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首页> 外文期刊>European journal of clinical nutrition >Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects.
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Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects.

机译：黑麦面包可降低健康芬兰受试者的餐后胰岛素反应，但不会改变葡萄糖反应。

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OBJECTIVE: To compare if postprandial glucose and insulin responses to wholekernel rye bread are lower than to wheat bread, and to see if these responses to two types of rye breads are different. To explore starch digestion in more detail, rate of starch hydrolysis of same breads was measured in vitro. DESIGN: Subjects were given test breads (43-61 g available carbohydrates by analysis) with standardized breakfast in a random order after a fast. Eight postprandial blood samples were collected during the following three hours. Rate of starch hydrolysis was determined by an in vitro enzymatic hydrolysis method. SUBJECTS: 10 men and 10 women, aged 32+/-3 and 27+/-5 y, BMI 24.5+/-2.2 and 20.3+/-1.1 kg/m2, respectively, all had normal glucose tolerance. RESULTS: Plasma insulin response to wholekernel rye bread was lower than to wheat bread (45 min P = 0.025, 60 min P = 0.002, 90 min P = 0.0004, 120 min P = 0.050, 150 min P = 0.033), but there was no difference in glucose responses. In comparison of two types of rye breads, glucose response to wholemeal rye bread at 150 and 180 min was higher (P = 0.018 and P = 0.041, respectively) and insulin response at 60 min was lower (P = 0.025) than those to wholemeal rye crispbread. Total sugar profiles in vitro were similar for all breads. When free reducing sugars were subtracted, starch in wholekernel and wholemeal rye breads appeared to be hydrolysed slower than starch in wholemeal rye crispbread and wheat bread. CONCLUSIONS: Wholekernel rye bread produces lower postprandial insulin response than wheat bread, but there is no difference in glucose response. The latter is in accordance with in vitro results. Postprandial glucose and insulin may also be affected by type of rye bread. Characteristics of different types of rye breads must be further investigated to develop health properties of rye breads.
机译：目的：比较餐后葡萄糖和胰岛素对全麦黑麦面包的反应是否比对小麦面包低，并观察这些对两种黑麦面包的反应是否不同。为了更详细地探索淀粉的消化，在体外测量了相同面包的淀粉水解速率。设计：禁食后，以随机顺序给受试者测试面包（经分析可获得43-61 g有效碳水化合物）和标准化早餐。在接下来的三个小时内收集了八份餐后血液样本。淀粉水解的速率通过体外酶水解方法确定。受试者：10岁男性和10位女性，年龄分别为32 +/- 3和27 +/- 5岁，BMI分别为24.5 +/- 2.2和20.3 +/- 1.1 kg / m2，均具有正常的糖耐量。结果：全麦黑麦面包的血浆胰岛素反应低于小麦面包（45分钟P = 0.025、60分钟P = 0.002、90分钟P = 0.0004、120分钟P = 0.050、150分钟P = 0.033），但存在葡萄糖反应无差异。与两种黑麦面包相比，在150分钟和180分钟时对全麦黑麦面包的葡萄糖响应较高（分别为P = 0.018和P = 0.041），而在60分钟时对全麦黑麦面包的葡萄糖响应则较低（P = 0.025）。黑麦薄脆饼干。所有面包的体外总糖特征相似。当减去游离的还原糖时，全麦和全麦黑麦面包中的淀粉似乎比全麦黑麦薄脆面包和小麦面包中的淀粉水解得慢。结论：全麦黑麦面包产生的餐后胰岛素反应低于小麦面包，但葡萄糖反应无差异。后者与体外结果一致。餐后葡萄糖和胰岛素也可能受黑麦面包类型的影响。必须进一步研究不同类型的黑麦面包的特性，以开发黑麦面包的健康特性。

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