The acute impact of ingestion of sourdough and whole-grain breads on blood glucose, insulin, and incretins in overweight and obese men
Mofidi A, Ferraro ZM, Stewart KA, Tulk HM, Robinson LE, Duncan AM, Graham TE
Journal of nutrition and metabolism · 18 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (classified by our AI screen)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Possibly industry funded
- Government
- Ontario Ministry of Agriculture, Food and Rural Affairs
- Government
- Ministry of Agriculture, Food and Rural Affairs
- Government
- Natural Sciences and Engineering Research Council of Canada
- Authors
- At least one author declares a financial tie to industry
Based on 3 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2012-01-01 · J Nutr Metab · vol. 2012 · pp. 1–9
- Publisher
- Hindawi Publishing Corporation
- Cited
- 31 citations · more than 78% of similar papers · 1.3× the field average
- References
- 39 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Food composition and properties · Nutritional Studies and Diet · Diet and metabolism studies
- Keywords
- Postprandial, Insulin, Glycemic, Overweight, Food science, Medicine, Glucose homeostasis, Whole grains, Crossover study, Internal medicine, Endocrinology, Obesity, Insulin resistance, Biology
7 authors
From CA
- A MofidiUniversity of Guelph
- Zachary M. FerraroUniversity of Guelph
- Katherine A. StewartUniversity of Guelph
- Hilary TulkUniversity of Guelph
- Lindsay E. RobinsonUniversity of Guelph
- Alison M. DuncanUniversity of Guelph
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.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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