Does flaxseed and chia use affect postprandial glucose, insulin and subjective saturation response in healthy individuals?

Abstract

Background/Aim: In recent years, there has been an increase in the prevalence of obesity and its complications, along with a growing awareness of healthy nutrition. As a result, consumers are seeking to incorporate more functional foods into their diets. Chia and flax seeds have gained popularity due to their soluble fiber and antioxidant capacity. This study aims to compare the effects of consuming cakes made with the addition of chia and flax seeds on blood glucose and insulin levels, as well as evaluate their impact on post-consumption satiety response in individuals. Methods: This randomized, double-blind, self-controlled experimental study involved 12 volunteers (19–64 years old) who were free from acute or chronic diseases. The participants had a body mass index (BMI) value between 18.5 and 24.9 kg/m2 and a Beck Depression Inventory score of 8 or below. The study investigated the effects of standard and test cakes containing 50 g of digestible carbohydrates, including chia-added cake, flaxseed-added cake, and chia+flaxseed-added cake. Postprandial blood sugar, insulin, and subjective satiety responses were assessed. A standard nutrition program (diet: 60% carbohydrates, 20% protein, 30% fat) was implemented at least one week before the study, and participants were asked to maintain 24-h food consumption records the day before the test days. Throughout the study period, individuals were instructed to avoid caffeine, medication, nutritional supplements, and heavy physical activity. Cake consumption sessions were conducted at the research center, with participants visiting four times in total, with at least 1-week intervals. Fasting for 10–12 h prior to each visit, saturation responses were measured using a visual analog scale at 0, 15, 30, 60, 90, 120, and 180 min. Blood samples were also collected to assess blood glucose and insulin levels. Results: The study revealed that cakes containing chia and flaxseeds, compared to the standard cake, as well as flaxseed-added cake compared to chia-added cake, resulted in higher plasma glucose under-curve values and saturation responses and lower hunger responses (P=0.038, P=0.016, P=0.004, respectively). Conclusion: The findings indicate that both chia and flax seeds impact glycemic control and the sensation of satiety, with flaxseed exhibiting greater effectiveness than chia.