Effect of commercial rye whole-meal bread on postprandial blood glucose and gastric emptying in healthy subjects

Joanna Hlebowicz,Jenny Maria Jönsson,Ola Björgell,Gassan Darwich,Lars-Olof Almér,Sandra Lindstedt

doi:10.1186/1475-2891-8-26

Abstract

BackgroundThe intake of dietary fibre has been shown to reduce the risk of developing diabetes mellitus. The aim of this study was to compare the effects of commercial rye whole-meal bread containing whole kernels and white wheat bread on the rate of gastric emptying and postprandial glucose response in healthy subjects.MethodsTen healthy subjects took part in a blinded crossover trial. Blood glucose level and gastric emptying rate (GER) were determined after the ingestion of 150 g white wheat bread or 150 g whole-meal rye bread on two different occasions after fasting overnight. The GER was measured using real-time ultrasonography, and was calculated as the percentage change in antral cross-sectional area 15 and 90 minutes after completing the meal.ResultsNo statistically significant difference was found between the GER values or the blood glucose levels following the two meals when evaluated with the Wilcoxon signed rank sum test.ConclusionThe present study revealed no difference in postprandial blood glucose response or gastric emptying after the ingestion of rye whole-meal bread compared with white wheat bread.Trial registrationNCT00779298

Highlights

The intake of dietary fibre has been shown to reduce the risk of developing diabetes mellitus
Evidence has been presented showing that changing the diet can control the blood glucose level and help prevent the development of type 2 diabetes
No significant differences were seen in blood glucose response at different times, or in the incremental areas under the postprandial glucose curves between the different bread meals (Figure 1)

Summary

Introduction

The intake of dietary fibre has been shown to reduce the risk of developing diabetes mellitus. The aim of this study was to compare the effects of commercial rye whole-meal bread containing whole kernels and white wheat bread on the rate of gastric emptying and postprandial glucose response in healthy subjects. Evidence has been presented showing that changing the diet can control the blood glucose level and help prevent the development of type 2 diabetes. The American Diabetes Association recommends an increased intake of dietary fibre and whole grain products to prevent the development of type 2 diabetes and cardiovascular disease [1]. The term "whole grain" is often used to describe both whole-meal products in which the structure of the kernel has been destroyed and cereal products in which a large proportion of the grain is intact. There seems to be a major difference in metabolic response between whole grain and whole-meal (page number not for citation purposes)

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Results

Conclusion