AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Jenkins, D. J.
Right arrow Articles by Thompson, L. U.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Jenkins, D. J.
Right arrow Articles by Thompson, L. U.
Agricola
Right arrow Articles by Jenkins, D. J.
Right arrow Articles by Thompson, L. U.

American Journal of Clinical Nutrition, Vol 45, 946-951, Copyright © 1987 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

The effect of starch-protein interaction in wheat on the glycemic response and rate of in vitro digestion

DJ Jenkins, MJ Thorne, TM Wolever, AL Jenkins, AV Rao and LU Thompson

To determine the effect on blood glucose of removal of protein from wheat products, healthy volunteers took test meals of white bread made from either regular or gluten-free flour. After bread made from gluten- free flour, the blood-glucose rise was significantly greater. This corresponded with a significantly more rapid rate of digestion in vitro and reduced starch malabsorption in vivo as judged by breath-H2 measurements. Addition of gluten to the gluten-free bread mix did not reverse these effects. Factors associated with unprocessed wheat flour, such as the natural starch-protein interaction, may therefore be important in wheat products in reducing both their rate of absorption and glycemic response. They may have implications in the dietary management both of diabetes and of diseases where small intestinal absorptive capacity is impaired.


This article has been cited by other articles:


Home page
 Am. J. Clin. Nutr.Home page
C. Marmonier, D. Chapelot, M. Fantino, and J. Louis-Sylvestre
Snacks consumed in a nonhungry state have poor satiating efficiency: influence of snack composition on substrate utilization and hunger
Am. J. Clinical Nutrition, September 1, 2002; 76(3): 518 - 528.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
A. M. Langkilde, M. Champ, and H. Andersson
Effects of high-resistant-starch banana flour (RS2) on in vitro fermentation and the small-bowel excretion of energy, nutrients, and sterols: an ileostomy study
Am. J. Clinical Nutrition, January 1, 2002; 75(1): 104 - 111.
[Abstract] [Full Text] [PDF]

Home page
 J. Am. Coll. Nutr.Home page
D. J.A. Jenkins, V. Vuksan, C. W.C. Kendall, P. Wursch, R. Jeffcoat, S. Waring, C. C. Mehling, E. Vidgen, L. S.A. Augustin, and E. Wong
Physiological Effects of Resistant Starches on Fecal Bulk, Short Chain Fatty Acids, Blood Lipids and Glycemic Index
J. Am. Coll. Nutr., December 1, 1998; 17(6): 609 - 616.
[Abstract] [Full Text] [PDF]

Home page
 J. Nutr.Home page
P. Nguyen, H. Dumon, V. Biourge, and E. Pouteau
Glycemic and Insulinemic Responses after Ingestion of Commercial Foods in Healthy Dogs: Influence of Food Composition
J. Nutr., December 1, 1998; 128(12): 2654S - 2654.
[Full Text]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1987 by The American Society for Nutrition