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Effect of commercial rye whole-meal bread on postprandial blood glucose and gastric emptying in healthy subjects

DOI: 10.1186/1475-2891-8-26

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Ten healthy subjects took part in a blinded crossover trial. Blood glucose level and gastric emptying rate (GER) were determined after the ingestion of 150 g white wheat bread or 150 g whole-meal rye bread on two different occasions after fasting overnight. The GER was measured using real-time ultrasonography, and was calculated as the percentage change in antral cross-sectional area 15 and 90 minutes after completing the meal.No statistically significant difference was found between the GER values or the blood glucose levels following the two meals when evaluated with the Wilcoxon signed rank sum test.The present study revealed no difference in postprandial blood glucose response or gastric emptying after the ingestion of rye whole-meal bread compared with white wheat bread.NCT00779298Evidence has been presented showing that changing the diet can control the blood glucose level and help prevent the development of type 2 diabetes. The American Diabetes Association recommends an increased intake of dietary fibre and whole grain products to prevent the development of type 2 diabetes and cardiovascular disease [1]. Cereals are the most important source of dietary fibre throughout the world, and bread is an essential part of the Swedish diet. The fibre in cereals is located mainly in the outer layer of the kernels. The term "whole grain" is often used to describe both whole-meal products in which the structure of the kernel has been destroyed and cereal products in which a large proportion of the grain is intact. However, there seems to be a major difference in metabolic response between whole grain and whole-meal products. Whole kernels appear to be more effective in reducing glucose response than dietary fibre [2,3]. The preparation, cooking and particle size may also affect the metabolic response. The germ of the whole grain acts as a natural amylase inhibitor, which can be destroyed during the milling of wheat into whole-meal flour [4]. There are many definitions of


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