Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence

Abstract

Lowering postprandial blood glucose response remains at the forefront of scientific interest, due to emerging evidence of potential health benefits. Although a large variety of commercial bread products is available, specific postprandial effects of different carbohydrate sources in humans have not been elucidated. The purpose of the present review is to critically record the human studies investigating the efficacy of non-cereal based ingredients on the modulation of glycaemic response to bread. The review of the literature revealed that the substitution of refined flours for legume flours is the main alternative strategy for reducing glycaemic response to bread beyond cereal ingredients. The incorporation of fruit-derived ingredients, specific dietary fibre originating from various sources, and the micronutrient enrichment of bread with trivalent chromium constitute novel and promising strategies for the production of low GI breadstuff. In agreement to the above, bakery industry should focus on technological aspects calculating on the suggested approaches in order to obtain health-promoting bread products based on ingredients originating from non-cereal sources.

Bread making technology influences postprandial glucose response: a review of the clinical evidence

“…Lowering the GI of bread is of scientific interest especially for populations who consume large amounts of bread, such as the Nordic European countries ( 7 ) . Attenuation of GI can be achieved by different approaches, including the addition of intact structures not accessible to human amylases, viscous and non-viscous fibre ( 8 ) , legume flours, fruit-based ingredients and enrichment with specific micronutrients ( 9 ) .…”

Foods Consumed with Rice that Elicit a Reduction in Glucose Response among Healthy Individuals

“…Legumes are known to have many nutritional benefits including a source of energy, proteins, high in fibre, polyphenols, vitamins and minerals. 10,11 Three articles tested the impact of adding legumes to rice meals on the postprandial glucose response. Black beans and chickpeas consumed with rice has a lowering effect on the blood glucose response.…”

“…14 Thus, based on these current evidences, co-ingestion of legumes can help to attenuate postprandial GR. 11 One of the possible mechanism was that legumes cause slow carbohydrate absorption. 11 Interestingly, in recent years, one of the strategies to reduce the GI of bread used flour-based legume as part of the ingredient to make bread.…”

“…11 One of the possible mechanism was that legumes cause slow carbohydrate absorption. 11 Interestingly, in recent years, one of the strategies to reduce the GI of bread used flour-based legume as part of the ingredient to make bread. 11,15 Therefore, the consumption of legumes or lentils has beneficial effects on the postprandial GR.…”

“…11 Interestingly, in recent years, one of the strategies to reduce the GI of bread used flour-based legume as part of the ingredient to make bread. 11,15 Therefore, the consumption of legumes or lentils has beneficial effects on the postprandial GR. Several studies examined the impact on proteinbased meals with rice on GR.…”