Begum Khoula, Khan Imran, H Al-Rizeiqi Mohammed, K Johnson Stuart, Madi Almajwal Ali
Department of Human Nutrition The University of Agriculture Peshawar Peshawar Khyber Pakhtunkhwa Pakistan.
Department of Food Science and Nutrition, College of Agricultural and Marine Sciences Sultan Qaboos University Muscat Oman.
Food Sci Nutr. 2025 May 26;13(6):e4697. doi: 10.1002/fsn3.4697. eCollection 2025 Jun.
Pseudocereals like buckwheat are a significant source of health-promoting bioactive components. Consumption of pseudocereals may positively modify biomarkers associated with chronic conditions. The main objective of the research was to determine how adding buckwheat-containing bread to wheat flour affected gastrointestinal health, appetite, palatability, and postprandial glycemia in healthy individuals. In a randomized cross-over trial, 20 healthy subjects were given either control bread (CB) or 50% buckwheat bread (BB) at breakfast after a 10- to 12-h fast. The recommended daily bread intake was determined based on 50 g of available carbohydrates. Blood glucose levels and appetites were assessed before fasting and 15, 30, 45, 60, 90, and 120 min after bread intake. Standardized questionnaires were used to examine palatability and gastrointestinal well-being. Buckwheat bread significantly lowered postprandial blood glucose levels compared to control bread. While peak glucose level occurred at 45 min for both, BB showed a smaller glucose increase. Repeated measure ANOVA confirmed a significant reduction at 30, 45, and 60 min. Overall, BB resulted in a lower incremental area under the curve (iAUC), indicating improved postprandial glycemic control. Additionally, BB demonstrated a trend toward enhancing satiety during the early postprandial phase (15-60 min) as reflected in Figure 2, potentially indicating a role in promoting satiety. The participants enjoyed all the bread-containing buckwheat, and no gastrointestinal issues were noted. The study concluded that BB decreased appetite and enhanced postprandial glycemia compared to CB. Further research is suggested to investigate the process behind these reported impacts.
像荞麦这样的伪谷物是促进健康的生物活性成分的重要来源。食用伪谷物可能会对与慢性病相关的生物标志物产生积极影响。该研究的主要目的是确定在小麦粉中添加含荞麦面包对健康个体的胃肠道健康、食欲、适口性和餐后血糖有何影响。在一项随机交叉试验中，20名健康受试者在禁食10至12小时后早餐时分别食用对照面包（CB）或50%荞麦面包（BB）。根据50克可利用碳水化合物确定每日推荐面包摄入量。在禁食前以及摄入面包后15、30、45、60、90和120分钟评估血糖水平和食欲。使用标准化问卷来检查适口性和胃肠道健康状况。与对照面包相比，荞麦面包显著降低了餐后血糖水平。虽然两者的血糖峰值均出现在45分钟，但BB的血糖升高幅度较小。重复测量方差分析证实，在30、45和60分钟时血糖有显著降低。总体而言，BB导致曲线下增量面积（iAUC）较低，表明餐后血糖控制得到改善。此外，如图2所示，BB在餐后早期阶段（15 - 60分钟）呈现出增强饱腹感的趋势，这可能表明其在促进饱腹感方面发挥了作用。参与者喜欢所有含荞麦的面包，且未发现胃肠道问题。该研究得出结论，与CB相比，BB降低了食欲并改善了餐后血糖。建议进一步研究以探究这些报道影响背后的过程。
