The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial

What Was Tested

The paper reports a study of Ghrelin, published as a randomized controlled trial.

The purpose of the present study is to compare the effects of four different breads (one commercial par-baked wheat bread, three sourdough breads prepared with commercial wheat flour, organic wheat flour, organic einkorn flour) in 16 healthy subjects.

Why It Was Studied

Blood samples and satiety ratings were collected every 30-min for 2-h after the consumption of each bread.

Who Took Part

According to the abstract, 16 subjects were involved.

The age groups tagged for this paper are young adults, adults and middle-aged adults, both men and women.

How the Study Was Run

The researchers set it up as a randomized, double-blind and crossover study.

Random assignment meant chance, not the researchers, decided who got Ghrelin and who got the comparison, which limits bias.

Blinding on both sides kept the subjects and researchers unaware of who received Ghrelin.

Each person switched between Ghrelin and the comparison at some point, usually with a gap in between.

What Was Measured

PubMed files the paper under topics including Blood Glucose, Bread, Diet, Dietary Carbohydrates, Dietary Fats, Dietary Fiber and Dietary Proteins.

Author keywords: Einkorn, Ghrelin, Glycemic areas-under-the-curve, Insulin and Sourdough.

What This Means in Plain Language

The paper is a randomized, double-blind and crossover study of Ghrelin in 16 subjects.

With fewer than 40 people, it is a small study, so it is better read as an early signal for further research than as a settled answer.

The publication is from 2017 (Food research international (Ottawa, Ont.)), a journal based in Canada.

More context: the Ghrelin compound page, all human trials.