Original Article

European Journal of Clinical Nutrition (2007) 61, 597–604. doi:10.1038/sj.ejcn.1602564; published online 13 December 2006

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

Guarantor: PM Clifton.

Contributors: JBK contributed to the manuscript and also to data analysis; CWHL carried out the study and contributed to data analysis and to the manuscript; MN contributed to the study design, data analysis, the manuscript and oversight of project; JB contributed to the design and conduct of study and the manuscript; PMC contributed to study design, data analysis, contribution to manuscript.

J B Keogh1, C W H Lau1, M Noakes1, J Bowen1 and P M Clifton1

1Human Nutrition, CSIRO, Adelaide, Australia

Correspondence: Dr PM Clifton, CSIRO CHN, PO Box 10041 BC, Adelaide SA 5000, Australia. E-mail: Peter.Clifton@csiro.au

Received 19 August 2005; Revised 8 August 2006; Accepted 9 August 2006; Published online 13 December 2006.

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Abstract

Objective:

 

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.

Design:

 

Randomized single blinded crossover study.

Setting:

 

Outpatient setting.

Subjects and methods:

 

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.

Results:

 

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-containg meals, respectively, P<0.001). Mean area under the glycaemic response curve (AUC) for wheat-containing meals was 4.68plusminus1.67 mmol/l/h, 22% higher than for the barley-containing meals (3.67plusminus1.91 mmol/l/h), P=0.05. AUC of insulin in response to wheat-containing meals (78.1plusminus35.3 mIU/l/h) was 32% greater than barley-containing meals (52.8plusminus24.7 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.

Conclusion:

 

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.

Sponsorship:

 

CSIRO, Human Nutrition, Adelaide, Australia.

Keywords:

barley, energy expenditure, satiety, energy intake

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