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Inger Me Bjorck - One of the best experts on this subject based on the ideXlab platform.
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effects of cereal breakfasts on postprandial glucose appetite regulation and voluntary energy intake at a subsequent standardized lunch focusing on Rye Products
Nutrition Journal, 2011Co-Authors: Liza Rosen, Elin Ostman, Inger Me BjorckAbstract:Background Rye Products have been demonstrated to lower the acute insulin demand, induce a low and prolonged blood glucose response (high Glycemic Profile, GP) and reduce subclinical inflammation. These Products may therefore contribute to a lowered risk of obesity, type 2 diabetes and cardio vascular disease. The objective of the present paper was to evaluate the mechanism for a reduced postprandial insulin demand with Rye Products, and to explore possible appetite regulating properties.
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Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on Rye Products
Nutrition Journal, 2011Co-Authors: Liza Ah Rosén, Elin Ostman, Inger Me BjorckAbstract:Background Rye Products have been demonstrated to lower the acute insulin demand, induce a low and prolonged blood glucose response (high Glycemic Profile, GP) and reduce subclinical inflammation. These Products may therefore contribute to a lowered risk of obesity, type 2 diabetes and cardio vascular disease. The objective of the present paper was to evaluate the mechanism for a reduced postprandial insulin demand with Rye Products, and to explore possible appetite regulating properties. Methods 10 healthy subjects were served breakfast meals (50 g of available starch) with endosperm- or whole grain Rye breads, with and without lactic acid, boiled whole grain Rye- (RK) or wheat (WK) kernels, or white wheat bread reference (WWB) in random order in a cross-over design. Plasma concentrations of glucose, ghrelin, serum insulin, free fatty acids, adiponectin, breath hydrogen excretion (H_2), and subjective satiety was evaluated during the postprandial phase. 270 min after the breakfast, an ad lib lunch buffet was served and the voluntary energy intake (EI) was registered. Results All Rye Products and WK induced lower insulinemic indices (II) than WWB. A lower incremental insulin peak following breakfast correlated with a lower EI at lunch (r = 0.38). A low II was related to improved satiety in the early postprandial phase (fullness AUC 0-60 min, r = -0.36). RK induced a higher GP compared to WWB and WK. A higher GP was related to a lowered desire to eat before lunch (AUC 210-270) and to a lower concentration of ghrelin in the late postprandial phase after breakfast (270 min), r = -0.29 and -0.29), which in turn was related to a lower voluntary EI (r = 0.43 and 0.33). The RK breakfast improved satiety in the early postprandial phase (0-60 min) compared to WWB, and induced a lower EI at lunch (-16%). A high content of indigestible carbohydrates in the breakfast Products was related to improved satiety (0-60 min, r = 0.68 for fullness), and a higher breath H_2 in the late postprandial phase (120-270 and 270-390 min, r = 0.46 and 0.70). High H_2 (AUC 120-270 min) also correlated with lower EI (r = -0.34). Conclusions Rye Products, rich in indigestible carbohydrates, induce colonic fermentation already post the breakfast meal, and lowers acute insulin responses. A high excretion of breath H2 also correlated with a higher GP. Especially, Rye kernels induced a high GP which was associated with a 16% lowering of energy intake at a subsequent lunch meal. The bulking effect of Rye fiber, colonically derived fermentation metabolites, a high GP and a low insulin response possibly all contributes to the benefits on glucose- and appetite regulation seen in an acute and semi-acute perspective.
