Webbläsaren som du använder stöds inte av denna webbplats. Alla versioner av Internet Explorer stöds inte längre, av oss eller Microsoft (läs mer här: * https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Var god och använd en modern webbläsare för att ta del av denna webbplats, som t.ex. nyaste versioner av Edge, Chrome, Firefox eller Safari osv.

Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 2

In English

Författare

  • Liza Rosén
  • Elin Östman
  • Inger Björck

Summary, in English

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.

Publiceringsår

2011

Språk

Engelska

Sidor

12149-12154

Publikation/Tidskrift/Serie

Journal of Agricultural and Food Chemistry

Volym

59

Issue

22

Dokumenttyp

Artikel i tidskrift

Förlag

The American Chemical Society (ACS)

Ämne

  • Agricultural Science, Forestry and Fisheries

Nyckelord

  • rye
  • whole grain
  • diabetes
  • dietary fiber
  • insulin
  • glucose

Status

Published

Projekt

  • ANTIDIABETIC FOOD CENTRE

ISBN/ISSN/Övrigt

  • ISSN: 0021-8561