Effect of sorghum intake on postprandial blood glucose levels: A randomized, double-blind, crossover study | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 1 (2024): January 2024 / Research Articles Effect of sorghum intake on postprandial blood glucose levels: A randomized, double-blind, crossover study Authors Hitomi Miyazaki Kyushu University Masumi Nagae Kyushu University Hiroshi Uchida BEST AMENITY Co.,Ltd. Kuniyoshi Shimizu Kyushu University DOI: https://doi.org/10.31989/ffhd.v14i1.1266 Abstract Background: Sorghum is consumed in Africa, North and South America, India, and other parts of the world, but it is one of several millets in Japan, and its physiological function for Japanese is not well known. In this study, we examined the effect of sorghum on postprandial blood glucose levels in healthy Japanese. Objective: This study aims to investigate the effect of sorghum intake on postprandial blood glucose in healthy adults.  Methods: A double-blind crossover study was done on 17 healthy adult men and women recruited from the general population. After an early morning fasting blood glucose test, a placebo or sorghum porridge was administered and blood glucose levels were measured at 30, 60, and 120 minutes after the first washout period.  Result: At 60 and 120 minutes after intake, the blood glucose level of people who were administered sorghum porridge was significantly lower than that of those who were administered the placebo. The area under the blood glucose curve was also significantly lower for the test product than for the placebo.  Conclusion: Sorghum consumption can suppress the increase in postprandial blood glucose, suggesting that sorghum is useful in preventing the development of diabetes mellitus. Trial registration: UMIN-CTR: UMIN000046235 Keywords: Sorghum, blood glucose, postprandial blood glucose Downloads [Abstract] [Full Article] Published 2024-01-16 Issue Vol. 14 No. 1 (2024): January 2024 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com