OBJECTIVE: Incorporation of seeds into food products may attenuate postprandial glycemia. Whether these should be consumed as whole or in ground form is not known. SUBJECTS/ METHODS: Using an acute, randomized controlled crossover design, the glycemic response of 13 healthy participants (6M:7F; 25.4±2.6 kg/m(2)) was studied on nine separate occasions. Test meals consisted of 7, 15 or 24 g of whole or ground Salba baked into white bread, and three control breads matched for energy, and macronutrient profile. Capillary blood samples were collected at fasting and over 2 h post consumption. RESULTS: A significant effect of dose (P=0.04), but no effect of form (P=0.74) or dose-form interaction (P=0.98) was found. No adverse events were reported. CONCLUSION: This study demonstrates that both ground and whole Salba are equally effective in attenuating blood glucose levels in a dose-dependent manner when incorporated into bread. Flexibility in the use of either the ground or whole seed may increase the ease of incorporation and acceptability as a dietary supplement.
RCT Entities:
OBJECTIVE: Incorporation of seeds into food products may attenuate postprandial glycemia. Whether these should be consumed as whole or in ground form is not known. SUBJECTS/ METHODS: Using an acute, randomized controlled crossover design, the glycemic response of 13 healthy participants (6M:7F; 25.4±2.6 kg/m(2)) was studied on nine separate occasions. Test meals consisted of 7, 15 or 24 g of whole or ground Salba baked into white bread, and three control breads matched for energy, and macronutrient profile. Capillary blood samples were collected at fasting and over 2 h post consumption. RESULTS: A significant effect of dose (P=0.04), but no effect of form (P=0.74) or dose-form interaction (P=0.98) was found. No adverse events were reported. CONCLUSION: This study demonstrates that both ground and whole Salba are equally effective in attenuating blood glucose levels in a dose-dependent manner when incorporated into bread. Flexibility in the use of either the ground or whole seed may increase the ease of incorporation and acceptability as a dietary supplement.
Authors: Andreea Zurbau; Lea Smircic Duvnjak; Sasa Magas; Elena Jovanovski; Jelena Miocic; Alexandra L Jenkins; David J A Jenkins; Robert G Josse; Lawrence A Leiter; John L Sievenpiper; Vladimir Vuksan Journal: Eur J Nutr Date: 2021-01-24 Impact factor: 5.614
Authors: V Vuksan; L Choleva; E Jovanovski; A L Jenkins; F Au-Yeung; A G Dias; H V T Ho; A Zurbau; L Duvnjak Journal: Eur J Clin Nutr Date: 2016-12-21 Impact factor: 4.016
Authors: Sara Motyka; Katarzyna Koc; Halina Ekiert; Eliza Blicharska; Katarzyna Czarnek; Agnieszka Szopa Journal: Molecules Date: 2022-02-11 Impact factor: 4.411
Authors: Stefanie Schreyer; Charlotte Klein; Anna Pfeffer; Justyna Rasińska; Laura Stahn; Karlotta Knuth; Basim Abuelnor; Alina Elisabeth Catharina Panzel; André Rex; Stefan Koch; Shabnam Hemmati-Sadeghi; Barbara Steiner Journal: Sci Rep Date: 2020-10-26 Impact factor: 4.379