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Published in Health and Wellness
Noodles made from high amylose wheat flour attenuate postprandial glycaemia

Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study carried out by Australian Researchers was to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. The results were published in Nutrients.

Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting blood glucose concentrations were taken via finger-prick blood samples. Postprandial blood glucose concentrations were taken at 15, 30, 45, 60, 90 and 120 min. Subjects consuming high amylose noodles made with flour containing 45% amylose had significantly lower blood glucose concentration at 15,30 and 45 min (5.5 ±0.11, 6.1 ±0.11 and 5.6 ±0.11 mmol/L; p = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ±0.12, 6.6 ±0.12 and 5.9 ±0.12 mmol/L). The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ±9.49 mmol/L/min, 3.4% lower than consumption of low amylose noodles with 15% amylose (662.9 ±9.49 mmol/L/min), p=0.021. 

Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy young adults, as characterised by the significantly lower blood glucose concentration and a 3.4% reduction in glycaemic response.