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dc.contributor.authorStefoska-Needham, A.
dc.contributor.authorBeck, E.
dc.contributor.authorJohnson, Stuart
dc.contributor.authorChu, J.
dc.contributor.authorTapsell, L.
dc.identifier.citationStefoska-Needham, A. and Beck, E. and Johnson, S. and Chu, J. and Tapsell, L. 2016. Flaked sorghum biscuits increase post-prandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects. Molecular Nutrition & Food Research. 60 (5): pp. 967-1220.

SCOPE: Sorghum grain components may play a role in mechanisms that protect against development of obesity-related chronic diseases. We conducted a randomized, crossover trial (40 healthy subjects) using whole grain sorghum flaked biscuits to investigate mechanisms related to satiety. METHODS AND RESULTS: Subjects were tested on four occasions after a 12-hour fast. At baseline, they consumed 50 grams of one of four treatment meals: white, red or brown sorghum biscuits or a wheat control. Subjective satiety was measured at 8 time-points over four hours. In a subset of 20 subjects, plasma glucose, insulin, gastric inhibitory peptide (GIP), glucagon-like peptide-1 (GLP-1), peptide-tyrosine-tyrosine (PYY) and ghrelin were measured. Subjects reported significantly lower subjective satiety ratings after consuming wheat compared to sorghum biscuits. Incremental AUC of postprandial GLP-1, GIP and in males, PYY, were significantly higher (p = 0.018, p = 0.031, p = 0.036 respectively) for sorghum breakfasts compared to wheat. Energy intake at a subsequent meal did not differ between treatments. CONCLUSIONS: Sorghum whole grain is a promising novel ingredient in foods targeting satiety as an adjunct for weight control. Evidence is now required from randomized controlled trials that aim to examine specific effects on health outcomes from a sorghum-enriched intervention diet. This article is protected by copyright. All rights reserved.

dc.titleFlaked sorghum biscuits increase post-prandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects.
dc.typeJournal Article
dcterms.source.titleMol Nutr Food Res
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available

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