Abstract
OBJECTIVE Wholegrain foods vary in the extent of processing. We investigated whether wholegrain particle size in bread influences postprandial glycemia in type 2 diabetes.
RESEARCH DESIGN AND METHODS Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stoneground flour. All flours and grains were 100% wholegrain wheat. Breads were nutrient matched.
RESULTS Fifteen adults (64 ± 10 years, HbA1c 58 ± 13 mmol/mol) completed the study. iAUC for the three breads made with roller-milled flour ranged from 376 to 641 mmol−1min−1, inverse linear trend for grain particle size P = 0.039. The iAUC for stoneground wholegrain bread (503) was smaller than predicted from mean particle size.
CONCLUSIONS Wholegrain structural integrity in bread is a determinant of glycemic response. These findings have implications for dietary advice and the definition of the term “‘wholegrain.”
Footnotes
This article contains Supplementary Data online at http://care.diabetesjournals.org/lookup/suppl/doi:10.2337/dc19-1466/-/DC1.
- Received July 24, 2019.
- Accepted October 27, 2019.
- © 2019 by the American Diabetes Association.
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