[Blood glucose and insulin levels in healthy persons and diabetics after intake of coarse wholemeal preparations, especially fresh grain muesli].
In a study of seven type II diabetics the effects of the usual diabetic diet were compared with those of a cereal of whole-meal (both having the same energy content and nutrients proportions). The cereal gave a more even blood-glucose curve at a significantly lower level (maximal rise after the first breakfast with the cereal was 20 mg/100 ml, after the usual diabetic breakfast 75 mg/100 ml). In addition, in 12 metabolically healthy persons comparison was made of post-prandial blood-glucose and insulin levels after intake of raw and of heated wheat and corn whole-meal preparations. The raw wheat variant produced much flatter blood-glucose and insulin curves than the heated test meals (maximal rise of blood-glucose 6 vs 27-38 mg/100 ml; blood insulin 8 vs 35-50 microU/ml), while the raw corn (oat) variant achieved only a small flattening of the curve compared with that after the heat-treated preparation. Measurement of H2 exhalation provided no evidence for differential malabsorption between raw and heated test meals. Fresh-corn muesli with unheated wheat whole-meal is suitable in the diet of type II diabetics to counteract high postprandial levels of blood-glucose and thus improve the diabetic metabolic state.
Sichert-Oevermann
W
W
III. Medizinische Klinik und Poliklinik sowie Institut für Ernährungswissenschaft der Universität Giessen.
von Koerber
K
K
Bretthauer
B
B
Leitzmann
C
C
Laube
H
H
D001786:Blood Glucose / Q000032:analysis*; D001944:Breath Tests; D003924:Diabetes Mellitus, Type 2 / Q000097:blood*; D004043:Dietary Fiber / Q000008:administration & dosage* / Q000378:metabolism; D002523:Edible Grain; D006801:Humans; D006859:Hydrogen / Q000378:metabolism; D007328:Insulin / Q000097:blood*; D012016:Reference Values
D001786:Blood Glucose; D004043:Dietary Fiber; D007328:Insulin; D006859:Hydrogen
Blutglucose- und Insulinverlauf bei Gesunden und Diabetikern nach Gaberoher Vollkornzubereitungen, insbesondere Frischkornmüsli.