Lower glucose-dependent insulinotropic polypeptide (gip) response but similar glucagon-like peptide 1 (glp-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing

ABSTRACT OBJECTIVE: To test the hypothesis that bread made from the ancient wheat Einkorn (_Triticum monococcum_) reduces the insulin and glucose responses through modulation of the

gastrointestinal responses of glucose-dependent insulinotrophic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1) compared to the responses to bread of modern wheat (_Triticum

aestivum_). DESIGN: The 3-h postprandial insulinaemic, glycaemic, GIP, and GLP-1 responses to bread made from Einkorn were compared to responses to a traditional Danish wheat loaf. The bread

from Einkorn was prepared by 3 different processing methods: leavening with honey–salt added, leavening crushed whole grain, and conventional leavening with yeast added. Bread made from

modern wheat was prepared by conventional leavening with yeast added. SUBJECTS: A total of 11 healthy young men. RESULTS: The postprandial GIP response was significantly (_P_<0.001)

reduced by the Einkorn breads processed with honey–salt leavening and by using crushed whole grain bread compared to the yeast leavened bread made from modern wheat or from Einkorn. No

significant differences were found in the responses of GLP-1, insulin or glucose. CONCLUSION: Einkorn honey–salt leavened and Einkorn whole grain bread elicit a reduced gastrointestinal

response of GIP compared to conventional yeast bread. No differences were found in the glycaemic, insulinaemic and GLP-1 responses. Processing of starchy foods such as wheat may be a

powerful tool to modify the postprandial GIP response. SPONSORSHIP: The Directorate for Food, Fisheries and Agri Business, the Danish Ministry of Food, Agriculture and Fisheries and

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MYCOPROTEIN AND GUAR GUM ON POSTPRANDIAL GLUCOSE IN TYPE 2 DIABETES: A DOUBLE-BLIND RANDOMISED CONTROLLED TRIAL Article Open access 23 May 2025 REFERENCES * Abdel-Aal ESM, Hucl P, Sosulski

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references ACKNOWLEDGEMENTS We thank the Aurion Bakery, Hjørring, Denmark and Valsemøllen, Esbjerg, Denmark for providing the Einkorn and wheat flour for the breads, and Eva Lydeking Olsen

for skillfully baking of the Einkorn whole grain breads. We thank Dr Knud Erik Back Knudsen, The Danish Agricultural Research Center, Foulum, for providing the values for dietary fibre and

Trine Rasmussen for excellent technical assistance. AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * From The Research Department of Human Nutrition, The Royal Veterinary and Agricultural

University, Frederiksberg, Denmark S Bakhøj, A Flint & I Tetens * The Department of Medical Physiology, The Panum Institute, University of Copenhagen, Denmark J J Holst Authors * S

Bakhøj View author publications You can also search for this author inPubMed Google Scholar * A Flint View author publications You can also search for this author inPubMed Google Scholar * J

J Holst View author publications You can also search for this author inPubMed Google Scholar * I Tetens View author publications You can also search for this author inPubMed Google Scholar

CONTRIBUTIONS _Guarantor_: I Tetens. _Contributors_: SB codeveloped the study design and was involved in subject recruitment, data collection, statistical analysis and drafted the first

manuscript. AF codeveloped the study design, was involved in data collection and the statistical analyses and commented on the first draft of the paper. JJH codeveloped the study design, was

involved in the analysis of the gut hormones and commented on the first draft of the paper. IT conceived the idea of the study, codeveloped it into a project. IT was involved in the data

collection, writing the first draft and corefined it into the final draft. All contributors participated in the development of the paper. CORRESPONDING AUTHOR Correspondence to I Tetens.

RIGHTS AND PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE Bakhøj, S., Flint, A., Holst, J. _et al._ Lower glucose-dependent insulinotropic polypeptide (GIP)

response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing. _Eur J Clin Nutr_ 57, 1254–1261

(2003). https://doi.org/10.1038/sj.ejcn.1601680 Download citation * Received: 21 December 2001 * Revised: 15 August 2002 * Accepted: 24 September 2002 * Published: 24 September 2003 * Issue

Date: 01 October 2003 * DOI: https://doi.org/10.1038/sj.ejcn.1601680 SHARE THIS ARTICLE Anyone you share the following link with will be able to read this content: Get shareable link Sorry,

a shareable link is not currently available for this article. Copy to clipboard Provided by the Springer Nature SharedIt content-sharing initiative KEYWORDS * incretin hormones * insulin *

glucose * rapidly available glucose (RAG) * einkorn (_Triticum aestivum_) * wheat (_Triticum monococcum_)