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.

Linked References

  1. E. Bonora and M. Muggeo, “Postprandial blood glucose as a risk factor for cardiovascular disease in Type II diabetes: the epidemiological evidence,” Diabetologia, vol. 44, no. 12, pp. 2107–2114, 2001. View at Publisher · View at Google Scholar · View at Scopus
  2. K. M. Behall, D. J. Scholfield, and J. Hallfrisch, “The effect of particle size of whole-grain flour on plasma glucose, insulin, glucagon and thyroid-stimulating hormone in humans,” Journal of the American College of Nutrition, vol. 18, no. 6, pp. 591–597, 1999. View at Google Scholar · View at Scopus
  3. J. P. Bantle, J. Wylie-Rosett, A. L. Albright et al., “Nutrition recommendations and interventions for diabetes—2006: a position statement of the American diabetes association,” Diabetes Care, vol. 29, no. 9, pp. 2140–2157, 2006. View at Google Scholar
  4. A. Esmaillzadeh, P. Mirmiran, and F. Azizi, “Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults,” European Journal of Clinical Nutrition, vol. 59, no. 3, pp. 353–362, 2005. View at Publisher · View at Google Scholar · View at Scopus
  5. T. T. Fung, F. B. Hu, M. A. Pereira et al., “Whole-grain intake and the risk of type 2 diabetes: a prospective study in men,” American Journal of Clinical Nutrition, vol. 76, no. 3, pp. 535–540, 2002. View at Google Scholar · View at Scopus
  6. A. D. Liese, A. K. Roach, K. C. Sparks, L. Marquart, R. B. D'Agostino Jr., and E. J. Mayer-Davis, “Whole-grain intake and insulin sensitivity: the insulin resistance atherosclerosis study,” American Journal of Clinical Nutrition, vol. 78, no. 5, pp. 965–971, 2003. View at Google Scholar · View at Scopus
  7. N. M. McKeown, J. B. Meigs, S. Liu, P. W. Wilson, and P. F. Jacques, “Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the framingham offspring study,” American Journal of Clinical Nutrition, vol. 76, no. 2, pp. 390–398, 2002. View at Google Scholar · View at Scopus
  8. P. K. Newby, J. Maras, P. Bakun, D. Muller, L. Ferrucci, and K. L. Tucker, “Intake of whole grains, refined grains, and cereal fiber measured with 7-d diet records and associations with risk factors for chronic disease,” American Journal of Clinical Nutrition, vol. 86, no. 6, pp. 1745–1753, 2007. View at Google Scholar · View at Scopus
  9. M. A. Pereira, D. R. Jacobs Jr., J. J. Pins et al., “Effect of whole grains on insulin sensitivity in overweight hyperinsulinemic adults,” American Journal of Clinical Nutrition, vol. 75, no. 5, pp. 848–855, 2002. View at Google Scholar · View at Scopus
  10. K. Rave, K. Roggen, S. Dellweg, T. Heise, and H. Tom Dieck, “Improvement of insulin resistance after diet with a whole-grain based dietary product: results of a randomized, controlled cross-over study in obese subjects with elevated fasting blood glucose,” British Journal of Nutrition, vol. 98, no. 5, pp. 929–936, 2007. View at Publisher · View at Google Scholar · View at Scopus
  11. A. C. Nilsson, E. M. Ostman, J. J. Holst, and I. M. E. Bjorck, “Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast,” Journal of Nutrition, vol. 138, no. 4, pp. 732–739, 2008. View at Google Scholar · View at Scopus
  12. A. Tabatabai and S. Li, “Dietary fiber and type 2 diabetes,” Clinical Excellence for Nurse Practitioners, vol. 4, no. 5, pp. 272–276, 2000. View at Google Scholar · View at Scopus
  13. M. O. Weickert, M. Mohlig, C. Schofl et al., “Cereal fiber improves whole-body insulin sensitivity in overweight and obese women,” Diabetes Care, vol. 29, no. 4, pp. 775–780, 2006. View at Google Scholar · View at Scopus
  14. R. Burcelin, “The incretins: a link between nutrients and well-being,” British Journal of Nutrition, vol. 93, supplement 1, pp. S147–S156, 2005. View at Google Scholar
  15. D. J. Drucker, “The biology of incretin hormones,” Cell Metabolism, vol. 3, no. 3, pp. 153–165, 2006. View at Google Scholar
  16. J. F. Gautier, S. Fetita, E. Sobngwi, and C. Salaun-Martin, “Biological actions of the incretins GIP and GLP-1 and therapeutic perspectives in patients with type 2 diabetes,” Diabetes and Metabolism, vol. 31, no. 3, part I, pp. 233–242, 2005. View at Google Scholar · View at Scopus
  17. J. J. Holst and J. Gromada, “Role of incretin hormones in the regulation of insulin secretion in diabetic and nondiabetic humans,” American Journal of Physiology, vol. 287, no. 2, pp. E199–E206, 2004. View at Google Scholar
  18. A. M. Najjar, P. M. Parsons, A. M. Duncan, L. E. Robinson, R. Y. Yada, and T. E. Graham, “The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals,” British Journal of Nutrition, vol. 101, no. 3, pp. 391–398, 2009. View at Publisher · View at Google Scholar · View at Scopus
