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

Detalhes bibliográficos
Autor(a) principal: Amaral, Olga
Data de Publicação: 2022
Outros Autores: Guerreiro, Catarina, Almeida, Ana, Cravo, Marília
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.21/14586
Resumo: FCT_GeoBioTec (UIDP/04035/2020).
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spelling Bread with a high level of resistant starch influenced the digestibility of the available starch fractionNutritionDieteticsBreadResistant starchGlycaemic responseInsulinemic responseGlycaemic indexSatietyFCT_GeoBioTec (UIDP/04035/2020)FCT_GeoBioTec (UIDP/04035/2020).Eating 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.ElsevierRCIPLAmaral, OlgaGuerreiro, CatarinaAlmeida, AnaCravo, Marília2022-112022-11-01T00:00:00Z2024-04-22T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.21/14586engAmaral 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;28:100318.10.1016/j.bcdf.2022.100318info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-03T10:10:56Zoai:repositorio.ipl.pt:10400.21/14586Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:22:21.982962Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Bread with a high level of resistant starch influenced the digestibility of the available starch fraction
title Bread with a high level of resistant starch influenced the digestibility of the available starch fraction
spellingShingle Bread with a high level of resistant starch influenced the digestibility of the available starch fraction
Amaral, Olga
Nutrition
Dietetics
Bread
Resistant starch
Glycaemic response
Insulinemic response
Glycaemic index
Satiety
FCT_GeoBioTec (UIDP/04035/2020)
title_short Bread with a high level of resistant starch influenced the digestibility of the available starch fraction
title_full Bread with a high level of resistant starch influenced the digestibility of the available starch fraction
title_fullStr Bread with a high level of resistant starch influenced the digestibility of the available starch fraction
title_full_unstemmed Bread with a high level of resistant starch influenced the digestibility of the available starch fraction
title_sort Bread with a high level of resistant starch influenced the digestibility of the available starch fraction
author Amaral, Olga
author_facet Amaral, Olga
Guerreiro, Catarina
Almeida, Ana
Cravo, Marília
author_role author
author2 Guerreiro, Catarina
Almeida, Ana
Cravo, Marília
author2_role author
author
author
dc.contributor.none.fl_str_mv RCIPL
dc.contributor.author.fl_str_mv Amaral, Olga
Guerreiro, Catarina
Almeida, Ana
Cravo, Marília
dc.subject.por.fl_str_mv Nutrition
Dietetics
Bread
Resistant starch
Glycaemic response
Insulinemic response
Glycaemic index
Satiety
FCT_GeoBioTec (UIDP/04035/2020)
topic Nutrition
Dietetics
Bread
Resistant starch
Glycaemic response
Insulinemic response
Glycaemic index
Satiety
FCT_GeoBioTec (UIDP/04035/2020)
description FCT_GeoBioTec (UIDP/04035/2020).
publishDate 2022
dc.date.none.fl_str_mv 2022-11
2022-11-01T00:00:00Z
2024-04-22T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.21/14586
url http://hdl.handle.net/10400.21/14586
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Amaral 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.
10.1016/j.bcdf.2022.100318
dc.rights.driver.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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