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Endosperm and whole grain Rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile
Nutrition Journal, 2009Co-Authors: Liza Ah Rosén, Elin Ostman, Lorena O Blanco Silva, Ulrika K Andersson, Cecilia Holm, Inger Me BjorckAbstract:Background Rye Products have previously been shown to induce comparatively low post-prandial insulin responses; irrespectively of their glycaemic indices (GI). However, the mechanism behind this lowered insulin demand remains unknown. An improved insulin economy might contribute to the benefits seen in epidemiological studies with whole grain diets on metabolic risk factors and weight regulation. The objective of this study was to explore the mechanism for a reduced post-prandial insulin demand with Rye Products. Methods 12 healthy subjects were given flour based Rye Products made from endosperm, whole grain or bran, produced with different methods (baking, simulated sour-dough baking and boiling) as breakfasts in random order in a cross-over design. White wheat bread (WWB) was used as a reference. Blood glucose, serum insulin, plasma ghrelin and subjective satiety were measured during 180 minutes. To evaluate the course of post-meal glycaemia, a measure of the glycaemic profile (GP) was introduced defined as the duration for the incremental post-prandial blood glucose response divided with the blood glucose incremental peak (min/mM). Results The study shows that whole grain Rye breads and endosperm Rye Products induced significantly (p < 0.05) lower insulinaemic indices (II's) than WWB. Rye bran bread (RBB) produced significantly higher II compared with all the other Rye Products. Furthermore, the acute insulin response showed better correlations with the GP than with the GI of the Products. The endosperm Rye bread and the whole grain Rye bread with lactic acid induced a significantly higher GP than RBB, WWB, white wheat- and whole grain Rye porridge, respectively. A low insulin incremental peak was associated with less severe late post-prandial hypoglycaemia (r = 0.38, p < 0.001), and hypoglycaemia was negatively correlated to subjective satiety at 180 min (r = -0.28, p < 0.05). A low insulin incremental peak was also associated with a milder recovery of plasma ghrelin in the late post-prandial phase (180 min, r = 0.34, p < 0.01). Conclusion Our study shows that endosperm and wholegrain Rye Products induce low acute insulinaemic responses and improved glycaemic profiles. The results also suggest that the Rye Products possess beneficial appetite regulating properties. Further studies are needed to identify the unknown property or bioactive component(s) responsible for these beneficial metabolic features of Rye.
Rikard Landberg - One of the best experts on this subject based on the ideXlab platform.
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Impact of food processing on Rye product properties and their in vitro digestion
European Journal of Nutrition, 2018Co-Authors: Daniel P. Johansson, Rikard Landberg, José Luis Vázquez Gutiérrez, Marie Alminger, Maud LangtonAbstract:Purpose Rye Products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. Methods Five differently processed Rye Products (sourdough-fermented bread, fermented and unfermented crispbread, extrusion-cooked Rye, and porridge) and refined wheat bread were characterised. Two in vitro methods, a dynamic method simulating digestion in the stomach and small intestine and a static method, simulating conditions in the stomach were used to determine viscosity development, structural changes and release of glucose during digestion. Results Structural and compositional differences induced by processing influenced product digestion. Gastric disintegration and digesta particle size were related to characteristics of the starch/protein matrix, while digesta viscosity was reduced due to fibre degradation during fermentation. More cohesive boluses were associated with slower glucose release. Sourdough fermentation increased amylose leakage and appeared to inhibit starch hydrolysis despite low digesta viscosity and rapid disintegration. Conclusions The net release of glucose during digestion of foods is determined by several factors which may vary in their importance depending on product specific properties.
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Impact of food processing on Rye product properties and their in vitro digestion
European Journal of Nutrition, 2017Co-Authors: Daniel P. Johansson, Rikard Landberg, José Luis Vázquez Gutiérrez, Marie Alminger, Maud LangtonAbstract:Rye Products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood.
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Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial
PLOS ONE, 2015Co-Authors: Daniel P. Johansson, Ulf Risérus, Maud Langton, Rikard LandbergAbstract:Background Whole grain Rye Products have been shown to increase satiety and elicit lower postprandial insulin response without a corresponding change in glucose response compared with soft refined ...
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Effects of whole grain Rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content.
