High-Amylose Wheat Lowers the Postprandial Glycemic Response to Bread in Healthy Adults: A Randomized Controlled Crossover Trial
High-Amylose Wheat Lowers the Postprandial Glycemic Response to Bread in Healthy Adults: A Randomized Controlled Crossover Trial
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DOI：
10.1093/jn/nxz067
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发表时间：
2019-08-01
影响因子：
4.2
通讯作者：
Bird, Anthony R.
中科院分区：
文献类型：
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作者：
Belobrajdic, Damien P.;Regina, Ahmed;Bird, Anthony R.
背景：传统的小麦食品含有高浓度的易消化淀粉，通常使这些食物产生较高的餐后血糖反应，并可能导致 2 型糖尿病和心血管疾病的发生。目的：本研究的目的是确定与传统的低直链淀粉小麦 (LAW) 制成的面包相比，由高直链淀粉小麦 (HAW) 制成并富含抗性淀粉的面包是否可以抑制餐后血糖。方法：这项单中心、随机、双盲、交叉对照研究涉及连续 7 周每周访视。在不同的早晨，20 名健康的非糖尿病男性和女性（平均年龄 30 +/- 3 岁；体重指数 23 +/- 0.7 kg/m(2)）饮用了一杯葡萄糖饮料或 4 个不同的面包（每个 121 克）； LAW-R（精制）、LAW-W（全麦）、HAW-R 或 HAW-W。 LAW 和 HAW 面包的淀粉含量分别为 24% 和 74% 直链淀粉。早餐前及早餐后3 h内定期采集静脉血，测定血浆葡萄糖、胰岛素、生长素释放肽、肠促胰岛素激素浓度，并计算增量曲线下面积（AUC）（mmol/L×3 h）。餐后每隔 30 分钟测量饱腹感和食欲。结果：HAW 面包的血糖反应 (AUC) 比传统小麦面包低 39%（HAW 39 +/- 5 mmol/L x 3 小时；LAW64 +/- 5 mmol/L x 3 小时；P < 0.0001）。 HAW 面包的胰岛素和肠促胰岛素反应比 LAW 面包低 24-30%（P < 0.05）。面粉（全麦或精制）的加工不会影响血糖、胰岛素或肠促胰岛素反应。 HAW 面包不会影响血浆胃饥饿素或餐后饱腹感或食欲的主观测量。结论：用 HAW 面粉替代 LAW 可能是降低健康男性和女性餐后血糖和胰岛素反应的有效策略，但需要进一步研究。
Background: Conventional wheat-based foods contain high concentrations of readily digestible starch that commonly give these foods a high postprandial glycemic response and may contribute to the development of type 2 diabetes and cardiovascular disease.Objectives: The aim of this study was to determine if bread made from high-amylose wheat (HAW) and enriched in resistant starch dampens postprandial glycemia compared with bread made from conventional low-amylose wheat (LAW).Methods: This single-center, randomized, double-blinded, crossover controlled study involved 7 consecutive weekly visits. On separate mornings, 20 healthy nondiabetic men and women (mean age 30 +/- 3 y; body mass index 23 +/- 0.7 kg/m(2)) consumed a glucose beverage or 4 different breads (each 121 g); LAW-R (refined), LAW-W (wholemeal), HAW-R, or HAW-W. The starch contents of the LAW and HAW breads were 24% and 74% amylose, respectively. Venous blood samples were collected at regular intervals before and for 3 h after the breakfast meal to measure plasma glucose, insulin, ghrelin, and incretin hormone concentrations, and the incremental area under the curve (AUC) was calculated (mmol/L x 3 h). Satiety and cravings were also measured at 30-min intervals during the postprandial period.Results: HAW breads had a glycemic response (AUC) that was 39% less than that achieved with conventional wheat breads (HAW 39 +/- 5 mmol/L x 3 h; LAW64 +/- 5 mmol/L x 3 h; P < 0.0001). Insulinemic and incretin responses were 24-30% less for HAW breads than for LAW breads (P < 0.05). Processing of the flour (wholemeal or refined) did not affect the glycemic, insulinemic, or incretin response. The HAW breads did not influence plasma ghrelin, or subjective measures of satiety or cravings during the postprandial period.Conclusions: Replacing LAW with HAW flour may be an effective strategy for lowering postprandial glycemic and insulinemic responses to bread in healthy men and women, but further research is warranted.