Healthy Volunteers Clinical Trial
Official title:
Evaluation of Glycemic Index Glycemic Load and Insulinemic Index of Spanish Breads and Their Effect on Incretins and Gastrointestinal Hormones Related With Appetite Regulation
The present study was carried out to determine the glycaemic index (GI), glycaemic load (GL), insulinaemic index (InI), appetite ratings and postprandial plasma concentrations of gastrointestinal hormones related to the control of food intake after the ingestion of five types of commercially available selected Spanish breads. All volunteers took the breads and glucose in a crossover interventional study.
The most important cereal-derived nourishment is bread, a staple food which is the main
source of daily carbohydrates. White bread is the one for which the most rapid decline has
occurred, probably due to a popular belief that bread provokes weight gain, but more studies
are needed to clarify the relationship between bread consumption and ponderal status in
Spanish population.
A growing body of evidence supports a beneficial role for low-glycaemic index (GI) and
glycaemic load (GL) diets in the prevention of life style-related diseases such as type-2
diabetes. Likewise, GI s widely used in the selection of foods suitable for glycaemic
control, since low to moderate GI diets have been proposed for the prevention of type 2
diabetes, cardiovascular disease and age-related eye diseases. On the contrary, related to
obesity, no associations between BMI, GI and GL have been reported in a Mediterranean
population. Thus, investigations focuses on the implication of glycaemic response of
different breads are of important application.
Many factors such as manufacturing bread conditions, starch structure, bread particle size
and inclusion of different types of ingredients like whole-grains may influence glycaemic
response and therefore may contribute to modify GI, GL and InI of breads. Comparing
different French breads, GI value varied between 57 for the traditional baguette and 85 for
the wholemeal loaf, while the traditional baguette exerted a significantly lowest
postprandial insulin response and the lowest InI. However, to our best knowledge, neither
the influence of different types of Spanish breads on GI, GL and InI nor the effects on
appetite ratings and on the postprandial gastrointestinal hormone responses have been
investigated.
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Allocation: Randomized, Endpoint Classification: Safety Study, Intervention Model: Crossover Assignment, Masking: Single Blind (Investigator), Primary Purpose: Basic Science
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