Hormonal and metabolic responses to breakfast meals in niddm: comparison of white and whole-grain wheat bread and corresponding extruded products.
The post-prandial glucose and hormonal responses were followed in nine non-insulin-dependent diabetics after four randomized breakfast meals containing mainly wheat products. The effect of conventionally baked breads was compared with extruded crispbread-like products prepared from white or whole-grain wheat flour, respectively. The extruded whole-grain product gave significantly larger areas under the glucose and insulin curves than the corresponding baked bread, and resulted in higher C-peptide, gastric inhibitory polypeptide, and glucagon concentrations at certain time points. The mean incremental areas under the glucose curves were similar after white bread and the two extruded crispbread-like products. There were no significant differences between white and whole-grain bread. The results indicate that baked whole-grain wheat bread is to be preferred to corresponding extruded products in non-insulin-dependent diabetes mellitus.
Hagander
B
B
Björck
I
I
Asp
N G
NG
Lundquist
I
I
Nilsson-Ehle
P
P
Schrezenmeir
J
J
Scherstén
B
B
D000328:Adult; D000368:Aged; D001786:Blood Glucose / Q000378:metabolism; D001939:Bread; D002096:C-Peptide / Q000097:blood; D003924:Diabetes Mellitus, Type 2 / Q000097:blood*; D004043:Dietary Fiber / Q000494:pharmacology*; D005260:Female; D005749:Gastric Inhibitory Polypeptide / Q000097:blood; D005934:Glucagon / Q000097:blood; D005990:Glycerol / Q000097:blood; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D008875:Middle Aged; D014280:Triglycerides / Q000097:blood; D014908:Triticum
D001786:Blood Glucose; D002096:C-Peptide; D004043:Dietary Fiber; D007328:Insulin; D014280:Triglycerides; D005749:Gastric Inhibitory Polypeptide; D005934:Glucagon; D005990:Glycerol