Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial
Pletsch EA, Hayes AMR, Chegeni M, Hamaker BR
The American journal of clinical nutrition · 6 citas
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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
- Universidad u hospital
- University of Southern California
Según 1 financiador declarado.
Publicación
- Publicado
- 2022-01-04 · Am J Clin Nutr · vol. 115 · número 4 · págs. 1013–1026
- Editorial
- Elsevier BV
- Citado
- 12 citas · más que el 76% de estudios similares · 1.3× el promedio de su campo
- Referencias
- 59 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Food composition and properties · Gastrointestinal motility and disorders · Seed and Plant Biochemistry
- Palabras clave
- whole wheat, postprandial blood glucose, gastric emptying, subjective appetite, semolina, bran, dietary fiber, food particle size, food viscosity, 13C-octanoic acid breath test, continuous glucose monitoring, Bayes factor
- MeSH
- humans, triticum, insulin, blood glucose, bayes theorem, cross-over studies, gastric emptying, postprandial period, flour, whole grains
4 autores
- Elizabeth A. Pletsch🇺🇸Purdue University West Lafayette
- Anna Hayes🇺🇸Purdue University West Lafayette
- Mohammad Chegeni🇺🇸Purdue University West Lafayette
- Bruce R. Hamaker🇺🇸 · autor de correspondenciaPurdue University West Lafayette
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Epidemiologic and some clinical studies support the view that whole grain foods have lower glycemic response than refined grain foods. However, from the perspective of food material properties, it is not clear why whole grain cereals containing mostly insoluble and nonviscous dietary fibers (e.g., wheat) would reduce postprandial glycemia.
Objectives
We hypothesized that glycemic response for whole grain wheat milled products would not differ from that of refined wheat when potentially confounding variables (wheat source, food form, particle size, viscosity) were matched. Our objective was to study the effect of whole grain wheat compared with refined wheat milled products on postprandial glycemia, gastric emptying, and subjective appetite.
Methods
Using a randomized crossover design, healthy participants (n = 16) consumed 6 different medium-viscosity porridges made from whole grain wheat or refined wheat milled products, all from the same grain source and mill: whole wheat flour, refined wheat flour, cracked wheat, semolina, reconstituted wheat flour with fine bran, and reconstituted wheat flour with coarse bran. Postprandial glycemia, gastric emptying, and appetitive response were measured using continuous glucose monitors, the 13C-octanoic acid (8:0) breath test, and visual analog scale (VAS) ratings. Bayes factors were implemented to draw inferences about null effects.
Results
Little-to-no differences were observed in glycemic responses, with lower incremental AUC between 0 and 120 min glycemic responses only for semolina [mean difference (MD): -966 mg min/dL; 95% CI: -1775, -156 mg min/dL; P = 0.02) and cracked wheat (MD: -721 mg min/dL; 95% CI: -1426, -16 mg min/dL; P = 0.04) than for whole wheat flour porridge. Bayes factors suggested weak to strong evidence for a null effect (i.e., no effect of treatment type) in glycemic response, gastric emptying, and VAS ratings.
Conclusions
Although whole grain wheat foods provide other health benefits, they did not in their natural composition confer lower postprandial glycemia or gastric emptying than their refined wheat counterparts.This trial was registered at clinicaltrials.gov as NCT03467659.
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