SEARCH · Search PubMed

Results for “Bread”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

SourceResearch connectionFrom yearThrough year

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 73 records · Page 4Linked to original sources

PubMed1997

Maldigestion and colonic fermentation of wheat bread in humans and the influence of dietary fat.

A fraction of wheat bread is malabsorbed in healthy humans. The malabsorbed fraction is bigger than what can be accounted for by in vitro measurements of dietary fibers and resistant starch. To determine whether it is a specific fraction defined by the structure of the starch molecule or a variable amount--which depends on the individual, the amount ingested, and other components of the meal--we performed a dose-response study on wheat bread in healthy human volunteers. Malabsorption was evaluated by using the breath-hydrogen test. Test meals were as follows: 20 g wheat bran mixed in 100 mL water; bread made from 25, 75, 100, 150, and 200 g white wheat flour (WWF); bread made from 0 g WWF and 20 g wheat bran; and bread made from 100 g WWF served with 11 or 26 g butter, corresponding to 20% or 35% of energy from fat in the meals. Three of seven volunteers malabsorbed a fraction of the bread made from 25 g WWF and five of seven a fraction of the bread made from 75 g WWF. All volunteers malabsorbed a fraction of the 100-g WWF bread, Bread made from 180 g WWF and 20 g wheat bran resulted in a breath-hydrogen response of the same magnitude as that from bread made from 200 g WWF alone. The 100-g WWF bread + 11 g butter resulted in a significantly higher breath-hydrogen response than did the bread alone, whereas the 100-g WWF bread + 26 g butter resulted in an average response of the same magnitude as that from bread alone. We conclude that the malabsorbed fraction of wheat bread was dependent on the amount ingested, the composition of the meal, and individual gastrointestinal handling. Fermentation of wheat bran resulted in a very low breath-hydrogen response compared with lactulose or wheat bread. Addition of 11 g butter to the bread seemed to increase the malabsorbed fraction of the starch, an effect that was abolished when the amount of butter was increased to 26 g.

Adult↗

PubMed1981

Guar bread: acceptability and efficacy combined. Studies on blood glucose, serum insulin and satiety in normal subjects.

1. Bread alone and supplemented with guar gum at three levels (50, 100 and 150 g/kg) was given to eleven non-diabetic subjects, and blood glucose and serum insulin were determined preprandialy, and at 30 min and 60 min after commencement of the meal. Ths satiating effect, up to 120 min, of the guar bread and its acceptability to the same group of normal volunteers was also studied. 2 No significant differences in blood glucose were observed between control and guar breads at 30 min and 60 min, apart from 100 g guar/kg bread at 30 min (P less than 0.05). A significant difference in serum insulin was indicated between: control and 50 (P less than 0.02) and 150 (P less than 0.02) guar/kg breads at 30 min; control and 50 (P less than 0.05), 100 (P less than 0.001) and 150 (P less than 0.05) guar/kg breads at 60 min. 3. There were no significant differences in the satiety scores for control and guar breads. Significant increases in satiety attributed to 150 g guar/kg bread were found when compared to: 50 g guar/kg bread immediately after eating (P less than 0.05), 100 g guar/kg bread at 60 min (P less than 0.02) and 50 and 100 g guar/kg breads at 120 min (both P less than 0.05). 4. There was a positive correlations between hedonic score and relative replacement of guar (r 0.62, P less than 0.001, n 44) and from the regression line it was found that 50 and 100 g guar/kg breads produced hedonic scores close to a neutral response of 5, whereas 150 g guar/kg bread at a predictive score of 6.3 appeared to be unacceptable to our subjects. 5. Guar bread at the 100 g/kg level (59 g guar/kg bread) reduced the serum insulin by 48% at 60 min and is found to be an acceptable food product at this level of incorporation. However, more information is required to demonstrate the possible satiating potential of guar bread.

Adult↗

PubMedDate not supplied

Lead and cadmium contents in Finnish breads.

