Premium
Difference in Postprandial GLP‐1 Response Despite Similar Glucose Kinetics after Consumption of Wheat Breads with Different Particle Size in Healthy Men
Author(s) -
Vonk Roel,
Eelderink Coby,
Noort Martijn,
Koehorst Martijn,
Holst Jens,
Deacon Carolyn,
Oudhuis Lizette,
Priebe Marion
Publication year - 2015
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.29.1_supplement.379.3
Subject(s) - postprandial , wheat flour , glycemic , crossover study , food science , chemistry , bread making , glycemic index , insulin , glucagon , kinetics , wheat bread , incretin , medicine , endocrinology , type 2 diabetes , diabetes mellitus , biology , physics , quantum mechanics , alternative medicine , pathology , placebo
Consumption of low glycemic index (GI) foods has been associated with beneficial health effects. Underlying mechanisms are not yet fully elucidated. We aimed to investigate the differences in postprandial glucose kinetics and metabolic response after consumption of a high and a low GI fiber‐rich wheat bread, obtained by varying wheat particle size. In a randomized crossover study ten healthy male volunteers consumed 13 C‐enriched wheat breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) in which 85% of the flour was substituted with broken wheat kernels. The use of a dual isotope technique enabled calculation of in vivo glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. In addition, postprandial plasma concentrations of glucose, insulin, glucagon and incretins were analyzed. Despite the attempt to create a low GI bread by the substitution of flour by broken kernels, the glycemic response and the glucose kinetics were quite similar after consumption of CB and KB. Interestingly, the incretin glucagon‐like peptide‐1 (GLP‐1) response was much lower after KB compared to CB (iAUC, P < 0.005). Thus, 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. Changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia.