title: A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers.
abstract: The aim of the present study was to determine if the consumption of barley tortillas varying in fibre and/or starch composition affected postprandial glucose, insulin, glucagon-like peptide-1 (GLP-1) or peptide YY concentrations. A double-blind, randomised, controlled trial was performed with twelve healthy adults. They each consumed one of five barley tortillas or a glucose drink on six individual visits separated by at least 1 week. Tortillas were made from 100% barley flour blends using five different milling fractions to achieve the desired compositions. All treatments provided 50 g of available carbohydrate and were designed to make the following comparisons: (1) low-starch amylose (0%) v. high-starch amylose (42%) with similar β-glucan and insoluble fibre content; (2) low β-glucan (4.5 g) v. medium β-glucan (7.8 g) v. high β-glucan (11.6 g) with similar starch amylose and insoluble fibre content; and (3) low insoluble fibre (7.4 g) v. high insoluble fibre (19.6 g) with similar starch amylose and β-glucan content. Blood was collected at fasting and at multiple intervals until 180 min after the first bite/sip of the test product. Amylose and insoluble fibre content did not alter postprandial glucose and insulin, but high-β-glucan tortillas elicited a lower glucose and insulin response as compared to the low-β-glucan tortillas. The tortillas with high insoluble fibre had a higher AUC for GLP-1 as compared to the tortillas with low insoluble fibre, whereas amylose and β-glucan content had no effect. Results show that processing methods can be used to optimise barley foods to reduce postprandial blood glucose responses and factors that may influence satiety.
authors: Agriculture and Agri-Food Canada, Richardson Centre for Functional Foods and Nutraceuticals,196 Innovation Drive,Winnipeg,MB,CanadaR3T 6C5.
authors: Nancy
authors: N
authors: Ames
authors: Department of Human Nutritional Sciences,University of Manitoba,W383 Duff Roblin Building,Winnipeg,MB,CanadaR3T 2N2.
authors: Heather
authors: H
authors: Blewett
authors: Agriculture and Agri-Food Canada, Richardson Centre for Functional Foods and Nutraceuticals,196 Innovation Drive,Winnipeg,MB,CanadaR3T 6C5.
authors: Joanne
authors: J
authors: Storsley
authors: Agriculture and Agri-Food Canada, Richardson Centre for Functional Foods and Nutraceuticals,196 Innovation Drive,Winnipeg,MB,CanadaR3T 6C5.
authors: Sijo J
authors: SJ
authors: Thandapilly
authors: Department of Human Nutritional Sciences,University of Manitoba,W383 Duff Roblin Building,Winnipeg,MB,CanadaR3T 2N2.
authors: Peter
authors: P
authors: Zahradka
authors: Department of Human Nutritional Sciences,University of Manitoba,W383 Duff Roblin Building,Winnipeg,MB,CanadaR3T 2N2.
authors: Carla
authors: C
authors: Taylor
mesh_terms: D000328:Adult; D000688:Amylose / Q000032:analysis; D000818:Animals; D001786:Blood Glucose / Q000032:analysis*; D001939:Bread / Q000032:analysis; D018592:Cross-Over Studies; D004032:Diet; D004043:Dietary Fiber / Q000008:administration & dosage* / Q000032:analysis; D004311:Double-Blind Method; D005260:Female; D005433:Flour; D005838:Genotype; D052216:Glucagon-Like Peptide 1 / Q000097:blood; D038321:Glycemic Index; D064368:Healthy Volunteers; D001467:Hordeum / Q000737:chemistry* / Q000235:genetics; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D019894:Peptide YY / Q000097:blood; D019518:Postprandial Period; D012527:Satiation; D012639:Seeds / Q000737:chemistry / Q000235:genetics; D012995:Solubility; D013213:Starch / Q000008:administration & dosage / Q000032:analysis; D047071:beta-Glucans / Q000032:analysis
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D007328:Insulin; D047071:beta-Glucans; D019894:Peptide YY; D052216:Glucagon-Like Peptide 1; D013213:Starch; D000688:Amylose
keywords: Amylose; Barley; Insoluble fibre; Postprandial glucose response; β-Glucan