  19. K. Lorenz, “Cereal sprouts: composition, nutritive value, food applications,” Critical Reviews in Food Science and Nutrition, vol. 13, no. 4, pp. 353–385, 1980. View at Google Scholar · View at Scopus
  20. Y. Ito, A. Mizukuchi, M. Kise et al., “Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects,” Journal of Medical Investigation, vol. 52, no. 3-4, pp. 159–164, 2005. View at Publisher · View at Google Scholar · View at Scopus
  21. M. Matsuda and R. A. DeFronzo, “Insulin sensitivity indices obtained from oral glucose tolerance testing: comparison with the euglycemic insulin clamp,” Diabetes Care, vol. 22, no. 9, pp. 1462–1470, 1999. View at Publisher · View at Google Scholar · View at Scopus
  22. M. C. Casiraghi, M. Garsetti, G. Testolin, and F. Brighenti, “Post-prandial responses to cereal products enriched with barley β-glucan,” Journal of the American College of Nutrition, vol. 25, no. 4, pp. 313–320, 2006. View at Google Scholar · View at Scopus
  23. D. J. Jenkins, A. L. Jenkins, and T. M. Wolever, “Fiber and starchy foods: gut function and implications in disease,” American Journal of Gastroenterology, vol. 81, no. 10, pp. 920–930, 1986. View at Google Scholar · View at Scopus
  24. P. Wursch and F. X. Pi-Sunyer, “The role of viscous soluble fiber in the metabolic control of diabetes: a review with special emphasis on cereals rich in β-glucan,” Diabetes Care, vol. 20, no. 11, pp. 1774–1780, 1997. View at Google Scholar · View at Scopus
  25. J. Montonen, P. Knekt, R. Jarvinen, A. Aromaa, and A. Reunanen, “Whole-grain and fiber intake and the incidence of type 2 diabetes,” American Journal of Clinical Nutrition, vol. 77, no. 3, pp. 622–629, 2003. View at Google Scholar · View at Scopus
  26. K. Kaline, S. R. Bornstein, A. Bergmann, H. Hauner, and P. E. Schwarz, “The importance and effect of dietary fiber in diabetes prevention with particular consideration of whole grain products,” Hormone and Metabolic Research, vol. 39, no. 9, pp. 687–693, 2007. View at Publisher · View at Google Scholar · View at Scopus
  27. C. Hoebler, A. Karinthi, H. Chiron, M. Champ, and J. L. Barry, “Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure,” European Journal of Clinical Nutrition, vol. 53, no. 5, pp. 360–366, 1999. View at Google Scholar · View at Scopus
  28. J. Holm and I. Bjorck, “Bioavailability of starch in various wheat-based bread products: evaluation of metabolic responses in healthy subjects and rate and extent of in vitro starch digestion,” American Journal of Clinical Nutrition, vol. 55, no. 2, pp. 420–429, 1992. View at Google Scholar · View at Scopus
  29. H. Liljeberg, Y. Granfeldt, and I. Bjorck, “Metabolic responses to starch in bread containing intact kernels versus milled flour,” European Journal of Clinical Nutrition, vol. 46, no. 8, pp. 561–575, 1992. View at Google Scholar · View at Scopus
  30. S. W. Rizkalla, M. Laromiguiere, M. Champ, F. Bruzzo, J. Boillot, and G. Slama, “Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects,” European Journal of Clinical Nutrition, vol. 61, no. 2, pp. 175–183, 2007. View at Publisher · View at Google Scholar · View at Scopus
  31. P. Snow and K. O'Dea, “Factors affecting the rate of hydrolysis of starch in food,” American Journal of Clinical Nutrition, vol. 34, no. 12, pp. 2721–2727, 1981. View at Google Scholar · View at Scopus
  32. A. Andersson, S. Tengblad, B. Karlström et al., “Whole-grain foods do not affect insulin sensitivity or markers of lipid peroxidation and inflammation in healthy, moderately overweight subjects,” Journal of Nutrition, vol. 137, no. 6, pp. 1401–1407, 2007. View at Google Scholar · View at Scopus
  33. S. Bakhoj, A. Flint, J. J. Holst, and I. Tetens, “Lowel glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing,” European Journal of Clinical Nutrition, vol. 57, no. 10, pp. 1254–1261, 2003. View at Publisher · View at Google Scholar · View at Scopus
  34. R. A. Reimer and M. I. Mcburney, “Dietary fiber modulates intestinal proglucagon messenger ribonucleic acid and postprandial secretion of glucagon-like peptide-1 and insulin in rats,” Endocrinology, vol. 137, no. 9, pp. 3948–3956, 1996. View at Publisher · View at Google Scholar · View at Scopus
  35. S. P. Massimino, M. I. McBurney, C. J. Field et al., “Fermentable dietary fiber increases GLP-1 secretion and improves glucose homeostasis despite increased intestinal glucose transport capacity in healthy dogs,” Journal of Nutrition, vol. 128, no. 10, pp. 1786–1793, 1998. View at Google Scholar · View at Scopus