Center for Medical Biomics, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands.
Food Funct. 2015 Oct;6(10):3236-48. doi: 10.1039/c5fo00354g.
Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering food structure. We investigated the influence of a compact food structure; different wheat products with a similar composition were created using different processing conditions. The postprandial glucose kinetics and metabolic response to bread with a compact structure (flat bread, FB) was compared to bread with a porous structure (control bread, CB) in a randomized, crossover study with ten healthy male volunteers. Pasta (PA), with a very compact structure, was used as the control. The rate of appearance of exogenous glucose (RaE), endogenous glucose production, and glucose clearance rate (GCR) was calculated using stable isotopes. Furthermore, postprandial plasma concentrations of glucose, insulin, several intestinal hormones and bile acids were analyzed. The structure of FB was considerably more compact compared to CB, as confirmed by microscopy, XRT analysis (porosity) and density measurements. Consumption of FB resulted in lower peak glucose, insulin and glucose-dependent insulinotropic polypeptide (ns) responses and a slower initial RaE compared to CB. These variables were similar to the PA response, except for RaE which remained slower over a longer period after PA consumption. Interestingly, the GCR after FB was higher than expected based on the insulin response, indicating increased insulin sensitivity or insulin-independent glucose disposal. These results demonstrate that the structure of wheat bread can influence the postprandial metabolic response, with a more compact structure being more beneficial for health. Bread-making technology should be further explored to create healthier products.
进食含淀粉食物后会出现高血糖和高胰岛素反应，这与多种代谢性疾病的发病风险增加有关，而改变食物结构可能会改善这种情况。我们研究了一种紧密食物结构的影响；使用不同的加工条件，用相似组成的不同小麦产品创造了具有紧密结构的食物（扁平面包，FB）和具有多孔结构的食物（对照面包，CB）。在一项有 10 名健康男性志愿者参与的随机交叉研究中，比较了具有紧密结构的面包（FB）和具有多孔结构的面包（CB）的餐后血糖动力学和代谢反应。非常紧密结构的意大利面（PA）被用作对照。使用稳定同位素计算外源性葡萄糖（RaE）的出现率、内源性葡萄糖生成率和葡萄糖清除率（GCR）。此外，还分析了餐后血浆中葡萄糖、胰岛素、几种肠激素和胆汁酸的浓度。FB 的结构与 CB 相比要紧密得多，这一点通过显微镜、XRT 分析（孔隙率）和密度测量得到了证实。与 CB 相比，FB 的峰值葡萄糖、胰岛素和葡萄糖依赖性胰岛素释放肽（ns）反应较低，且初始 RaE 较慢。这些变量与 PA 的反应相似，除了 RaE 在 PA 消耗后较长时间内仍保持较慢。有趣的是，FB 后的 GCR 高于基于胰岛素反应的预期值，这表明胰岛素敏感性增加或胰岛素非依赖性葡萄糖处置增加。这些结果表明，小麦面包的结构可以影响餐后代谢反应，结构更紧密的面包对健康更有益。应该进一步探索面包制作技术，以创造更健康的产品。
