Effect of Ingestion of Barley Pancake on Postprandial Blood Glucose Levels

University  ABSTRACT Objective: To examine the effect of barley pancakes on postprandial blood glucose levels. Methods: This study was a randomized, single-blind, placebo-controlled, crossover study. Subjects were 12 healthy adults who had normal fasting blood glucose levels. Subjects ate flour pancakes (placebo meal) and barley pancakes (test meal) containing the same amount (50 g) of available carbohydrates. Blood glucose levels were measured before the meal and at 15, 30, 45, 60, 90, and 120 min after starting the meal. The same test was repeated with the subjects eating placebo meal and the test meal with pancake syrup. Results: In the test with and without pancake syrup, barley pancakes lowered the overall average postprandial elevation of blood glucose levels and the incremental area under the curve of blood glucose concentration (IAUC) (0–120 min). Conclusions: It was confirmed that barley pancakes are effective in controlling the rise in postprandial blood glucose levels. Jpn. J. Nutr. Diet., 73 (6) 253 ～