Effects of whole-grain barley and oat β-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial
Caferoglu Z, Aytekin Sahin G, Gonulalan Z, Hatipoglu N
Food & function · 6 citations
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- University or hospital
- Erciyes Üniversitesi
- Grants
- Erciyes Üniversitesi (TSA-2019-8761)
Based on 1 listed funder(s).
Publication
- Published
- 2022-01-01 · Food Funct · vol. 13 · issue 19 · pp. 10225–10234
- Publisher
- Royal Society of Chemistry
- Cited
- 8 citations · more than 69% of similar papers · 0.9× the field average
- References
- 42 works
- Access
- Paywalled
- Research areas
- Food composition and properties · Diet and metabolism studies · Nutritional Studies and Diet
- Keywords
- Postprandial, Appetite, Crossover study, Randomized controlled trial, Medicine, Food science, Internal medicine, Biology, Animal science, Insulin, Placebo
- MeSH
- humans, hordeum, triticum, insulin, blood glucose, beta-glucans, cross-over studies, appetite, postprandial period, bread, female, male
4 authors
From TR
- Zeynep Caferoğlu · correspondingErciyes University
- Gizem Aytekin ŞahinNuh Naci Yazgan University; Erciyes University
- Zafer GönülalanErciyes University
- Nihal HatipoğluErciyes University
Abstract
This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grain sources of β-glucans, on glycaemia and appetite by comparison with white bread (WB) and whole-wheat bread (WWB). This randomized controlled crossover trial included 20 healthy individuals (10 males and 10 females) who consumed WB, WWB, BB, and OB with a standard breakfast followed by an ad libitum lunch. Postprandial glucose and appetite responses were quantified as the incremental area under the curve (iAUC). Although the iAUC for glycaemic response was lower by 23.7%, 29.9%, and 27.9% after the consumption of BB, OB, and WWB compared with WB (p = 0.023), no differences were observed between BB, OB, and WWB (p > 0.05). BB had a lower iAUC for appetite sensation by 21.5%, 23.9%, and 55.7% compared with WB, WWB, and OB (p = 0.005). OB had no effect on appetite and was also less palatable than BB. Subsequent food intakes were similar after the consumption of all test breads (p > 0.05). The encouragement of healthier bread formulations that can beneficially modulate postprandial glycemia and appetite may contribute to the promotion of public health. This trial was registered at ClinicalTrials.gov as NCT04749498.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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