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On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers.

Ekström, Linda LU ; Björck, Inger LU and Östman, Elin LU (2013) In Food & Function 4(4). p.522-529
Abstract
Frequent hyperglycaemia is associated with oxidative stress and subclinical inflammation, and thus increased risk of cardiovascular disease. Possibilities of modulating glycaemia, insulinaemia and perceived satiety for bread products were investigated, with emphasis on the course of glycaemia expressed as a glycaemic profile (defined as the duration of the glucose curve above the fasting concentration divided by the incremental glucose peak). For this purpose white wheat bread was supplemented with whole grain corn flour with an elevated amylose content and different types and levels of guar gum. The bread products were characterised in vitro for release of starch degradation products and content of resistant starch. Fibre related fluidity... (More)
Frequent hyperglycaemia is associated with oxidative stress and subclinical inflammation, and thus increased risk of cardiovascular disease. Possibilities of modulating glycaemia, insulinaemia and perceived satiety for bread products were investigated, with emphasis on the course of glycaemia expressed as a glycaemic profile (defined as the duration of the glucose curve above the fasting concentration divided by the incremental glucose peak). For this purpose white wheat bread was supplemented with whole grain corn flour with an elevated amylose content and different types and levels of guar gum. The bread products were characterised in vitro for release of starch degradation products and content of resistant starch. Fibre related fluidity following enzyme hydrolysis was also studied. By combining medium weight guar gum and whole grain corn flour with an elevated amylose content, the course of glycaemia, insulinaemia and subjective appetite ratings were improved compared to the reference white wheat bread. In addition, the combination beneficially influenced the content of resistant starch. Fluidity measurements showed potential to predict the glycaemic profile. (Less)
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author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food & Function
volume
4
issue
4
pages
522 - 529
publisher
Royal Society of Chemistry
external identifiers
  • wos:000316690600002
  • pmid:23334658
  • scopus:84884175470
  • pmid:23334658
ISSN
2042-6496
DOI
10.1039/c2fo30251a
project
ANTIDIABETIC FOOD CENTRE
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
362cc4f1-c516-48fe-93c6-bfb2854257c4 (old id 3438553)
date added to LUP
2016-04-01 11:15:18
date last changed
2023-11-25 04:30:59
@article{362cc4f1-c516-48fe-93c6-bfb2854257c4,
  abstract     = {{Frequent hyperglycaemia is associated with oxidative stress and subclinical inflammation, and thus increased risk of cardiovascular disease. Possibilities of modulating glycaemia, insulinaemia and perceived satiety for bread products were investigated, with emphasis on the course of glycaemia expressed as a glycaemic profile (defined as the duration of the glucose curve above the fasting concentration divided by the incremental glucose peak). For this purpose white wheat bread was supplemented with whole grain corn flour with an elevated amylose content and different types and levels of guar gum. The bread products were characterised in vitro for release of starch degradation products and content of resistant starch. Fibre related fluidity following enzyme hydrolysis was also studied. By combining medium weight guar gum and whole grain corn flour with an elevated amylose content, the course of glycaemia, insulinaemia and subjective appetite ratings were improved compared to the reference white wheat bread. In addition, the combination beneficially influenced the content of resistant starch. Fluidity measurements showed potential to predict the glycaemic profile.}},
  author       = {{Ekström, Linda and Björck, Inger and Östman, Elin}},
  issn         = {{2042-6496}},
  language     = {{eng}},
  number       = {{4}},
  pages        = {{522--529}},
  publisher    = {{Royal Society of Chemistry}},
  series       = {{Food & Function}},
  title        = {{On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers.}},
  url          = {{http://dx.doi.org/10.1039/c2fo30251a}},
  doi          = {{10.1039/c2fo30251a}},
  volume       = {{4}},
  year         = {{2013}},
}