期刊
EUROPEAN JOURNAL OF CLINICAL NUTRITION
卷 67, 期 7, 页码 786-788出版社
NATURE PUBLISHING GROUP
DOI: 10.1038/ejcn.2013.103
关键词
Salba seeds; whole and ground; glycemia
资金
- Chia Nova Co (Toronto, Ontario, Canada)
- Salba Corporation (Buena Aires, Argentina)
- Salba Smart Natural Products LC (Denver, CO, USA)
- Source Salba Inc (Toronto, Ontario, Canada)
- Core Naturals Inc (Winter Spring, Fl, USA)
- Salba OLE Ltd. (Toronto, Ontario, Canada)
OBJECTIVE: Incorporation of seeds into food products may attenuate postprandial glycemia. Whether these should be consumed as whole or in ground form is not known. SUBJECTS/METHODS: Using an acute, randomized controlled crossover design, the glycemic response of 13 healthy participants (6M:7F; 25.4 +/- 2.6 kg/m(2)) was studied on nine separate occasions. Test meals consisted of 7, 15 or 24 g of whole or ground Salba baked into white bread, and three control breads matched for energy, and macronutrient profile. Capillary blood samples were collected at fasting and over 2 h post consumption. RESULTS: A significant effect of dose (P = 0.04), but no effect of form (P = 0.74) or dose-form interaction (P = 0.98) was found. No adverse events were reported. CONCLUSION: This study demonstrates that both ground and whole Salba are equally effective in attenuating blood glucose levels in a dose-dependent manner when incorporated into bread. Flexibility in the use of either the ground or whole seed may increase the ease of incorporation and acceptability as a dietary supplement.
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