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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.

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Author

  • Linda Ekström
  • Inger Björck
  • Elin Östman

Summary, in English

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.

Department/s

  • Food for Health Science Centre, Kemicentrum
  • Food for Health Science Centre, Medicon Village

Publishing year

2016-01-04

Language

English

Pages

1040-1047

Publication/Series

Food & Function

Volume

7

Issue

2

Document type

Journal article

Publisher

Royal Society of Chemistry

Topic

  • Nutrition and Dietetics

Status

Published

Project

  • ANTIDIABETIC FOOD CENTRE

ISBN/ISSN/Other

  • ISSN: 2042-6496