| Title |
Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men
|
|---|---|
| Published in |
European Journal of Nutrition, February 2016
|
| DOI | 10.1007/s00394-016-1156-6 |
| Pubmed ID | |
| Authors |
Coby Eelderink, Martijn W. J. Noort, Nesli Sozer, Martijn Koehorst, Jens J. Holst, Carolyn F. Deacon, Jens F. Rehfeld, Kaisa Poutanen, Roel J. Vonk, Lizette Oudhuis, Marion G. Priebe |
| Abstract |
Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption. Ten healthy male volunteers participated in a randomized, crossover study, consuming (13)C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 % of flour was substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. Additionally, postprandial plasma concentrations of glucose, insulin, glucagon, incretins, cholecystokinin, and bile acids were analyzed. Despite the attempt to obtain a bread with a low glycemic response by replacing flour by broken kernels, the glycemic response and glucose kinetics were quite similar after consumption of CB and KB. Interestingly, the glucagon-like peptide-1 (GLP-1) response was much lower after KB compared to CB (iAUC, P < 0.005). A clear postprandial increase in plasma conjugated bile acids was observed after both meals. Substitution of 85 % wheat flour by broken kernels in bread did not result in a difference in glucose response and kinetics, but in a pronounced difference in GLP-1 response. Thus, changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia and may therefore influence health. |
X Demographics
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Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 1 | 25% |
| Spain | 1 | 25% |
| Denmark | 1 | 25% |
| Unknown | 1 | 25% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 2 | 50% |
| Practitioners (doctors, other healthcare professionals) | 1 | 25% |
| Scientists | 1 | 25% |
Mendeley readers
The data shown below were compiled from readership statistics for 72 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Netherlands | 1 | 1% |
| Unknown | 71 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 13 | 18% |
| Researcher | 8 | 11% |
| Student > Master | 6 | 8% |
| Student > Bachelor | 6 | 8% |
| Student > Doctoral Student | 5 | 7% |
| Other | 14 | 19% |
| Unknown | 20 | 28% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 15 | 21% |
| Medicine and Dentistry | 10 | 14% |
| Nursing and Health Professions | 9 | 13% |
| Engineering | 4 | 6% |
| Biochemistry, Genetics and Molecular Biology | 3 | 4% |
| Other | 5 | 7% |
| Unknown | 26 | 36% |
Attention Score in Context
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#14,102,773
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Outputs from European Journal of Nutrition
#1,565
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#204,534
of 400,073 outputs
Outputs of similar age from European Journal of Nutrition
#31
of 49 outputs
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