Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy men

Int J Food Sci Nutr. 2013 Mar;64(2):140-6. doi: 10.3109/09637486.2012.728201. Epub 2012 Oct 2.

Abstract

In a randomized, repeated-measures design, the glycaemic response and satiety ratings of a potato and leek soup were compared with and without the addition of 5 g of yellow mustard bran. Ten healthy, non-smoking, moderately active male subjects (mean age of 21.1 years and mean body mass index 23.2 kg/m(2)) were recruited to the study. Capillary blood glucose and satiety were measured at 0, 15, 30, 45, 60, 90 and 120 min, postprandial of each food. The incremental area under the blood glucose curve, blood glucose at each time point and satiety rating were calculated and compared via paired t-test. Mean blood glucose values at 15, 30 and 90 min (p < 0.0001, p < 0.0001 and p = 0.0059, respectively) were all significantly lower with the addition of 5 g of yellow mustard bran. In conclusion, this study demonstrated the attenuation of postprandial glycaemic response following the addition of 5 g of yellow mustard bran to a soup.

Publication types

  • Randomized Controlled Trial
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adult
  • Area Under Curve
  • Blood Glucose / metabolism*
  • Diet*
  • Dietary Carbohydrates / metabolism*
  • Glycemic Index*
  • Humans
  • Male
  • Mustard Plant*
  • Onions
  • Plant Preparations / pharmacology*
  • Postprandial Period
  • Satiation / drug effects*
  • Satiation / physiology
  • Satiety Response / drug effects
  • Seeds
  • Solanum tuberosum
  • Spices
  • Young Adult

Substances

  • Blood Glucose
  • Dietary Carbohydrates
  • Plant Preparations