strata at the peak. et al. Crossover To 15 healthy wheat Total Venous blood Minimised by Glucose: Peak investigate subjects (9 breads providing fibre glucose was crossover Postprandial postprandial 2013) in whether females and six 50 g of from rye in drawn before the design, blood glucose blood glucose in Finland bioprocessed males) with carbohydrates the intervention and sufficient responses, BRB+WW was rye bran average age of and fortified with included at frequent washout period including at the compared with in trial can 52 years and bioprocessed strata intervals up to and the peak, were that in WW as a improve average BMI of (BRB+WW) or (BRB+WW) 240 min subjects’ similar control. postprandial 26 kg/m2 started native rye bran was 17 g, following the compliance to between the glucose and and finished the (RB+WW), and containing intervention. dietary test breads. insulin study. wholegrain rye 50% w/w Plasma glucose instructions Mean responses. bread (R) and total AX was measured before and difference Also to white wheat and using the during the trial. between the investigate bread (WW) as therefore glucose included phenolic controls. Soluble delivering dehydrogenase stratum and acids AX was 3.8 8.3 g of AX photometric the control was absorption g/portion in per eating method -0.40±0.21 after BRB+WW, 1.5 occasion. (Konelab mmol/l. ingestion of g/portion in System bread with RB+WW, 1.7 Reagents and Insulin: no rye bran. g/portion in R KoneLab significant and 0.8 g/portion 20XTi Clinical difference in WW. Chemistry between the Analyser, included Thermo Fisher stratum Scientific). (BRB+WW) and the control GLM (WW) at the was used to peak. No compare the increase or effects of the significant intervention. difference in insulin concentrations were observed in the strata at the peak.
strata at the peak. et al. 2013) in Finland Crossover To investigate whether bioprocessed rye bran in can improve postprandial glucose and insulin responses. Also to investigate phenolic acids absorption after ingestion of bread with rye bran. 15 healthy subjects (9 females and six males) with average age of 52 years and average BMI of 26 kg/m2 started and finished the study. wheat breads providing 50 g of carbohydrates and fortified with bioprocessed (BRB+WW) or native rye bran (RB+WW), and wholegrain rye bread (R) and white wheat bread (WW) as controls. Soluble AX was 3.8 g/portion in BRB+WW, 1.5 g/portion in RB+WW, 1.7 g/portion in R and 0.8 g/portion in WW. Total fibre from rye in the included strata (BRB+WW) was 17 g, containing 50% w/w total AX and therefore delivering 8.3 g of AX per eating occasion. Venous blood glucose was drawn before the intervention and at frequent intervals up to 240 min following the intervention. Plasma glucose was measured using the glucose dehydrogenase photometric method (Konelab System Reagents and KoneLab 20XTi Clinical Chemistry Analyser, Thermo Fisher Scientific). GLM was used to compare the effects of the intervention. Minimised by crossover design, sufficient washout period and the subjects’ compliance to dietary instructions before and during the trial. Glucose: Postprandial blood glucose responses, including at the peak, were similar between the test breads. Mean difference between the included stratum and the control was -0.40±0.21 mmol/l. Insulin: no significant difference between the included stratum (BRB+WW) and the control (WW) at the peak. No increase or significant difference in insulin concentrations were observed in the strata at the peak. Peak postprandial blood glucose in BRB+WW was compared with that in WW as a control. trial
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