Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men.

ABSTRACT:

Purpose

Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption.

Methods

Ten healthy male volunteers participated in a randomized, crossover study, consuming ¹³C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 % of flour was substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of

SUBMITTER: Eelderink C 

PROVIDER: S-EPMC5346412 | biostudies-literature | 2017 Apr

REPOSITORIES: biostudies-literature