Evidence map›Paper›PMID 26913854›Full record

ArticleEuropean journal of nutrition2017

Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread.

Amalia E Yanni, Nikoleta Stamataki, Maria Stoupaki, Panagiotis Konstantopoulos, Irene Pateras, Nikolaos Tentolouris, Despoina Perrea, Vaios T Karathanos

Abstract read
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In one paragraph

Article in European journal of nutrition, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed, 1 pooled it
1.2field-weighted citation impact, top 22% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

5 citing papers in PubMed, 1 synthesis or guideline pooled it, 12 citations in OpenAlex.

  1. Pooled it
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  3. Trial
  4. Article
  5. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors at 3 institutions in 1 country.

Amalia E YanniLaboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece. ayanni@hua.gr.
Nikoleta StamatakiLaboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece.
Maria Stoupaki1st Department of Propaedeutic and Internal Medicine, Laiko General Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
Panagiotis KonstantopoulosLaboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
Irene PaterasELBISCO S.A. Industrial and Commercial Food Company, 21st km Marathonos Ave, Pikermi, Attica, Greece.
Nikolaos Tentolouris1st Department of Propaedeutic and Internal Medicine, Laiko General Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
Despoina PerreaLaboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
Vaios T KarathanosLaboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece.
Harokopio University of Athens · GRNational and Kapodistrian University of Athens · GRLaiko General Hospital of Athens · GR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

purposeEfforts regarding the amelioration of postprandial glycemic response to bread are mainly focused in the addition of soluble dietary fibers. The current study presents another approach which is based on the supplementation of flour with Cr-enriched yeast. Cr is known for its beneficial effects on improvement of glucose tolerance and enhancement of insulin sensitivity.

methodsTwelve normoglycemic subjects were provided with white bread (WB, reference food) or whole wheat bread with Cr-enriched yeast (WWCrB, rich in insoluble fibers) or white wheat bread with Cr-enriched yeast (WCrB, poor in fibers) or whole wheat-rye-barley bread enriched with oat beta glucans (BGB, rich in soluble fibers) with 1-week intervals in amounts that yielded 50 g of available carbohydrates. Postprandial glucose, insulin and ghrelin responses as well as glycemic index (GI) were evaluated.

resultsIngestion of WWCrB, WCrB and BGB elicited lower incremental area under the curve (iAUC) for 120-min glycemic response compared to WB (1033.02 ± 282.32, 701.69 ± 330.86 and 748.95 ± 185.42 vs 2070.87 ± 518.44 mg/dL min, respectively, P < 0.05 for WCrB and BGB). The GI was calculated as 62.35 ± 11.78 for WWCrB, 34.22 ± 11.93 for WCrB and 37.90 ± 5.00 for BGB (P < 0.05 vs WB, GI = 100). iAUC for 120-min insulin response to BGB was significantly lower than WB (2780.04 ± 303.26 vs 3915.53 ± 490.57 μU/mL min, P < 0.05), while ghrelin remained suppressed for almost 120 min after the consumption of WWCrB and BGB.

conclusionsSupplementation of flour with Cr-enriched yeast induces milder postprandial glycemic response to bread without the necessity of high fiber amounts, providing with another strategy for the management of glycemic control.

Indexed as

BreadFood, FortifiedYeastsAdultbeta-GlucansBlood GlucoseChromiumDietary CarbohydratesDietary FiberFemaleFlourFood MicrobiologyGhrelinGlycemic IndexHealthy VolunteersHordeumbeta-glucan, (1-3)(1-4)-beta-GlucansBlood GlucoseChromiumDietary CarbohydratesDietary FiberGhrelinInsulinBeta glucansBreadChromium-enriched yeastGhrelin responseGlucose responseGlycemic indexInsulin response

Identifiers

PMID26913854
OpenAlexW2286942622

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.