Premium
Comparable Dose‐Response Glucose Lowering Effect with Whole vs finely Ground, Novel Omega‐3 rich Grain Salba (Salvia Hispanica L) Baked into White Bread
Author(s) -
Vuksan Vladimir,
Dias Andre,
Lee Amy,
Jovanovski Elena,
Rogovik Alex,
Jenkins Alexandra
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.351.7
Subject(s) - postprandial , food science , whole grains , crossover study , zoology , chemistry , medicine , biology , alternative medicine , pathology , insulin , placebo
Objective Oily grains such as flax, sesame and poppy are common additions to bakery products. To evaluate the effect of particle size on postprandial glycemia, whole or finely ground omega‐3 rich grain Salba was baked into white bread in a dose response study. Methods Using an acute randomized, double‐blind, crossover design, 13 healthy subjects (5M; 8F; BMI 26.3 ± 7.3kg/m2) received, on 8 different occasions, either 7, 15 or 24 g of whole or finely ground Salba baked into white bread cotaining 50g available carbohydrate or bread control given twice. Capillary blood was taken fasting and at 15, 30, 45, 60, 90 and 120 minutes after consumption. Results Compared to control, all treatments containing 7,15,or 24g of whole and ground Salba reduced blood glucose iAUC (p=0.03) by 20%, 28% and 35% respectively compared to control (p<0.05), in dose dependent fashion (slope = ‐1.2 ± 0.05). No differences in glucose responses were found between whole vs ground Salba at the same dose levels. Conclusions Addition of either whole or finely ground Salba to white bread lowers postprandial glycemia equally in a dose‐dependent manner making this novel omega‐3 grain versatile for consumption. Baking whole Salba in bread may also extend shelf life by minimizing fat oxidation.