Hlebowicz Joanna, Wickenberg Jennie, Fahlström Rickard, Björgell Ola, Almér Lars-Olof, Darwiche Gassan
Department of Medicine, University of Lund, Malmö University Hospital, Malmö, Sweden.
Nutr J. 2007 Sep 17;6:22. doi: 10.1186/1475-2891-6-22.
Dietary fibre food intake is related to a reduced risk of developing diabetes mellitus. However, the mechanism of this effect is still not clear. The aim of this study was to evaluate the effect of commercial fibre cereals on the rate of gastric emptying, postprandial glucose response and satiety in healthy subjects.
Gastric emptying rate (GER) was measured by standardized real time ultrasonography. Twelve healthy subjects were assessed using a randomized crossover blinded trial. The subjects were examined after an 8 hour fast and after assessment of normal fasting blood glucose level. Satiety scores were estimated and blood glucose measurements were taken before and at 0, 20, 30, 40, 60, 80, 100 and 120 min after the end of the meal. GER was calculated as the percentage change in the antral cross-sectional area 15 and 90 min after ingestion of sour milk with corn flakes (GER1), cereal bran flakes (GER2) or wholemeal oat flakes (GER3).
The median value was, respectively, 42% for GER1, 33 % for GER2 and 51% for GER3. The difference between the GER after ingestion of bran flakes compared to wholemeal oat flakes was statistically significant (p = 0.023). The postprandial delta blood glucose level was statistically significantly lower at 40 min (p = 0.045) and 120 min (p = 0.023) after the cereal bran flakes meal. There was no statistical significance between the areas under the curve (AUCs) of the cereals as far as blood glucose and satiety were concerned.
The result of this study demonstrates that the intake of either bran flakes or wholemeal oat flakes has no effect on the total postprandial blood glucose response or satiety when compared to corn flakes. However, the study does show that the intake of cereal bran flakes slows the GER when compared to oat flakes and corn flakes, probably due to a higher fibre content. Since these products do not differ in terms of glucose response and satiety on healthy subjects, they should be considered equivalent in this respect.
膳食纤维食物的摄入与患糖尿病风险降低有关。然而，这种作用机制仍不清楚。本研究的目的是评估市售纤维谷物对健康受试者胃排空率、餐后血糖反应和饱腹感的影响。
采用标准化实时超声测量胃排空率（GER）。通过随机交叉双盲试验对12名健康受试者进行评估。受试者在禁食8小时后且空腹血糖水平正常时接受检查。估计饱腹感评分，并在餐后0、20、30、40、60、80、100和120分钟测量血糖。GER计算为摄入加玉米片的酸奶（GER1）、麦麸片（GER2）或全麦燕麦片（GER3）后15和90分钟胃窦横截面积的变化百分比。
GER1的中位数分别为42%，GER2为33%，GER3为51%。与全麦燕麦片相比，摄入麦麸片后的GER差异具有统计学意义（p = 0.023）。食用麦麸片餐后40分钟（p = 0.045）和120分钟（p = 0.023）时，餐后血糖变化水平具有统计学显著降低。就血糖和饱腹感而言，谷物曲线下面积（AUC）之间无统计学意义。
本研究结果表明，与玉米片相比，摄入麦麸片或全麦燕麦片对餐后总血糖反应或饱腹感均无影响。然而，研究确实表明，与燕麦片和玉米片相比，摄入麦麸片会减缓GER，可能是由于纤维含量较高。由于这些产品在对健康受试者的血糖反应和饱腹感方面没有差异，则在这方面应被视为等效。
