title: Cereal processing influences postprandial glucose metabolism as well as the GI effect.
abstract: OBJECTIVE
  Technological processes may influence the release of glucose in starch. The aim of this study was to compare the metabolic response and the kinetics of appearance of exogenous glucose from 2 cereal products consumed at breakfast.
  
  
  METHODS
  Twenty-five healthy men were submitted to a randomized, open, crossover study that was divided into 2 parts: 12 of the 25 subjects were included in the "isotope part," and the 13 other subjects were included in the "glycemic part." On test days, subjects received biscuits (low glycemic index [GI], high slowly available glucose [SAG]) or extruded cereals (medium GI, low SAG) as part of a breakfast similar in terms of caloric and macronutrient content. The postprandial phase lasted 270 minutes.
  
  
  RESULTS
  The rate of appearance (RaE) of exogenous glucose was significantly lower after consumption of biscuits in the first part of the morning (90-150 minutes) than after consumption of extruded cereals (p ≤ 0.05). Conversely, at 210 minutes, it was significantly higher with biscuits (p ≤ 0.01). For the first 2 hours, plasma glucose and insulin were significantly lower after biscuits during the glycemic part. C-peptide plasma concentrations were significantly lower at 90, 120, and 150 minutes after ingestion of the biscuits (p ≤ 0.05).
  
  
  CONCLUSIONS
  The consumption of biscuits with a high content of slowly digestible starch reduces the appearance rate of glucose in the first part of the morning and prolongs this release in the late phase of the morning (210 minutes). Our results also emphasize that modulation of glucose availability at breakfast is an important factor for metabolic control throughout the morning in healthy subjects due to the lowering of blood glucose and insulin excursions.
authors.affiliation: a Mondelez International R&D, Nutrition Department , Saclay , FRANCE.
authors.forename: Sophie
authors.initials: S
authors.lastname: Vinoy
authors.forename: Sylvie
authors.initials: S
authors.lastname: Normand
authors.forename: Alexandra
authors.initials: A
authors.lastname: Meynier
authors.forename: Monique
authors.initials: M
authors.lastname: Sothier
authors.forename: Corinne
authors.initials: C
authors.lastname: Louche-Pelissier
authors.forename: Jocelyne
authors.initials: J
authors.lastname: Peyrat
authors.forename: Christine
authors.initials: C
authors.lastname: Maitrepierre
authors.forename: Julie-Anne
authors.initials: JA
authors.lastname: Nazare
authors.forename: Jeannie
authors.initials: J
authors.lastname: Brand-Miller
authors.forename: Martine
authors.initials: M
authors.lastname: Laville
mesh_terms: D000293:Adolescent; D000328:Adult; D001786:Blood Glucose; D062408:Breakfast; D002096:C-Peptide / Q000097:blood; D002153:Calorimetry, Indirect; D018592:Cross-Over Studies; D004040:Dietary Carbohydrates / Q000378:metabolism; D004435:Eating; D002523:Edible Grain / Q000737:chemistry*; D005230:Fatty Acids, Nonesterified / Q000097:blood; D005511:Food Handling; D038321:Glycemic Index / Q000502:physiology*; D006801:Humans; D007328:Insulin / Q000097:blood; D050356:Lipid Metabolism / Q000187:drug effects; D008297:Male; D019518:Postprandial Period / Q000502:physiology*; D013213:Starch / Q000378:metabolism; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D002096:C-Peptide; D004040:Dietary Carbohydrates; D005230:Fatty Acids, Nonesterified; D007328:Insulin; D013213:Starch