Title
The structure of wheat bread influences the postprandial metabolic response in healthy men
Author
Eelderink, C.
Noort, M.W.J.
Sozer, N.
Koehorst, M.
Holst, J.J.
Deacon, C.F.
Rehfeld, J.F.
Poutanen, K.
Vonk, R.J.
Oudhuis, L.
Priebe, M.G.
Publication year
2015
Abstract
Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering food structure. We investigated the influence of a compact food structure; different wheat products with a similar composition were created using different processing conditions. The postprandial glucose kinetics and metabolic response to bread with a compact structure (flat bread, FB) was compared to bread with a porous structure (control bread, CB) in a randomized, crossover study with ten healthy male volunteers. Pasta (PA), with a very compact structure, was used as the control. The rate of appearance of exogenous glucose (RaE), endogenous glucose production, and glucose clearance rate (GCR) was calculated using stable isotopes. Furthermore, postprandial plasma concentrations of glucose, insulin, several intestinal hormones and bile acids were analyzed. The structure of FB was considerably more compact compared to CB, as confirmed by microscopy, XRT analysis (porosity) and density measurements. Consumption of FB resulted in lower peak glucose, insulin and glucose-dependent insulinotropic polypeptide (ns) responses and a slower initial RaE compared to CB. These variables were similar to the PA response, except for RaE which remained slower over a longer period after PA consumption. Interestingly, the GCR after FB was higher than expected based on the insulin response, indicating increased insulin sensitivity or insulin-independent glucose disposal. These results demonstrate that the structure of wheat bread can influence the postprandial metabolic response, with a more compact structure being more beneficial for health. Bread-making technology should be further explored to create healthier products.
Subject
Life
FI - Functional Ingredients
ELSS - Earth, Life and Social Sciences
Food and Nutrition
Nutrition
Healthy Living
Food products
Food supply
Insulin
Metabolism
Porosity
Compact structures
Endogenous glucose
Insulin sensitivity
Metabolic disease
Metabolic response
Plasma concentration
Porous structures
Processing condition
Glucose
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http://resolver.tudelft.nl/uuid:4f522ec4-9bf0-4749-9662-c5db85d74179
DOI
https://doi.org/10.1039/c5fo00354g
TNO identifier
528288
Source
Food & Function, 6 (10), 3236-3248
Document type
article