Nutrition Journal, 2014Co-Authors: Tina Forsberg, Per Aman, Rikard LandbergAbstract:Background Fibre-rich Rye Products have been shown to have superior effects on self-reported appetite compared to white wheat bread and some studies have shown lower energy intake after subsequent meal. The aim of the present study was to evaluate the effects of whole grain Rye crisp bread (RB) versus refined wheat bread (WB) on appetite in two studies using different portion sizes and total energy intakes.
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Effects of whole grain Rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content
Nutrition Journal, 2014Co-Authors: Tina Forsberg, Per Aman, Rikard LandbergAbstract:Background Fibre-rich Rye Products have been shown to have superior effects on self-reported appetite compared to white wheat bread and some studies have shown lower energy intake after subsequent meal. The aim of the present study was to evaluate the effects of whole grain Rye crisp bread (RB) versus refined wheat bread (WB) on appetite in two studies using different portion sizes and total energy intakes. Methods Two randomised cross-over pre-load studies were conducted in 20 and 21 subjects, respectively. Appetite was rated by visual analogue scale (VAS) for 4 h. In both studies, participants were 39 ± 14 years old and had BMI 23 ± 3. The studies differed in terms of energy content of the breakfasts and proportion of energy from the treatment product as well as amount of test Products. Differences between treatments within the two studies were evaluated using mixed models with repeated measures appropriate for cross-over designs. Results In Study one, hunger and desire to eat were significantly lower (P < 0.05) after RB compared with WB, but there were no difference for fullness or difference in energy intake at lunch served ad libitum. In Study two, the portion size was lower than in Study one and the test product constituted a larger proportion of the breakfast. Fullness was significantly higher after RB compared with WB (P < 0.05) and hunger, desire to eat as well as energy intake at lunch were significantly lower (P < 0.05). Conclusions Whole grain Rye crisp bread caused lower self-reported hunger, higher fullness and less desire to eat compared to refined wheat bread. It also led to a lower energy intake after an ad libitum lunch. Results were stronger and/or more consistent when the test meal portion was smaller and accounted for a larger proportion of the total energy intake of the breakfast.
Per Aman - One of the best experts on this subject based on the ideXlab platform.
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Effects of whole grain Rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content
Nutrition Journal, 2014Co-Authors: Tina Forsberg, Per Aman, Rikard LandbergAbstract:Background Fibre-rich Rye Products have been shown to have superior effects on self-reported appetite compared to white wheat bread and some studies have shown lower energy intake after subsequent meal. The aim of the present study was to evaluate the effects of whole grain Rye crisp bread (RB) versus refined wheat bread (WB) on appetite in two studies using different portion sizes and total energy intakes. Methods Two randomised cross-over pre-load studies were conducted in 20 and 21 subjects, respectively. Appetite was rated by visual analogue scale (VAS) for 4 h. In both studies, participants were 39 ± 14 years old and had BMI 23 ± 3. The studies differed in terms of energy content of the breakfasts and proportion of energy from the treatment product as well as amount of test Products. Differences between treatments within the two studies were evaluated using mixed models with repeated measures appropriate for cross-over designs. Results In Study one, hunger and desire to eat were significantly lower (P < 0.05) after RB compared with WB, but there were no difference for fullness or difference in energy intake at lunch served ad libitum. In Study two, the portion size was lower than in Study one and the test product constituted a larger proportion of the breakfast. Fullness was significantly higher after RB compared with WB (P < 0.05) and hunger, desire to eat as well as energy intake at lunch were significantly lower (P < 0.05). Conclusions Whole grain Rye crisp bread caused lower self-reported hunger, higher fullness and less desire to eat compared to refined wheat bread. It also led to a lower energy intake after an ad libitum lunch. Results were stronger and/or more consistent when the test meal portion was smaller and accounted for a larger proportion of the total energy intake of the breakfast.
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Effects of whole grain Rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content.
