The acute impact of ingestion of sourdough and whole-grain breads on blood glucose,insulin,and incretins in overweight and obese men

Consumption of whole-grain and sourdough breads is associated with improved glucose homeostasis. we examined the impact of commercial breads on biomarkers of glucose homeostasis in subjects at risk for glucose intolerance. in a randomized,crossover study,overweight or obese males ingested 11-grain,sprouted-grain,12-grain,sourdough,or white bread on different occasions,matched for available carbohydrate (50 g) in part 1 (n = 12) and bread mass (107 g) in part 2 (n = 11),and blood glucose,insulin and glucose-dependent insulinotropic polypeptide (gip) and glucagon-like peptide-1 (glp-1) were determined for 3 h. in part 1,glucose response for sprouted-grain was lower than 11-grain,sourdough,and white breads. insulin area under the curve (auc) for sourdough and white was lower than 11-grain and sprouted-grain breads. glp-1 response to sourdough was lower than all breads. in part 2,glucose and insulin auc for sourdough was greater than 11-grain,sprouted-grain,and 12-grain breads. sprouted-grain bread improved glycemia by lowering glucose response and increasing glp-1 response. in overweight and obese men,the glycemic response to sprouted grain bread was reduced in both parts 1 and 2 while the other whole-grain test breads did not improve metabolic responses in the acute postprandial state. © 2012 anita mofidi et al.