Whole Grains, Gastric Emptying and Glycemic Response
| Status: | Completed |
|---|---|
| Conditions: | Obesity Weight Loss, Diabetes, Diabetes |
| Therapuetic Areas: | Endocrinology |
| Healthy: | No |
| Age Range: | 18 - 50 |
| Updated: | 4/17/2018 |
| Start Date: | February 16, 2017 |
| End Date: | May 31, 2017 |
Glycemic Response of Whole Grain Wheat Meals
Whole grains have been associated with controlled glycemic response and increased satiety
compared to refined grains. However, the properties of whole grains which are responsible for
these purported improved health outcomes are still unclear. The current study investigated
the extent of whole grains' low glycemic property when food properties are controlled, and
how this relates to gastric emptying rate and glycemic response.
compared to refined grains. However, the properties of whole grains which are responsible for
these purported improved health outcomes are still unclear. The current study investigated
the extent of whole grains' low glycemic property when food properties are controlled, and
how this relates to gastric emptying rate and glycemic response.
It is generally assumed that whole grain foods confer a health benefit in regards to
moderated glycemia and increased satiety compared to foods made from refined grains. However,
the extent of whole grains' low glycemic property may be limited by certain factors. For
example, physical properties such as viscosity or particle size and differing starch
digestion rates of whole grain foods may strongly influence glycemic response and gastric
emptying rate. In this study, whole and refined grain wheat porridges were prepared from
materials originating from the same milling source, with matched pairs for viscosity, starch
and dietary fiber contents, and particle size. Subjects consumed wheat porridges containing
13C-labeled octanoic acid for assessment of gastric emptying rate, and they wore a continuous
glucose monitor for measuring postprandial glucose levels. The purpose of this research was
to test the hypothesis that the purported moderated glycemic response and slow gastric
emptying rate are dependent on how these foods are processed. This work highlights the need
to consider specific properties of whole grain foods for desired health outcomes in order to
optimize the design of whole grain-based foods.
moderated glycemia and increased satiety compared to foods made from refined grains. However,
the extent of whole grains' low glycemic property may be limited by certain factors. For
example, physical properties such as viscosity or particle size and differing starch
digestion rates of whole grain foods may strongly influence glycemic response and gastric
emptying rate. In this study, whole and refined grain wheat porridges were prepared from
materials originating from the same milling source, with matched pairs for viscosity, starch
and dietary fiber contents, and particle size. Subjects consumed wheat porridges containing
13C-labeled octanoic acid for assessment of gastric emptying rate, and they wore a continuous
glucose monitor for measuring postprandial glucose levels. The purpose of this research was
to test the hypothesis that the purported moderated glycemic response and slow gastric
emptying rate are dependent on how these foods are processed. This work highlights the need
to consider specific properties of whole grain foods for desired health outcomes in order to
optimize the design of whole grain-based foods.
Inclusion Criteria:
- Aged between 18-50 years old
- Healthy, normal BMI (18.5 kg/m²
- Be free of any gastrointestinal diseases, diabetes, cardiovascular diseases
- Be free of any wheat allergies and gluten intolerances or sensitivities
- Not be pregnant or nursing
Exclusion Criteria:
- No medical problems
- No medication
- Pregnant or nursing
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