Background/objectives The amylose-amylopectin ratio inﬂuences starch properties. A higher amylose content is associated with slower starch digestion thus reducing the postprandial plasma glucose response and improving the overall postprandial metabolism. So far, limited evidence is available on the metabolic effect of wheat-based foods rich in amylose. This randomised controlled study investigated the acute metabolic effects of amylose-rich wheat-based rusks in overweight subjects focusing on potential mechanisms. Subjects/methods Ten overweight subjects consumed in random order two test meals differing only in the carbohydrate source: rusks prepared with amylose-rich wheat ﬂour (ARR) or conventional wheat ﬂour (control). Blood samples were taken at fasting and over 4 h after the meal. Satiety and intestinal fermentation were evaluated by VAS and H2-breath test, respectively. Results ARR reduced plasma glucose response during the ﬁrst two hours after the meal and the desire to eat, and increased breath hydrogen concentration at 4 h (p < 0.05 for all). Moreover, according to computational models, the ARR slightly reduced intestinal glucose absorption in the ﬁrst hour after the meal and increased the overall postprandial insulin sensitivity. Conclusions Rusks made with amylose-rich ﬂour could be useful for improving postprandial glucose metabolism and reduce the desire to eat, thus
European Journal of Clinical Nutrition – Springer Journals
Published: Mar 13, 2018
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