Effects of concentrated arabinoxylan and β-glucan compared with refined wheat and whole grain rye on glucose and appetite in subjects with the metabolic syndrome: a randomized study
Hartvigsen ML, Gregersen S, Lærke HN, Holst JJ, Bach Knudsen KE, Hermansen K
European journal of clinical nutrition · 68 citas
Etiquetas de revisión
Alimentación controladaFinanciación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2013-11-20 · Eur J Clin Nutr · vol. 68 · número 1 · págs. 84–90
- Editorial
- Springer Nature
- Citado
- 104 citas · más que el 94% de estudios similares · 4.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 47 trabajos
- Acceso
- De pago
- Áreas de investigación
- Food composition and properties · Microbial Metabolites in Food Biotechnology · Natural Antidiabetic Agents Studies
- Palabras clave
- arabinoxylan, β-glucan, dietary fiber, whole grain rye, wheat bread, metabolic syndrome, postprandial blood glucose, insulin response, glucagon-like peptide-1, glucose-dependent insulinotropic polypeptide, ghrelin, satiety, appetite, energy intake, bread
- MeSH
- humans, triticum, gastric inhibitory polypeptide, insulin, blood glucose, beta-glucans, xylans, area under curve, cross-over studies, appetite, satiation, energy intake, postprandial period, bread, dietary fiber, aged, middle aged, female, male, glucagon-like peptide 1, ghrelin, secale, metabolic syndrome
6 autores
- Merete Lindberg Hartvigsen🇩🇰 · autor de correspondenciaAarhus University Hospital
- Søren Gregersen🇩🇰Aarhus University Hospital
- Helle Nygaard Lærke🇩🇰Aarhus University
- Jens Juul Holst🇩🇰University of Copenhagen
- Knud Erik Bach Knudsen🇩🇰Aarhus University
- Kjeld Hermansen🇩🇰Aarhus University Hospital
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background/objectives
Several studies emphasise that arabinoxylan and β-glucan have more beneficial effects on glucose metabolism than low-dietary fibre (DF) meals. Less attention has been paid to the effects of concentrated DF compared with whole grain. We compared the effects of DF and whole grain on glucose, hormone responses and appetite in subjects with the metabolic syndrome (MetS).
Subjects/methods
Fifteen subjects with MetS participated in this acute, randomised, cross-over intervention study. The test breads provided 50 g of digestible carbohydrate: wheat bread with concentrated arabinoxylan (AX) or β-glucan (BG), rye bread with kernels (RK) and wheat bread (WB) as control. Blood samples were drawn for 270 min to determine glucose, insulin, glucagon-like peptide-1, glucose-dependent insulinotropic peptide (GIP) and ghrelin. Appetite score was addressed every 30 min. Ad libitum energy intake (EI) was measured 270 min after test meals.
Results
Compared with WB, BG and RK induced lower initial glycaemic responses (P<0.001), whereas AX only reduced the glucose peak value (P<0.001). RK reduced insulin (P<0.001) and GIP responses (P<0.001) compared with the other breads. BG lowered insulin responses more than AX (P<0.001). AX, BG and RK increased satiety feeling (P<0.001) more than WB, but did not differ significantly in terms of subsequent EI (P=0.089).
Conclusion
BG and RK had beneficial impact on the glucose response, whereas AX had only effect on the postprandial glucose peak. The impact of the AX bread was influenced by higher protein content. Whether the metabolic effects of the breads are still present to mixed meals remains to be tested.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.