Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread
Background. The magnitude and duration of postprandial blood glucose (PPG) elevations are important risk factors of diabetes and coronary heart diseases. Aim. To study PPG after ingestion of breads with and without pea fibre and rapeseed oil. Methods. After fasting overnight, 10 Pakistani immigrant...
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| Format: | Article |
| Language: | English |
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Wiley
2011-01-01
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| Series: | Journal of Nutrition and Metabolism |
| Online Access: | http://dx.doi.org/10.1155/2011/437587 |
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| author | Marianne S. H. Lunde Victoria T. Hjellset Gerd Holmboe-Ottesen Arne T. Høstmark |
| author_facet | Marianne S. H. Lunde Victoria T. Hjellset Gerd Holmboe-Ottesen Arne T. Høstmark |
| author_sort | Marianne S. H. Lunde |
| collection | DOAJ |
| description | Background. The magnitude and duration of postprandial blood glucose (PPG) elevations are important risk factors of diabetes and coronary heart diseases. Aim. To study PPG after ingestion of breads with and without pea fibre and rapeseed oil. Methods. After fasting overnight, 10 Pakistani immigrant women participated in three experiments having a crossover design and involving ingestion of various types of bread: regular coarse bread or fibre enriched-bread with two levels of rapeseed oil, all providing 25 g available carbohydrates (CHO). Blood glucose and satiety were determined before the meal and every 15 min over the next 2 hours. Results. Intake of an amount of pea fibre-enriched bread containing 25 g CHO attenuated, the postprandial peak glucose value, the incremental area under the glucose versus time curve during 15 to 75 min, and the glycemic profile, and increased duration of satiety (𝑃<.05), as compared with intake of regular bread with 25 g carbohydrate. Conclusion. Pea fibre-enriched breads can reduce PPG and prolong satiety. |
| format | Article |
| id | doaj-art-2b1e0d317c784e20aa3e35531088b8d7 |
| institution | Kabale University |
| issn | 2090-0724 2090-0732 |
| language | English |
| publishDate | 2011-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Nutrition and Metabolism |
| spelling | doaj-art-2b1e0d317c784e20aa3e35531088b8d72025-02-03T06:07:52ZengWileyJournal of Nutrition and Metabolism2090-07242090-07322011-01-01201110.1155/2011/437587437587Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of BreadMarianne S. H. Lunde0Victoria T. Hjellset1Gerd Holmboe-Ottesen2Arne T. Høstmark3Section of Preventive Medicine and Epidemiology, Institute of Health and Society, University of Oslo, P.O. Box 1130 Blindern, 0318 Oslo, NorwaySection of Preventive Medicine and Epidemiology, Institute of Health and Society, University of Oslo, P.O. Box 1130 Blindern, 0318 Oslo, NorwaySection of Preventive Medicine and Epidemiology, Institute of Health and Society, University of Oslo, P.O. Box 1130 Blindern, 0318 Oslo, NorwaySection of Preventive Medicine and Epidemiology, Institute of Health and Society, University of Oslo, P.O. Box 1130 Blindern, 0318 Oslo, NorwayBackground. The magnitude and duration of postprandial blood glucose (PPG) elevations are important risk factors of diabetes and coronary heart diseases. Aim. To study PPG after ingestion of breads with and without pea fibre and rapeseed oil. Methods. After fasting overnight, 10 Pakistani immigrant women participated in three experiments having a crossover design and involving ingestion of various types of bread: regular coarse bread or fibre enriched-bread with two levels of rapeseed oil, all providing 25 g available carbohydrates (CHO). Blood glucose and satiety were determined before the meal and every 15 min over the next 2 hours. Results. Intake of an amount of pea fibre-enriched bread containing 25 g CHO attenuated, the postprandial peak glucose value, the incremental area under the glucose versus time curve during 15 to 75 min, and the glycemic profile, and increased duration of satiety (𝑃<.05), as compared with intake of regular bread with 25 g carbohydrate. Conclusion. Pea fibre-enriched breads can reduce PPG and prolong satiety.http://dx.doi.org/10.1155/2011/437587 |
| spellingShingle | Marianne S. H. Lunde Victoria T. Hjellset Gerd Holmboe-Ottesen Arne T. Høstmark Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread Journal of Nutrition and Metabolism |
| title | Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread |
| title_full | Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread |
| title_fullStr | Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread |
| title_full_unstemmed | Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread |
| title_short | Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread |
| title_sort | variations in postprandial blood glucose responses and satiety after intake of three types of bread |
| url | http://dx.doi.org/10.1155/2011/437587 |
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