Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

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dc.contributor.authorKeogh, J.
dc.contributor.authorLau, C.
dc.contributor.authorNoakes, M.
dc.contributor.authorBowen, J.
dc.contributor.authorClifton, P.
dc.date.issued2007
dc.descriptionPublished online 13 December 2006
dc.description.abstract<h4>Objective</h4>To examine the effect of barley flour (barley cultivar, Hordeum Vulgare var Himalaya 292) incorporated into breakfast and lunch compared with otherwise identical meals containing white wheat flour on the thermic effect of food (TEF), subsequent food intake and metabolic parameters.<h4>Design</h4>Randomized single blinded crossover study.<h4>Setting</h4>Outpatient setting.<h4>Subjects and methods</h4>Fourteen healthy women consumed a test breakfast at 0700 h. Energy expenditure, respiratory quotient (RQ), appetite ratings using a visual analogue scale (VAS), insulin and glucose levels were measured before and after a test lunch at 1330 h. Food intake was recorded for the remainder of the day.<h4>Results</h4>The TEF was 5% for both test lunches and meal type did not affect any variable measured by the VAS. There was an increase in post-prandial RQ above baseline (0.80) independent of treatment (0.88 and 0.90 for barley and wheat-containing meals, respectively, P<0.001). Mean area under the glycaemic response curve (AUC) for wheat-containing meals was 4.68+/-1.67 mmol/l/h, 22% higher than for the barley-containing meals (3.67+/-1.91 mmol/l/h), P=0.05. AUC of insulin in response to wheat-containing meals (78.1+/-35.3 mIU/l/h) was 32% greater than barley-containing meals (52.8+/-24.7 mU/l/h), P<0.02. Ad libitum food intake over the next 10 h was reduced by 23% (9.6 vs 11.0 MJ, P<0.05) after the wheat-containing meals compared to the barley-containing glycaemic index meals.<h4>Conclusion</h4>Inclusion of an ingredient containing increased soluble fibre and amylose did not reduce spontaneous food intake but rather was associated with higher subsequent energy intakes despite its reduced glycaemic and insulinemic effects.<h4>Sponsorship</h4>CSIRO, Human Nutrition, Adelaide, Australia.
dc.identifier.citationEuropean Journal of Clinical Nutrition, 2007; 61(5):597-604
dc.identifier.doi10.1038/sj.ejcn.1602564
dc.identifier.issn0954-3007
dc.identifier.issn1476-5640
dc.identifier.orcidClifton, P. [0000-0002-6411-626X]
dc.identifier.urihttp://hdl.handle.net/2440/35716
dc.language.isoen
dc.publisherNature Publishing Group
dc.source.urihttps://doi.org/10.1038/sj.ejcn.1602564
dc.subjectHumans
dc.subjectHordeum
dc.subjectTriticum
dc.subjectInsulin
dc.subjectBlood Glucose
dc.subjectAmylose
dc.subjectArea Under Curve
dc.subjectCross-Over Studies
dc.subjectSingle-Blind Method
dc.subjectSatiety Response
dc.subjectEnergy Metabolism
dc.subjectOxygen Consumption
dc.subjectEnergy Intake
dc.subjectGlycemic Index
dc.subjectThermogenesis
dc.subjectSolubility
dc.subjectDietary Fiber
dc.subjectAdult
dc.subjectMiddle Aged
dc.subjectFemale
dc.titleEffects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women
dc.typeJournal article
pubs.publication-statusPublished

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