Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Right breakfast bread keeps blood sugar in check all day

04.09.2007
If you eat the right grains for breakfast, such as whole-grain barley or rye, the regulation of your blood sugar is facilitated after breakfast, lunch, and dinner. It was previously not known that certain whole-grain products have this effect all day.

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=display

Explanations:
Glycemic Index (GI) is a measure of how rapidly the level of blood sugar rises after ingestion of food containing carbohydrates. The rapidity of the increase depends on how long it takes for the body to break down the carbohydrates in the intestines to glucose and then absorb the glucose into the blood. When you eat products with a low GI, the blood sugar level rises slowly and the insulin increase is lower. Foods with low GI offer several health advantages.

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
Further information:
http://www.vr.se
http://theses.lub.lu.se/postgrad/search.tkl?field_query1=pubid&query1=tec_1220&recordformat=display

More articles from Health and Medicine:

nachricht Routing gene therapy directly into the brain
07.12.2017 | Boston Children's Hospital

nachricht New Hope for Cancer Therapies: Targeted Monitoring may help Improve Tumor Treatment
01.12.2017 | Berliner Institut für Gesundheitsforschung / Berlin Institute of Health (BIH)

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Long-lived storage of a photonic qubit for worldwide teleportation

MPQ scientists achieve long storage times for photonic quantum bits which break the lower bound for direct teleportation in a global quantum network.

Concerning the development of quantum memories for the realization of global quantum networks, scientists of the Quantum Dynamics Division led by Professor...

Im Focus: Electromagnetic water cloak eliminates drag and wake

Detailed calculations show water cloaks are feasible with today's technology

Researchers have developed a water cloaking concept based on electromagnetic forces that could eliminate an object's wake, greatly reducing its drag while...

Im Focus: Scientists channel graphene to understand filtration and ion transport into cells

Tiny pores at a cell's entryway act as miniature bouncers, letting in some electrically charged atoms--ions--but blocking others. Operating as exquisitely sensitive filters, these "ion channels" play a critical role in biological functions such as muscle contraction and the firing of brain cells.

To rapidly transport the right ions through the cell membrane, the tiny channels rely on a complex interplay between the ions and surrounding molecules,...

Im Focus: Towards data storage at the single molecule level

The miniaturization of the current technology of storage media is hindered by fundamental limits of quantum mechanics. A new approach consists in using so-called spin-crossover molecules as the smallest possible storage unit. Similar to normal hard drives, these special molecules can save information via their magnetic state. A research team from Kiel University has now managed to successfully place a new class of spin-crossover molecules onto a surface and to improve the molecule’s storage capacity. The storage density of conventional hard drives could therefore theoretically be increased by more than one hundred fold. The study has been published in the scientific journal Nano Letters.

Over the past few years, the building blocks of storage media have gotten ever smaller. But further miniaturization of the current technology is hindered by...

Im Focus: Successful Mechanical Testing of Nanowires

With innovative experiments, researchers at the Helmholtz-Zentrums Geesthacht and the Technical University Hamburg unravel why tiny metallic structures are extremely strong

Light-weight and simultaneously strong – porous metallic nanomaterials promise interesting applications as, for instance, for future aeroplanes with enhanced...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

See, understand and experience the work of the future

11.12.2017 | Event News

Innovative strategies to tackle parasitic worms

08.12.2017 | Event News

AKL’18: The opportunities and challenges of digitalization in the laser industry

07.12.2017 | Event News

 
Latest News

Long-lived storage of a photonic qubit for worldwide teleportation

12.12.2017 | Physics and Astronomy

Multi-year submarine-canyon study challenges textbook theories about turbidity currents

12.12.2017 | Earth Sciences

Electromagnetic water cloak eliminates drag and wake

12.12.2017 | Power and Electrical Engineering

VideoLinks
B2B-VideoLinks
More VideoLinks >>>