Nutrition Journal, 2014Co-Authors: Tina Forsberg, Per Aman, Rikard LandbergAbstract:Background Fibre-rich Rye Products have been shown to have superior effects on self-reported appetite compared to white wheat bread and some studies have shown lower energy intake after subsequent meal. The aim of the present study was to evaluate the effects of whole grain Rye crisp bread (RB) versus refined wheat bread (WB) on appetite in two studies using different portion sizes and total energy intakes.
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Whole grain Rye breakfast - sustained satiety during three weeks of regular consumption.
Physiology & Behavior, 2011Co-Authors: Hanna Isaksson, Isabella Tillander, Roger Andersson, Johan Olsson, Helena Fredriksson, Dominic-luc Webb, Per AmanAbstract:Abstract Whole grain Rye Products have previously been shown to increase feelings of satiety for up to 8 h after intake under standardized conditions. This study was set out to investigate the sustainability of the satiating effect after regular consumption of breakfast meals with whole grain Rye porridge or refined wheat bread. The study was randomized, cross-over and double-blind. Healthy subjects (n = 24) were randomly assigned to daily consumption of iso-caloric standardized breakfast meals with whole grain Rye porridge or refined wheat bread for two 3-wk phases, separated by a wash out of 3–4 weeks. Each intervention phase had 3 scheduled visit days (days 1, 8 and 22) when appetite ratings (hunger, satiety and desire to eat) were registered for 24 h at standardized conditions. Orocecal transit time (salicylazosulfapyridine/sulfapyridine method) and breath hydrogen as an indicator of colonic fermentation were measured at day 8 of each 3-wk phase in a subgroup (n = 16). To investigate effects of breakfast on free-living food intake, 3-day weighed food diaries were self-registered during both intervention phases. Whole grain Rye porridge breakfast resulted in higher ratings of satiety and lower hunger and desire to eat during 4 h post consumption compared to refined wheat bread breakfast (p Clinicaltrials.gov Identifier: NCT01117363.
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characterisation of dietary fibre components in Rye Products
Food Chemistry, 2010Co-Authors: Allah Rakha, Per Aman, R AnderssonAbstract:Abstract In this study, dietary fibre (DF) was characterised in Rye Products from a local supermarket. Soft breads generally had lower DF contents (8–18%) than had crisp breads (13–20%) due to high inclusion of wheat flour. For some Products, the labelled DF values contained fructan, but others did not. However, for most Products, the DF values analysed exceeded those declared. Arabinoxylan (AX) and fructan were generally the main DF components in the Products, followed by cellulose and resistant starch, β-glucan, Klason lignin and arabinogalactan. In the soft breads, cellulose and resistant starch concentrations were relatively high, due to significant formation of resistant starch. During bread manufacturing, the molecular weight of β-glucan was highly degraded, while that of AX was more resistant. Extruded Products had the highest β-glucan extractability and the extracted β-glucan retained its molecular weight most, which may be of nutritional significance. In Rye milling fractions, about 50% of the fructan content analysed had a degree of polymerisation below 10, i.e. it comprised oligosaccharides. The crisp breads produced without yeast had the highest DF and fructan contents and the highest proportion of low-molecular weight fructan. These results indicate that, during bread-making, the low-molecular weight fraction of fructan was most available for degradation by yeast or by endogenous enzymes present in the ingredients.
