Glycemic Response
Conditions
Brief summary
Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at intervals over 2 hours. They also rated their feelings of satiety fasting and at intervals over 2 hours.
Detailed description
Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples 5 minutes apart, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at 15, 30, 45, 60,90 and 120 min after starting to eat. After each blood sample also rated their feelings of satiety on a 7-point scale from extremely hungry to extremely full.
Interventions
OTHERWholegrain bread
156.8g wholegrain bread
OTHERWhite bread
122.6g white bread
OTHER15% fiber-rich bread
139.2g bread made with 15% added wheat bran
OTHER30% fiber-rich bread
166.5g bread made with 30% added wheat bran
Sponsors
University of Guelph
Guelph Research and Development Centre, Agriculture and Agri-Food Canada
Glycemic Index Laboratories, Inc
Study design
Allocation
NON_RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 75 Years
Inclusion criteria
* Good health
Exclusion criteria
* Known history of AIDS, hepatitis, diabetes or a heart condition * Use of drugs which would increase risk to the subject or affect the results in the opinion of the medical director * Any condition which would increase risk to the subject or affect the results in the opinion of the medical director * Individuals who cannot or will not comply with experimental procedures or do not follow safety guidelines.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Glucose AUC | 2 hours | Incremental area under the glucose response curve ignoring area below fasting glucose |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Satiety AUC | 2 hours | Incremental area under the satiety response curve |
| Hydrolysis index | 2 hours | Incremental area under the hydrolysis curve (amount of glucose released during in-vitro digestion of the breads) expressed as a percentage of that for white bread. |
Countries
Canada
Outcome results
None listed