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Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women.

Östman, Elin LU ; Elmståhl, Helena LU and Björck, Inger LU (2002) In Journal of Nutrition 132(6). p.1173-1175
Abstract
In the present study, we evaluated whether a low glycemic index (GI) breakfast with lactic acid bread had an effect on glucose tolerance and insulinemia at a subsequent high GI lunch meal. A barley bread containing lactic acid and a reference barley bread were consumed in the morning after an overnight fast in random order by 10 healthy men and women. Four hours after the breakfasts, the subjects ate a standardized high GI lunch, and the blood glucose and insulin responses were measured for the next 3 h. Significant lowerings of the incremental glycemic area (-23%, P = 0.033) and of the glucose response at 95 min were found after the lunch meal when the barley bread with lactic acid was given as a breakfast. At 45 min after the lunch meal,... (More)
In the present study, we evaluated whether a low glycemic index (GI) breakfast with lactic acid bread had an effect on glucose tolerance and insulinemia at a subsequent high GI lunch meal. A barley bread containing lactic acid and a reference barley bread were consumed in the morning after an overnight fast in random order by 10 healthy men and women. Four hours after the breakfasts, the subjects ate a standardized high GI lunch, and the blood glucose and insulin responses were measured for the next 3 h. Significant lowerings of the incremental glycemic area (-23%, P = 0.033) and of the glucose response at 95 min were found after the lunch meal when the barley bread with lactic acid was given as a breakfast. At 45 min after the lunch meal, the insulin level was significantly lower (-21%, P = 0.045) after the lactic acid bread breakfast, compared with the barley bread breakfast without lactic acid. We concluded that barley bread containing lactic acid eaten at breakfast has the potential to improve second-meal glucose tolerance at a high GI lunch meal 4 h later. (Less)
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keywords
Non-U.S. Gov't, Blood Glucose : drug effects, Area Under Curve, Adult, Barley : metabolism, Bread : analysis, Blood Glucose : metabolism, Fasting : blood, Female, Human, Insulin : blood, Support, Postprandial Period, Middle Age, Male, Lactic Acid : administration & dosage, Lactic Acid : pharmacology
in
Journal of Nutrition
volume
132
issue
6
pages
1173 - 1175
publisher
Oxford University Press
external identifiers
  • pmid:12042429
  • wos:000176033300013
  • scopus:0036270626
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
3d59bfe5-735a-4f1a-9e33-864458a450c5 (old id 108657)
alternative location
http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12042429&dopt=Abstract
date added to LUP
2016-04-01 12:32:24
date last changed
2020-12-08 03:22:36
@article{3d59bfe5-735a-4f1a-9e33-864458a450c5,
  abstract     = {In the present study, we evaluated whether a low glycemic index (GI) breakfast with lactic acid bread had an effect on glucose tolerance and insulinemia at a subsequent high GI lunch meal. A barley bread containing lactic acid and a reference barley bread were consumed in the morning after an overnight fast in random order by 10 healthy men and women. Four hours after the breakfasts, the subjects ate a standardized high GI lunch, and the blood glucose and insulin responses were measured for the next 3 h. Significant lowerings of the incremental glycemic area (-23%, P = 0.033) and of the glucose response at 95 min were found after the lunch meal when the barley bread with lactic acid was given as a breakfast. At 45 min after the lunch meal, the insulin level was significantly lower (-21%, P = 0.045) after the lactic acid bread breakfast, compared with the barley bread breakfast without lactic acid. We concluded that barley bread containing lactic acid eaten at breakfast has the potential to improve second-meal glucose tolerance at a high GI lunch meal 4 h later.},
  author       = {Östman, Elin and Elmståhl, Helena and Björck, Inger},
  issn         = {1541-6100},
  language     = {eng},
  number       = {6},
  pages        = {1173--1175},
  publisher    = {Oxford University Press},
  series       = {Journal of Nutrition},
  title        = {Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women.},
  url          = {http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12042429&dopt=Abstract},
  volume       = {132},
  year         = {2002},
}