Effects of whole-grain barley and oat ?-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial
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Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Royal Soc Chemistry
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grain sources of beta-glucans, on glycaemia and appetite by comparison with white bread (WB) and whole-wheat bread (WWB). This randomized controlled crossover trial included 20 healthy individuals (10 males and 10 females) who consumed WB, WWB, BB, and OB with a standard breakfast followed by an ad libitum lunch. Postprandial glucose and appetite responses were quantified as the incremental area under the curve (iAUC). Although the iAUC for glycaemic response was lower by 23.7%, 29.9%, and 27.9% after the consumption of BB, OB, and WWB compared with WB (p = 0.023), no differences were observed between BB, OB, and WWB (p > 0.05). BB had a lower iAUC for appetite sensation by 21.5%, 23.9%, and 55.7% compared with WB, WWB, and OB (p = 0.005). OB had no effect on appetite and was also less palatable than BB. Subsequent food intakes were similar after the consumption of all test breads (p > 0.05). The encouragement of healthier bread formulations that can beneficially modulate postprandial glycemia and appetite may contribute to the promotion of public health. This trial was registered at ClinicalTrials.gov as NCT04749498.
Açıklama
Anahtar Kelimeler
High-Fiber Barley, Insulin Responses, Energy-Intake, Dietary Fiber, Waist Circumference, Molecular-Weight, Acute Impact, Body-Weight, Food-Intake, Glucose
Kaynak
Food & Function
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
13
Sayı
19
