The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals

Structural characteristics and baking conditions influence the metabolic responses to carbohydrate-containing foods. We hypothesized that consumption of whole wheat or sourdough breads would have a favourable effect on biomarkers of glucose homeostasis after first and second meals, compared with tho...

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Bibliographic Details
Published in:British journal of nutrition 2009-02, Vol.101 (3), p.391-398
Main Authors: Najjar, Anita Mofidi, Parsons, Patricia M., Duncan, Alison M., Robinson, Lindsay E., Yada, Rickey Y., Graham, Terry E.
Format: Article
Language:English
Subjects:
Area Under Curve
Barley
barley products
Biological and medical sciences
Biomarkers - blood
Blood
blood glucose
Blood Glucose - analysis
Bread
breads
carbohydrate metabolism
Chronic illnesses
Cross-Over Studies
Data analysis
Diabetes
diet
Dietary Carbohydrates - administration & dosage
Feeding. Feeding behavior
food composition
food processing
Fundamental and applied biological sciences. Psychology
Gastric Emptying
gastric inhibitory polypeptide
Gastric Inhibitory Polypeptide - blood
Gastrointestinal diseases
Glucagon-Like Peptide 1 - blood
Glucagon-like peptide-1
glucagon-like peptides
Glucose
Glucose-dependent insulinotropic polypeptide
grinding
homeostasis
Hordeum
Human and Clinical Nutrition
human nutrition
Humans
Hydrogen-Ion Concentration
Incretins - blood
Ingestion
Insulin
Insulin - blood
Insulin sensitivity
Male
Metabolic disorders
Middle Aged
overweight
paracetamol
Postprandial Period
postprandial state
Satiety Response
secretin
Single-Blind Method
sourdough bread
temporal variation
Time Factors
Triticum
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Wheat
wheat products
whole grain foods
Whole wheat
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Summary:Structural characteristics and baking conditions influence the metabolic responses to carbohydrate-containing foods. We hypothesized that consumption of whole wheat or sourdough breads would have a favourable effect on biomarkers of glucose homeostasis after first and second meals, compared with those for white bread. Ten overweight volunteers consumed 50 g available carbohydrate of each of the four breads (white, whole wheat, sourdough, whole wheat barley) followed 3 h later by a standard second meal. Blood was sampled for 3 h following bread ingestion and a further 2 h after the second meal for determination of glucose, insulin, paracetamol (indirect marker of gastric emptying), glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1). Glucose and GLP-1 responses to sourdough bread were lower (P 
ISSN:0007-1145
1475-2662
DOI:10.1017/S0007114508003085