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 | |
| Publication status | Published - 2003 |
| Externally published | Yes |
Fingerprint
Dive into the research topics of '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'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver