Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11-14.5 hour perspective; a randomized controlled study in healthy subjects
Sandberg JC, Björck IME, Nilsson AC
Nutrition journal · 57 citas
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Alimentación controladaDatos 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 independiente
- Gobierno
- VINNOVA
- Universidad u hospital
- Lunds Universitet
- Universidad u hospital
- Lund University Antidiabetic Food Centre, a VINNOVA VINN Excellence Centre
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2017-04-21 · Nutr J · vol. 16 · número 1 · pág. 25
- Editorial
- BioMed Central
- Citado
- 86 citas · más que el 96% de estudios similares · 4.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 32 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Food composition and properties · Microbial Metabolites in Food Biotechnology · Seed and Plant Biochemistry
- Palabras clave
- Appetite, Medicine, Morning, Postprandial, Peptide YY, Evening, Crossover study, Insulin, Food science, Ghrelin, Type 2 diabetes, Obesity, Internal medicine, Endocrinology, Biology, Hormone, Diabetes mellitus, Neuropeptide Y receptor
- MeSH
- humans, inflammation, cholesterol, starch, gastrointestinal hormones, peptide yy, insulin, dietary carbohydrates, blood glucose, fatty acids, nonesterified, triglycerides, interleukin-6, cytokines, glucose tolerance test, body mass index, treatment outcome, diet, cross-over studies, appetite, postprandial period, bread, dietary fiber, adult, female, male, young adult, healthy volunteers, portion size, biomarkers, secale, whole grains
3 autores
- Jonna C. Sandberg🇸🇪 · autor de correspondenciaLund University
- Inger Björck🇸🇪Lund University
- Anne C. Nilsson🇸🇪Lund University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The prevalence of obesity is increasing worldwide and prevention is needed. Whole grain has shown potential to lower the risk of obesity, cardiovascular disease and type 2 diabetes. One possible mechanism behind the benefits of whole grain is the gut fermentation of dietary fiber (DF), e.g. non-starch polysaccharides and resistant starch (RS), in whole grain. The purpose of the study is to investigate the effect of whole grain rye-based products on glucose- and appetite regulation.
Method
Twenty-one healthy subjects were provided four rye-based evening test meals in a crossover overnight study design. The test evening meals consisted of either whole grain rye flour bread (RFB) or a 1:1 ratio of whole grain rye flour and rye kernels bread (RFB/RKB), with or without added resistant starch (+RS). White wheat flour bread (WWB) was used as reference evening meal. Blood glucose, insulin, PYY, FFA, IL-6 as well as breath H2 and subjective rating of appetite were measured the following morning at fasting and repeatedly up to 3.5 h after a standardized breakfast consisting of WWB. Ad libitum energy intake was determined at lunch, 14.5 h after evening test and reference meals, respectively.
Results
The evening meal with RFB/RKB + RS decreased postprandial glucose- and insulin responses (iAUC) (P < 0.05) and increased the gut hormone PYY in plasma the following morning 0-120 min after the standardized breakfast, compared to WWB (P = 0.01). Moreover, RFB increased subjective satiety and decreased desire to eat, and both RFB and RFB/RKB decreased feeling of hunger (AUC 0-210 min). All rye-based evening meals decreased or tended to decrease fasting FFA (P < 0.05, RFB/RKB: P = 0.057) and increased breath hydrogen concentration (0-120 min, P < 0.001). No effects were noted on energy intake at lunch or inflammatory marker IL-6 (0 + 180 min) after the rye-based evening meals, compared to WWB.
Conclusion
Whole grain rye bread has the potential to improve cardiometabolic variables in an 11-14.5 h perspective in healthy humans. The combination RFB/RKB + RS positively affected biomarkers of glucose- and appetite regulation in a semi-acute perspective. Meanwhile, RFB and RFB/RKB improved subjective appetite ratings. The effects probably emanate from gut fermentation events.
Trial registration
The study was registered at: ClinicalTrials.gov, register number NCT02347293 ( www.clinicaltrials.gov/ct2/show/NCT02347293 ). Registered 15 January 2015.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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