Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.

Nilsson, Anne; Östman, Elin; Holst, Jens J; Björck, Inger

Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.

Mark

Nilsson, Anne ^LU

; Östman, Elin ^LU ; Holst, Jens J and Björck, Inger ^LU (2008) In Journal of Nutrition 138(4). p.732-739

Abstract: Low-glycemic index (GI) foods and foods rich in whole grain are associated with reduced risk of type 2 diabetes and cardiovascular disease. We studied the effect of cereal-based bread evening meals (50 g available starch), varying in GI and content of indigestible carbohydrates, on glucose tolerance and related variables after a subsequent standardized breakfast in healthy subjects (n = 15). At breakfast, blood was sampled for 3 h for analysis of blood glucose, serum insulin, serum FFA, serum triacylglycerides, plasma glucagon, plasma gastric-inhibitory peptide, plasma glucagon-like peptide-1 (GLP-1), serum interleukin (IL)-6, serum IL-8, and plasma adiponectin. Satiety was subjectively rated after breakfast and the gastric emptying rate... (More); Low-glycemic index (GI) foods and foods rich in whole grain are associated with reduced risk of type 2 diabetes and cardiovascular disease. We studied the effect of cereal-based bread evening meals (50 g available starch), varying in GI and content of indigestible carbohydrates, on glucose tolerance and related variables after a subsequent standardized breakfast in healthy subjects (n = 15). At breakfast, blood was sampled for 3 h for analysis of blood glucose, serum insulin, serum FFA, serum triacylglycerides, plasma glucagon, plasma gastric-inhibitory peptide, plasma glucagon-like peptide-1 (GLP-1), serum interleukin (IL)-6, serum IL-8, and plasma adiponectin. Satiety was subjectively rated after breakfast and the gastric emptying rate (GER) was determined using paracetamol as a marker. Breath hydrogen was measured as an indicator of colonic fermentation. Evening meals with barley kernel based bread (ordinary, high-amylose- or beta-glucan-rich genotypes) or an evening meal with white wheat flour bread (WWB) enriched with a mixture of barley fiber and resistant starch improved glucose tolerance at the subsequent breakfast compared with unsupplemented WWB (P < 0.05). At breakfast, the glucose response was inversely correlated with colonic fermentation (r = -0.25; P < 0.05) and GLP-1 (r = -0.26; P < 0.05) and positively correlated with FFA (r = 0.37; P < 0.001). IL-6 was lower (P < 0.01) and adiponectin was higher (P < 0.05) at breakfast following an evening meal with barley-kernel bread compared with WWB. Breath hydrogen correlated positively with satiety (r = 0.27; P < 0.01) and inversely with GER (r = -0.23; P < 0.05). In conclusion, the composition of indigestible carbohydrates of the evening meal may affect glycemic excursions and related metabolic risk variables at breakfast through a mechanism involving colonic fermentation. The results provide evidence for a link between gut microbial metabolism and key factors associated with insulin resistance. (Less)

Please use this url to cite or link to this publication: https://lup.lub.lu.se/record/1052261

author

Nilsson, Anne ^LU

; Östman, Elin ^LU ; Holst, Jens J and Björck, Inger ^LU

organization

Division of Food and Pharma

publishing date

2008

type

Contribution to journal

publication status

published

subject

Nutrition and Dietetics

in

Journal of Nutrition

volume

138

issue

4

pages

732 - 739

publisher

Oxford University Press

external identifiers

pmid:18356328
wos:000254138700013
scopus:41549105513

ISSN

1541-6100

language

English

LU publication?

yes

additional info

The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)

id

99daecd8-e3ce-4d62-befa-a7f6907dc7fa (old id 1052261)

alternative location

http://jn.nutrition.org/cgi/content/abstract/138/4/732

date added to LUP

2016-04-01 12:10:24

date last changed

2023-12-10 12:56:18

@article{99daecd8-e3ce-4d62-befa-a7f6907dc7fa,
  abstract     = {{Low-glycemic index (GI) foods and foods rich in whole grain are associated with reduced risk of type 2 diabetes and cardiovascular disease. We studied the effect of cereal-based bread evening meals (50 g available starch), varying in GI and content of indigestible carbohydrates, on glucose tolerance and related variables after a subsequent standardized breakfast in healthy subjects (n = 15). At breakfast, blood was sampled for 3 h for analysis of blood glucose, serum insulin, serum FFA, serum triacylglycerides, plasma glucagon, plasma gastric-inhibitory peptide, plasma glucagon-like peptide-1 (GLP-1), serum interleukin (IL)-6, serum IL-8, and plasma adiponectin. Satiety was subjectively rated after breakfast and the gastric emptying rate (GER) was determined using paracetamol as a marker. Breath hydrogen was measured as an indicator of colonic fermentation. Evening meals with barley kernel based bread (ordinary, high-amylose- or beta-glucan-rich genotypes) or an evening meal with white wheat flour bread (WWB) enriched with a mixture of barley fiber and resistant starch improved glucose tolerance at the subsequent breakfast compared with unsupplemented WWB (P &lt; 0.05). At breakfast, the glucose response was inversely correlated with colonic fermentation (r = -0.25; P &lt; 0.05) and GLP-1 (r = -0.26; P &lt; 0.05) and positively correlated with FFA (r = 0.37; P &lt; 0.001). IL-6 was lower (P &lt; 0.01) and adiponectin was higher (P &lt; 0.05) at breakfast following an evening meal with barley-kernel bread compared with WWB. Breath hydrogen correlated positively with satiety (r = 0.27; P &lt; 0.01) and inversely with GER (r = -0.23; P &lt; 0.05). In conclusion, the composition of indigestible carbohydrates of the evening meal may affect glycemic excursions and related metabolic risk variables at breakfast through a mechanism involving colonic fermentation. The results provide evidence for a link between gut microbial metabolism and key factors associated with insulin resistance.}},
  author       = {{Nilsson, Anne and Östman, Elin and Holst, Jens J and Björck, Inger}},
  issn         = {{1541-6100}},
  language     = {{eng}},
  number       = {{4}},
  pages        = {{732--739}},
  publisher    = {{Oxford University Press}},
  series       = {{Journal of Nutrition}},
  title        = {{Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.}},
  url          = {{http://jn.nutrition.org/cgi/content/abstract/138/4/732}},
  volume       = {{138}},
  year         = {{2008}},
}

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Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.