Evidence map›Paper›PMID 39546030›Full record

Trial reportEuropean journal of nutrition2024

The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers.

Marianna Tagliasco, Edoardo Capuano, Margherita Dall'Asta, Stefano Renzetti, Vincenzo Fogliano, Nicoletta Pellegrini

Registry-linked trialAbstract readRandomized Controlled Trial
PubMed Publisher
In one paragraph

Trial report in European journal of nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT06152874 (The Combined Effect of Gluten Addition and Cell Wall Integrity in Durum Wheat Bread on Glycemic and Insulinemic Response in Vivo.), which is not on this map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
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.

NCT06152874 nacompletednot on this map

The Combined Effect of Gluten Addition and Cell Wall Integrity in Durum Wheat Bread on Glycemic and Insulinemic Response in Vivo.

TypeinterventionalSponsorUniversity of UdineRan2023 to 2023Enrolled16ConditionsGlucose Response, Glycemic Index, Insulin Response, Oral ProcessingArmsconsumption of glucose solution 1, consumption of glucose solution 2, consumption of Bread A and oral processing, consumption of Bread B and oral processing, consumption of Bread C and oral processing
3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. 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

6 authors.

Marianna TagliascoDepartment of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, Udine, 33100, Italy.
Edoardo CapuanoFood Quality and Design Group, Wageningen University, Bornse Weilanden 9, Wageningen, 6708 WG, The Netherlands.
Margherita Dall'AstaDepartment of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Parmense 84, Piacenza, 29122, Italy.
Stefano RenzettiWageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, The Netherlands.
Vincenzo FoglianoFood Quality and Design Group, Wageningen University, Bornse Weilanden 9, Wageningen, 6708 WG, The Netherlands.
Nicoletta PellegriniDepartment of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, Udine, 33100, Italy. nicoletta.pellegrini@uniud.it.ORCID http://orcid.org/0000-0002-9178-5274

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

purposeA strategy to reduce starch digestibility is to limit its accessibility to α-amylase by preserving the integrity of cells where starch is encapsulated. Coarse flour is rich in intact cells and can be used for this purpose. However, making bread with coarse flour negatively affects crumb cohesiveness, which may increase the gastric disintegration rate, and enhance starch accessibility. Therefore, this study aimed to assess the combined effect of coarse semolina and its 20% gluten substitution in bread in healthy volunteers on glycemic and insulinemic responses, oral processing and bolus characteristics.

methodsApparently, healthy volunteers (n = 16) randomly consumed bread made with coarse semolina and 20% gluten substitution (80CS_20G), its counterpart with fine semolina (80FS_20G), and bread with fine semolina and 5% gluten (95FS_5G). The glycemic and insulinemic responses were measured over 2 h after bread consumption. Mastication behaviour, bolus properties and reducing sugar were also evaluated.

resultsNo differences in glycemic responses and mastication were observed among the samples. 80CS_20G and 80FS_20G exhibited similar textural properties but 80CS_20G released less reducing sugars and elicited a lower insulin response at 30 min than 80FS_20G, probably due to intact cells that limit starch accessibility. Also, 95FS_5G released lower reducing sugars and had lower insulin peak than 80FS_20G. The compact structure of 95FS_5G may have delayed starch hydrolysis by restricting α-amylase accessibility.

conclusionCombining gluten and coarse semolina resulted in bread with a lower release of reducing sugars, a reduced insulinemic peak and textural properties similar to the counterpart with fine semolina. CLINICAL TRIAL REGISTRATION NUMBER: The trial is registered at ClinicalTrials.gov: NCT06152874.

Indexed as

Blood GlucoseBreadCell WallGlutensHealthy VolunteersInsulinAdultCross-Over StudiesDigestionFemaleFlourGlycemic IndexHumansMaleMasticationStarchBlood GlucoseGlutensInsulinStarchCoarse SemolinaGlutenGlycemic indexInsulinemic responseOral processingReducing sugars

Identifiers

PMID39546030

What OpenQuestion holds

Textmetadata
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Registered trials

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.