1. Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread
- Author
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Per M. Hellström, Galia Zamaratskaia, Rikard Landberg, Linda Deissler, Daniel P. Johansson, Matheus Antunes Junqueira, and Maud Langton
- Subjects
Adult ,Blood Glucose ,Dietary Fiber ,Male ,0301 basic medicine ,medicine.medical_treatment ,media_common.quotation_subject ,Appetite ,Medicine (miscellaneous) ,030209 endocrinology & metabolism ,Satiation ,Crispbread ,Young Adult ,03 medical and health sciences ,0302 clinical medicine ,food ,Glucagon-Like Peptide 1 ,medicine ,Humans ,Insulin ,Single-Blind Method ,Food science ,Mastication ,Triticum ,Breakfast ,media_common ,Sweden ,Whole Grains ,Meal ,Cross-Over Studies ,030109 nutrition & dietetics ,Nutrition and Dietetics ,business.industry ,Secale ,digestive, oral, and skin physiology ,food and beverages ,Bread ,Middle Aged ,Postprandial Period ,Glucagon-like peptide-1 ,Crossover study ,food.food ,Postprandial ,Digestion ,Female ,Fermented Foods ,business - Abstract
Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects. In all, twenty-four Swedish adults were included in a single-blinded, randomised cross-over trial. Three crispbreads (sourdough-fermented and unfermented whole grain rye and yeast-fermented refined wheat as control) were consumed as part of a standardised breakfast. Subjective appetite score, assessed using visual analogue scale, and plasma glucose and insulin concentrations were measured at baseline and postprandially until 360 and 240 min, respectively. Structural changes and viscosity during mastication and gastric digestion were investigated usingin vitromethods. Hunger and desire to eat were lower (P
- Published
- 2017
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