Lau, E., Zhou, W., & Henry, C. (2016). Effect of fat type in baked bread on amylose–lipid complex formation and glycaemic response. British Journal of Nutrition, 115(12), 2122-2129. doi:10.1017/S0007114516001458
Abstract:
The formation of amylose–lipid complexes (ALC) had been associated with reduced starch digestibility. A few studies have directly characterised the extent of ALC formation with glycaemic response. The objectives of this study were to investigate the effect of using fats with varying degree of saturation and chain length on ALC formation as well as glycaemic and insulinaemic responses after consumption of bread. Healthy men consumed five test breads in a random order: control bread without any added fats (CTR) and breads baked with butter (BTR), coconut oil (COC), grapeseed oil (GRP) or olive oil (OLV). There was a significant difference in glycaemic response between the different test breads (P=0·002), primarily due to COC having a lower response than CTR (P=0·016), but no significant differences between fat types were observed. Insulinaemic response was not altered by the addition of fats/oils. Although BTR was more insulinotropic than GRP (P
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Funding Info:
This research was funded by the Agency for Science, Technology and Research Health and Lifestyle Grant (project number 1121770033).