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Rye bread and other Rye Products
Technology of Functional Cereal Products, 2008Co-Authors: Afaf Kamaleldin, Per Aman, J X Zhang, K Bach E Knudsen, K PoutanenAbstract:Publisher Summary Among the cereal grains, Rye (Secale cereale, L.) is quite similar to wheat despite important differences in its chemical composition and technological properties. Rye is mainly grown and consumed as food in northern Europe; the major producers are Russia, Poland, Germany, Belarus, and Ukraine. Rye is an important source of Dietary Fiber (DF) in Finland, Denmark, Sweden, and Germany. The main Rye foods include dark and sour breads, loaf bread with sifted Rye flour, crisp bread, and flakes for porridges and breakfast cereals. Currently, there is also a growing interest in including Rye in convenience and snack foods. The Rye grain is one potential candidate raw material for functional and healthy foods. It has the potential to add variety to the cereal foods available for human consumption and to increase the level of DF and associated bioactive compounds. This chapter reviews the chemistry of the Rye grain, its nutrients and bioactive compounds, Rye food Products, and the technologies involved in their production. It describes bioavailability of various bioactive compounds in Rye and discusses the health benefits of Rye foods. Rye food Products, mostly bread, are made of whole, steel cut, and crushed or milled Rye kernels that can also be malted.
Elin Ostman - One of the best experts on this subject based on the ideXlab platform.
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effects of cereal breakfasts on postprandial glucose appetite regulation and voluntary energy intake at a subsequent standardized lunch focusing on Rye Products
Nutrition Journal, 2011Co-Authors: Liza Rosen, Elin Ostman, Inger Me BjorckAbstract:Background Rye Products have been demonstrated to lower the acute insulin demand, induce a low and prolonged blood glucose response (high Glycemic Profile, GP) and reduce subclinical inflammation. These Products may therefore contribute to a lowered risk of obesity, type 2 diabetes and cardio vascular disease. The objective of the present paper was to evaluate the mechanism for a reduced postprandial insulin demand with Rye Products, and to explore possible appetite regulating properties.
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Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on Rye Products
Nutrition Journal, 2011Co-Authors: Liza Ah Rosén, Elin Ostman, Inger Me BjorckAbstract:Background Rye Products have been demonstrated to lower the acute insulin demand, induce a low and prolonged blood glucose response (high Glycemic Profile, GP) and reduce subclinical inflammation. These Products may therefore contribute to a lowered risk of obesity, type 2 diabetes and cardio vascular disease. The objective of the present paper was to evaluate the mechanism for a reduced postprandial insulin demand with Rye Products, and to explore possible appetite regulating properties. Methods 10 healthy subjects were served breakfast meals (50 g of available starch) with endosperm- or whole grain Rye breads, with and without lactic acid, boiled whole grain Rye- (RK) or wheat (WK) kernels, or white wheat bread reference (WWB) in random order in a cross-over design. Plasma concentrations of glucose, ghrelin, serum insulin, free fatty acids, adiponectin, breath hydrogen excretion (H_2), and subjective satiety was evaluated during the postprandial phase. 270 min after the breakfast, an ad lib lunch buffet was served and the voluntary energy intake (EI) was registered. Results All Rye Products and WK induced lower insulinemic indices (II) than WWB. A lower incremental insulin peak following breakfast correlated with a lower EI at lunch (r = 0.38). A low II was related to improved satiety in the early postprandial phase (fullness AUC 0-60 min, r = -0.36). RK induced a higher GP compared to WWB and WK. A higher GP was related to a lowered desire to eat before lunch (AUC 210-270) and to a lower concentration of ghrelin in the late postprandial phase after breakfast (270 min), r = -0.29 and -0.29), which in turn was related to a lower voluntary EI (r = 0.43 and 0.33). The RK breakfast improved satiety in the early postprandial phase (0-60 min) compared to WWB, and induced a lower EI at lunch (-16%). A high content of indigestible carbohydrates in the breakfast Products was related to improved satiety (0-60 min, r = 0.68 for fullness), and a higher breath H_2 in the late postprandial phase (120-270 and 270-390 min, r = 0.46 and 0.70). High H_2 (AUC 120-270 min) also correlated with lower EI (r = -0.34). Conclusions Rye Products, rich in indigestible carbohydrates, induce colonic fermentation already post the breakfast meal, and lowers acute insulin responses. A high excretion of breath H2 also correlated with a higher GP. Especially, Rye kernels induced a high GP which was associated with a 16% lowering of energy intake at a subsequent lunch meal. The bulking effect of Rye fiber, colonically derived fermentation metabolites, a high GP and a low insulin response possibly all contributes to the benefits on glucose- and appetite regulation seen in an acute and semi-acute perspective.
