We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads.
- Authors
Reynolds, Andrew N.; Mann, Jim; Elbalshy, Mona; Mete, Evelyn; Robinson, Caleb; Oey, Indrawati; Silcock, Pat; Downes, Nerida; Perry, Tracy; Te Morenga, Lisa
- Abstract
<bold>Objective: </bold>Wholegrain foods vary in the extent of processing. We investigated whether wholegrain particle size in bread influences postprandial glycemia in type 2 diabetes.<bold>Research Design and Methods: </bold>Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stone-ground flour. All flours and grains were 100% wholegrain wheat. Breads were nutrient matched.<bold>Results: </bold>Fifteen adults (64 ± 10 years, HbA1c 58 ± 13 mmol/mol) completed the study. iAUC for the three breads made with roller-milled flour ranged from 376 to 641 mmol-1min-1, inverse linear trend for grain particle size P = 0.039. The iAUC for stone-ground wholegrain bread (503) was smaller than predicted from mean particle size.<bold>Conclusions: </bold>Wholegrain structural integrity in bread is a determinant of glycemic response. These findings have implications for dietary advice and the definition of the term "'wholegrain."
- Subjects
WHEAT quality; TYPE 2 diabetes; PARTICLES; BREAD; BLOOD sugar
- Publication
Diabetes Care, 2020, Vol 43, Issue 2, p476
- ISSN
0149-5992
- Publication type
journal article
- DOI
10.2337/dc19-1466