Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy men

Abstract

In a randomized, repeated-measures design, the glycaemic response and satiety ratings of a potato and leek soup were compared with and without the addition of 5 g of yellow mustard bran. Ten healthy, non-smoking, moderately active male subjects (mean age of 21.1 years and mean body mass index 23.2 kg/m²) were recruited to the study. Capillary blood glucose and satiety were measured at 0, 15, 30, 45, 60, 90 and 120 min, postprandial of each food. The incremental area under the blood glucose curve, blood glucose at each time point and satiety rating were calculated and compared via paired t-test. Mean blood glucose values at 15, 30 and 90 min (p < 0.0001, p < 0.0001 and p = 0.0059, respectively) were all significantly lower with the addition of 5 g of yellow mustard bran. In conclusion, this study demonstrated the attenuation of postprandial glycaemic response following the addition of 5 g of yellow mustard bran to a soup.

Keywords::

• glycaemic response
• human
• randomized controlled trial
• satiety
• soluble fibre
• yellow mustard bran

Acknowledgements

The authors thank G.S Dunn Ltd, Ontario, Canada for providing a sample of YMB. The authors also thank Jeya Henry, Oxford Brookes University, and Michael Eskin, University of Manitoba, for their initial proposition of the study and help in attaining the samples.

Declaration of interest This study was funded by Oxford Brookes University where AML was a student at the time the study was conducted. PST and AJR are employees of Oxford Brookes University. The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.