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Endosperm and whole grain Rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile
Nutrition Journal, 2009Co-Authors: Liza Ah Rosén, Elin Ostman, Lorena O Blanco Silva, Ulrika K Andersson, Cecilia Holm, Inger Me BjorckAbstract:Background Rye Products have previously been shown to induce comparatively low post-prandial insulin responses; irrespectively of their glycaemic indices (GI). However, the mechanism behind this lowered insulin demand remains unknown. An improved insulin economy might contribute to the benefits seen in epidemiological studies with whole grain diets on metabolic risk factors and weight regulation. The objective of this study was to explore the mechanism for a reduced post-prandial insulin demand with Rye Products. Methods 12 healthy subjects were given flour based Rye Products made from endosperm, whole grain or bran, produced with different methods (baking, simulated sour-dough baking and boiling) as breakfasts in random order in a cross-over design. White wheat bread (WWB) was used as a reference. Blood glucose, serum insulin, plasma ghrelin and subjective satiety were measured during 180 minutes. To evaluate the course of post-meal glycaemia, a measure of the glycaemic profile (GP) was introduced defined as the duration for the incremental post-prandial blood glucose response divided with the blood glucose incremental peak (min/mM). Results The study shows that whole grain Rye breads and endosperm Rye Products induced significantly (p < 0.05) lower insulinaemic indices (II's) than WWB. Rye bran bread (RBB) produced significantly higher II compared with all the other Rye Products. Furthermore, the acute insulin response showed better correlations with the GP than with the GI of the Products. The endosperm Rye bread and the whole grain Rye bread with lactic acid induced a significantly higher GP than RBB, WWB, white wheat- and whole grain Rye porridge, respectively. A low insulin incremental peak was associated with less severe late post-prandial hypoglycaemia (r = 0.38, p < 0.001), and hypoglycaemia was negatively correlated to subjective satiety at 180 min (r = -0.28, p < 0.05). A low insulin incremental peak was also associated with a milder recovery of plasma ghrelin in the late post-prandial phase (180 min, r = 0.34, p < 0.01). Conclusion Our study shows that endosperm and wholegrain Rye Products induce low acute insulinaemic responses and improved glycaemic profiles. The results also suggest that the Rye Products possess beneficial appetite regulating properties. Further studies are needed to identify the unknown property or bioactive component(s) responsible for these beneficial metabolic features of Rye.
Liza Ah Rosén - One of the best experts on this subject based on the ideXlab platform.
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Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on Rye Products
Nutrition Journal, 2011Co-Authors: Liza Ah Rosén, Elin Ostman, Inger Me BjorckAbstract:Background Rye Products have been demonstrated to lower the acute insulin demand, induce a low and prolonged blood glucose response (high Glycemic Profile, GP) and reduce subclinical inflammation. These Products may therefore contribute to a lowered risk of obesity, type 2 diabetes and cardio vascular disease. The objective of the present paper was to evaluate the mechanism for a reduced postprandial insulin demand with Rye Products, and to explore possible appetite regulating properties. Methods 10 healthy subjects were served breakfast meals (50 g of available starch) with endosperm- or whole grain Rye breads, with and without lactic acid, boiled whole grain Rye- (RK) or wheat (WK) kernels, or white wheat bread reference (WWB) in random order in a cross-over design. Plasma concentrations of glucose, ghrelin, serum insulin, free fatty acids, adiponectin, breath hydrogen excretion (H_2), and subjective satiety was evaluated during the postprandial phase. 