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Background <p>Genetically modified (GMO) high-amylose barley lowers postprandial glucose. Since certain EU countries do not allow GMO barley, we therefore assessed if high-amylose barley made from traditional breeding (Lean Baking Barley, LBB) lowers postprandial glucose compared to bread made from regular barley (RB) or wheat (WF) in individuals with or without type 2 diabetes (T2D).</p> Methods <p>In a randomised crossover design, 38 participants (18 T2D and 20 non-T2D) consumed 160 g of bread made from 100% LBB, RB, or WF. Postprandial metabolic responses, appetite and bread perception were measured. A mixed model ANOVA was used for analysis.</p> Results <p>LBB bread reduced 4 h postprandial glucose measured as incremental area under the curve (iAUC) by 41% and 39% vs. WF and RB bread in T2D and by 28% and 32% in non-T2D (all, <i>P</i> &lt; 0.05). In T2D, LBB reduced postprandial insulin (iAUC) by 52% and 38% vs. WF and RB, and by 60% vs. WF in non-T2D (all, <i>P</i> &lt; 0.05). Postprandial GIP (iAUC) was lower after LBB in both groups vs. RB and WF (<i>P</i> &lt; 0.05). GLP-1 (iAUC) and FFA (tAUC) were lower after LBB vs. WF in non-T2D (<i>P</i> &lt; 0.05), but not in T2D. Appetite scores were similar for all breads. Overall liking was higher for WF but did not differ between barley types.</p> Conclusion <p>LBB breads reduce postprandial glucose and insulin compared to RB and WF bread in individuals irrespective of T2D. LBB may have potential as a functional food in prevention and management of T2D.</p> <p>ClinicalTrails.gov registration: NCT04702672.</p>

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High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月21日

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  • Mette Bohl,
  • Søren Gregersen,
  • Zhihang Li,
  • Andreas Blennow,
  • Kim H. Hebelstrup,
  • Kjeld Hermansen

摘要

Background

Genetically modified (GMO) high-amylose barley lowers postprandial glucose. Since certain EU countries do not allow GMO barley, we therefore assessed if high-amylose barley made from traditional breeding (Lean Baking Barley, LBB) lowers postprandial glucose compared to bread made from regular barley (RB) or wheat (WF) in individuals with or without type 2 diabetes (T2D).

Methods

In a randomised crossover design, 38 participants (18 T2D and 20 non-T2D) consumed 160 g of bread made from 100% LBB, RB, or WF. Postprandial metabolic responses, appetite and bread perception were measured. A mixed model ANOVA was used for analysis.

Results

LBB bread reduced 4 h postprandial glucose measured as incremental area under the curve (iAUC) by 41% and 39% vs. WF and RB bread in T2D and by 28% and 32% in non-T2D (all, P < 0.05). In T2D, LBB reduced postprandial insulin (iAUC) by 52% and 38% vs. WF and RB, and by 60% vs. WF in non-T2D (all, P < 0.05). Postprandial GIP (iAUC) was lower after LBB in both groups vs. RB and WF (P < 0.05). GLP-1 (iAUC) and FFA (tAUC) were lower after LBB vs. WF in non-T2D (P < 0.05), but not in T2D. Appetite scores were similar for all breads. Overall liking was higher for WF but did not differ between barley types.

Conclusion

LBB breads reduce postprandial glucose and insulin compared to RB and WF bread in individuals irrespective of T2D. LBB may have potential as a functional food in prevention and management of T2D.

ClinicalTrails.gov registration: NCT04702672.