Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial


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Abstract

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; 25.4 ± 2.6 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 profile. Capillary blood samples were collected at fasting and over 2 h post consumption.RESULTS:A significant 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.

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