Consumption of buckwheat modulates the post‐prandial response of selected gastrointestinal satiety hormones: a randomized, clinical trial with Fagopyrum esculentum moenech (common buckwheat)

Abstract

Buckwheat (BW) consumption has been linked to improved glycemic control; however, evidence from randomized, placebo‐controlled trials is lacking. Our objective was to assess the post‐prandial response of glucose, insulin and gastrointestinal hormones affecting glycemia and satiety after consumption of BW. Twelve control participants and 12 with type 2 diabetes were recruited and asked to consume crackers containing 50 grams of available carbohydrate made from BW or rice flour, in random order, on two separate occasions. Blood samples were taken 0, 15, 30, 45, 60, 120 and 180 minutes after consumption. Plasma responses of glucose, insulin, C‐peptide, incretin and satiety hormones were assessed using total area under the curve (tAUC). Glucose, insulin and C‐peptide were not affected by BW consumption. There was a trend for tAUC of the incretin hormone glucagon‐like peptide 1 to be higher after BW consumption while paradoxically the tAUC for glucose‐dependent insulinotropic peptide, another incretin hormone, was lower. Although tAUC of ghrelin and peptide YY were not different between rice and BW, there was a trend for tAUC of the anorexigenic hormone pancreatic polypeptide to be higher after consumption of BW. Overall, a food product made from BW containing 50 grams of available carbohydrate does not modify post‐prandial glycemia or insulinemia; however, changes in satiety hormones warrants further study.Grant Funding Source: Manitoba Functional Foods Opportunity Program; Agri‐food Research & Development Initiative; Manitoba Agri‐health Research Network