J. Chaput, M. G. Jensen, M. Thivierge
2011
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Abstract
Publisher Summary Oral supplementation with sodium propionate in humans enhances satiety and reduces the postprandial glycemic and insulinemic responses. These metabolic effects suggest a potential therapeutic role for sodium propionate in the treatment of diseases related to insulin resistance. Bread products with added sodium propionate could be of particular interest in the coming years due to their capacity to optimize dietary treatments/ interventions in insulin-related metabolic diseases by provoking low glycemic response, thereby producing fewer fluctuations in blood glucose concentrations. This chapter discusses the metabolic effects of propionate-enriched breads and highlights some promising research avenues. Propionic acid is a naturally occurring carboxylic acid with chemical formula CH3CH2COOH. In its pure state, propionic acid is a colorless, corrosive liquid with a sharp, somewhat unpleasant, odor. Propionic acid and its salts are widely used in industry and especially in the food industry as antifungal agents. The majority of evidence in animals indicates a role for propionate in decreasing feed intake. Human studies have shown a beneficial effect of sodium propionate-enriched bread products on postprandial glucose and insulin responses as well as on satiety. The lowered glycemic response to ingestion of bread with added sodium propionate appears to be related to a lowered gastric emptying rate. The use of propionate offers a new avenue to innovate in the production of low glycemic index breads.