Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects

Margherita Dall'Asta, Antonio Gallo, Rossella Dodi, Giuseppe Di Pede, Mia Marchini, Marco Spaggiari, Laura Righetti, Furio Brighenti, Gianni Galaverna, Chiara Dall'Asta, Roberto Ranieri, Silvia Folloni, Francesca Scazzina

Risultato della ricerca: Contributo in rivistaArticolo in rivista

Abstract

This study aimed to evaluate the effect of breads made with two different wheat evolutionary populations (EPs), compared with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial study involving 12 healthy subjects was conducted. Seven non-commercial breads produced with flours from two different bread wheat (T. aestivum L.) EPs (Bio2, ICARDA) and a modern bread wheat variety (Bologna) were considered controls, with two different bread-making processes (Saccharomyces cerevisiae and sourdough), and were specifically formulated for the study. Postprandial incremental curves, incremental area under the curve (IAUC), maximum postprandial peaks for blood glucose and plasma insulin over 2 h after administration of isoglucidic portions of breads (50 g of available carbohydrates) were evaluated. The comparison of incremental curves, IAUC, and maximum postprandial peaks after consumption of breads formulated with EPs and control breads showed no differences among samples. Neither the flour nor the leavening technic used for the baking were effective in inducing a different postprandial response compared with the Bologna variety. EPs, being characterized by higher degree of crop genetic diversity, may have a relevant agronomic role to guarantee good and stable yields and quality under low input management in a changing climate; however, future studies are needed to better investigate their potential positive effect on human health.
Lingua originaleEnglish
pagine (da-a)N/A-N/A
RivistaNutrition
Volume94
DOI
Stato di pubblicazionePubblicato - 2022

Keywords

  • Bread
  • Evolutionary populations
  • Wheat heritage varieties
  • Sourdough
  • Postprandial glycemia

Fingerprint

Entra nei temi di ricerca di 'Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects'. Insieme formano una fingerprint unica.

Cita questo