Functional effect on glycemic response after consuming cereal based products high in sds as part of a balanced breakfast

In three from the 5 selected studies, in order to describe the difference in plasma glucose kinetics between the two types of breakfasts, the flour used in manufacturing the four cereal products was intrinsically labeled with 13C, and plasma glucose kinetics was measured using dual-tracer methodology with [6,6-2H2]glucose infusion. [...]in the three studies evaluating plasma glucose turnover (Nazare et al., 2010; Vinoy et al., 2013; Péronnet et al., 2015), for both cereal products, RaE kinetics increased rapidly to reach a plateau and remained stable for the high SDS products, whereas it decreased in the late phase of the postprandial period for the low SDS products. [...]the ingestion of a high SDS cereal product reduces excursions in plasma glucose and insulin concentrations, and release the ingested glucose over a longer period.