Effect of commercial rye whole-meal bread on postprandial blood glucose and gastric emptying in healthy subjects
(2009) In Nutrition Journal 8.- Abstract
- Background: The intake of dietary fibre has been shown to reduce the risk of developing diabetes mellitus. The aim of this study was to compare the effects of commercial rye whole-meal bread containing whole kernels and white wheat bread on the rate of gastric emptying and postprandial glucose response in healthy subjects. Methods: Ten healthy subjects took part in a blinded crossover trial. Blood glucose level and gastric emptying rate (GER) were determined after the ingestion of 150 g white wheat bread or 150 g whole-meal rye bread on two different occasions after fasting overnight. The GER was measured using real-time ultrasonography, and was calculated as the percentage change in antral cross-sectional area 15 and 90 minutes after... (More)
- Background: The intake of dietary fibre has been shown to reduce the risk of developing diabetes mellitus. The aim of this study was to compare the effects of commercial rye whole-meal bread containing whole kernels and white wheat bread on the rate of gastric emptying and postprandial glucose response in healthy subjects. Methods: Ten healthy subjects took part in a blinded crossover trial. Blood glucose level and gastric emptying rate (GER) were determined after the ingestion of 150 g white wheat bread or 150 g whole-meal rye bread on two different occasions after fasting overnight. The GER was measured using real-time ultrasonography, and was calculated as the percentage change in antral cross-sectional area 15 and 90 minutes after completing the meal. Results: No statistically significant difference was found between the GER values or the blood glucose levels following the two meals when evaluated with the Wilcoxon signed rank sum test. Conclusion: The present study revealed no difference in postprandial blood glucose response or gastric emptying after the ingestion of rye whole-meal bread compared with white wheat bread. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1460432
- author
- Hlebowicz, Joanna LU ; Jönsson, Jenny-Maria LU ; Lindstedt Ingemansson, Sandra LU ; Björgell, Ola LU ; Darwiche, Gassan LU and Almér, Lars-Olof LU
- organization
- publishing date
- 2009
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Nutrition Journal
- volume
- 8
- publisher
- BioMed Central (BMC)
- external identifiers
-
- wos:000268341500001
- scopus:68149087766
- pmid:19531257
- ISSN
- 1475-2891
- DOI
- 10.1186/1475-2891-8-26
- language
- English
- LU publication?
- yes
- id
- 5fdc9c96-13ac-46d9-b84f-72b064f15b61 (old id 1460432)
- date added to LUP
- 2016-04-01 13:05:10
- date last changed
- 2022-01-27 17:12:11
@article{5fdc9c96-13ac-46d9-b84f-72b064f15b61, abstract = {{Background: The intake of dietary fibre has been shown to reduce the risk of developing diabetes mellitus. The aim of this study was to compare the effects of commercial rye whole-meal bread containing whole kernels and white wheat bread on the rate of gastric emptying and postprandial glucose response in healthy subjects. Methods: Ten healthy subjects took part in a blinded crossover trial. Blood glucose level and gastric emptying rate (GER) were determined after the ingestion of 150 g white wheat bread or 150 g whole-meal rye bread on two different occasions after fasting overnight. The GER was measured using real-time ultrasonography, and was calculated as the percentage change in antral cross-sectional area 15 and 90 minutes after completing the meal. Results: No statistically significant difference was found between the GER values or the blood glucose levels following the two meals when evaluated with the Wilcoxon signed rank sum test. Conclusion: The present study revealed no difference in postprandial blood glucose response or gastric emptying after the ingestion of rye whole-meal bread compared with white wheat bread.}}, author = {{Hlebowicz, Joanna and Jönsson, Jenny-Maria and Lindstedt Ingemansson, Sandra and Björgell, Ola and Darwiche, Gassan and Almér, Lars-Olof}}, issn = {{1475-2891}}, language = {{eng}}, publisher = {{BioMed Central (BMC)}}, series = {{Nutrition Journal}}, title = {{Effect of commercial rye whole-meal bread on postprandial blood glucose and gastric emptying in healthy subjects}}, url = {{http://dx.doi.org/10.1186/1475-2891-8-26}}, doi = {{10.1186/1475-2891-8-26}}, volume = {{8}}, year = {{2009}}, }