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European Journal of Clinical Nutrition (2013) 67, 786788 & 2013 Macmillan Publishers Limited All rights reserved 0954-3007/13
http://www.nature.com/ejcn
Web End =www.nature.com/ejcn
SHORT COMMUNICATION
Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial
H Ho1, AS Lee2, E Jovanovski1, AL Jenkins1, R DeSouza1,3,4 and V Vuksan1,2,5
OBJECTIVE: Incorporation of seeds into food products may attenuate postprandial glycemia. Whether these should be consumed as whole or in ground form is not known.
SUBJECTS/METHODS: Using an acute, randomized controlled crossover design, the glycemic response of 13 healthy participants (6M:7F; 25.42.6 kg/m2) was studied on nine separate occasions. Test meals consisted of 7, 15 or 24 g of whole or ground Salba baked into white bread, and three control breads matched for energy, and macronutrient prole. Capillary blood samples were collected at fasting and over 2 h post consumption.
RESULTS: A signicant effect of dose (P 0.04), but no effect of form (P 0.74) or dose-form interaction (P 0.98) was found.
No adverse events were reported.
CONCLUSION: This study demonstrates that both ground and whole Salba are equally effective in attenuating blood glucose levels in a dose-dependent manner when incorporated into bread. Flexibility in the use of either the ground or whole seed may increase the ease of incorporation and acceptability as a dietary supplement.
European Journal of Clinical Nutrition (2013) 67, 786788; doi:http://dx.doi.org/10.1038/ejcn.2013.103
Web End =10.1038/ejcn.2013.103 ; published online 19 June 2013
Keywords: Salba seeds; whole and ground; glycemia
INTRODUCTIONSeeds can be rich sources of dietary ber, omega-3 fatty acids, vegetable protein and micronutrients, factors which have been implicated to have various health benets.13 Consequently, addition of seeds to bakery products has become a common practice.Presently, little research is available to address whether they should be consumed as whole or in ground form. Although there is general consensus that the nutrients from the ground seeds will be more bioavailable,4,5 grinding may adversely affect the food matrix. Once ground, the seeds are prone to oxidation and rancidity, which not only compromises their taste and odour, but limits shelf life.
The aim of the current study was to compare the physiological efcacy of Salba, a single variety of Salvia Hispanica L consumed whole or ground, on postprandial glycemia....