Hagander B, Björck I, Asp N G, Lundquist I, Nilsson-Ehle P, Schrezenmeir J, Scherstén B
Hum Nutr Appl Nutr. 1985 Apr;39(2):114-23.
The post-prandial glucose and hormonal responses were followed in nine non-insulin-dependent diabetics after four randomized breakfast meals containing mainly wheat products. The effect of conventionally baked breads was compared with extruded crispbread-like products prepared from white or whole-grain wheat flour, respectively. The extruded whole-grain product gave significantly larger areas under the glucose and insulin curves than the corresponding baked bread, and resulted in higher C-peptide, gastric inhibitory polypeptide, and glucagon concentrations at certain time points. The mean incremental areas under the glucose curves were similar after white bread and the two extruded crispbread-like products. There were no significant differences between white and whole-grain bread. The results indicate that baked whole-grain wheat bread is to be preferred to corresponding extruded products in non-insulin-dependent diabetes mellitus.
对9名非胰岛素依赖型糖尿病患者在食用四种主要含小麦制品的随机早餐后，跟踪其餐后血糖和激素反应。将传统烘焙面包的效果与分别由白面粉或全麦面粉制成的类似挤压脆饼的产品进行比较。挤压全麦产品在葡萄糖和胰岛素曲线下的面积显著大于相应的烘焙面包，并且在某些时间点导致更高的C肽、胃抑制多肽和胰高血糖素浓度。白面包和两种类似挤压脆饼的产品在葡萄糖曲线下的平均增量面积相似。白面包和全麦面包之间没有显著差异。结果表明，在非胰岛素依赖型糖尿病中，烘焙全麦小麦面包比相应的挤压产品更可取。
