Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads
Wholegrain foods vary in the extent of processing. We investigated whether wholegrain particle size in bread influences postprandial glycemia in type 2 diabetes. Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with rol...
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| Veröffentlicht in: | Diabetes care 2020-02, Vol.43 (2), p.476-479 |
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| creator | Reynolds, Andrew N Mann, Jim Elbalshy, Mona Mete, Evelyn Robinson, Caleb Oey, Indrawati Silcock, Pat Downes, Nerida Perry, Tracy Te Morenga, Lisa |
| description | Wholegrain foods vary in the extent of processing. We investigated whether wholegrain particle size in bread influences postprandial glycemia in type 2 diabetes.
Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stone-ground flour. All flours and grains were 100% wholegrain wheat. Breads were nutrient matched.
Fifteen adults (64 ± 10 years, HbA
58 ± 13 mmol/mol) completed the study. iAUC for the three breads made with roller-milled flour ranged from 376 to 641 mmol
min
, inverse linear trend for grain particle size
= 0.039. The iAUC for stone-ground wholegrain bread (503) was smaller than predicted from mean particle size.
Wholegrain structural integrity in bread is a determinant of glycemic response. These findings have implications for dietary advice and the definition of the term "'wholegrain." |
| doi_str_mv | 10.2337/dc19-1466 |
| format | Article |
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Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stone-ground flour. All flours and grains were 100% wholegrain wheat. Breads were nutrient matched.
Fifteen adults (64 ± 10 years, HbA
58 ± 13 mmol/mol) completed the study. iAUC for the three breads made with roller-milled flour ranged from 376 to 641 mmol
min
, inverse linear trend for grain particle size
= 0.039. The iAUC for stone-ground wholegrain bread (503) was smaller than predicted from mean particle size.
Wholegrain structural integrity in bread is a determinant of glycemic response. These findings have implications for dietary advice and the definition of the term "'wholegrain."</description><identifier>ISSN: 0149-5992</identifier><identifier>EISSN: 1935-5548</identifier><identifier>DOI: 10.2337/dc19-1466</identifier><identifier>PMID: 31744812</identifier><language>eng</language><publisher>United States: American Diabetes Association</publisher><subject>Blood glucose ; Bread ; Diabetes ; Diabetes mellitus ; Diabetes mellitus (non-insulin dependent) ; Diet ; Flour ; Grain ; Particle size ; Research design ; Stone ; Structural integrity</subject><ispartof>Diabetes care, 2020-02, Vol.43 (2), p.476-479</ispartof><rights>2019 by the American Diabetes Association.</rights><rights>Copyright American Diabetes Association Feb 1, 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c348t-2bfc0990721fbfe23bb7dcfd0720f6fcc49f247625b86805af0c79e49f5a2abc3</citedby><cites>FETCH-LOGICAL-c348t-2bfc0990721fbfe23bb7dcfd0720f6fcc49f247625b86805af0c79e49f5a2abc3</cites><orcidid>0000-0001-8952-3892</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31744812$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Reynolds, Andrew N</creatorcontrib><creatorcontrib>Mann, Jim</creatorcontrib><creatorcontrib>Elbalshy, Mona</creatorcontrib><creatorcontrib>Mete, Evelyn</creatorcontrib><creatorcontrib>Robinson, Caleb</creatorcontrib><creatorcontrib>Oey, Indrawati</creatorcontrib><creatorcontrib>Silcock, Pat</creatorcontrib><creatorcontrib>Downes, Nerida</creatorcontrib><creatorcontrib>Perry, Tracy</creatorcontrib><creatorcontrib>Te Morenga, Lisa</creatorcontrib><title>Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads</title><title>Diabetes care</title><addtitle>Diabetes Care</addtitle><description>Wholegrain foods vary in the extent of processing. We investigated whether wholegrain particle size in bread influences postprandial glycemia in type 2 diabetes.
Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stone-ground flour. All flours and grains were 100% wholegrain wheat. Breads were nutrient matched.
Fifteen adults (64 ± 10 years, HbA
58 ± 13 mmol/mol) completed the study. iAUC for the three breads made with roller-milled flour ranged from 376 to 641 mmol
min
, inverse linear trend for grain particle size
= 0.039. The iAUC for stone-ground wholegrain bread (503) was smaller than predicted from mean particle size.
