OBJECTIVE: To assess postprandial blood glucose and insulin responses to cereal products made from barley flour enriched with β-glucans. DESIGN: a group of 10 healthy volunteers received, in random order and in different occasions, portions (40g of available carbohydrate) of 4 cereal products – whole-meal crackers (WMC) and biscuits (WMB), barley crackers (BC) and biscuits (BB)- and of white bread reference. Fasting and post-prandial venous blood glucose and insulin were evaluated for 90 and 180 min respectively after breakfast. RESULTS: whole meal products produced post-prandial glucose responses slightly lower but not significantly different from white bread reference. In contrast the two high β-glucans barley products, BC and BB, showed a low impact on postprandial metabolism, but only BB induced glucose responses significantly (p<0.001) lower than white bread reference and WMB. BB and BC showed flattened post-prandial insulin curves, lower either than white bread reference or than the corresponding whole-meal products. The glycemic indexes were 84, 92, 73 and 36 % for WMC, WMB, BC and BB respectively. Similarly the insulinemic indexes of barley products were lower than those of whole-meal products or that of white bread reference. CONCLUSIONS: “lente” products , with a discrete sensory quality can be prepared from barley flour enrched with β-glucans. The glycemic and insulinemic indexes of these products compare favourably with that of products made from common cereals , suggesting their use as “functional foods” in diet, either for individulal predisposed to metabolic disease either probably for patients with diabetes and hyperlipidemia.

Acute glucose and insulin responses to cereal products based on a high β-glucan barley flour / M.C. Casiraghi, A. Bonfiglio, G. Testolin, F. Brighenti. - In: ANNALS OF NUTRITION AND METABOLISM. - ISSN 0250-6807. - 47(2003), pp. 640-640.

Acute glucose and insulin responses to cereal products based on a high β-glucan barley flour

M.C. Casiraghi;G. Testolin;
2003

Abstract

OBJECTIVE: To assess postprandial blood glucose and insulin responses to cereal products made from barley flour enriched with β-glucans. DESIGN: a group of 10 healthy volunteers received, in random order and in different occasions, portions (40g of available carbohydrate) of 4 cereal products – whole-meal crackers (WMC) and biscuits (WMB), barley crackers (BC) and biscuits (BB)- and of white bread reference. Fasting and post-prandial venous blood glucose and insulin were evaluated for 90 and 180 min respectively after breakfast. RESULTS: whole meal products produced post-prandial glucose responses slightly lower but not significantly different from white bread reference. In contrast the two high β-glucans barley products, BC and BB, showed a low impact on postprandial metabolism, but only BB induced glucose responses significantly (p<0.001) lower than white bread reference and WMB. BB and BC showed flattened post-prandial insulin curves, lower either than white bread reference or than the corresponding whole-meal products. The glycemic indexes were 84, 92, 73 and 36 % for WMC, WMB, BC and BB respectively. Similarly the insulinemic indexes of barley products were lower than those of whole-meal products or that of white bread reference. CONCLUSIONS: “lente” products , with a discrete sensory quality can be prepared from barley flour enrched with β-glucans. The glycemic and insulinemic indexes of these products compare favourably with that of products made from common cereals , suggesting their use as “functional foods” in diet, either for individulal predisposed to metabolic disease either probably for patients with diabetes and hyperlipidemia.
dietary fiber, glycemic and insulinemic responses, barley, β-glucans
Settore BIO/09 - Fisiologia
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/13442
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