A total of 647 breads from nine bakeries were pooled into 48 representative samples. After wet digestion in concentrated HNO3, the contents of lead and cadmium were determined using electrothermal atomic absorption spectrometry with Zeeman effect background correction and (NH4)H2PO4 matrix modification. The mean lead and cadmium contents found in the various types of bread were: rye bread 16 and 14, coffee bread 19 and 23, French bread 8 and 27, whole wheat bread 8 and 30, mixed bread group I 17 and 27, and mixed bread group II 14 and 28 micrograms/kg. The mean and median lead contents of all breads were 14 and 8 micrograms/kg. The samples showed a very high variation in their lead contents. In the present study, the lead content found in Finnish breads was much lower than that in the late 1970s. The mean and median cadmium contents in all of the bread samples analysed were 24 and 25 micrograms/kg. The cadmium content of rye breads was clearly lower than that of the other bread types studied. The content of cadmium in the different types of bread was at about the same level as that reported in Finnish breads in the late 1970s.

Bread↗

PubMed2000

Short-chain fatty acids produced in vitro from fibre residues obtained from mixed diets containing different breads and in human faeces during the ingestion of the diets.

It was studied whether the type of bread (i.e. a low-fibre wheat-rye mixed bread and coarse or fine wholemeal rye bread) either as part of a diet or alone, had an influence on the short-chain fatty acids (SCFA) produced during in vitro fermentation. Fermentation substrates were dietary fibre residues obtained from diets and breads. In addition, it was investigated whether the faecal SCFA pattern in the inoculum donors, who ingested the experimental diets, could be predicted by in vitro fermentation. Yields of SCFA in vitro were 0.51-0.62 g/g fermented polysaccharide. In vitro, the molar ratios of butyrate were higher for the two high-fibre diets containing coarse or fine wholemeal bread than for the low fibre diet containing wheat-rye mixed bread; the difference was significant for the coarse (P < 0.01), but not for the fine bread diet (P = 0.0678). The coarse wholemeal bread alone produced a higher molar ratio of butyrate than the fine wholemeal bread (P < 0.05) and the wheat-rye mixed bread (P < 0.01). Ingestion by the inoculum donors of the diets containing wholemeal bread led to higher faecal butyrate ratios (molar ratios: coarse bread diet 19.6, fine bread diet 17.7) compared with the wheat-rye mixed bread-containing diet (14.9), but the differences between the diets were not significant. For the diets investigated, there were no significant differences between faecal and in vitro SCFA patterns.

Acetates↗

PubMed2004

Calcium-enriched bread for treatment of uremic hyperphosphatemia.

OBJECTIVE: To assess phosphate-binding efficacy of a new food product, bread with unusually high calcium content (Ca-bread). DESIGN AND SETTING: A randomized parallel group trial in the university hospital outpatient dialysis unit. PATIENTS: Fifty-three randomly selected uremic patients who met the following inclusion criteria: (1) required maintenance hemodialysis treatment, (2) were not to receive vitamin D throughout the study, (3) were nondiabetic, and (4) were diagnosed with hyperphosphatemia. INTERVENTION: Fifty-three patients were randomized into 2 groups: control group (n = 26), which received calcium acetate as a phosphate binder throughout the study, and Ca-bread group (n = 27), which, after a 2-week washout period, received Ca-bread containing 2.5% of elemental calcium (by weight), which served as a phosphate binder. Bread was made using wheat flour, calcium carbonate, and fermented buttermilk. The amount of elemental calcium used as a phosphate binder was similar in both groups. Observation of both groups lasted 14 weeks. RESULTS: Mean serum phosphate concentration at randomization was 2.11 +/- 0.14 mmol/L in the control group and 2.20 +/- 0.13 mmol/L in the Ca-bread group. Mean serum calcium concentration at randomization was 2.12 +/- 0.21 mmol/L in the control group and 2.14 +/- 0.11 mmol/L in the Ca-bread group. The Ca-bread group patients' predialysis phosphate concentration decreased to a mean of 1.67 +/- 0.18 mmol/L (P <.05), and their mean calcium concentration increased to 2.27 +/- 0.11 mmol/L (P = NS). In the control group, neither value changed significantly from the original readings. After the hemodialysis session, the mean serum calcium concentration in the control group and the Ca-bread group increased by 7.5% and 7.9%, respectively (P = NS). Mean phosphate concentration simultaneously decreased to nearly 1/2 its original predialysis value in both groups. Ca-bread group patients saw a decrease in the mean phosphate concentration (from predialysis to postdialysis values) that was 13.8% greater than that of the control group (P = NS). CONCLUSION: A new form of calcium-containing phosphate binder was developed: Ca-bread with an elemental calcium content of 2.5%. Ca-bread allows for effective amelioration of hyperphosphatemia without inducing hypercalcemia. Furthermore, patient compliance may increase if hyperphosphatemia can be treated by consuming bread with an elevated calcium content.

