Journal of Nutrition and Metabolism / 2012 / Article / Tab 1 / Review Article
Whole Grains, Legumes, and the Subsequent Meal Effect: Implications for Blood Glucose Control and the Role of Fermentation Table 1 Subsequent meal effect of whole grains and lentils.
Study Initial/ 1st meal Subsequent meal Time between meals (h) Control food# Test food Complete meal (Y/N) Effect of test food on glucose at subsequent meal Breath hydrogen (fermentation) Jenkins et al.* [13 ] B/F Lunch 4 WWB Lentils Y ↓ AUC by 38%↑ 200% Wolever et al. [14 ] (1) Dinner B/F ? Glucose Lentils N ↓ AUC
N/A (2) Dinner B/F ? WWB Whole meal bread N = (3) Dinner B/F ? Bread and potato Lentil and barley Y = AUC; ↓ mean postprandial [G] Liljeberg et al. [10 ] B/F Lunch 4 WWB Barley bread (long, slow cooking) + BF Y ↓ only with added BF, not barley bread aloneN/A Granfeldt et al. [15 ] Dinner B/F ? WWB Barley kernels N ↓ AUCN/A Samra and Anderson [16 ] B/F Lunch† 1.25 WWB/ Cornflakes Fiber One cereal Y ↓ AUC
Nilsson et al. [17 ] Dinner B/F 10.5 WWB Barley kernels orcut barley N ↓ AUC by 28%↑ ↓ peak [G]Nilsson et al. [18 ] Dinner B/F 10.5 WWB/ Spaghetti Spaghetti + high-dose BF N ↓ AUC↑
Nilsson et al. [11 ] B/F Lunch 4 WWB Rye kernels N ↓ AUC↑ Oat = AUC = Barley kernels ↓ AUC↑ Dinner 10.5 WWB Rye kernels N ↓ AUC= Oat = AUC ↑ Barley kernels ↓ AUC↑
B/F: breakfast; AUC: area under the curve; WWB; white wheat bread; BF: barley fiber; [G]: glucose concentration. All meals matched for available CHO except for*. # Control foods were not prepared with whole grains. † The timing of the subsequent meal (1.25 h after BF) is too short for the second meal to be considered “lunch”.