270 min after the breakfast, an ad lib lunch buffet was served and the voluntary energy intake (EI) was registered. Results All Rye Products and WK induced lower insulinemic indices (II) than WWB. A lower incremental insulin peak following breakfast correlated with a lower EI at lunch (r = 0.38). A low II was related to improved satiety in the early postprandial phase (fullness AUC 0-60 min, r = -0.36). RK induced a higher GP compared to WWB and WK. A higher GP was related to a lowered desire to eat before lunch (AUC 210-270) and to a lower concentration of ghrelin in the late postprandial phase after breakfast (270 min), r = -0.29 and -0.29), which in turn was related to a lower voluntary EI (r = 0.43 and 0.33). The RK breakfast improved satiety in the early postprandial phase (0-60 min) compared to WWB, and induced a lower EI at lunch (-16%). A high content of indigestible carbohydrates in the breakfast Products was related to improved satiety (0-60 min, r = 0.68 for fullness), and a higher breath H_2 in the late postprandial phase (120-270 and 270-390 min, r = 0.46 and 0.70). High H_2 (AUC 120-270 min) also correlated with lower EI (r = -0.34). Conclusions Rye Products, rich in indigestible carbohydrates, induce colonic fermentation already post the breakfast meal, and lowers acute insulin responses. A high excretion of breath H2 also correlated with a higher GP. Especially, Rye kernels induced a high GP which was associated with a 16% lowering of energy intake at a subsequent lunch meal. The bulking effect of Rye fiber, colonically derived fermentation metabolites, a high GP and a low insulin response possibly all contributes to the benefits on glucose- and appetite regulation seen in an acute and semi-acute perspective.
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Endosperm and whole grain Rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile
Nutrition Journal, 2009Co-Authors: Liza Ah Rosén, Elin Ostman, Lorena O Blanco Silva, Ulrika K Andersson, Cecilia Holm, Inger Me BjorckAbstract:Background Rye Products have previously been shown to induce comparatively low post-prandial insulin responses; irrespectively of their glycaemic indices (GI). However, the mechanism behind this lowered insulin demand remains unknown. An improved insulin economy might contribute to the benefits seen in epidemiological studies with whole grain diets on metabolic risk factors and weight regulation. The objective of this study was to explore the mechanism for a reduced post-prandial insulin demand with Rye Products. Methods 12 healthy subjects were given flour based Rye Products made from endosperm, whole grain or bran, produced with different methods (baking, simulated sour-dough baking and boiling) as breakfasts in random order in a cross-over design. White wheat bread (WWB) was used as a reference. Blood glucose, serum insulin, plasma ghrelin and subjective satiety were measured during 180 minutes. To evaluate the course of post-meal glycaemia, a measure of the glycaemic profile (GP) was introduced defined as the duration for the incremental post-prandial blood glucose response divided with the blood glucose incremental peak (min/mM). Results The study shows that whole grain Rye breads and endosperm Rye Products induced significantly (p < 0.05) lower insulinaemic indices (II's) than WWB. Rye bran bread (RBB) produced significantly higher II compared with all the other Rye Products. Furthermore, the acute insulin response showed better correlations with the GP than with the GI of the Products. The endosperm Rye bread and the whole grain Rye bread with lactic acid induced a significantly higher GP than RBB, WWB, white wheat- and whole grain Rye porridge, respectively. A low insulin incremental peak was associated with less severe late post-prandial hypoglycaemia (r = 0.38, p < 0.001), and hypoglycaemia was negatively correlated to subjective satiety at 180 min (r = -0.28, p < 0.05). A low insulin incremental peak was also associated with a milder recovery of plasma ghrelin in the late post-prandial phase (180 min, r = 0.34, p < 0.01). Conclusion Our study shows that endosperm and wholegrain Rye Products induce low acute insulinaemic responses and improved glycaemic profiles. The results also suggest that the Rye Products possess beneficial appetite regulating properties. Further studies are needed to identify the unknown property or bioactive component(s) responsible for these beneficial metabolic features of Rye.
