Mona M Elbalshy1, Andrew N Reynolds1,2,3, Evelyn Mete1,2,4, Caleb Robinson1,2,4, Indrawati Oey2,4, Pat Silcock2,4, Jillian J Haszard1, Tracy L Perry5, Jim Mann1,2,3, Lisa Te Morenga6,7,8. 1. Department of Human Nutrition, University of Otago, Dunedin, New Zealand. 2. Riddet Institute, Palmerston North, New Zealand. 3. Department of Medicine, University of Otago, Dunedin, New Zealand. 4. Department of Food Science, University of Otago, Dunedin, New Zealand. 5. Division of Sciences, University of Otago, Dunedin, New Zealand. 6. Riddet Institute, Palmerston North, New Zealand. l.temorenga@massey.ac.nz. 7. School of Health, Te Herenga Waka - Victoria University of Wellington, Wellington, New Zealand. l.temorenga@massey.ac.nz. 8. Research Centre for Hauora and Health, Massey University, Wellington, New Zealand. l.temorenga@massey.ac.nz.
Abstract
AIMS/HYPOTHESES: We examined the effects of milling and cooking whole grains in water to achieve starch gelatinisation on postprandial blood glucose using a randomised crossover open-label design. Participants were adults with type 2 diabetes whose body weight or medications had not changed in at least 3 months. METHODS: Postprandial blood glucose (measured as incremental AUC [iAUC]) was measured following consumption of four nutrient-matched whole-wheat porridge test-meals. Test-meals included gelatinised or native starch and were made with either finely milled or intact whole-wheat. RESULTS: Eighteen adults (63.1 ± 9.8 years, HbA1c 57.0 ± 11.5 mmol/mol [7.4 ± 3.2%]) completed the study. iAUC was higher following cooked meals (gelatinised starch) than following uncooked meals (native starch) (mean difference [MD] 268, 95% CI 188, 348 mmol/l × min). Consuming finely milled whole-wheat produced a higher iAUC compared with intact whole-wheat (MD 173, 95% CI 80, 266 mmol/l × min). There was no evidence of an interaction effect (p = 0.841). CONCLUSIONS: Both the nature of starch and the grain structure of whole-wheat influence the glycaemic response of adults with type 2 diabetes mellitus. FUNDING: Baking Industry Research Trust of New Zealand and the Riddet Centre of Research Excellence. TRIAL REGISTRATION: www.anzctr.org.au ACTRN12617000328370.
AIMS/HYPOTHESES: We examined the effects of milling and cooking whole grains in water to achieve starch gelatinisation on postprandial blood glucose using a randomised crossover open-label design. Participants were adults with type 2 diabetes whose body weight or medications had not changed in at least 3 months. METHODS: Postprandial blood glucose (measured as incremental AUC [iAUC]) was measured following consumption of four nutrient-matched whole-wheat porridge test-meals. Test-meals included gelatinised or native starch and were made with either finely milled or intact whole-wheat. RESULTS: Eighteen adults (63.1 ± 9.8 years, HbA1c 57.0 ± 11.5 mmol/mol [7.4 ± 3.2%]) completed the study. iAUC was higher following cooked meals (gelatinised starch) than following uncooked meals (native starch) (mean difference [MD] 268, 95% CI 188, 348 mmol/l × min). Consuming finely milled whole-wheat produced a higher iAUC compared with intact whole-wheat (MD 173, 95% CI 80, 266 mmol/l × min). There was no evidence of an interaction effect (p = 0.841). CONCLUSIONS: Both the nature of starch and the grain structure of whole-wheat influence the glycaemic response of adults with type 2 diabetes mellitus. FUNDING: Baking Industry Research Trust of New Zealand and the Riddet Centre of Research Excellence. TRIAL REGISTRATION: www.anzctr.org.au ACTRN12617000328370.
Authors: Eun Young Jung; Hyung Joo Suh; Wan Soo Hong; Dong Geon Kim; Yang Hee Hong; In Sun Hong; Un Jae Chang Journal: Nutr Res Date: 2009-07 Impact factor: 3.315
Authors: Andrew N Reynolds; Jim Mann; Mona Elbalshy; Evelyn Mete; Caleb Robinson; Indrawati Oey; Pat Silcock; Nerida Downes; Tracy Perry; Lisa Te Morenga Journal: Diabetes Care Date: 2019-11-19 Impact factor: 19.112
Authors: Alison B Evert; Michelle Dennison; Christopher D Gardner; W Timothy Garvey; Ka Hei Karen Lau; Janice MacLeod; Joanna Mitri; Raquel F Pereira; Kelly Rawlings; Shamera Robinson; Laura Saslow; Sacha Uelmen; Patricia B Urbanski; William S Yancy Journal: Diabetes Care Date: 2019-04-18 Impact factor: 19.112