Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion.
Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion.
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DOI：
10.1017/s000711452100252x
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发表时间：
2022-05-28
影响因子：
3.6
通讯作者：
Monro, John Alexander
中科院分区：
文献类型：
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作者：
Akila, S. R., V;Mishra, Suman;Hardacre, Allan;Matia-Merino, Lara;Goh, Kelvin;Warren, Frederick J.;Monro, John Alexander
对面包中的粗粒颗粒只有在摄入过程中保持完整时才能降低血液反应的假设进行了测试。配制了三种面包：（1）白色面包（WB -参考），（2）在25%白色面包基质（PB）中的75%粗磨的紫小麦，和（3）在25%白色面包基质（SPB）中的37.5%粗磨的大豆和37.5%粗磨的紫小麦的1：1混合物。每种面包以三种形式摄入：未咀嚼的（U），通常食用的（C）和均质化的（H）。12名参与者摄入40克可用的碳水化合物部分，每种形式的面包，餐后血糖测量超过120分钟。血糖反应WB是相同的，无论其形式时摄入。未咀嚼的PB具有比WB显著更小的降血糖作用，而C和H形式与WB相似。基于WB的血糖指数（GI）为70，C、U和H面包的GI值分别为WB：70·0、70和70，PB：75、42和61，SPB：57、48和55（%）（最小显著差异= 17·43，P < 0·05，粗体数字与WB显著不同）。对面包的H和C形式的类似的贫血反应，以及它们与U形式的差异，表明谷物结构对淀粉消化的贫血调节作用在习惯摄入面包期间丧失。我们的结论是，粗粒结构可能无法有效地延缓淀粉消化的面包，因为它在很大程度上消除了消化过程，包括咀嚼。
The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB – reference), (2) 75 % of kibbled purple wheat in 25 % white bread matrix (PB) and (3) a 1:1 mixture of 37·5 % kibbled soya beans and 37·5 % of kibble purple wheat in 25 % white bread matrix (SPB). Each bread was ingested in three forms: unchewed (U), as customarily consumed (C) and homogenised (H). Twelve participants ingested 40 g available carbohydrate portions of each bread in each form, with post-prandial blood glucose measured over 120 min. Glycaemic responses to WB were the same regardless of its form when ingested. Unchewed PB had significantly less glycaemic effect than WB, whereas the C and H forms were similar to WB. Based on a glycaemic index (GI) of 70 for WB, the GI values for the C, U and H breads, respectively, were WB: 70·0, 70 and 70, PB: 75, 42 and 61, SPB: 57, 48 and 55 (%) (Least significant difference = 17·43, P < 0·05, bold numbers significantly different from WB). The similar glycaemic response to the H and C forms of the breads, and their difference from the U form, showed that the glycaemia-moderating effect of grain structure on starch digestion was lost during customary ingestion of bread. We conclude that the kibbled-grain structure may not effectively retard starch digestion in breads as normally consumed because it is largely eliminated by ingestive processes including chewing.