Effect of bread containing resistant starch on postprandial blood glucose levels in humans
We examined the inhibitory effect of a single ingestion of bread containing resistant starch (bread containing about 6g of resistant starch derived from tapioca per 2 slices) (test food) on the postprandial increase in blood glucose in male and female adults with a fasting blood glucose level betwee...
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Published in | Bioscience, biotechnology, and biochemistry Vol. 69; no. 3; pp. 559 - 566 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Tokyo
Japan Society for Bioscience, Biotechnology, and Agrochemistry
01.03.2005
Japan Society for Bioscience Biotechnology and Agrochemistry Oxford University Press |
Subjects | |
Online Access | Get full text |
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Summary: | We examined the inhibitory effect of a single ingestion of bread containing resistant starch (bread containing about 6g of resistant starch derived from tapioca per 2 slices) (test food) on the postprandial increase in blood glucose in male and female adults with a fasting blood glucose level between 100 and 140 mg/dl. Bread not containing resistant starch (placebo) was used as the control. The study was conducted in 20 subjects (9 men and 11 women with a mean age of 50.5 +- 7.5 years) using the crossover method, with a single ingestion of either bread containing resistant starch or the placebo. Blood glucose and insulin were measured before ingestion, and at 0.5, 1, 1.5, and 2h after ingestion. The blood glucose level before ingestion was stratified into a borderline group (blood glucose level >- 111 mg/dl) and a normal group (blood glucose level <- 110 mg/dl), with the upper limit of the normal range defined as 110 mg/dl. Postprandial increases in both blood glucose and blood insulin were significantly inhibited in subjects in the borderline group who took the test food in comparison with the placebo group (blood glucose: p < 0.05 and p < 0.01 at 1 and 1.5 h after ingestion respectively; insulin: p < 0.05, p < 0.01 and p < 0.05 at 1, 1.5, and 2h after ingestion respectively). These results indicate that bread containing resistant starch is useful for prevention of lifestyle-related diseases such as diabetes mellitus, and as a supplementary means of dietetic therapy. |
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Bibliography: | S20 2005007828 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 |
ISSN: | 0916-8451 1347-6947 |
DOI: | 10.1271/bbb.69.559 |