Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

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dc.citation.issue10
dc.citation.volume127
dc.contributor.authorSrv A
dc.contributor.authorMishra S
dc.contributor.authorHardacre A
dc.contributor.authorMatia-Merino L
dc.contributor.authorGoh K
dc.contributor.authorWarren FJ
dc.contributor.authorMonro JA
dc.coverage.spatialEngland
dc.date.accessioned2023-09-07T02:40:13Z
dc.date.accessioned2023-09-21T22:15:05Z
dc.date.available2021-07-05
dc.date.available2023-09-07T02:40:13Z
dc.date.available2023-09-21T22:15:05Z
dc.date.issued2022-05-28
dc.date.updated2023-09-07T01:21:00Z
dc.description(c) The Author/s 2021en_US
dc.description.abstractThe hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB - reference), (2) 75 % of kibbled purple wheat in 25 % white bread matrix (PB) and (3) a 1:1 mixture of 37·5 % kibbled soya beans and 37·5 % of kibble purple wheat in 25 % white bread matrix (SPB). Each bread was ingested in three forms: unchewed (U), as customarily consumed (C) and homogenised (H). Twelve participants ingested 40 g available carbohydrate portions of each bread in each form, with post-prandial blood glucose measured over 120 min. Glycaemic responses to WB were the same regardless of its form when ingested. Unchewed PB had significantly less glycaemic effect than WB, whereas the C and H forms were similar to WB. Based on a glycaemic index (GI) of 70 for WB, the GI values for the C, U and H breads, respectively, were WB: 70·0, 70 and 70, PB: 75, 42 and 61, SPB: 57, 48 and 55 (%) (Least significant difference = 17·43, P < 0·05, bold numbers significantly different from WB). The similar glycaemic response to the H and C forms of the breads, and their difference from the U form, showed that the glycaemia-moderating effect of grain structure on starch digestion was lost during customary ingestion of bread. We conclude that the kibbled-grain structure may not effectively retard starch digestion in breads as normally consumed because it is largely eliminated by ingestive processes including chewing.
dc.description.confidentialfalse
dc.format.extent1497-1505
dc.identifierS000711452100252X
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/34218822
dc.identifier.citationSrv A, Mishra S, Hardacre A, Matia-Merino L, Goh K, Warren FJ, Monro JA. (2022). Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion.. Br J Nutr. 127. 10. (pp. 1497-1505).
dc.identifier.doi10.1017/S000711452100252X
dc.identifier.eissn1475-2662
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0007-1145
dc.identifier.urihttp://hdl.handle.net/10179/20120
dc.languageeng
dc.publisherCambridge University Press on behalf of The Nutrition Society
dc.publisher.urihttps://www.cambridge.org/core/journals/british-journal-of-nutrition/article/glycaemic-potency-reduction-by-coarse-grain-structure-in-breads-is-largely-eliminated-during-normal-ingestion/950643A6816399A15A1588DB5B5C8D64
dc.relation.isPartOfBr J Nutr
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectBreads
dc.subjectGlycaemia
dc.subjectGrain
dc.subjectStructure
dc.subjectBlood Glucose
dc.subjectBread
dc.subjectEating
dc.subjectEdible Grain
dc.subjectGlycemic Index
dc.subjectHumans
dc.subjectStarch
dc.subjectTriticum
dc.titleGlycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion
dc.typeJournal article
pubs.elements-id447251
pubs.organisational-groupOther
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