Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy adults

K. Ang; C. Bourgy; H. Fenton; A. Regina; M. Newberry; D. Diepeveen; D. Lafiandra; S. Grafenauer; W. Hunt; V. Solah

doi:10.3390/nu12082171

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Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy adults

Journal article

Open access

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Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy adults

K. Ang, C. Bourgy, H. Fenton, A. Regina, M. Newberry, D. Diepeveen, D. Lafiandra, S. Grafenauer, W. Hunt and V. Solah

Nutrients, Vol.12(8), 2171

2020

DOI: https://doi.org/10.3390/nu12082171

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Abstract

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.

Details

Title: Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy adults
Authors/Creators: K. Ang (Author/Creator) - Curtin University
C. Bourgy (Author/Creator) - Curtin University
H. Fenton (Author/Creator)
A. Regina (Author/Creator) - Agriculture and Food
M. Newberry (Author/Creator) - Agriculture and Food
D. Diepeveen (Author/Creator) - Murdoch University
D. Lafiandra (Author/Creator) - Università degli Studi della Tuscia
S. Grafenauer (Author/Creator) - Grains and Legumes Nutrition Council, North Ryde 2113, Australia.
W. Hunt (Author/Creator) - Curtin University
V. Solah (Author/Creator) - Murdoch University
Publication Details: Nutrients, Vol.12(8), 2171
Publisher: MDPI
Identifiers: 991005544705407891
Copyright: © 2020 by the authors
Murdoch Affiliation: College of Environmental and Life Sciences; College of Science, Health, Engineering and Education
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.99 Cereal Starch Properties
Web Of Science research areas: Nutrition & Dietetics
ESI research areas: Agricultural Sciences