Advanced

Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1

Rosén, Liza LU ; Östman, Elin LU ; Shewry, Peter R.; Ward, Jane L.; Andersson, Annika A. M.; Piironen, Vieno; Lampi, Anna-Maija; Rakszegi, Marianne; Bedoe, Zoltan and Björck, Inger LU (2011) In Journal of Agricultural and Food Chemistry 59(22). p.12139-12148
Abstract
Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The objective of this study was to investigate differences in postprandial glucose, insulin, and satiety responses between breads made from five rye varieties. Breads made from whole grain rye (Amilo, Rekrut, Dankowski Zlote, Nikita, and Haute Loire Pop) or a white wheat bread (WWB) were tested in a randomized cross-over design in 14 healthy subjects (50 g available starch). Metabolic responses were also related to the composition of dietary fiber and bioactive compounds in the breads and to the rate of in vitro starch hydrolysis. The Amilo and Rekrut rye breads induced significantly lower insulin indices (II) than WWB. Low early postprandial... (More)
Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The objective of this study was to investigate differences in postprandial glucose, insulin, and satiety responses between breads made from five rye varieties. Breads made from whole grain rye (Amilo, Rekrut, Dankowski Zlote, Nikita, and Haute Loire Pop) or a white wheat bread (WWB) were tested in a randomized cross-over design in 14 healthy subjects (50 g available starch). Metabolic responses were also related to the composition of dietary fiber and bioactive compounds in the breads and to the rate of in vitro starch hydrolysis. The Amilo and Rekrut rye breads induced significantly lower insulin indices (II) than WWB. Low early postprandial glucose and insulin responses (tAUC 0-60 min) were related to higher amounts of caffeic, ferulic, sinapic, and vanillic acids in the rye breads, indicating that the phenolic acids in rye may influence glycemic regulation. All rye breads induced significantly higher subjective feelings of fullness compared to WWB. A low II was related to a higher feeling of fullness and a lower desire to eat in the late postprandial phase (180 min). The data indicate that some rye varieties may be more insulin-saving than others, possibly due to differences in dietary fiber, rate of starch hydrolysis, and bioactive components such as phenolic acids. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
rye, whole grain, phytochemicals, dietary fiber, insulin, glucose, diabetes
in
Journal of Agricultural and Food Chemistry
volume
59
issue
22
pages
12139 - 12148
publisher
The American Chemical Society
external identifiers
  • wos:000296992800031
  • scopus:81255195746
ISSN
0021-8561
DOI
10.1021/jf2019825
language
English
LU publication?
yes
id
351e200c-b5bd-4f98-a548-03eaba113030 (old id 2252733)
date added to LUP
2011-12-22 09:59:32
date last changed
2017-10-29 03:03:37
@article{351e200c-b5bd-4f98-a548-03eaba113030,
  abstract     = {Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The objective of this study was to investigate differences in postprandial glucose, insulin, and satiety responses between breads made from five rye varieties. Breads made from whole grain rye (Amilo, Rekrut, Dankowski Zlote, Nikita, and Haute Loire Pop) or a white wheat bread (WWB) were tested in a randomized cross-over design in 14 healthy subjects (50 g available starch). Metabolic responses were also related to the composition of dietary fiber and bioactive compounds in the breads and to the rate of in vitro starch hydrolysis. The Amilo and Rekrut rye breads induced significantly lower insulin indices (II) than WWB. Low early postprandial glucose and insulin responses (tAUC 0-60 min) were related to higher amounts of caffeic, ferulic, sinapic, and vanillic acids in the rye breads, indicating that the phenolic acids in rye may influence glycemic regulation. All rye breads induced significantly higher subjective feelings of fullness compared to WWB. A low II was related to a higher feeling of fullness and a lower desire to eat in the late postprandial phase (180 min). The data indicate that some rye varieties may be more insulin-saving than others, possibly due to differences in dietary fiber, rate of starch hydrolysis, and bioactive components such as phenolic acids.},
  author       = {Rosén, Liza and Östman, Elin and Shewry, Peter R. and Ward, Jane L. and Andersson, Annika A. M. and Piironen, Vieno and Lampi, Anna-Maija and Rakszegi, Marianne and Bedoe, Zoltan and Björck, Inger},
  issn         = {0021-8561},
  keyword      = {rye,whole grain,phytochemicals,dietary fiber,insulin,glucose,diabetes},
  language     = {eng},
  number       = {22},
  pages        = {12139--12148},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1},
  url          = {http://dx.doi.org/10.1021/jf2019825},
  volume       = {59},
  year         = {2011},
}