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 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Erciyes Üniversitesi
- Subvenciones
- Erciyes Üniversitesi (TSA-2019-8761)
Según 1 financiador declarado.
Publicación
- Publicado
- 2022-01-01 · Food Funct · vol. 13 · número 19 · págs. 10225–10234
- Editorial
- Royal Society of Chemistry
- Citado
- 8 citas · más que el 69% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 42 trabajos
- Acceso
- De pago
- Áreas de investigación
- Food composition and properties · Diet and metabolism studies · Nutritional Studies and Diet
- Palabras clave
- 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 autores
- Zeynep Caferoğlu🇹🇷 · autor de correspondenciaErciyes University
- Gizem Aytekin Şahin🇹🇷Nuh Naci Yazgan University; Erciyes University
- Zafer Gönülalan🇹🇷Erciyes University
- Nihal Hatipoğlu🇹🇷Erciyes University
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
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