Postprandial Effects of Four Test Meals Containing Wholegrain Rye or Refined Wheat Foods on Circulating Incretins, Ghrelin, Glucose, and Inflammatory Markers.

BACKGROUND

High intake of whole grains has consistently been associated with reduced risk of obesity, coronary artery disease, and type 2 diabetes. Dietary interventions have shown beneficial metabolic effects of whole grains, but the metabolic response varies with different types of cereals.

OBJECTIVES

We evaluate the metabolic effects of substituting refined wheat with wholegrain rye foods within a complex diet, examining the day-long postprandial response of glucose-dependent insulinotropic peptide (GIP), glucagon-like peptide-1 (GLP-1), ghrelin, glucose, and inflammatory biomarkers in individuals with overweight and obesity.

METHODS

Twenty-nine healthy adults with body mass index of 32 ± 9 kg/m2 were randomly assigned to 3 intervention days, separated by 1-wk washout. Participants adhered to a hypocaloric diet rich in wholegrain rye for 1 intervention and refined wheat for the second intervention and were randomly assigned to either diet for the third intervention with continuous blood sampling.

RESULTS

No differences in GIP, GLP-1, or ghrelin levels were found between the diets when measured throughout the whole intervention day. GIP total area under the curve after the rye-based lunch was 31% (P < 0.05) lower compared with the wheat-based lunch, and ghrelin concentrations were 29% (P < 0.05) lower after the rye-based dinner. Baseline Homeostatic Model Assessment for Insulin Resistance-adjusted model showed 61% (P = 0.015) lower whole-day GLP-1 and 40% (P = 0.03) lower GIP after the rye-based diet. Day-long glucose incremental area under the curve was 30% (P < 0.001) lower after the rye-based diet, and glycemic variability was measured as SD reduced (-0.13 mmol/L, P = 0.04). The rye-based diet compared with refined wheat induced higher glycoprotein N-acetylation A, as measured by z-scores (0.36, P = 0.014).

CONCLUSIONS

Overall, no day-long differences in gut hormone levels were observed, but the wholegrain rye-based compared with refined wheat-based dinner showed lower postprandial ghrelin concentrations. The rye-based diet improved day-long glycemic control in individuals with overweight and obesity. Observations of diet-induced inflammation after whole-grain rye intake warrant further investigation.

TRIAL REGISTRATION NUMBER: This study was registered at Clinical Trials Registry of clinicaltrials.gov (NCT05004584): https://clinicaltrials.gov/study/NCT05004584?locStr=Gothenburg,%20Sweden&country=Sweden&state=V%C3%A4stra%20G%C3%B6taland%20County&city=Gothenburg&distance=50&term=appetite&aggFilters=status:com&rank=1.