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Whole Grains for Diabetics, Heart Health

April 08, 2010 - News

TORONTO—Researchers at St. Michael's Hospital, Toronto, assessed whether Salba (Salvia Hispanica L.) whole grain reduced postprandial glycemia in healthy subjects, as a possible explanation for its cardioprotective effects observed in individuals with diabetes (Eu J Clin Nutr.2010;64:436–438). The acute, randomized, double blind, controlled design administered 0, 7, 15 or 24 g of Salba baked into white bread to 11 healthy individuals. A dose-response reduction in postprandial glycemia was observed with all three doses of Salba, significantly decreasing incremental areas under the curve (iAUCs) and time point-specific blood glucose (P<0.05). Appetite ratings were decreased at 60 minutes after high, 90 minutes after high and intermediate and at 120 minutes after all treatments (P<0.05). Researchers stated the decrease in postprandial glycemia provided a potential explanation for improvements in blood pressure, coagulation and inflammatory markers previously observed after 12-week Salba supplementation in type 2 diabetes.



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