Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads

Author:

Reynolds Andrew N.123ORCID,Mann Jim123,Elbalshy Mona2,Mete Evelyn234,Robinson Caleb234,Oey Indrawati34,Silcock Pat4,Downes Nerida4,Perry Tracy25,Te Morenga Lisa36

Affiliation:

1. Department of Medicine, University of Otago, Dunedin, New Zealand

2. Department of Human Nutrition, University of Otago, Dunedin, New Zealand

3. Riddet Institute, Palmerston North, New Zealand

4. Department of Food Science, University of Otago, Dunedin, New Zealand

5. Sciences Māori, University of Otago, Dunedin, New Zealand

6. School of Health, Victoria University of Wellington, Wellington, New Zealand

Abstract

OBJECTIVE Wholegrain foods vary in the extent of processing. We investigated whether wholegrain particle size in bread influences postprandial glycemia in type 2 diabetes. RESEARCH DESIGN AND METHODS Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stone-ground flour. All flours and grains were 100% wholegrain wheat. Breads were nutrient matched. RESULTS Fifteen adults (64 ± 10 years, HbA1c 58 ± 13 mmol/mol) completed the study. iAUC for the three breads made with roller-milled flour ranged from 376 to 641 mmol−1min−1, inverse linear trend for grain particle size P = 0.039. The iAUC for stone-ground wholegrain bread (503) was smaller than predicted from mean particle size. CONCLUSIONS Wholegrain structural integrity in bread is a determinant of glycemic response. These findings have implications for dietary advice and the definition of the term “‘wholegrain.”

Funder

Baking Industry Research Trust of New Zealand

Riddet Centre of Research Excellence

Publisher

American Diabetes Association

Subject

Advanced and Specialized Nursing,Endocrinology, Diabetes and Metabolism,Internal Medicine

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