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Volume 6, Issue 8 (Suppl) J Nutr Food Sci
ISSN:2155-9600 JNFS, an open access journal Clinical Nutrition 2016
December 08-10, 2016
December 08-10, 2016 Dubai, UAE
8th International Conference on
Clinical Nutrition
Glycemic and insulin response after germinated rye flakes
Laila Meija, Guna Havensone and Aivars Lejnieks
Riga Stradins University, Latvia
There is a lot of evidence that whole grain foods could be protective in prevention against the wide range of chronic diseases
as well as could improve clinical signs of persisting illness including metabolic syndrome and type-2 diabetes. The protective
mechanisms may be related to fiber and other potentially bioactive substances. It has been consistently observed that rye products
induce lower postprandial insulin response in most cases without corresponding reduction in glucose profile but little is known
regarding germinated rye flakes. The aim of study was to investigate glycemic and insulin response after consuming wholegrain
germinated rye flakes. Participants received equivalent carbohydrate amounts of test food (germinated whole grain rye flakes) and
reference food (glucose). Postprandial blood glucose and plasma insulin concentration were measured according to methodology
by the ISO (International Organization for Standardization) method 26642:2010. Germinated rye flakes demonstrated lower both
plasma glycemic and insulin response in comparison to standard food glucose. Insulinemic response was not only lower but more
stable as well: 19.08-42.14 mmol/L in comparison to standard food glucose: 31.6-72.9 mmol/L. The results indicate beneficial effects
of germinated rye flakes on carbohydrate metabolism.
Biography
Laila Meija has completed her PhD in Riga Stradins University, Latvia. Her scientific interest is related to wholegrain and cereal fiber. Her PhD research was on
alkylresorcinol and lignan metabolites in prostate cancer patients. She is a Medical Doctor, Internist with Specialization in Dietetic and Clinical Nutrition. She works
at Pauls Stradins Clinical University Hospital and at Riga Stradins University as an Assistant Professor in Department of Sports and Nutrition.
Laila Meija et al., J Nutr Food Sci 2016, 6:8 (Suppl)