Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

Jenkins, David; Wesson, V.; Wolever, Thomas M. S.; Jenkins, Alexandra L.; Kalmusky, J; Guidici, S.; Csima, Adele; Josse, Robert G.; Wong, Gina

doi:10.1136/bmj.297.6654.958

Cited by 198 publications

(119 citation statements)

References 17 publications

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“…Another potential mechanism is to slow down starch digestion and absorption, which leads to lower glucose and insulin responses that favour oxidation and lipolysis of fat rather than its storage (Slavin et al, 1999). Diets rich in whole-grain products have a low glycaemic index (GI) (Jenkins et al, 1986(Jenkins et al, , 1988. Several studies have investigated the effect of low compared to high glycaemic diets on weight gain or reduction (reviewed in Ludwig, 2002).…”

Section: Discussionmentioning

confidence: 99%

“…Wholemeal bread does not appear to have a lower GI than white bread (GI of 70 relative to glucose), despite its much higher fibre content (FosterPowell et al, 2002). This is due to the absence of whole-grain kernels in bread (Jenkins et al, 1988); actually, in the majority of Dutch wholemeal or brown breads, the fibrerich fraction is added back to the white flour after removal of the germs to prolong shelf life. The whole-grain products eaten by our population, in contrast, have a GI varying between 40 and 60.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Whole-grain consumption, dietary fibre intake and body mass index in the Netherlands cohort study

Vijver

Bosch²,

Brandt

et al. 2007

Eur J Clin Nutr

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Objectives: To assess the association of whole-grain and (cereal) fibre intake with body mass index (BMI) and with the risk of being overweight (BMIX25) or obese (BMIX30 kg m À2 ). Subjects: A total of 2078 men and 2159 women, aged 55-69 years, were included in the analysis, after exclusion of subjects with diagnosed cancer or deceased within 1 year after baseline or with missing dietary information. Results: We found an inverse association between whole-grain consumption and BMI and risk of overweight and obesity in men as well as women. The association in men was stronger than in women; the risk of being obese as compared to normal weight was 10% (95% CI: 2-16%) and 4% (95% CI: 1-7%) lower for each additional gram of (dry) grain consumption in men and women, respectively. Fibre and cereal fibre intake were inversely associated with BMI in men only. Associations were similar after exclusion of likely under-and overreporters of energy. A retrospective analysis of baseline fibre intake and weight gain after the age of 20 years also showed a slight inverse association. Conclusions: Whole-grain consumption may protect against becoming overweight or obese; however, the cross-sectional design of the study does not allow conclusions about the causality of the association.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Whole-grain consumption, dietary fibre intake and body mass index in the Netherlands cohort study

Vijver

Bosch²,

Brandt

et al. 2007

Eur J Clin Nutr

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show abstract

“…The former includes the ratio of amylose to amylopectin present in the raw food (Behall et al, 1988) and the type of monosaccharide components, the amount and type of dietary fiber (Jenkins et al, 1978), the presence of large amounts of fat or protein (Nuttall et al, 1984;Wolever et al, 1985;Collier et al, 1986;Bornet et al, 1987), antinutrients such as phytic acid, lectins and tannins (Yoon et al, 1983;Thompson et al, 1984;Rea et al, 1985) and nutrient -starch interactions in carbohydrate-containing foods, such as in wheat products (Jenkins et al, 1987a). Extrusion, flaking, grinding, canning, storing and cooking of the carbohydrate-containing foods can affect the particle size and the integrity of the starch granules (Jenkins et al, 1988a) and plant cell walls (Ellis et al, 1991), making the carbohydrate portion more accessible to digestive enzymes (Wolever, 1990;Collins et al, 1981).…”

Section: Glycemic Index and The Slow-release Carbohydratementioning

confidence: 99%

Glycemic index in chronic disease: a review

et al. 2002

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Aim: The intent of this review is to critically analyze the scientific evidence on the role of the glycemic index in chronic Western disease and to discuss the utility of the glycemic index in the prevention and management of these disease states. Background: The glycemic index ranks foods based on their postprandial blood glucose response. Hyperinsulinemia and insulin resistance, as well as their determinants (eg high energy intake, obesity, lack of physical activity) have been implicated in the etiology of diabetes, coronary heart disease and cancer. Recently, among dietary factors, carbohydrates have attracted much attention as a significant culprit, however, different types of carbohydrate produce varying glycemic and insulinemic responses. Low glycemic index foods, characterized by slowly absorbed carbohydrates, have been shown in some studies to produce beneficial effects on glucose control, hyperinsulinemia, insulin resistance, blood lipids and satiety. Method: Studies on the short and long-term metabolic effects of diets with different glycemic indices will be presented and discussed. The review will focus primarily on clinical and epidemiological data, and will briefly discuss in vitro and animal studies related to possible mechanisms by which the glycemic index may influence chronic disease.

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“…In contrast, pasta products (Granfeldt & Bjo Èrck, 1991) and certain rice display GI in the lower range (GI 45 ±70). The GI of legume products (Dilawari et al, 1981;Tovar et al, 1992) and intact cereal grains (Granfeldt et al, 1994;Jenkins et al, 1988b) have been found to be very low, and in fact among the lowest reported for starchy foods (GI 15± 65). In a few studies it has been demonstrated that the organic acids formed during fermentation of, for instance, vegetables (Torsdottir et al, 1992) and bread (Liljeberg et al, 1995) may signi®cantly improve the glucose tolerance to starch.…”

Section: Introductionmentioning

confidence: 97%

Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

1998

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Objectives: The aim of the study was to evaluate the possible in¯uence of acetic acid (administered as vinegar) on the postprandial glucose and insulin responses, and the potential involvement of a modi®ed gastric emptying rate was studied by use of paracetamol as a marker. Design: The white bread reference meal as well as the corresponding meal supplemented with vinegar had the same content of starch, protein and fat. The meals were served in the morning after an over-night fast and in random order. Capillary blood samples for analysis of glucose, insulin and paracetamol were collected postprandially. Setting: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. Subjects: Ten healthy volunteers, seven women and three men, aged 22± 51 y, with normal body mass indices were recruited. Results: The presence of acetic acid, given as vinegar, signi®cantly reduced the postprandial glucose (GI 64) and insulin responses (II 65) to a starchy meal. As judged from lowered paracetamol levels after the test meal with vinegar, the mechanism is probably a delayed gastric emptying rate. Conclusions: Fermented foods or food products with added organic acids should preferably be included in the diet in order to reduce glycaemia and insulin demand. Sponsorship: Cerealia Foundation for Research and Development (project no. 232).

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Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

Cited by 198 publications

References 17 publications

Whole-grain consumption, dietary fibre intake and body mass index in the Netherlands cohort study

Whole-grain consumption, dietary fibre intake and body mass index in the Netherlands cohort study

Glycemic index in chronic disease: a review

Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

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