Wholegrain structural integrity in bread is a determinant of glycemic response. These findings have implications for dietary advice and the definition of the term "'wholegrain."</description><subject>Blood glucose</subject><subject>Bread</subject><subject>Diabetes</subject><subject>Diabetes mellitus</subject><subject>Diabetes mellitus (non-insulin dependent)</subject><subject>Diet</subject><subject>Flour</subject><subject>Grain</subject><subject>Particle size</subject><subject>Research design</subject><subject>Stone</subject><subject>Structural integrity</subject><issn>0149-5992</issn><issn>1935-5548</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNpdkclKBDEQhoMoOi4HX0ACXvTQmq2XeBvHFQTFBY9NOl3RSHenTbqF8RV8aTO4IJ6qKL766y9-hLYpOWCc54e1pjKhIsuW0IRKniZpKoplNCFUyCSVkq2h9RBeCCFCFMUqWuM0jx1lE_Tx-OwaePLKdvhG-cHqBvCdfQd82ZlmhE5DwDcuDL1XXW1Vg8-buYbWKhw37uc9YIZPrKpggHCEp_g2Yq6NAjWeeReCewOP74axnuOZa3vlbfeEz9zo8Z_Lxx5UHTbRilFNgK3vuoEezk7vZxfJ1fX55Wx6lWguiiFhldFESpIzaioDjFdVXmtTxwExmdFaSMNEnrG0KrKCpMoQnUuI01QxVWm-gfa-dHvvXkcIQ9naoKFpVAduDCXjNBMsI5mI6O4_9CVa76K7SAnB0iInPFL7X5RefOzBlL23rfLzkpJykVC5SKhcJBTZnW_FsWqh_iV_IuGfM5-Mrg</recordid><startdate>202002</startdate><enddate>202002</enddate><creator>Reynolds, Andrew N</creator><creator>Mann, Jim</creator><creator>Elbalshy, Mona</creator><creator>Mete, Evelyn</creator><creator>Robinson, Caleb</creator><creator>Oey, Indrawati</creator><creator>Silcock, Pat</creator><creator>Downes, Nerida</creator><creator>Perry, Tracy</creator><creator>Te Morenga, Lisa</creator><general>American Diabetes Association</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-8952-3892</orcidid></search><sort><creationdate>202002</creationdate><title>Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads</title><author>Reynolds, Andrew N ; Mann, Jim ; Elbalshy, Mona ; Mete, Evelyn ; Robinson, Caleb ; Oey, Indrawati ; Silcock, Pat ; Downes, Nerida ; Perry, Tracy ; Te Morenga, Lisa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c348t-2bfc0990721fbfe23bb7dcfd0720f6fcc49f247625b86805af0c79e49f5a2abc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Blood glucose</topic><topic>Bread</topic><topic>Diabetes</topic><topic>Diabetes mellitus</topic><topic>Diabetes mellitus (non-insulin dependent)</topic><topic>Diet</topic><topic>Flour</topic><topic>Grain</topic><topic>Particle size</topic><topic>Research design</topic><topic>Stone</topic><topic>Structural integrity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Reynolds, Andrew N</creatorcontrib><creatorcontrib>Mann, Jim</creatorcontrib><creatorcontrib>Elbalshy, Mona</creatorcontrib><creatorcontrib>Mete, Evelyn</creatorcontrib><creatorcontrib>Robinson, Caleb</creatorcontrib><creatorcontrib>Oey, Indrawati</creatorcontrib><creatorcontrib>Silcock, Pat</creatorcontrib><creatorcontrib>Downes, Nerida</creatorcontrib><creatorcontrib>Perry, Tracy</creatorcontrib><creatorcontrib>Te Morenga, Lisa</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><collection>MEDLINE - Academic</collection><jtitle>Diabetes care</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Reynolds, Andrew N</au><au>Mann, Jim</au><au>Elbalshy, Mona</au><au>Mete, Evelyn</au><au>Robinson, Caleb</au><au>Oey, Indrawati</au><au>Silcock, Pat</au><au>Downes, Nerida</au><au>Perry, Tracy</au><au>Te Morenga, Lisa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads</atitle><jtitle>Diabetes care</jtitle><addtitle>Diabetes Care</addtitle><date>2020-02</date><risdate>2020</risdate><volume>43</volume><issue>2</issue><spage>476</spage><epage>479</epage><pages>476-479</pages><issn>0149-5992</issn><eissn>1935-5548</eissn><abstract>Wholegrain foods vary in the extent of processing. We investigated whether wholegrain particle size in bread influences postprandial glycemia in type 2 diabetes.
Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stone-ground flour. All flours and grains were 100% wholegrain wheat. Breads were nutrient matched.
Fifteen adults (64 ± 10 years, HbA
58 ± 13 mmol/mol) completed the study. iAUC for the three breads made with roller-milled flour ranged from 376 to 641 mmol
min
, inverse linear trend for grain particle size
= 0.039. The iAUC for stone-ground wholegrain bread (503) was smaller than predicted from mean particle size.
Wholegrain structural integrity in bread is a determinant of glycemic response. These findings have implications for dietary advice and the definition of the term "'wholegrain."</abstract><cop>United States</cop><pub>American Diabetes Association</pub><pmid>31744812</pmid><doi>10.2337/dc19-1466</doi><tpages>4</tpages><orcidid>https://orcid.org/0000-0001-8952-3892</orcidid><oa>free_for_read</oa></addata></record> |
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| source | EZB-FREE-00999 freely available EZB journals |
| subjects | Blood glucose Bread Diabetes Diabetes mellitus Diabetes mellitus (non-insulin dependent) Diet Flour Grain Particle size Research design Stone Structural integrity |
| title | Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads |
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