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Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 2

Rosén, Liza LU ; Östman, Elin LU and Björck, Inger LU (2011) In Journal of Agricultural and Food Chemistry 59(22). p.12149-12154
Abstract
Rye breads made from commercial rye blends lower the postprandial insulin demand and appear to facilitate glucose regulation. However, differences in metabolic responses may occur between rye varieties. In the present work, five rye varieties (Amilo, Evolo, Kaskelott, Picasso. and Vicello) and a commercial blend of rye grown in Sweden were investigated with regard to their postprandial insulin, glucose, and appetite regulation properties in a randomized crossover study in 20 healthy subjects. The rye flours were baked into whole grain breads, and a white wheat bread (WWB) was used as reference (50 g of available starch). Picasso and Vicello rye bread showed lower glycemic indices (GIs) compared with WWB (80 and 79, respectively) (P <... (More)
Rye breads made from commercial rye blends lower the postprandial insulin demand and appear to facilitate glucose regulation. However, differences in metabolic responses may occur between rye varieties. In the present work, five rye varieties (Amilo, Evolo, Kaskelott, Picasso. and Vicello) and a commercial blend of rye grown in Sweden were investigated with regard to their postprandial insulin, glucose, and appetite regulation properties in a randomized crossover study in 20 healthy subjects. The rye flours were baked into whole grain breads, and a white wheat bread (WWB) was used as reference (50 g of available starch). Picasso and Vicello rye bread showed lower glycemic indices (GIs) compared with WWB (80 and 79, respectively) (P < .0.05). In addition to the GI, two measures of the glycemic profile (GP and GP(2)) were calculated by dividing the incremental duration of the plasma glucose curve with the incremental glucose peak and squared incremental glucose peak, respectively. Vicello and Picasso ryes were characterized by a higher GP(2) than that of the WWB, suggesting a better regulated course of glycemia. Rye bread made from not only Vi cello and Picasso but also Amilo and Kaskelott displayed significantly lower insulin indices (Us) than WWB (74-82). A hi h GP and GP(2). and a low GI were related to a lower II and insulin incremental peak. A high content of insoluble fibers and a high GP were related to a higher subjective satiety in the early and late postprandial phase (tAUC 0-60 mm and tAUC 120-180 mm, respectively). The results suggest that there may be differences in the course of glycemia following different rye varieties, affecting postprandial insulin responses and subjective satiety. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
rye, whole grain, diabetes, dietary fiber, insulin, glucose
in
Journal of Agricultural and Food Chemistry
volume
59
issue
22
pages
12149 - 12154
publisher
The American Chemical Society
external identifiers
  • wos:000296992800032
  • scopus:81255143405
ISSN
0021-8561
DOI
10.1021/jf2019837
language
English
LU publication?
yes
id
ab76ef53-e8b4-409a-964c-c82336faf2d6 (old id 2252745)
date added to LUP
2011-12-22 09:58:04
date last changed
2017-07-23 03:13:24
@article{ab76ef53-e8b4-409a-964c-c82336faf2d6,
  abstract     = {Rye breads made from commercial rye blends lower the postprandial insulin demand and appear to facilitate glucose regulation. However, differences in metabolic responses may occur between rye varieties. In the present work, five rye varieties (Amilo, Evolo, Kaskelott, Picasso. and Vicello) and a commercial blend of rye grown in Sweden were investigated with regard to their postprandial insulin, glucose, and appetite regulation properties in a randomized crossover study in 20 healthy subjects. The rye flours were baked into whole grain breads, and a white wheat bread (WWB) was used as reference (50 g of available starch). Picasso and Vicello rye bread showed lower glycemic indices (GIs) compared with WWB (80 and 79, respectively) (P &lt; .0.05). In addition to the GI, two measures of the glycemic profile (GP and GP(2)) were calculated by dividing the incremental duration of the plasma glucose curve with the incremental glucose peak and squared incremental glucose peak, respectively. Vicello and Picasso ryes were characterized by a higher GP(2) than that of the WWB, suggesting a better regulated course of glycemia. Rye bread made from not only Vi cello and Picasso but also Amilo and Kaskelott displayed significantly lower insulin indices (Us) than WWB (74-82). A hi h GP and GP(2). and a low GI were related to a lower II and insulin incremental peak. A high content of insoluble fibers and a high GP were related to a higher subjective satiety in the early and late postprandial phase (tAUC 0-60 mm and tAUC 120-180 mm, respectively). The results suggest that there may be differences in the course of glycemia following different rye varieties, affecting postprandial insulin responses and subjective satiety.},
  author       = {Rosén, Liza and Östman, Elin and Björck, Inger},
  issn         = {0021-8561},
  keyword      = {rye,whole grain,diabetes,dietary fiber,insulin,glucose},
  language     = {eng},
  number       = {22},
  pages        = {12149--12154},
  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. 2},
  url          = {http://dx.doi.org/10.1021/jf2019837},
  volume       = {59},
  year         = {2011},
}