Effect of Commercial Rye Whole-meal Bread on Postprandial Blood Glucose and Gastric Emptying in Healthy Subjects

Overview

Journal Nutr J

Publisher Biomed Central

Specialty Nutritional Sciences

Date 2009 Jun 18

PMID 19531257

Citations 4

Authors

Joanna Hlebowicz

Jenny Maria Jonsson

Sandra Lindstedt

Ola Bjorgell

Gassan Darwich

Lars-Olof Almer

Affiliations

Soon will be listed here.

Abstract

Background: The intake of dietary fibre has been shown to reduce the risk of developing diabetes mellitus. The aim of this study was to compare the effects of commercial rye whole-meal bread containing whole kernels and white wheat bread on the rate of gastric emptying and postprandial glucose response in healthy subjects.

Methods: Ten healthy subjects took part in a blinded crossover trial. Blood glucose level and gastric emptying rate (GER) were determined after the ingestion of 150 g white wheat bread or 150 g whole-meal rye bread on two different occasions after fasting overnight. The GER was measured using real-time ultrasonography, and was calculated as the percentage change in antral cross-sectional area 15 and 90 minutes after completing the meal.

Results: No statistically significant difference was found between the GER values or the blood glucose levels following the two meals when evaluated with the Wilcoxon signed rank sum test.

Conclusion: The present study revealed no difference in postprandial blood glucose response or gastric emptying after the ingestion of rye whole-meal bread compared with white wheat bread.

Citing Articles

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Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread.

Bondia-Pons I, Nordlund E, Mattila I, Katina K, Aura A, Kolehmainen M Nutr J. 2011; 10:116.

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