High-Amylose Wheat Lowers the Postprandial Glycemic Response to Bread in Healthy Adults: A Randomized Controlled Crossover Trial

• Published in: The Journal of nutrition 2019-08, Vol.149 (8), p.1335-1345
• Main Authors: Belobrajdic, Damien P, Regina, Ahmed, Klingner, Bradley, Zajac, Ian, Chapron, Sophie, Berbezy, Pierre, Bird, Anthony R
• Format: Article
• Language: English
• Subjects: Adult; Amylose; Amylose - administration & dosage; Amylose - metabolism; Blood glucose; Blood Glucose - metabolism; Body mass; Body mass index; Body size; Bread; Cardiovascular disease; Cardiovascular diseases; Cross-Over Studies; Diabetes; Diabetes mellitus; Diabetes mellitus (non-insulin dependent); Female; fiber; Flour; Food; Gastrointestinal Transit; Ghrelin; Glucose; Glucose - administration & dosage; glycemic; Healthy Volunteers; human; Humans; incretin; Incretins - blood; Insulin; Insulin - blood; insulinemic; Intervals; Male; Men; Postprandial Period; Randomization; resistant starch; Satiation; Satiety; Starch; Triticum - chemistry; Wheat; whole grain; Women
• ISSN: 0022-3166; 1541-6100
• DOI: 10.1093/jn/nxz067

Conventional wheat-based foods contain high concentrations of readily digestible starch that commonly give these foods a high postprandial glycemic response and may contribute to the development of type 2 diabetes and cardiovascular disease. The aim of this study was to determine if bread made from high-amylose wheat (HAW) and enriched in resistant starch dampens postprandial glycemia compared with bread made from conventional low-amylose wheat (LAW). This single-center, randomized, double-blinded, crossover controlled study involved 7 consecutive weekly visits. On separate mornings, 20 healthy nondiabetic men and women (mean age 30 ± 3 y; body mass index 23 ± 0.7 kg/m2) consumed a glucose beverage or 4 different breads (each 121 g); LAW-R (refined), LAW-W (wholemeal), HAW-R, or HAW-W. The starch contents of the LAW and HAW breads were 24% and 74% amylose, respectively. Venous blood samples were collected at regular intervals before and for 3 h after the breakfast meal to measure plasma glucose, insulin, ghrelin, and incretin hormone concentrations, and the incremental area under the curve (AUC) was calculated (mmol/L × 3 h). Satiety and cravings were also measured at 30-min intervals during the postprandial period. HAW breads had a glycemic response (AUC) that was 39% less than that achieved with conventional wheat breads (HAW 39 ± 5 mmol/L × 3 h; LAW 64 ± 5 mmol/L × 3 h; P