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Bread with a high level of resistant starch influenced the digestibility of the available starch fraction

2022-11Journal article Open access
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dc.contributor.authorAmaral, Olga
dc.contributor.authorGuerreiro, Catarina
dc.contributor.authorAlmeida, Ana
dc.contributor.authorCravo, Marília
dc.date.accessioned2022-04-22T11:33:58Z
dc.date.available2024-04-22T00:30:19Z
dc.date.issued2022-11
dc.descriptionFCT_GeoBioTec (UIDP/04035/2020).pt_PT
dc.description.abstractEating foods in which available starch was replaced by resistant starch (RS) causes lower glucose and insulin responses. There is insufficient evidence for the effects of RS when the total available carbohydrates content remains constant. The present study aimed to evaluate the effects of bread with a high amount of RS3, compared to control bread. The effects of RS on glycaemia, insulin response, appetite visual analogue scale (VAS) scores were examined. It was also determined the glycaemic index (GI) of both loaves of bread. In a single-blind, crossover study, 37 nondiabetic adults consumed equivalent samples of a test bread with a high amount of RS (HRS - 2.4%) or a conventional bread (REF - 0.8%), with a washout period of at least one week. Postprandial glucose and VAS scores were measured at fasting, 15, 30, 45, 60, 90, and 120 min after the meal. Insulin response was measured at fasting and 30 min. HRS bread presented a significantly lower postprandial glucose response at 60, 90, and 120 min (P ≤ 0.05). Incremental AUC glycaemia response showed significantly lower values for HRS bread (127.15 ± 71.54 mmol*min/l) as well as higher satiety scores, compared to REF bread (153.77 ± 80.38 mmol*min/l); t(36) = 2.234; P = 0.016. HRS bread showed a GI = 60 much lower than the REF bread. The higher amount of RS causes a significantly lower postprandial glucose response. These results show that RS3 influenced the digestibility of the available starch fraction. No differences were observed in insulin response. RS is related to higher satiety scores.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAmaral O, Guerreiro C, Almeida A, Cravo M. Bread with a high level of resistant starch influenced the digestibility of the available starch fraction. Bioact Carbohydr Diet Fibre. 2022;28:100318.pt_PT
dc.identifier.doi10.1016/j.bcdf.2022.100318pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/14586
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationFCT_GeoBioTec (UIDP/04035/2020)pt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S2212619822000134pt_PT
dc.subjectNutritionpt_PT
dc.subjectDieteticspt_PT
dc.subjectBreadpt_PT
dc.subjectResistant starchpt_PT
dc.subjectGlycaemic responsept_PT
dc.subjectInsulinemic responsept_PT
dc.subjectGlycaemic indexpt_PT
dc.subjectSatietypt_PT
dc.subjectFCT_GeoBioTec (UIDP/04035/2020)pt_PT
dc.titleBread with a high level of resistant starch influenced the digestibility of the available starch fractionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage100318pt_PT
oaire.citation.titleBioactive Carbohydrates and Dietary Fibrept_PT
oaire.citation.volume28pt_PT
person.familyNameAlmeida
person.givenNameAna
person.identifier2405257
person.identifier.ciencia-id0116-985F-3D81
person.identifier.orcid0000-0003-4984-0759
person.identifier.ridE-6523-2019
person.identifier.scopus-author-id57191899755
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6adcdd33-b852-4e90-b4b0-551dfc0d8fb9
relation.isAuthorOfPublication.latestForDiscovery6adcdd33-b852-4e90-b4b0-551dfc0d8fb9

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