The effect of consumed breads on glycemic response of patients with type 2 diabetes

Montazerifar, Farzane and Karajibani*, Mansour and Ali Keikhaie, Mahmod Ali and Dashipoor, Ali Reza and Amian, Marziyeh and Nekuie, Elaheh (2016) The effect of consumed breads on glycemic response of patients with type 2 diabetes. yafte, 18 (2).

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Abstract

Background : An increase in blood sugar levels after meals is the most common disorder in diabetes. Since bread is one of the main sources of food in Iran, we aimed to assesses the effect of five types of Iranian bread (Baguette, Lavash, Tafton, Sangak and Barley) on blood glucose level of type 2 diabetes patients and healthy subjects. Materials and Methods: In this study, 150 participants including two equal groups of type 2 diabetic patients with diabetes and healthy controls were studied. Both groups of patients and controls randomly divided into five equal subgroups, and then each group received one of the five kinds of bread containing 50 g available carbohydrate. Blood glucose level was measured at baseline, 60 and 120 minutes after consumption of breads. Results: Results showed that the highest glycemic response was observed in blood sugar after ingestion of Baguette bread, in both groups. The variations of blood glucose after 120 min, in subjects who had received Sangak and Barley breads was significantly lower than those who consumed Baguette, Lavash and Tafton breads (P <0.01). Conclusion: Sangak and Barley breads had more effec on blood glucose control, which can play an important role in the regulation of blood glucose levels in diabetic patients. Keywords: Diabetes Mellitus type II, Hyperglycemia, Bread.

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