Does type of bread ingested for breakfast contribute to lowering of glycaemic index?

Lužnik, Ivica Avberšek; Polak, Mateja Lušnic; Demšar, Lea; Gašperlin, Lenka; Polak, Tomaž

doi:10.1016/j.jnim.2019.100097

Cited by 4 publications

(2 citation statements)

References 25 publications

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“…There are several studies in which the influence of wheat and wholegrain bread consumption on the glycaemic response was studied. In these studies, just like in the present study, it was shown that after the consumption of wholegrain bread, the glycaemic response was lower in comparison to the glycaemic response after the consumption of bread prepared from purified flour (Figure 2) [38,39].…”

Section: Discussionsupporting

confidence: 74%

Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads

Raczkowska

Łoźna

Bienkiewicz

et al. 2019

Foods

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The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 ± 1.1 years, and an average body mass index of 21.2 ± 2.0 kg/m2. The GI of the analysed food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively.

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Section: Discussionsupporting

confidence: 74%

Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads

Raczkowska

Łoźna

Bienkiewicz

et al. 2019

Foods

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show abstract

“…This study aimed to investigate the difference in postprandial glycaemic response to commonly consumed white and wholemeal bread in the UK (2) between normal weight and overweight/obese adults, and to investigate the difference in postprandial glycaemic response between white and wholemeal bread consumption in adults. Wholemeal bread contains higher dietary fibre than white bread, therefore is regarded as a healthier choice (3) .…”

Section: Introductionmentioning

confidence: 99%

Postprandial glycaemic response to white and wholemeal bread consumption between normal weight and overweight/obese healthy adults.

Colosimo¹,

Dong²,

Xu³

2023

Preprint

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Determining the glycaemic responses of foods: conventional and emerging approaches

2021

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A low-glycemic diet is crucial for those with diabetes and cardiovascular diseases. Information on the glycemic index (GI) of different ingredients can help in designing novel food products for such target groups. This is because of the intricate dependency of material source, composition, food structure, and processing conditions, among other factors, on the glycemic responses. Different approaches have been used to predict the GI of foods, certain discrepancies exist because of factors including the inter-individual variation among human subjects. Besides other aspects, it is important to understand the mechanism of food digestion because an approach to predict GI must essentially mimic the complex processes in the human gastrointestinal tract. The focus of this work is to review the advances in various approaches for predicting the glycemic responses of foods. This has been explained by detailing conventional approaches, their merits and limitations, and the need to focus on emerging approaches. Given the fact that no single approach can be generalized for all applications, the review emphasizes the scope of deriving insights for improvements in methodologies. Reviewing the conventional and emerging approaches for the determination of GI in foods, this detailed work is intended to serve as a state-of-the-art resource for food and nutritionists who work on developing low GI foods.

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Does type of bread ingested for breakfast contribute to lowering of glycaemic index?

Cited by 4 publications

References 25 publications

Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads

Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads

Postprandial glycaemic response to white and wholemeal bread consumption between normal weight and overweight/obese healthy adults.

Determining the glycaemic responses of foods: conventional and emerging approaches

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