This is due to a combination of low GI (glycemic index) and certain type of indigestible carbohydrates that occur in certain grain products. The findings are presented in a dissertation from the Faculty of Engineering at Lund University. The dissertation shows that even people who have had a breakfast low in GI find it easier to concentrate for the rest of the morning.
Great variations in levels of blood sugar are being associated more and more with the risk of old-age diabetes, obesity, and cardiovascular diseases. These findings can therefore provide valuable information for tailoring a new generation of whole-grain products with low GI that can counteract these so-called lifestyle diseases. They may also have a beneficial effect on short-term memory and mental acuity.
"It is known that a carbohydrate-rich breakfast with low GI can moderate increases in blood sugar after lunch. But my results show that low GI in combination with the right amount of so-called indigestible carbohydrates, that is, dietary fiber and resistant starch, can keep the blood-sugar level low for up to ten hours, which means until after dinner," says Anne Nilsson, a doctoral student at the Unit for Applied Nutrition and Food Chemistry and author of the dissertation.
Experiments also showed that the blood sugar increase following breakfast can be moderated in a similar way by eating the right grain products the night before.
Barley evinced clearly the best results of the four types of grain. In her test, Anne used boiled grains and whole grains in bread. But when the grain was ground into porridge, the effect was weakened, since key structures were then destroyed, which had a negative effect on both GI and the content of resistant starch. On the other hand, splitting the grain worked fine.
The studies also revealed that the right grain can have a favorable impact on the metabolic syndrome, which is a catch-all name for a condition involving severe risk of diabetes and cardiovascular diseases. The diagnosis includes heightened levels of blood sugar and insulin, raised blood fats, high blood pressure, and abdominal fat. When you eat indigestible carbohydrates, they ferment in the large intestine. This bacterial process proved to have a beneficial effect on a number of risk factors for metabolic syndrome, such as markers for inflammation and level of insulin efficiency. The process also produced a greater sense of satiety.
Anne Nilsson also studied the connection between mental acuity and blood sugar levels after meals. Trial subjects were given experimental breakfasts with low and high GI, respectively, and afterwards they were asked to perform mental acuity tests. It turned out that subjects who had eaten low GI breakfasts could concentrate better and had a better working memory (a type of short-term memory) than the other group. These experiments also showed that healthy individuals with low glucose tolerance, that is with high rises in blood sugar than average following a meal, generally performed less well.
"The findings indicate that people with great fluctuations in their levels of blood sugar run a greater risk of having a generally lower cognitive ability," says Anne Nilsson.
Anne Nilsson will publicly defend her dissertation on September 7 at 9:15 a.m. at the Department of Chemistry, Lecture Hall B, Getingevägen 60. The public is welcome. Read the abstract at http://theses.lub.lu.se/postgrad/search.tkl?field_query1=pubid&query1=tec_1220&recordformat=displayExplanations:
Indigestible carbohydrates are carbohydrates that are not broken down in the small intestine but rather reach the large intestine, where they provide nourishment for the intestinal bacteria. This triggers a fermentation process that produces various components, such as short-chain fatty acids. Anne Nilsson's studies show that components produced in the process of fermentation can enter the blood and favorably affect the regulation of blood sugar and the feeling of satiety, and they can help alleviate inflammatory conditions in the body, which in turn can entail a reduced risk of diabetes and cardiovascular diseases.
For more information, please contact: Anne Nilsson, doctoral student in applied nutrition and food chemistry, phone: +46 (0)46-222 95 34; cell phone: +46 (0)702-744 300; e-mail: Anne.Nilsson@appliednutrition.lth.se or Inger Björck, professor, applied nutrition and food chemistry, and director of operations, Functional Food Science Centre, phone: +46 (0)46-222 97 38: e-mail: Inger.Bjorck@appliednutrition.lth.se
Kristina Lindgärde | idw
Penn vet research identifies new target for taming Ebola
12.01.2017 | University of Pennsylvania
The strange double life of Dab2
10.01.2017 | University of Miami Miller School of Medicine
Researchers from the University of Hamburg in Germany, in collaboration with colleagues from the University of Aarhus in Denmark, have synthesized a new superconducting material by growing a few layers of an antiferromagnetic transition-metal chalcogenide on a bismuth-based topological insulator, both being non-superconducting materials.
While superconductivity and magnetism are generally believed to be mutually exclusive, surprisingly, in this new material, superconducting correlations...
Laser-driving of semimetals allows creating novel quasiparticle states within condensed matter systems and switching between different states on ultrafast time scales
Studying properties of fundamental particles in condensed matter systems is a promising approach to quantum field theory. Quasiparticles offer the opportunity...
Among the general public, solar thermal energy is currently associated with dark blue, rectangular collectors on building roofs. Technologies are needed for aesthetically high quality architecture which offer the architect more room for manoeuvre when it comes to low- and plus-energy buildings. With the “ArKol” project, researchers at Fraunhofer ISE together with partners are currently developing two façade collectors for solar thermal energy generation, which permit a high degree of design flexibility: a strip collector for opaque façade sections and a solar thermal blind for transparent sections. The current state of the two developments will be presented at the BAU 2017 trade fair.
As part of the “ArKol – development of architecturally highly integrated façade collectors with heat pipes” project, Fraunhofer ISE together with its partners...
At TU Wien, an alternative for resource intensive formwork for the construction of concrete domes was developed. It is now used in a test dome for the Austrian Federal Railways Infrastructure (ÖBB Infrastruktur).
Concrete shells are efficient structures, but not very resource efficient. The formwork for the construction of concrete domes alone requires a high amount of...
Many pathogens use certain sugar compounds from their host to help conceal themselves against the immune system. Scientists at the University of Bonn have now, in cooperation with researchers at the University of York in the United Kingdom, analyzed the dynamics of a bacterial molecule that is involved in this process. They demonstrate that the protein grabs onto the sugar molecule with a Pac Man-like chewing motion and holds it until it can be used. Their results could help design therapeutics that could make the protein poorer at grabbing and holding and hence compromise the pathogen in the host. The study has now been published in “Biophysical Journal”.
The cells of the mouth, nose and intestinal mucosa produce large quantities of a chemical called sialic acid. Many bacteria possess a special transport system...
10.01.2017 | Event News
09.01.2017 | Event News
05.01.2017 | Event News
17.01.2017 | Earth Sciences
17.01.2017 | Materials Sciences
17.01.2017 | Architecture and Construction