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Open Access Research

Effect of commercial rye whole-meal bread on postprandial blood glucose and gastric emptying in healthy subjects

Joanna Hlebowicz1*, Jenny Maria Jönsson2, Sandra Lindstedt3, Ola Björgell4, Gassan Darwich1 and Lars-Olof Almér1

Author affiliations

1 Department of Medicine, University of Lund, Malmö University Hospital, Malmö, Sweden

2 Department of Oncology, Lund University Hospital, Lund, Sweden

3 Department of Cardiothoracic Surgery, Lund University Hospital, Lund, Sweden

4 Department of Radiology, University of Lund, Malmö University Hospital, Malmö, Sweden

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Citation and License

Nutrition Journal 2009, 8:26  doi:10.1186/1475-2891-8-26

Published: 16 June 2009

Abstract

Background

The intake of dietary fibre has been shown to reduce the risk of developing diabetes mellitus. The aim of this study was to compare the effects of commercial rye whole-meal bread containing whole kernels and white wheat bread on the rate of gastric emptying and postprandial glucose response in healthy subjects.

Methods

Ten healthy subjects took part in a blinded crossover trial. Blood glucose level and gastric emptying rate (GER) were determined after the ingestion of 150 g white wheat bread or 150 g whole-meal rye bread on two different occasions after fasting overnight. The GER was measured using real-time ultrasonography, and was calculated as the percentage change in antral cross-sectional area 15 and 90 minutes after completing the meal.

Results

No statistically significant difference was found between the GER values or the blood glucose levels following the two meals when evaluated with the Wilcoxon signed rank sum test.

Conclusion

The present study revealed no difference in postprandial blood glucose response or gastric emptying after the ingestion of rye whole-meal bread compared with white wheat bread.

Trial registration

NCT00779298