Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing

S. Bakhøj; A. Flint; J. J. Holst; Inge Tetens

doi:10.1038/sj.ejcn.1601680

Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing

S. Bakhøj, A. Flint, J. J. Holst, Inge Tetens

University of Copenhagen

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Objective: To test the hypothesis that bread made from the ancient wheat Einkorn (Triticum monococcum) reduces the insulin and glucose responses through modulation of the gastrointestinal responses of glucose-dependent insulinotrophic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1) compared to the responses to bread of modern wheat (Triticum aestivum). Design: The 3-h postprandial insulinaemic, glycaemic, GIP, and GLP-1 responses to bread made from Einkorn were compared to responses to a traditional Danish wheat loaf. The bread from Einkorn was prepared by 3 different processing methods: leavening with honey-salt added, leavening crushed whole grain, and conventional leavening with yeast added. Bread made from modern wheat was prepared by conventional leavening with yeast added. Subjects: A total of 11 healthy young men. Results: The postprandial GIP response was significantly (P

Original language	English
Journal	European Journal of Clinical Nutrition
Volume	57
Issue number	10
Pages (from-to)	1254-1261
ISSN	0954-3007
DOIs	https://doi.org/10.1038/sj.ejcn.1601680
Publication status	Published - 2003
Externally published	Yes

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Bakhøj, S., Flint, A., Holst, J. J., & Tetens, I. (2003). Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing. European Journal of Clinical Nutrition, 57(10), 1254-1261. https://doi.org/10.1038/sj.ejcn.1601680

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abstract = "Objective: To test the hypothesis that bread made from the ancient wheat Einkorn (Triticum monococcum) reduces the insulin and glucose responses through modulation of the gastrointestinal responses of glucose-dependent insulinotrophic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1) compared to the responses to bread of modern wheat (Triticum aestivum). Design: The 3-h postprandial insulinaemic, glycaemic, GIP, and GLP-1 responses to bread made from Einkorn were compared to responses to a traditional Danish wheat loaf. The bread from Einkorn was prepared by 3 different processing methods: leavening with honey-salt added, leavening crushed whole grain, and conventional leavening with yeast added. Bread made from modern wheat was prepared by conventional leavening with yeast added. Subjects: A total of 11 healthy young men. Results: The postprandial GIP response was significantly (P",

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Bakhøj, S, Flint, A, Holst, JJ & Tetens, I 2003, 'Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing', European Journal of Clinical Nutrition, vol. 57, no. 10, pp. 1254-1261. https://doi.org/10.1038/sj.ejcn.1601680

Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing. / Bakhøj, S.; Flint, A.; Holst, J. J. et al.
In: European Journal of Clinical Nutrition, Vol. 57, No. 10, 2003, p. 1254-1261.

Research output: Contribution to journal › Journal article › Research › peer-review

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