Acetates↗

PubMed2000

Rye bread decreases serum total and LDL cholesterol in men with moderately elevated serum cholesterol.

The objective of this study was to determine the hypocholesterolemic effects of whole meal rye and white wheat breads in healthy humans with elevated serum cholesterol concentrations, and the changes in plasma glucose and insulin concentrations during rye and wheat bread periods. The subjects were 18 men and 22 women with baseline serum cholesterol concentration of 6.4+/-0.2 mmol/L. The study design was a 2x4-wk crossover trial during which each subject randomly consumed rye and wheat breads (20% of daily energy) as part of their usual diet for 4 wk. The bread periods were separated by a 4-wk washout period. Blood samples (after fasting) were collected on two consecutive days at the beginning and end of the bread periods. Serum total cholesterol decreased by 8% (P = 0.002) in men but was not significantly altered in women during the rye bread period. The wheat bread period did not affect any of the variables studied. Analysis of the serum lipids in tertiles of rye bread consumption confirmed the reduction in total cholesterol (P = 0.048) in men and revealed the reduction in LDL cholesterol (P = 0.032); both were dependent on the amount of rye bread consumed (-2, -14 and -10% in total cholesterol and 0, -12 and -12% in LDL cholesterol). Neither rye nor wheat bread influenced the concentrations of glucose and insulin. In conclusion, rye bread is effective in reducing serum total and LDL cholesterol concentrations in men with elevated serum cholesterol. Good compliance with consuming a relatively large amount of rye bread in the usual diet indicates that rye bread offers a practical dietary means of reducing serum cholesterol in men.

Adult↗

PubMed2006

Bread fortified with cholecalciferol increases the serum 25-hydroxyvitamin D concentration in women as effectively as a cholecalciferol supplement.

Fortification of foods is a feasible way of preventing low vitamin D status. Bread could be a suitable vehicle for fortification because it is a common part of diets worldwide. The bioavailability of cholecalciferol from bread is not known. We studied cholecalciferol stability, the concentration of the added cholecalciferol, the dispersion of cholecalciferol in bread, and the bioavailability of cholecalciferol from fortified bread. Three batches of fortified low-fiber wheat and high-fiber rye breads were baked; from each batch, 3 samples of dough and bread were analyzed for their cholecalciferol content. In a single-blind bioavailability study, 41 healthy women, 25-45 y old, with mean serum 25-hydroxyvitamin D concentration 29 nmol/L (range 12-45 nmol/L), were randomly assigned to 4 study groups. Each group consumed fortified wheat bread, fortified rye bread, regular wheat bread (control), or regular wheat bread and a cholecalciferol supplement (vitamin D control) daily for 3 wk. The daily dose of vitamin D was 10 mug in all groups except the control group. The vitamin dispersed evenly in the breads and was stable. Both fortified breads increased serum 25-hydroxyvitamin D concentration as effectively as the cholecalciferol supplement. Supplementation or fortification did not affect serum intact parathyroid hormone concentration or urinary calcium excretion. In conclusion, fortified bread is a safe and feasible way to improve vitamin D nutrition.

Adult↗

PubMed2000

The influence of baking fuel on residues of polycyclic aromatic hydrocarbons and heavy metals in bread.

The influence of fuel type used to bake bread on the spectrum and concentrations of some polycyclic aromatic hydrocarbons and heavy metals in baked bread was assessed. Bread samples were collected from different bakeries operated by either electricity, solar, mazot or solid waste and their residue content of PAHs and heavy metals was assessed. The total concentration of PAHs detected in mazot, solar, solid waste and electricity operated bakeries had an average of 320.6, 158.4, 317.3 and 25.5 microgkg(-1), respectively. Samples collected from mazot, solar and solid waste operated bakeries have had a wide spectrum of PAHs, in comparison to that detected in bread samples collected from electricity operated bakeries. Lead had the highest concentrations in the four groups of bread samples, followed by nickel, while the concentrations of zinc and cadmium were the least. The concentration of lead detected in bread samples produced from mazot, solar, solid waste and electricity fueled bakeries were 1375.5, 1114, 1234, and 257.3 microgkg(-1), respectively. Estimated daily intake of PAHs based on bread consumption were 48.2, 28.5, 80. 1, and 4.8 microg per person per day for bread produced in bakeries using mazot, solar, solid waste and electricity, respectively. Meanwhile, the estimated daily intake of benzo (a) pyrene were 3.69, 2.65, 8.1, and 0.81 microg per person per day for bread sample baked with mazot, solar, solid waste and electricity, respectively. The daily intake of lead, based on bread consumption was 291, 200.5, 222, and 46.31 microg per person per day for bread sample baked with mazot, solar, solid waste and electricity, respectively. The present work has indicated the comparatively high level of daily intake of benzo (a) pyrene and lead in comparison to levels reported from many other countries and those recommended by international regulatory bodies. It is probable that residues detected in bread samples are partially cereal-borne but there is strong evidence that the process of baking and the gases emitted are responsible for most of the contamination load.

