Hormonal and metabolic responses to breakfast meals in NIDDM: comparison of white and whole-grain wheat bread and corresponding extruded products
1985
Hagander, B. | Bjorck, I. | Asp, N.G. | Lundquist, I. | Nilsson-Ehle, P. | Schrezenmeir, J. | Schersten, B.
A study evaluated the short-term metabolic effects of dietary fiber content in wheat bread and of extrusion cooking vs. conventional baking in 9 non-insulin-dependent (NID) diabetics by examining post-prandial glucose and hormonal responses. Extrusion-cooked wheat bread elicited greater glucose and insulin responses and higher levels of C-peptide, gastric inhibitory polypeptide, and glucagon than baked wheat bread, suggesting than baked wheat bread is preferable to extrusion-cooked wheat bread for NID diabetics. No significant difference was found between white and wheat breads.(wz)
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