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Article

Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults

1
School Public Health, Curtin University, Perth 6845, Western Australia, Australia
2
School of Molecular and Life Sciences, Curtin University, Perth 6845, Western Australia, Australia
3
Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food, Canberra 2601, ACT, Australia
4
Department of Primary Industries and Regional Development, South Perth 6151, Western Australia; Australia
5
College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia
6
Department Agricultural and Forestry Sciences, University of Tuscia, 01100 Viterbo, Italy
7
Grains and Legumes Nutrition Council, North Ryde 2113, Australia
8
Australian Export Grains Innovation Centre, South Perth 6151, Western Australia, Australia
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(8), 2171; https://doi.org/10.3390/nu12082171
Received: 19 June 2020 / Revised: 15 July 2020 / Accepted: 21 July 2020 / Published: 22 July 2020
(This article belongs to the Special Issue Dietary Carbohydrate and Human Health)
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting blood glucose concentrations were taken via finger-prick blood samples. Postprandial blood glucose concentrations were taken at 15, 30, 45, 60, 90 and 120 min. Subjects consuming high amylose noodles made with flour containing 45% amylose had significantly lower blood glucose concentration at 15, 30 and 45 min (5.5 ± 0.11, 6.1 ± 0.11 and 5.6 ± 0.11 mmol/L; p = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ± 0.12, 6.6 ± 0.12 and 5.9 ± 0.12 mmol/L). The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ± 9.49 mmol/L/min, 3.4% lower than consumption of low amylose noodles with 15% amylose (662.9 ± 9.49 mmol/L/min), p = 0.021. Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy young adults, as characterised by the significantly lower blood glucose concentration and a 3.4% reduction in glycaemic response. View Full-Text
Keywords: blood glucose; glycaemic response; resistant starch blood glucose; glycaemic response; resistant starch
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MDPI and ACS Style

Ang, K.; Bourgy, C.; Fenton, H.; Regina, A.; Newberry, M.; Diepeveen, D.; Lafiandra, D.; Grafenauer, S.; Hunt, W.; Solah, V. Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults. Nutrients 2020, 12, 2171. https://doi.org/10.3390/nu12082171

AMA Style

Ang K, Bourgy C, Fenton H, Regina A, Newberry M, Diepeveen D, Lafiandra D, Grafenauer S, Hunt W, Solah V. Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults. Nutrients. 2020; 12(8):2171. https://doi.org/10.3390/nu12082171

Chicago/Turabian Style

Ang, Kim; Bourgy, Carla; Fenton, Haelee; Regina, Ahmed; Newberry, Marcus; Diepeveen, Dean; Lafiandra, Domenico; Grafenauer, Sara; Hunt, Wendy; Solah, Vicky. 2020. "Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults" Nutrients 12, no. 8: 2171. https://doi.org/10.3390/nu12082171

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