Reference Number: 76
Year: 2014
Link: Link to original paper
Health: Diabetes | Glycemic response
Summary
Introduction
Bread formulations of sprouted grain, whole grain and sourdough fermentation can influence metabolism. Postprandial carbohydrate and lipid metabolism in type 2 diabetes (T2D) is aberrant, rationalising identification of breads to improve these responses.
Aim
The purpose of this study was to expand knowledge of the acute postprandial glucose, insulin, incretins and lipid response to breads varying in carbohydrate quality due to sprouted grains, whole grains and sourdough fermentation and to a standardised second meal in adults with T2D.
Method
The effect of breads of varying carbohydrate quality on postprandial glycaemic and lipid parameters was examined before and after a first and second meal. Twelve adults with diet-controlled T2D consumed 50 g of available carbohydrate from 4 breads (3-grain sprouted sourdough (SPR), whole-grain sourdough (WG), white sourdough (SD), control white (WB)), in a randomised crossover design.
Results
Blood glucose incremental area-under-the-curve (iAUC) was significantly lower after SPR compared to all breads. Second meal plasma insulin iAUC was significantly lower after SPR compared to SD and WB; serum apolipoprotein B-100 iAUC was lower with SD compared to WB; but no other significant differences were found. Bread made from sprouted grains can improve postprandial glycaemic responses in adults with T2D.
SIGNIFICANCE OF THIS STUDY
The current study states that although carbohydrate quantity has been a traditional focus among dietary intervention strategies for Type 2 Diabetes (T2D), there is value in studying carbohydrate quality. The study found that sprouted grain sourdough bread reduced postprandial blood glucose and plasma insulin, in adults with diet-controlled T2D compared to other sourdough breads. These results therefore support a beneficial role for the substitution of sprouted grain sourdough bread in place of whole grain sourdough, white sourdough and white breads in diets of adults with T2D. These results may suggest that perhaps bread choice could be a contributing dietary factor for proper and complete diabetes management, which includes factors such as management of blood glucose, insulin and lipid levels.
