Table of Contents Author Guidelines Submit a Manuscript
Journal of Nutrition and Metabolism
Volume 2012, Article ID 184710, 9 pages
http://dx.doi.org/10.1155/2012/184710
Research Article

The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men

Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada N1G 2W1

Received 24 May 2011; Revised 20 September 2011; Accepted 17 November 2011

Academic Editor: Bernard Venn

Copyright © 2012 Anita Mofidi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [12 citations]

The following is the list of published articles that have cited the current article.

  • Kristina Nelson, Lily Stojanovska, Todor Vasiljevic, and Michael Mathai, “ Germinated grains: a superior whole grain functional food? 1 ,” Canadian Journal of Physiology and Pharmacology, vol. 91, no. 6, pp. 429–441, 2013. View at Publisher · View at Google Scholar
  • Amy J. Tucker, Jeffrey S. Vandermey, Lindsay E. Robinson, Terry E. Graham, Marica Bakovic, and Alison M. Duncan, “Effects of breads of varying carbohydrate quality on postprandial glycaemic, incretin and lipidaemic response after first and second meals in adults with diet-controlled type 2 diabetes,” Journal of Functional Foods, 2013. View at Publisher · View at Google Scholar
  • Ashley W. Ellis, and Anastasia Ballas Jenkins, “Oral allergy syndrome precipitation and sprouted-grain bread: A case report,” Journal of Asthma and Allergy Educators, vol. 4, no. 2, pp. 57–59, 2013. View at Publisher · View at Google Scholar
  • N. Shapira, “Cheese ‘refinement’ with whey B-vitamin removal during precipitation potentially induces temporal ‘functional’ dietary shortage: homocysteine as a biomarker,” Food & Function, vol. 5, no. 7, pp. 1587, 2014. View at Publisher · View at Google Scholar
  • Kristina Nelson, Michael L. Mathai, John F. Ashton, Osaana N. Donkor, Todor Vasiljevic, Ravikumar Mamilla, and Lily Stojanovska, “Effects of malted and non-malted whole-grain wheat on metabolic and inflammatory biomarkers in overweight/obese adults: a randomised crossover pilot study,” Food Chemistry, 2015. View at Publisher · View at Google Scholar
  • Carolina Gonzalez-Anton, Maria C. Rico, Estefania Sanchez-Rodriguez, Maria D. Ruiz-Lopez, Angel Gil, and Maria D. Mesa, “Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in spain. A randomized control trial in healthy humans,” Nutrients, vol. 7, no. 6, pp. 4033–4053, 2015. View at Publisher · View at Google Scholar
  • Elena Shidakova-Kamenyuka, Svitlana Oliinyk, Olga Samokhvalova, Anna Zaparenko, and Micola Chekanov, “Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality,” EasternEuropean Journal of Enterprise Technologies, vol. 3, no. 11-81, pp. 46–53, 2016. View at Publisher · View at Google Scholar
  • Stefano Marventano, Claudia Vetrani, Marilena Vitale, Justyna Godos, Gabriele Riccardi, and Giuseppe Grosso, “Whole Grain Intake and Glycaemic Control in Healthy Subjects: A Systematic Review and Meta-Analysis of Randomized Controlled Trials,” Nutrients, vol. 9, no. 7, pp. 769, 2017. View at Publisher · View at Google Scholar
  • Nikoleta S. Stamataki, Amalia E. Yanni, and Vaios T. Karathanos, “Bread making technology influences postprandial glucose response: A review of the clinical evidence,” British Journal of Nutrition, vol. 117, no. 7, pp. 1001–1012, 2017. View at Publisher · View at Google Scholar
  • Elien Lemmens, Alice V. Moroni, Jennifer Pagand, Pieter Heirbaut, Anneli Ritala, Yann Karlen, Kim‐Anne Lê, Hetty C. den Broeck, Fred J.P.H. Brouns, Niels Brier, and Jan A. Delcour, “Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review,” Comprehensive Reviews in Food Science and Food Safety, 2018. View at Publisher · View at Google Scholar
  • Arno Sturny, Isaac Amoah, Carolyn Cairncross, and Elaine Rush, “Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review,” International Journal of Food Science and Technology, 2018. View at Publisher · View at Google Scholar
  • Yuki Fujiwara, Shunsuke Eguchi, Hiroki Murayama, Yuri Takahashi, Mitsutoshi Toda, Kota Imai, and Kinsuke Tsuda, “Relationship between diet/exercise and pharmacotherapy to enhance the GLP‐1 levels in type 2 diabetes,” Endocrinology, Diabetes & Metabolism, pp. e00068, 2019. View at Publisher · View at Google Scholar