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Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

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  • 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
Vis graf over relationer

PURPOSE: 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.

METHODS: 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.

RESULTS: 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.

CONCLUSIONS: 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.

OriginalsprogEngelsk
TidsskriftEuropean Journal of Nutrition
Vol/bind56
Udgave nummer3
Sider (fra-til)1063-1076
Antal sider14
ISSN1436-6207
DOI
StatusUdgivet - apr. 2017

ID: 52054499