title: An improved course of glycaemia after a bread based breakfast is associated with beneficial effects on acute and semi-acute markers of appetite.
abstract: The prevalence of type 2 diabetes mellitus is rapidly increasing all over the world and a diet promoting reduced glycaemic excursions in the postprandial phase may help to prevent the disease. In the present study guar gum (GG) and whole grain rye flour or high amylose maize starch (HAM) was combined to design bread products giving low and sustained glycaemia. A meal study was performed with young, healthy subjects and in addition to glucose and insulin, also subjective appetite ratings and biomarkers of appetite, voluntary energy intake at a second meal and markers of fermentation were studied. The combination of GG and rye was superior with improvements in subjective appetite whereas both test products lead to improvements in biomarkers of appetite compared to the white wheat bread reference. The inclusion of GG, rye and/or HAM in bread products show great potential in lowering risk factors associated with insulin resistance and improving acute and semi-acute appetite.
authors.affiliation: Food for Health Science Centre, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden. linda.ekstrom@food-health-science.lu.se.
authors.forename: Linda M N K
authors.initials: LM
authors.lastname: Ekström
authors.affiliation: Food for Health Science Centre, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden. linda.ekstrom@food-health-science.lu.se.
authors.forename: Inger M E
authors.initials: IM
authors.lastname: Björck
authors.affiliation: Food for Health Science Centre, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden. linda.ekstrom@food-health-science.lu.se.
authors.forename: Elin M
authors.initials: EM
authors.lastname: Östman
mesh_terms: D000328:Adult; D000688:Amylose / Q000032:analysis; D001066:Appetite; D015415:Biomarkers / Q000097:blood*; D001786:Blood Glucose / Q000378:metabolism*; D015992:Body Mass Index; D001939:Bread; D062408:Breakfast; D002149:Energy Intake; D005230:Fatty Acids, Nonesterified / Q000097:blood; D005260:Female; D005285:Fermentation; D005433:Flour / Q000032:analysis; D005685:Galactans / Q000737:chemistry; D005749:Gastric Inhibitory Polypeptide / Q000097:blood; D054439:Ghrelin / Q000097:blood; D006801:Humans; D007328:Insulin / Q000097:blood; D007333:Insulin Resistance; D008297:Male; D008351:Mannans / Q000737:chemistry; D019894:Peptide YY / Q000097:blood; D053149:Plant Gums / Q000737:chemistry; D019518:Postprandial Period; D012307:Risk Factors; D012434:Secale / Q000737:chemistry; D013213:Starch / Q000737:chemistry; D014908:Triticum / Q000737:chemistry; D000067348:Whole Grains / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry
chemical_list: D015415:Biomarkers; D001786:Blood Glucose; D005230:Fatty Acids, Nonesterified; D005685:Galactans; D054439:Ghrelin; D007328:Insulin; D008351:Mannans; D053149:Plant Gums; D019894:Peptide YY; D005749:Gastric Inhibitory Polypeptide; D013213:Starch; D000688:Amylose; C007894:guar gum