The Effect of Bread Fortification with Phosphorus and Lysine on Postprandial Glycaemia and Lipidemia

Abstract

Many low socioeconomic populations rely mainly on bread as their main source of protein and energy. Wheat contains low quality protein, and thus wheat based diets cannot sustain optimal growth. Moreover, phosphorus found in cereals is mainly in the form of phytate, which is not bioavailable. A previous study done on rats found that supplementing a gluten-based diet with a combination of lysine and phosphorus was able to highly increase weight gain and energy efficiency. Considering that combined effect along with research that relates phosphorus and lysine separately to blood sugar and lipids, the aim of this study was to investigate the effect of white flour fortification with phosphorus and/or lysine on postprandial glycaemia and lipidemia in humans.

Twelve healthy male subjects underwent four different visits. For each visit, participants were randomly given a different kind of bread (fortified with lysine, phosphorus, both lysine and phosphorus, or control). A series of pre- and post-ingestion blood withdrawals were performed, and different blood components including insulin, glucose, triglycerides, and blood urea nitrogen were measured.

Significantly higher levels of insulin and higher levels of Glp-1 that almost reached significance were seen in the control bread when compared with the LP bread paralleled by a reduction in glucose levels. Also, a significant difference in the change of triglycerides was seen between the P bread and the LP bread. These findings imply that the combination of lysine and phosphorus in breads led to an improvement in insulin sensitivity and a trend towards lower triglyceride levels.