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dc.contributor.advisorTe Morenga, Lisa
dc.contributor.advisorPerry, Tracy
dc.contributor.advisorJim, Mann
dc.contributor.authorElbalshy, Mona Mohammed
dc.date.available2019-03-12T22:07:21Z
dc.date.copyright2019
dc.identifier.citationElbalshy, M. M. (2019). Effect of wholegrain particle size and gelatinisation on the glycaemic response in people with type 2 diabetes mellitus (Thesis, Master of Science). University of Otago. Retrieved from http://hdl.handle.net/10523/9066en
dc.identifier.urihttp://hdl.handle.net/10523/9066
dc.description.abstractCommercially available wholegrain foods range from highly processed products that use finely milled cereals to minimally processed products that use intact cereals. The impact of the different types of wholegrain foods on the postprandial glycaemia of individuals with diabetes could be of clinical importance. We examined the glycaemic response to wheat-based cereals differing in particle size with and without starch gelatinisation. We conducted a study to test the postprandial glycaemic response over three hours to repeated glucose standards and four different cereals in 18 participants with type 2 diabetes (age, mean(SD), 63(10) years, BMI 33(8) kg/m2, HbA1c 57(12) mmol/mol). The test cereals and the glucose standards contained 50g available carbohydrate. The test cereals were matched for energy and macronutrient content and included cereals of different particle size (finely milled versus intact) with or without starch gelatinisation (gelatinised versus ungelatinised). The primary outcome was postprandial incremental area under the blood glucose curve (iAUC). The mean iAUC was lowest for ungelatinised intact cereal (mean(SD), 94(86) mmol.min/L). Compared with the ungelatinised intact cereal, the mean iAUC was 180.4 mmol.min/L (95% CI: -287.3:-73.4, p<0.001) higher for the ungelatinised finely milled cereal, 275.2 mmol.min /L (95% CI: 155:395.4, p<0.001) higher for the gelatinised intact cereal, and 441.3 mmol.min /L (95% CI: 275.2:607.4, p<0.001) higher for the gelatinised finely milled cereal. However, the difference between gelatinised intact and gelatinised finely milled cereals didn’t reach significance. Both starch gelatinisation and the particle size of wholegrain cereals appear to be determinants of postprandial blood glucose in individuals with type 2 diabetes. The advice to consume cold intact wholegrain cereals rather than hot cereals that have been finely milled may provide clinical benefits to patients with diabetes.
dc.language.isoen
dc.publisherUniversity of Otago
dc.rightsAll items in OUR Archive are provided for private study and research purposes and are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectWholegrain
dc.subjectDiabetes
dc.subjectPostprandial Glycaemia
dc.subjectGelatinisation
dc.subjectParticle size
dc.titleEffect of wholegrain particle size and gelatinisation on the glycaemic response in people with type 2 diabetes mellitus
dc.typeThesis
dc.date.updated2019-03-12T21:40:13Z
dc.language.rfc3066en
thesis.degree.disciplineHuman Nutrition
thesis.degree.nameMaster of Science
thesis.degree.grantorUniversity of Otago
thesis.degree.levelMasters
otago.interloanno
otago.openaccessAbstract Only
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