the same white bread (FT) and french toast enriched with bran (BFT). In vitro, the percentage of starch hydrolysed was significantly lower for the bran-enriched toast than for WB and FT (p less than 0.001). In vivo, the 3 products and an oral glucose load were given at 08.00 h, after an overnight fast, to 12 healthy volunteers (8 F; 4 M); (age = 24 +/- 1 years; BMI = 21.9 +/- 0.9; mean +/- SEM) on four consecutive days and in random order (latin squares 3 x 4). Each meal contained 35 g carbohydrate and 125 ml water and, for the wheat products, about 190 Kcal. The mean results of the glycemic indexes were: WB = 115 +/- 17%; FT = 99 +/- 21%; BFT = 87 +/- 21% (NS) with the corresponding insulin indexes at 81 +/- 8%, 79 +/- 9% and 90 +/- 8% respectively (NS). The mean plasma glucose and insulin values at 30 minutes did not differ between the three tested foods but were all significantly lower than that observed with glucose (p less than 0.01). Plasma glucose transiently descended below baseline values in all subjects for glucose and BFT. Neither the toasting process nor the presence of wheat bran had any major effect upon hyperglycemia and insulin secretion in the healthy subjects studied.

Authors+Show Affiliations

Department of Diabetes, University P. et M. Curie, Hôtel-Dieu Hospital, Paris, France.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

2841177

Citation

Fontvieille, A M., et al. "In Vitro and in Vivo Digestibility and Metabolic Effects of 3 Wheat-flour Products (white Bread, French Toast (rusk) and French Toast Bran-enriched) in Normal Subjects." Diabete & Metabolisme, vol. 14, no. 2, 1988, pp. 92-6.
Fontvieille AM, Bornet F, Rizkalla SW, et al. In vitro and in vivo digestibility and metabolic effects of 3 wheat-flour products (white bread, french toast (rusk) and french toast bran-enriched) in normal subjects. Diabete Metab. 1988;14(2):92-6.
Fontvieille, A. M., Bornet, F., Rizkalla, S. W., Le François, P., Pichard, P., Desplanque, N., Chevalier, A., Letanoux, M., Verel, A., & Tchobroutsky, G. (1988). In vitro and in vivo digestibility and metabolic effects of 3 wheat-flour products (white bread, french toast (rusk) and french toast bran-enriched) in normal subjects. Diabete & Metabolisme, 14(2), 92-6.
Fontvieille AM, et al. In Vitro and in Vivo Digestibility and Metabolic Effects of 3 Wheat-flour Products (white Bread, French Toast (rusk) and French Toast Bran-enriched) in Normal Subjects. Diabete Metab. 1988 Mar-Apr;14(2):92-6. PubMed PMID: 2841177.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In vitro and in vivo digestibility and metabolic effects of 3 wheat-flour products (white bread, french toast (rusk) and french toast bran-enriched) in normal subjects. A1 - Fontvieille,A M, AU - Bornet,F, AU - Rizkalla,S W, AU - Le François,P, AU - Pichard,P, AU - Desplanque,N, AU - Chevalier,A, AU - Letanoux,M, AU - Verel,A, AU - Tchobroutsky,G, PY - 1988/3/1/pubmed PY - 2000/3/11/medline PY - 1988/3/1/entrez SP - 92 EP - 6 JF - Diabete & metabolisme JO - Diabete Metab VL - 14 IS - 2 N2 - We devised to study the effects of two technological processings of industrial bread (degree of cooking and enrichment with bran) on in vitro digestibility and repercussions on carbohydrate metabolism in healthy subjects. 3 products were tested in vitro and in vivo: white bread (WB), french toast obtained from the same white bread (FT) and french toast enriched with bran (BFT). In vitro, the percentage of starch hydrolysed was significantly lower for the bran-enriched toast than for WB and FT (p less than 0.001). In vivo, the 3 products and an oral glucose load were given at 08.00 h, after an overnight fast, to 12 healthy volunteers (8 F; 4 M); (age = 24 +/- 1 years; BMI = 21.9 +/- 0.9; mean +/- SEM) on four consecutive days and in random order (latin squares 3 x 4). Each meal contained 35 g carbohydrate and 125 ml water and, for the wheat products, about 190 Kcal. The mean results of the glycemic indexes were: WB = 115 +/- 17%; FT = 99 +/- 21%; BFT = 87 +/- 21% (NS) with the corresponding insulin indexes at 81 +/- 8%, 79 +/- 9% and 90 +/- 8% respectively (NS). The mean plasma glucose and insulin values at 30 minutes did not differ between the three tested foods but were all significantly lower than that observed with glucose (p less than 0.01). Plasma glucose transiently descended below baseline values in all subjects for glucose and BFT. Neither the toasting process nor the presence of wheat bran had any major effect upon hyperglycemia and insulin secretion in the healthy subjects studied. SN - 0338-1684 UR - https://www.unboundmedicine.com/medline/citation/2841177/In_vitro_and_in_vivo_digestibility_and_metabolic_effects_of_3_wheat_flour_products__white_bread_french_toast__rusk__and_french_toast_bran_enriched__in_normal_subjects_ L2 - https://medlineplus.gov/dietaryfiber.html DB - PRIME DP - Unbound Medicine ER -