Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 2
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2252745
- author
- Rosén, Liza LU ; Östman, Elin LU and Björck, Inger LU
- organization
- publishing date
- 2011
- 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 (ACS)
- external identifiers
-
- wos:000296992800032
- ISSN
- 0021-8561
- DOI
- 10.1021/jf2019837
- 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
- ab76ef53-e8b4-409a-964c-c82336faf2d6 (old id 2252745)
- date added to LUP
- 2016-04-01 10:20:43
- date last changed
- 2023-04-18 22:03:07
@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 < .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}},
keywords = {{rye; whole grain; diabetes; dietary fiber; insulin; glucose}},
language = {{eng}},
number = {{22}},
pages = {{12149--12154}},
publisher = {{The American Chemical Society (ACS)}},
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}},
doi = {{10.1021/jf2019837}},
volume = {{59}},
year = {{2011}},
}