Satiety - Flour vs. Whole Grains

Particle size of wheat, maize, and oat test meals: effects on plasma glucose and insulin responses and on the rate of starch digestion in vitro.

When normal volunteers ate isocaloric wheat-based meals, their plasma insulin responses (peak concentration and area under curve) increased stepwise: whole grains less than cracked grains less than coarse flour less than fine flour. Insulin responses were also greater with fine maizemeal than with whole or cracked maize grains but were similar with whole groats, rolled oats, and fine oatmeal. The peak-to-nadir swing of plasma glucose was greater with wheat flour than with cracked or whole grains.

Particle size, satiety and the glycaemic response.

OBJECTIVE:
This study investigated the hypothesis that the smaller the particle size of the food, the higher the glycaemic-insulin response and the lower the satiety rating.

DESIGN AND SUBJECTS:
Ten healthy subjects consumed equal carbohydrate portions of four test meals of equivalent nutritional composition based on four different grades of wheat: whole grains, cracked grains, coarse and fine wholemeal flour.

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