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Published on: April 23, 2018
Finger millet-based muffin decreases insulin response in individuals with prediabetes in a randomised controlled
Ameerah Almaski1,2, Shelly Coe2, Helen Lightowler2
1Department of Nutrition and Food Science, Taibah University, Universities Road, PO Box: 344, KSA, Medina, Saudi Arabia.
Abstract:
Millet is a grain high in polyphenols and antioxidants, which are bioactive compounds known to influence blood glucose response. The aim of this study was to compare the effect of finger millet muffin and wheat muffin on glycaemic response (GR), insulin response (IR), gastric emptying (GE) and satiety in healthy individuals and people with prediabetes. In a single-blind randomised controlled crossover trial at Oxford Brookes Centre for Nutrition and Health, fifteen healthy individuals and fourteen individuals with prediabetes were recruited between May and December 2017. The participants' GR (3 h), IR (3 h), GE (4 h) and satiety (4 h) were measured before and after the consumption of muffins. A mixed method ANOVA was used to compare GE and the incremental AUC (iAUC) for GR and IR between the participant groups and muffins. There was a significant interaction between participants and muffins on IR iAUC at 180 min (P = 0·042). A significant effect of muffins was found on the GR peak (P = 0·013). The millet muffin decreased the GR peak and IR iAUC compared with the wheat muffin in participants with prediabetes. A significant interaction between participants and muffins for GE ascension time Tasc (P = 0·017) was observed, with no effect of muffins on satiety AUC in the participant groups. This study suggested that polyphenol and fibre-rich finger millet may have the potential to influence the management of prediabetes.
Insights
Finger millet muffins, rich in polyphenols, significantly reduced blood glucose and insulin response in individuals with prediabetes compared to wheat muffins. This suggests millet
Area of Science:
- Nutritional Science
- Human Physiology
- Dietary Interventions
Background:
- Millet is a grain rich in polyphenols and antioxidants.
- These bioactive compounds can influence blood glucose response.
- Dietary choices impact glycaemic control, particularly in prediabetes.
Purpose of the Study:
- To compare the effects of finger millet and wheat muffins on glycaemic response (GR), insulin response (IR), gastric emptying (GE), and satiety.
- To evaluate these effects in both healthy individuals and those with prediabetes.
- To investigate the potential of millet in managing prediabetes.
Main Methods:
- Single-blind randomised controlled crossover trial.
- Recruited 15 healthy and 14 prediabetic individuals.
- Measured GR, IR, GE, and satiety before and after muffin consumption.
- Utilised mixed method ANOVA for data analysis.
Main Results:
- Millet muffins significantly decreased the GR peak and IR incremental area under the curve (iAUC) in prediabetic participants compared to wheat muffins.
- A significant interaction between participants and muffins was observed for IR iAUC and GE ascension time.
- No significant effect of muffins on satiety was found across participant groups.
Conclusions:
- Polyphenol and fibre-rich finger millet shows potential for managing prediabetes.
- Millet consumption may positively influence glycaemic and insulin responses.
- Further research into millet-based dietary strategies for metabolic health is warranted.
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