LOWER POSTPRANDIAL PLASMA GLUCOSE AND INSULIN AFTER ADDITION OF ACACIA CORIACEA FLOUR TO WHEAT BREAD |
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| Authors: | A. W. THORBURN J. C. BRAND V. CHERIKOFF A. S. TRUSWELL |
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| Affiliation: | Research Scholar, Human Nutrition Unit, Dept of Biochemistry, University of Sydney;Lecturer in Human Nutrition, Human Nutrition Unit, Dept of Biochemistry, and School of Public Health and Tropical Medicine, University of Sydney;Research Assistant, Human Nutrition Unit, Dept of Biochemistry, University of Sydney;Boden Professor of Human Nutrition, Human Nutrition Unit, Dept of Biochemistry, University of Sydney |
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| Abstract: | Many Australian Aboriginal bushfoods contain slowly digested carbohydrate which elicit low postprandial blood glucose and insulin responses compared to Western foods, such as wheat bread. This study has shown that incorporation of flour made from a slowly digested seed, Acacia coriacea , into wheat bread (18 g/82 g wheat flour) significantly reduces the initial rise in plasma glucose levels ( p < 0.05) and the area under the plasma glucose curve ( p < 0.005) in six healthy subjects. Insulin values were also lowered at 60 minutes ( p < 0.025) and 90 minutes ( p < 0.05). Our findings suggest that Acacia flour, when used to dilute wheat flour in the manufacture of breads, produces a very palatable food which could be useful in the diets of diabetic individuals. |
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| Keywords: | Plasma glucose plasma insulin Acacia coriacea seed diabetic diets |
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