Affiliation:
1. Department of Nutrition and Dietetics, Faculty of Health Science Avrasya University Avrasya Üniversitesi Rektörlüğü Pelitli Mahallesi Olimpiyat Bulvarı, No. 35/A Ortahisar 61100 Trabzon Turkey
Abstract
SummaryIndividuals were given ERSR (enzyme‐resistant starch rusks) to consume for breakfast, and its effect on blood glucose was examined. Fifty‐four people participated in this study as two groups ((WWR (whole wheat rusks): 27 and ERSR: 27)). Each rusk contains 30 g of digestible CHO. After the consumption started, measurements were made at 30‐min intervals until 120 min. In total AUC (area under the curve) values between WWR and ERSR, ERSR was significantly higher (P < 0.001). In normal‐weight individuals, the total AUC value of ERSR consumption was significantly higher than WWR (P < 0.001), and in obese individuals, no significant difference was observed. Blood glucose fluctuations were higher in ERSR compared to WWR. It was also observed that this difference was observed in normal‐weight individuals, while no such difference was observed in individuals with obesity. Although ERSR consumption seems advisable for obese individuals, it should be supported by longer studies.