Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans.

Carolina Gonzalez-Anton,Maria Rico,Maria Ruiz-Lopez,Estefania Sanchez-Rodriguez,Angel Gil,Maria Mesa

doi:10.3390/nu7064033

Carolina Gonzalez-Anton, Maria Rico + Show 4 more

Open Access

https://doi.org/10.3390/nu7064033

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Journal: Nutrients	Publication Date: May 27, 2015
Citations: 77	License type: CC BY 4.0

Affiliation: University of Granada

Abstract

The present study was carried out to determine the glycemic index (GI), glycemic load (GL), insulinemic index (InI), appetite ratings and postprandial plasma concentrations of gastrointestinal hormones related to the control of food intake after the ingestion of the five most common breads consumed in Spain with different compositions and manufacturing processes. Twenty-two healthy adults participated in a randomized crossover study. The breads tested were Ordinary, Precooked-Frozen, Candeal-flour, Alfacar whites and Wholemeal. All breads portions were calculated to supply 50 g of available carbohydrates. In addition, 50 g of glucose was used as a reference. A linear mixed-effects model was used to compare data calculated for all breads with glucose load. The GI value varied from 61 for the Wholemeal, to Alfacar 68, Ordinary 76, and 78 and 86 for the Precooked-Frozen and Candeal-flour breads, respectively. Wholemeal and Alfacar had lower GI than glucose. All tested breads had a lower GL (ranged 9 to 18) compared with glucose. Wholemeal GL was similar to Alfacar, but lower than the other white breads. InI were significantly lower for all breads (ranged 68 to 73) compared with glucose, and similar among them. The intake of the Wholemeal bread led to a higher release of gastric inhibitory polypeptide compared with the Ordinary and Precooked breads and to a higher release of pancreatic polypeptide compared with the Precooked-Frozen bread. All breads affected appetite ratings similarly. In conclusion, based on GL, the Wholemeal bread would be expected to exert a favorable glycemic response.

Highlights

Mediterranean diet is characterized by a high consumption of cereals, primarily as whole grains, and is associated with a lower incidence of mortality from all causes [1]
The amount of bread administered for the determination of glycemic index (GI) (50 g of available carbohydrates) is a limitation for the evaluation of satiety and gastrointestinal hormone responses, since breads were not provided in isocaloric manner and the wholemeal bread, provided an extra amount of energy that could affect these responses
We have only found that gastric inhibitory polypeptide (GIP) and PP release were higher after intake of the Wholemeal compared with white breads, whereas there was no differential effect of any bread in ghrelin, glucagon-like peptide-1 (GLP-1) and peptide YY (PYY)

Summary

Introduction

Mediterranean diet is characterized by a high consumption of cereals, primarily as whole grains, and is associated with a lower incidence of mortality from all causes [1]. It is necessary to consume four to six servings of cereals and derivatives to achieve carbohydrate intake recommendations; if half of this amount comes from whole-grain products, meeting fiber requirements are guaranteed [2]. Consumption of cereals and derivatives has experienced a marked decrease in recent decades, especially in developed countries [3]. The most important cereal-derived nourishment is bread, a staple food that is the main source of daily carbohydrates. In Spain, bread consumption has declined from 368 g/d in 1964 to 139 g/d in 2012 [4]. The overall obesity prevalence in Spain has dramatically increased by 27% over the last two decades [5]

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