Trial reportNutrition journal2014
Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms.
Trial report in Nutrition journal, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT03550365 (Grain Fibre Modification for Gut-mediated Health Effects), which is not on this map. Cited by 17 papers, 5 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Grain Fibre Modification for Gut-mediated Health Effects
Who cites it
17 citing papers in PubMed, 5 syntheses or guidelines pooled it, 48 citations in OpenAlex.
- Impact of Arabinoxylan Consumption on Glycemic Control: A Systematic Review and Meta-Analysis of Preclinical and Clinical Studies.Nutrients · 2025Pooled it
- Nutritional benefits of sourdoughs: A systematic review.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- The Effect of Regular Consumption of Reformulated Breads on Glycemic Control: A Systematic Review and Meta-Analysis of Randomized Clinical Trials.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- Pooled it
- The Relationship between Whole Grain Intake and Body Weight: Results of Meta-Analyses of Observational Studies and Randomized Controlled Trials.Nutrients · 2019Pooled it
- Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review.Frontiers in nutrition · 2026Review
- Article
- Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility.Current research in food science · 2025Article
- Effects of Bifidobacterium BL21 and Lacticaseibacillus LRa05 on gut microbiota in type 2 diabetes mellitus mice.AMB Express · 2023Article
- Mixed Berry Juice and Cellulose Fiber Have Differential Effects on Peripheral Blood Mononuclear Cell Respiration in Overweight Adults.Nutrients · 2023Article
- Antibacterial and Antiviral Properties of Tetrahydrocurcumin-Based Formulations: An Overview of Their Metabolism in Different Microbiotic Compartments.Life (Basel, Switzerland) · 2022Review
- LongITools: Dynamic longitudinal exposome trajectories in cardiovascular and metabolic noncommunicable diseases.Environmental epidemiology (Philadelphia, Pa.) · 2022Article
- Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.Frontiers in microbiology · 2022Review
- The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor.Frontiers in nutrition · 2022Review
- Maternal fibre and gluten intake during pregnancy and risk of childhood celiac disease: the MoBa study.Scientific reports · 2020Article
- Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread.Journal of food science and technology · 2020Article
- Dietary steamed wheat bran increases postprandial fat oxidation in association with a reduced blood glucose-dependent insulinotropic polypeptide response in mice.Food & nutrition research · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundRye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs).
methodsTwenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre) during the test periods. A meal test providing 51/33/11 E % from carbohydrates/fat/protein was conducted at the end of each period. Fasting and postprandial plasma samples were analysed for glucose, insulin, and SCFA.
resultsGlucose and insulin responses and plasma concentrations of SCFAs to the meal test were similar between the WGR and BRB + WW periods. When compared to the WW period, postprandial insulin concentration at 120 min was lower (p = 0.023) and the first-phase insulin secretion improved (p = 0.033) only after the WGR period, whereas postprandial concentrations of butyrate (p < 0.05) and propionate (p = 0.009) at 30 min increased during both rye bread periods.
conclusionsBeneficial effects of WGR over white wheat bread on glucose and SCFA production were confirmed. The enrichment of the white wheat bread with bioprocessed rye bran (BRB + WW) yielded similar but not as pronounced effects than WGR when compared to WW alone. Postprandially measured glucose metabolism and concentrations of SCFAs provided additional information along with fasting measurements.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.