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An improved course of glycaemia after a bread based breakfast is associated with beneficial effects on acute and semi-acute markers of appetite.

Ekström, Linda LU ; Björck, Inger LU and Östman, Elin LU (2016) In Food & Function 7(2). p.1040-1047
Abstract
The prevalence of type 2 diabetes mellitus is rapidly increasing all over the world and a diet promoting reduced glycaemic excursions in the postprandial phase may help to prevent the disease. In the present study guar gum (GG) and whole grain rye flour or high amylose maize starch (HAM) was combined to design bread products giving low and sustained glycaemia. A meal study was performed with young, healthy subjects and in addition to glucose and insulin, also subjective appetite ratings and biomarkers of appetite, voluntary energy intake at a second meal and markers of fermentation were studied. The combination of GG and rye was superior with improvements in subjective appetite whereas both test products lead to improvements in biomarkers... (More)
The prevalence of type 2 diabetes mellitus is rapidly increasing all over the world and a diet promoting reduced glycaemic excursions in the postprandial phase may help to prevent the disease. In the present study guar gum (GG) and whole grain rye flour or high amylose maize starch (HAM) was combined to design bread products giving low and sustained glycaemia. A meal study was performed with young, healthy subjects and in addition to glucose and insulin, also subjective appetite ratings and biomarkers of appetite, voluntary energy intake at a second meal and markers of fermentation were studied. The combination of GG and rye was superior with improvements in subjective appetite whereas both test products lead to improvements in biomarkers of appetite compared to the white wheat bread reference. The inclusion of GG, rye and/or HAM in bread products show great potential in lowering risk factors associated with insulin resistance and improving acute and semi-acute appetite. (Less)
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food & Function
volume
7
issue
2
pages
1040 - 1047
publisher
Royal Society of Chemistry
external identifiers
  • pmid:26762720
  • scopus:84959432070
  • wos:000370692900041
  • pmid:26762720
ISSN
2042-6496
DOI
10.1039/c5fo00969c
project
ANTIDIABETIC FOOD CENTRE
language
English
LU publication?
yes
id
67755ad9-401f-409d-b493-f6592c051424 (old id 8592175)
date added to LUP
2016-04-01 09:48:22
date last changed
2025-04-04 15:27:38
@article{67755ad9-401f-409d-b493-f6592c051424,
  abstract     = {{The prevalence of type 2 diabetes mellitus is rapidly increasing all over the world and a diet promoting reduced glycaemic excursions in the postprandial phase may help to prevent the disease. In the present study guar gum (GG) and whole grain rye flour or high amylose maize starch (HAM) was combined to design bread products giving low and sustained glycaemia. A meal study was performed with young, healthy subjects and in addition to glucose and insulin, also subjective appetite ratings and biomarkers of appetite, voluntary energy intake at a second meal and markers of fermentation were studied. The combination of GG and rye was superior with improvements in subjective appetite whereas both test products lead to improvements in biomarkers of appetite compared to the white wheat bread reference. The inclusion of GG, rye and/or HAM in bread products show great potential in lowering risk factors associated with insulin resistance and improving acute and semi-acute appetite.}},
  author       = {{Ekström, Linda and Björck, Inger and Östman, Elin}},
  issn         = {{2042-6496}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{2}},
  pages        = {{1040--1047}},
  publisher    = {{Royal Society of Chemistry}},
  series       = {{Food & Function}},
  title        = {{An improved course of glycaemia after a bread based breakfast is associated with beneficial effects on acute and semi-acute markers of appetite.}},
  url          = {{http://dx.doi.org/10.1039/c5fo00969c}},
  doi          = {{10.1039/c5fo00969c}},
  volume       = {{7}},
  year         = {{2016}},
}