Effects of whole-grain barley and oat ?-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial

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dc.authoridCAFEROGLU AKIN, Zeynep/0000-0002-7226-5636
dc.authoridHatipoglu, Nihal/0000-0002-0991-6539
dc.contributor.authorCaferoglu, Zeynep
dc.contributor.authorAytekin Sahin, Gizem
dc.contributor.authorGonulalan, Zafer
dc.contributor.authorHatipoglu, Nihal
dc.date.accessioned2025-02-24T17:18:41Z
dc.date.available2025-02-24T17:18:41Z
dc.date.issued2022
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractThis 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.
dc.description.sponsorshipErciyes University Scientific Research Projects Coordination Unit [TSA-2019-8761]
dc.description.sponsorshipWe thank Zeynep Duyar, Irem Yurtcu, Ummu Gulsum Sonmez, and Ruveyda Bozoglu for their help with data collection and Omur Sahin (an assistant professor at Erciyes University, Faculty of Engineering, Department of Computer Engineering) for his technical support in the preparation of illustrations. We are grateful to all participants who took part in this study. This project was funded by a grant from the Erciyes University Scientific Research Projects Coordination Unit with the project number TSA-2019-8761.
dc.identifier.doi10.1039/d2fo01717b
dc.identifier.endpage10234
dc.identifier.issn2042-6496
dc.identifier.issn2042-650X
dc.identifier.issue19
dc.identifier.pmid36124913
dc.identifier.scopus2-s2.0-85139570793
dc.identifier.scopusqualityQ1
dc.identifier.startpage10225
dc.identifier.urihttps://doi.org/10.1039/d2fo01717b
dc.identifier.urihttps://hdl.handle.net/20.500.14440/798
dc.identifier.volume13
dc.identifier.wosWOS:000855389600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherRoyal Soc Chemistry
dc.relation.ispartofFood & Function
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250201
dc.subjectHigh-Fiber Barley
dc.subjectInsulin Responses
dc.subjectEnergy-Intake
dc.subjectDietary Fiber
dc.subjectWaist Circumference
dc.subjectMolecular-Weight
dc.subjectAcute Impact
dc.subjectBody-Weight
dc.subjectFood-Intake
dc.subjectGlucose
dc.titleEffects of whole-grain barley and oat ?-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial
dc.typeArticle

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