Table 1.
Study | Initial/ 1st meal |
Subsequent meal | Time between meals (h) | Control food# | Test food | Complete meal (Y/N) | Effect of test food on glucose at subsequent meal | Breath hydrogen (fermentation) |
---|---|---|---|---|---|---|---|---|
Jenkins et al.* [13] |
B/F | Lunch | 4 | WWB | Lentils | Y | ↓ AUC by 38% | ↑ 200% |
| ||||||||
Wolever et al. [14] | ||||||||
(1) | Dinner | B/F | ? | Glucose | Lentils | N | ↓ AUC | N/A |
(2) | Dinner | B/F | ? | WWB | Whole meal bread | N | = | |
(3) | Dinner | B/F | ? | Bread and potato | Lentil and barley | Y | = AUC; ↓ mean postprandial [G] | |
| ||||||||
Liljeberg et al. [10] |
B/F | Lunch | 4 | WWB | Barley bread (long, slow cooking) + BF | Y | ↓ only with added BF, not barley bread alone | N/A |
| ||||||||
Granfeldt et al. [15] |
Dinner | B/F | ? | WWB | Barley kernels | N | ↓ AUC | N/A |
| ||||||||
Samra and Anderson [16] | B/F | Lunch† | 1.25 | WWB/ Cornflakes | Fiber One cereal | Y | ↓ AUC | |
| ||||||||
Nilsson et al. [17] | Dinner | B/F | 10.5 | WWB | Barley kernels orcut barley | N | ↓ AUC by 28% | ↑ |
↓ peak [G] | ||||||||
| ||||||||
Nilsson et al. [18] | Dinner | B/F | 10.5 | WWB/ Spaghetti | Spaghetti + high-dose BF | N | ↓ AUC | ↑ |
| ||||||||
Nilsson et al. [11] | B/F | Lunch | 4 | WWB | Rye kernels | N | ↓ AUC | ↑ |
Oat | = AUC | = | ||||||
Barley kernels | ↓ AUC | ↑ | ||||||
Dinner | 10.5 | WWB | Rye kernels | N | ↓ AUC | = | ||
Oat | = AUC | ↑ | ||||||
Barley kernels | ↓ AUC | ↑ |
B/F: breakfast; AUC: area under the curve; WWB; white wheat bread; BF: barley fiber; [G]: glucose concentration.
All meals matched for available CHO except for*.
#Control foods were not prepared with whole grains.
†The timing of the subsequent meal (1.25 h after BF) is too short for the second meal to be considered “lunch”.