Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11-14.5 hour perspective; a randomized controlled study in healthy subjects.
Background: The prevalence of obesity is increasing worldwide and prevention is needed. Whole grain has shown potential to lower the risk of obesity, cardiovascular disease and type 2 diabetes. One possible mechanism behind the benefits of whole grain is the gut fermentation of dietary fiber (DF), e...
| Publicado en: | Nutrition Journal Vol. 16; pp. 1 - 12 |
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| Autores principales: | , , |
| Formato: | research randomized controlled trial Journal Article |
| Publicado: |
BioMed Central
4/21/2017
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=122936289&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 122936289 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14752891 1CYY jtl: Nutrition Journal issn: 14752891 maglogo: N pubinfo: dt: 4/21/2017 vid: 16 pid: 24147 pub: BioMed Central artinfo: ui: 122936289 122936289 NLM28431559 122936289 10.1186/s12937-017-0246-5 NLM28431559 122936289 ppf: 1 ppct: 11 formats: fmt: @attributes: type: P tig: atl: Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11-14.5 hour perspective; a randomized controlled study in healthy subjects. aug: au: Sandberg, Jonna C. Björck, Inger M. E. Nilsson, Anne C. affil: Food for Health Science Centre, Lund University, SE-221 00 Lund, Sweden sug: subj: Glucose Tolerance Test Glucans Analysis Inflammation Blood Peptide Hormones Blood Appetite Young Adult Inflammation Diet Therapy Triglycerides Blood Cholesterol Blood Crossover Design Fatty Acids Blood Portion Size Dietary Carbohydrates Administration and Dosage Dietary Fiber Administration and Dosage Dietary Fiber Analysis Female Blood Glucose Metabolism Postprandial Period Cytokines Blood Insulin Blood Dietary Carbohydrates Analysis Adult Human Male Research Subjects Interleukins Blood Gastrointestinal Hormones Blood Bread Body Mass Index Diet Treatment Outcomes Validation Studies Comparative Studies Evaluation Research Multicenter Studies Randomized Controlled Trials Adult: 19-44 years Female Male ab: Background: The prevalence of obesity is increasing worldwide and prevention is needed. Whole grain has shown potential to lower the risk of obesity, cardiovascular disease and type 2 diabetes. One possible mechanism behind the benefits of whole grain is the gut fermentation of dietary fiber (DF), e.g. non-starch polysaccharides and resistant starch (RS), in whole grain. The purpose of the study is to investigate the effect of whole grain rye-based products on glucose- and appetite regulation.Method: Twenty-one healthy subjects were provided four rye-based evening test meals in a crossover overnight study design. The test evening meals consisted of either whole grain rye flour bread (RFB) or a 1:1 ratio of whole grain rye flour and rye kernels bread (RFB/RKB), with or without added resistant starch (+RS). White wheat flour bread (WWB) was used as reference evening meal. Blood glucose, insulin, PYY, FFA, IL-6 as well as breath H2 and subjective rating of appetite were measured the following morning at fasting and repeatedly up to 3.5 h after a standardized breakfast consisting of WWB. Ad libitum energy intake was determined at lunch, 14.5 h after evening test and reference meals, respectively.Results: The evening meal with RFB/RKB + RS decreased postprandial glucose- and insulin responses (iAUC) (P < 0.05) and increased the gut hormone PYY in plasma the following morning 0-120 min after the standardized breakfast, compared to WWB (P = 0.01). Moreover, RFB increased subjective satiety and decreased desire to eat, and both RFB and RFB/RKB decreased feeling of hunger (AUC 0-210 min). All rye-based evening meals decreased or tended to decrease fasting FFA (P < 0.05, RFB/RKB: P = 0.057) and increased breath hydrogen concentration (0-120 min, P < 0.001). No effects were noted on energy intake at lunch or inflammatory marker IL-6 (0 + 180 min) after the rye-based evening meals, compared to WWB.Conclusion: Whole grain rye bread has the potential to improve cardiometabolic variables in an 11-14.5 h perspective in healthy humans. The combination RFB/RKB + RS positively affected biomarkers of glucose- and appetite regulation in a semi-acute perspective. Meanwhile, RFB and RFB/RKB improved subjective appetite ratings. The effects probably emanate from gut fermentation events.Trial Registration: The study was registered at: ClinicalTrials.gov, register number NCT02347293 ( www.clinicaltrials.gov/ct2/show/NCT02347293 ). Registered 15 January 2015. pubtype: Academic Journal doctype: research randomized controlled trial Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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