Abstract
BackgroundDietary fibre food intake is related to a reduced risk of developing diabetes mellitus. However, the mechanism of this effect is still not clear. The aim of this study was to evaluate the effect of commercial fibre cereals on the rate of gastric emptying, postprandial glucose response and satiety in healthy subjects.MethodsGastric emptying rate (GER) was measured by standardized real time ultrasonography. Twelve healthy subjects were assessed using a randomized crossover blinded trial. The subjects were examined after an 8 hour fast and after assessment of normal fasting blood glucose level. Satiety scores were estimated and blood glucose measurements were taken before and at 0, 20, 30, 40, 60, 80, 100 and 120 min after the end of the meal. GER was calculated as the percentage change in the antral cross-sectional area 15 and 90 min after ingestion of sour milk with corn flakes (GER1), cereal bran flakes (GER2) or wholemeal oat flakes (GER3).ResultsThe median value was, respectively, 42% for GER1, 33 % for GER2 and 51% for GER3. The difference between the GER after ingestion of bran flakes compared to wholemeal oat flakes was statistically significant (p = 0.023). The postprandial delta blood glucose level was statistically significantly lower at 40 min (p = 0.045) and 120 min (p = 0.023) after the cereal bran flakes meal. There was no statistical significance between the areas under the curve (AUCs) of the cereals as far as blood glucose and satiety were concerned.ConclusionThe result of this study demonstrates that the intake of either bran flakes or wholemeal oat flakes has no effect on the total postprandial blood glucose response or satiety when compared to corn flakes. However, the study does show that the intake of cereal bran flakes slows the GER when compared to oat flakes and corn flakes, probably due to a higher fibre content. Since these products do not differ in terms of glucose response and satiety on healthy subjects, they should be considered equivalent in this respect.Trial registrationISRCTN90535566
Highlights
Dietary fibre food intake is related to a reduced risk of developing diabetes mellitus
The results of this study show that the presence of fibre in a semisolid meal does not affect total postprandial blood glucose or satiety responses in healthy subjects, despite the delay in gastric emptying for the product containing the higher amount of fibre
In the same study it was shown that this lower postprandial blood glucose response was related to a higher initial postprandial plasma insulin response after a meal composed of 119.2 g cereal bran flakes compared to a meal of 60.9 g corn flakes [30]
Summary
Dietary fibre food intake is related to a reduced risk of developing diabetes mellitus. The aim of this study was to evaluate the effect of commercial fibre cereals on the rate of gastric emptying, postprandial glucose response and satiety in healthy subjects. To prevent the development of diabetes mellitus, the American Diabetes Association recommends a reduction in caloric intake and increased consumption of dietary fibre and food containing whole grain [1]. Colonic fermentation, measured by breath hydrogen test, has been observed – after a meal consisting of ingestible carbohydrates – to reduce the insulin and glucose response at the following meal. This effect is called a second meal effect. A recently published study shows that an increased 3-day intake of insoluble fibre in obese subjects improved whole-body insulin sensitivity [18]
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