The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men. (28th February 2012)

• Record Type: Journal Article
• Authors: Mofidi, Anita; Ferraro, Zachary M.; Stewart, Katherine A.; Tulk, Hilary M. F.; Robinson, Lindsay E.; Duncan, Alison M.; Graham, Terry E.
• Other Names: Venn Bernard Academic Editor.
• Is Part Of: Journal of nutrition and metabolism. Volume 2012(2012)
• Publication Date: 2012-02-28
• Subjects: Nutrition -- Periodicals; Metabolism -- Periodicals; Diet in disease -- Periodicals; Metabolic Diseases; Metabolism; Nutrition Disorders; Nutritional Sciences; Diet in disease; Metabolism; Nutrition; Electronic journals; Periodicals; Periodicals; 363.8
• DOI: 10.1155/2012/184710
• Languages: English
• ISSNs: 2090-0724

Abstract

Abstract : Consumption of whole-grain and sourdough breads is associated with improved glucose homeostasis. We examined the impact of commercial breads on biomarkers of glucose homeostasis in subjects at risk for glucose intolerance. In a randomized, crossover study, overweight or obese males ingested 11-grain, sprouted-grain, 12-grain, sourdough, or white bread on different occasions, matched for available carbohydrate (50 g) in part 1 (n = 12 ) and bread mass (107 g) in part 2 (n = 11 ), and blood glucose, insulin and glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1) were determined for 3 h. In part 1, glucose response for sprouted-grain was lower than 11-grain, sourdough, and white breads. Insulin area under the curve (AUC) for sourdough and white was lower than 11-grain and sprouted-grain breads. GLP-1 response to sourdough was lower than all breads. In part 2, glucose and insulin AUC for sourdough was greater than 11-grain, sprouted-grain, and 12-grain breads. Sprouted-grain bread improved glycemia by lowering glucose response and increasing GLP-1 response. In overweight and obese men, the glycemic response to sprouted grain bread was reduced in both parts 1 and 2 while the other whole-grain test breads did not improve metabolic responses in the acute postprandial state.