title: The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial.
abstract: The purpose of the present study is to compare the effects of four different breads (one commercial par-baked wheat bread, three sourdough breads prepared with commercial wheat flour, organic wheat flour, organic einkorn flour) in 16 healthy subjects. The primary outcome of this randomized cross-over trial was evaluating intra-individual changes in glycemic areas-under-the-curve (AUCs) after 50g carbohydrate portions of each bread; secondary outcomes were changes in insulin, fatty free acids (FFA), triglyceride, acylated ghrelin and satiety AUCs. Blood samples and satiety ratings were collected every 30-min for 2-h after the consumption of each bread. The einkorn flour showed the lowest amylase activity, the commercial flour the highest; commercial bread had the highest carbohydrate content and the lowest dietary fiber content. Glucose AUCs were significantly lower after the consumption of sourdough breads made with organic (12,754±1433mg/dL×h) and einkorn flour (12,216±1210mg/dL×h), with respect to the commercial bread (13,849±2193mg/dL×h). Insulin AUCs decreased after the consumption of all sourdough breads when compared to commercial bread. FFA and triglyceride AUCs did not differ by kind of breads. Median ghrelin AUC was significantly lower and satiety higher after the einkorn bread (3710pg/mL×h; 3225±2414, respectively) than after commercial bread consumption (4140pg/mL×h; 1706±1766, respectively), but not with other sourdough breads. In conclusion, the use of sourdough may improve the nutritional features of breads; einkorn bread induced the least disturbance in carbohydrate homeostasis and the greater satiety. If confirmed by further research, these results might have implications in the approach towards chronic dysmetabolic diseases.
authors.affiliation: Department of Medical Sciences, University of Turin, Turin, Italy.
authors.forename: S
authors.initials: S
authors.lastname: Bo
authors.affiliation: Department of Medical Sciences, University of Turin, Turin, Italy. Electronic address: simona.bo@unito.it.
authors.forename: M
authors.initials: M
authors.lastname: Seletto
authors.affiliation: Department of Medical Sciences, University of Turin, Turin, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Choc
authors.affiliation: Department of Medical Sciences, University of Turin, Turin, Italy.
authors.forename: V
authors.initials: V
authors.lastname: Ponzo
authors.affiliation: Unit of Dietetic and Clinical Nutrition, "OIRM-S. Anna Hospital -Città della Salute e della Scienza of Turin", Turin, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Lezo
authors.affiliation: Unit of Dietetic and Clinical Nutrition, "Ordine Mauriziano" Hospital of Turin, Turin, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Demagistris
authors.affiliation: Unit of Clinical Epidemiology, CPO, "Città della Salute e della Scienza" Hospital of Turin, Turin, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Evangelista
authors.affiliation: Unit of Clinical Epidemiology, CPO, "Città della Salute e della Scienza" Hospital of Turin, Turin, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Ciccone
authors.affiliation: Department of Agricultural, Forestry and Food Sciences, University of Turin, Grugliasco, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Bertolino
authors.affiliation: Department of Medical Sciences, University of Turin, Turin, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Cassader
authors.affiliation: Department of Medical Sciences, University of Turin, Turin, Italy.
authors.forename: R
authors.initials: R
authors.lastname: Gambino
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D001939:Bread; D018592:Cross-Over Studies; D004032:Diet; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber; D004044:Dietary Proteins / Q000032:analysis; D004311:Double-Blind Method; D005230:Fatty Acids, Nonesterified / Q000097:blood*; D005260:Female; D005433:Flour; D054439:Ghrelin / Q000097:blood*; D006801:Humans; D007328:Insulin / Q000097:blood*; D008297:Male; D008875:Middle Aged; D012527:Satiation; D014280:Triglycerides / Q000097:blood*; D014908:Triticum / Q000737:chemistry; D055105:Waist Circumference; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D005230:Fatty Acids, Nonesterified; D054439:Ghrelin; D007328:Insulin; D014280:Triglycerides
keywords: Bread; Einkorn; Ghrelin; Glycemic areas-under-the-curve; Insulin; Sourdough