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Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate

Darwiche, Ghassan LU ; Östman, Elin LU ; Elmståhl, Helena LU ; Kallinen, Nina; Björgell, Ola LU ; Björck, Inger LU and Almér, Lars-Olof LU (2001) In American Journal of Clinical Nutrition 74(2). p.254-258
Abstract
Background: Foods with a low glycemic index are increasingly being acknowledged as beneficial for individuals with disorders related to the insulin resistance syndrome. The presence of certain salts of organic acids has been shown to lower the glycemic index of bread products and one of the suggested mechanisms is a lowered gastric emptying rate (GER). One obvious pitfall with many of the common techniques for GER measurement is that the food structure, and hence the gastric release of nutrients, may be affected by enclosure of the marker for gastric emptying, eg, paracetamol. Ultrasonography is a noninvasive method for which the above pitfall is to a large extent avoided.



Objective: The main objective was to evaluate... (More)
Background: Foods with a low glycemic index are increasingly being acknowledged as beneficial for individuals with disorders related to the insulin resistance syndrome. The presence of certain salts of organic acids has been shown to lower the glycemic index of bread products and one of the suggested mechanisms is a lowered gastric emptying rate (GER). One obvious pitfall with many of the common techniques for GER measurement is that the food structure, and hence the gastric release of nutrients, may be affected by enclosure of the marker for gastric emptying, eg, paracetamol. Ultrasonography is a noninvasive method for which the above pitfall is to a large extent avoided.



Objective: The main objective was to evaluate the use of ultrasonography to determine whether the lowered glycemic and insulinemic responses to bread ingestion after the addition of sodium propionate are explained by a specific effect of propionate on the GER.



Design: The effect of sodium propionate in bread was evaluated in 9 healthy volunteers. Barley bread products, with or without added sodium propionate, were ingested as breakfast after an overnight fast. The GER was monitored for 2 h by ultrasonography; during this period, capillary blood was withdrawn repeatedly for measurement of blood glucose and insulin.



Results: The GER of the barley bread decreased markedly after the addition of sodium propionate and was accompanied by lowered glycemic and insulinemic responses.



Conclusion: The lowered glycemic response to ingestion of bread with added sodium propionate appears to be related to a lowered GER. (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
sodium propionate, ultrasonography, glycemic index, gastric emptying rate, Glucose and insulin responses, healthy humans, bread, organic acids
in
American Journal of Clinical Nutrition
volume
74
issue
2
pages
254 - 258
publisher
American Society for Clinical Nutrition
external identifiers
  • scopus:0034935081
ISSN
1938-3207
language
English
LU publication?
yes
id
57cc446f-5c6f-448e-8ab6-af7bc258a1f1 (old id 830294)
alternative location
http://www.ajcn.org/cgi/content/abstract/74/2/254
date added to LUP
2008-01-07 09:24:56
date last changed
2018-02-18 04:26:40
@article{57cc446f-5c6f-448e-8ab6-af7bc258a1f1,
  abstract     = {Background: Foods with a low glycemic index are increasingly being acknowledged as beneficial for individuals with disorders related to the insulin resistance syndrome. The presence of certain salts of organic acids has been shown to lower the glycemic index of bread products and one of the suggested mechanisms is a lowered gastric emptying rate (GER). One obvious pitfall with many of the common techniques for GER measurement is that the food structure, and hence the gastric release of nutrients, may be affected by enclosure of the marker for gastric emptying, eg, paracetamol. Ultrasonography is a noninvasive method for which the above pitfall is to a large extent avoided.<br/><br>
<br/><br>
Objective: The main objective was to evaluate the use of ultrasonography to determine whether the lowered glycemic and insulinemic responses to bread ingestion after the addition of sodium propionate are explained by a specific effect of propionate on the GER.<br/><br>
<br/><br>
Design: The effect of sodium propionate in bread was evaluated in 9 healthy volunteers. Barley bread products, with or without added sodium propionate, were ingested as breakfast after an overnight fast. The GER was monitored for 2 h by ultrasonography; during this period, capillary blood was withdrawn repeatedly for measurement of blood glucose and insulin.<br/><br>
<br/><br>
Results: The GER of the barley bread decreased markedly after the addition of sodium propionate and was accompanied by lowered glycemic and insulinemic responses.<br/><br>
<br/><br>
Conclusion: The lowered glycemic response to ingestion of bread with added sodium propionate appears to be related to a lowered GER.},
  author       = {Darwiche, Ghassan and Östman, Elin and Elmståhl, Helena and Kallinen, Nina and Björgell, Ola and Björck, Inger and Almér, Lars-Olof},
  issn         = {1938-3207},
  keyword      = {sodium propionate,ultrasonography,glycemic index,gastric emptying rate,Glucose and insulin responses,healthy humans,bread,organic acids},
  language     = {eng},
  number       = {2},
  pages        = {254--258},
  publisher    = {American Society for Clinical Nutrition},
  series       = {American Journal of Clinical Nutrition},
  title        = {Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate},
  volume       = {74},
  year         = {2001},
}