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The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals

White and whole meal breads have been classified as high glycemic index (GI) foods which in turn produce the greatest rise in blood glucose. One of the commercial bread products in Malaysia known as Brown breads (BB) has been recently marketed as a healthy choice for diabetics due to its low GI valu...

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Main Authors: Mohd Yusof, Barakatun Nisak, Abd Talib, Ruzita, A. Karim, Norimah, Kamaruddin, Nor Azmi, Arshad, Fatimah
Format: Article
Language:English
Published: Fakulti Sains Kesihatan, Universiti Kebangsaan Malaysia and Penerbit Universiti Kebangsaan Malaysia 2008
Online Access:http://psasir.upm.edu.my/id/eprint/17672/1/The%20effect%20of%20low%20glycemic%20index%20bread%20eaten%20with%20different%20fillings%20on%20blood%20glucose%20response%20in%20healthy%20individuals.pdf
http://psasir.upm.edu.my/id/eprint/17672/
http://ejournal.ukm.my/jskm/article/view/2343
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spelling my.upm.eprints.176722016-06-07T08:21:59Z http://psasir.upm.edu.my/id/eprint/17672/ The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals Mohd Yusof, Barakatun Nisak Abd Talib, Ruzita A. Karim, Norimah Kamaruddin, Nor Azmi Arshad, Fatimah White and whole meal breads have been classified as high glycemic index (GI) foods which in turn produce the greatest rise in blood glucose. One of the commercial bread products in Malaysia known as Brown breads (BB) has been recently marketed as a healthy choice for diabetics due to its low GI value. This study was conducted to examine the effect of BB when eaten with different fillings on blood glucose response among healthy individuals and to describe the influences of these fillings in reducing blood glucose response. Five test meals using BB (BB eaten with baked beans, BB eaten with vegetable, BB eaten with apple, BB eaten with roast chicken and BB eaten with seaweeds) had been prepared for this study. Postprandial blood glucose response was determined for each test meal and reference food (glucose) that contained 50 g carbohydrate respectively. A total of 21 healthy subjects were recruited by advertisement to participate. Only 20 subjects (15 males, 5 females, Mean + SD Age : 24.4 + 3.7 years; BMI 23.4 + 3.0 kgm-2) completed this study. After an overnight fast, subjects consumed BB eaten with fillings according to the assigned group given and three repeated tests of reference food (glucose). Fasting capillary blood glucose samples were taken at time 0 and at 15, 30, 45, 60, 90 and 120 min respectively after the meal began. The blood glucose response was obtained by calculating the incremental area under the curve (AUC). Blood glucose response after consuming reference food (251.8 + 12.1 mmol.min/L) was significantly higher than all the test meals (p < 0.05). Among the test meals, BB eaten with baked beans produced the highest rise in blood glucose (97.0 + 16.9 mmol.min/L) whereas BB eaten with seaweeds demonstrated the lowest response in blood glucose (33.3 + 6.5 mmol.min/L) and the difference was statistically significant (p < 0.05). The postprandial blood glucose response after ingestion of BB when eaten with vegetable was 73.3 + 19.1 mmol.min/L followed by BB eaten with apple (58.9 + 12.2 mmol.min/L) and BB eaten with roast chicken (56.5 + 10.1 mmol.min/L). Generally, BB when eaten with fillings produced a slow rise in blood glucose response than the reference food. Combining this BB with fillings had the effect of reducing the postprandial blood glucose further. Fakulti Sains Kesihatan, Universiti Kebangsaan Malaysia and Penerbit Universiti Kebangsaan Malaysia 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17672/1/The%20effect%20of%20low%20glycemic%20index%20bread%20eaten%20with%20different%20fillings%20on%20blood%20glucose%20response%20in%20healthy%20individuals.pdf Mohd Yusof, Barakatun Nisak and Abd Talib, Ruzita and A. Karim, Norimah and Kamaruddin, Nor Azmi and Arshad, Fatimah (2008) The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals. Jurnal Sains Kesihatan Malaysia, 6 (1). pp. 1-10. ISSN 1675-8161; ESSN: 2289-4535 http://ejournal.ukm.my/jskm/article/view/2343
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description White and whole meal breads have been classified as high glycemic index (GI) foods which in turn produce the greatest rise in blood glucose. One of the commercial bread products in Malaysia known as Brown breads (BB) has been recently marketed as a healthy choice for diabetics due to its low GI value. This study was conducted to examine the effect of BB when eaten with different fillings on blood glucose response among healthy individuals and to describe the influences of these fillings in reducing blood glucose response. Five test meals using BB (BB eaten with baked beans, BB eaten with vegetable, BB eaten with apple, BB eaten with roast chicken and BB eaten with seaweeds) had been prepared for this study. Postprandial blood glucose response was determined for each test meal and reference food (glucose) that contained 50 g carbohydrate respectively. A total of 21 healthy subjects were recruited by advertisement to participate. Only 20 subjects (15 males, 5 females, Mean + SD Age : 24.4 + 3.7 years; BMI 23.4 + 3.0 kgm-2) completed this study. After an overnight fast, subjects consumed BB eaten with fillings according to the assigned group given and three repeated tests of reference food (glucose). Fasting capillary blood glucose samples were taken at time 0 and at 15, 30, 45, 60, 90 and 120 min respectively after the meal began. The blood glucose response was obtained by calculating the incremental area under the curve (AUC). Blood glucose response after consuming reference food (251.8 + 12.1 mmol.min/L) was significantly higher than all the test meals (p < 0.05). Among the test meals, BB eaten with baked beans produced the highest rise in blood glucose (97.0 + 16.9 mmol.min/L) whereas BB eaten with seaweeds demonstrated the lowest response in blood glucose (33.3 + 6.5 mmol.min/L) and the difference was statistically significant (p < 0.05). The postprandial blood glucose response after ingestion of BB when eaten with vegetable was 73.3 + 19.1 mmol.min/L followed by BB eaten with apple (58.9 + 12.2 mmol.min/L) and BB eaten with roast chicken (56.5 + 10.1 mmol.min/L). Generally, BB when eaten with fillings produced a slow rise in blood glucose response than the reference food. Combining this BB with fillings had the effect of reducing the postprandial blood glucose further.
format Article
author Mohd Yusof, Barakatun Nisak
Abd Talib, Ruzita
A. Karim, Norimah
Kamaruddin, Nor Azmi
Arshad, Fatimah
spellingShingle Mohd Yusof, Barakatun Nisak
Abd Talib, Ruzita
A. Karim, Norimah
Kamaruddin, Nor Azmi
Arshad, Fatimah
The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals
author_facet Mohd Yusof, Barakatun Nisak
Abd Talib, Ruzita
A. Karim, Norimah
Kamaruddin, Nor Azmi
Arshad, Fatimah
author_sort Mohd Yusof, Barakatun Nisak
title The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals
title_short The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals
title_full The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals
title_fullStr The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals
title_full_unstemmed The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals
title_sort effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals
publisher Fakulti Sains Kesihatan, Universiti Kebangsaan Malaysia and Penerbit Universiti Kebangsaan Malaysia
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/17672/1/The%20effect%20of%20low%20glycemic%20index%20bread%20eaten%20with%20different%20fillings%20on%20blood%20glucose%20response%20in%20healthy%20individuals.pdf
http://psasir.upm.edu.my/id/eprint/17672/
http://ejournal.ukm.my/jskm/article/view/2343
_version_ 1643826589606084608
score 13.211869

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