Bread↗

PubMed2003

Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.

OBJECTIVE: We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS: Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS: Phytate contents in yeast and sourdough bread were lower than in reconstituted whole wheat flour (-52% and -71%, respectively). Total cecal pool of short-chain fatty acids, in particular the butyrate pool, was significantly increased by the ingestion of unrefined products. Calcium homeostasis was not modified by these nutritional conditions, whereas magnesium absorption was significantly greater in rats fed the control and sourdough diets than in those consuming whole wheat flour and yeast bread. Magnesium kidney excretion was slightly stimulated by sourdough bread. Compared with the control diet, iron balance was significantly reduced by reconstituted whole wheat flour diet. Yeast bread making counteracted the deleterious effects of whole wheat on iron absorption, whereas sourdough bread making enhanced iron absorption. Further, liver and plasma iron and transferrin saturation levels were lower in rats adapted to the flour diet than in other groups. Zinc absorption was strongly depressed in the presence of unprocessed reconstituted whole wheat flour in the diet, but yeast fermentation afforded a zinc assimilation comparable to the control diet, whereas the sourdough bread led to maximal zinc absorption. Copper absorption increased significantly when rats were fed the sourdough bread, whereas unprocessed whole flour depressed copper absorption (-41% versus control diet). CONCLUSION: Mineral bioavailability from reconstituted whole wheat flour can be improved by bread making. Although yeast fermentation minimizes the unfavorable effects of phytic acid, sourdough bread is a better source of available minerals, especially magnesium, iron, and zinc.

Animals↗

PubMed2003

High-fiber rye bread and insulin secretion and sensitivity in healthy postmenopausal women.

BACKGROUND: Fiber and whole-cereal intakes may protect against hyperinsulinemia and the risk of type 2 diabetes. OBJECTIVE: The aim was to study whether the long-term use of high-fiber rye bread and white-wheat bread modifies glucose and insulin metabolism in healthy postmenopausal women. DESIGN: The study was a randomized crossover trial consisting of 8-wk test and 8-wk washout periods. The subjects were 20 postmenopausal women [macro x +/- SD age: 59 +/- 6.0 y; body mass index (in kg/m(2)): 27.5 +/- 2.9; baseline fasting serum cholesterol: 6.5 +/- 0.8 mmol/L], of whom 3 had impaired glucose tolerance as determined by a 2-h oral-glucose-tolerance test. The test breads were high-fiber rye and white-wheat breads, planned to make up > or =20% of energy. Fasting blood samples were collected for the measurement of plasma glucose and insulin at the beginning and at the end of both bread periods. The frequently sampled intravenous-glucose-tolerance test was performed at the run-in and at the end of both bread periods. The acute insulin response, insulin sensitivity, and glucose effectiveness were calculated. RESULTS: The rye bread made up 23.4 +/- 4.3% and wheat bread 26.7 +/- 8.2% of total energy intake. Compared with that during the run-in period, the acute insulin response increased significantly more during the rye bread period (9.9 +/- 24.2%) than during the wheat bread period (2.8 +/- 36.3%; P = 0.047). Other measured variables did not change significantly during the study. CONCLUSIONS: Modification of carbohydrate intake by high-fiber rye bread did not alter insulin sensitivity in postmenopausal, hypercholesterolemic women. High-fiber rye bread appears to enhance insulin secretion, possibly indicating improvement of b cell function.

Area Under Curve↗

PubMed1998

Respiratory symptoms and sensitization in bread and cake bakers.

This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances. The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients. The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization. The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers. Comparable prevalences for soya flour were 7% and 1% respectively. However, the prevalence of positive skin-prick tests to fungal amylase was 16% amongst the bread baking group with only a single employee (1%) in the cake baking group having a positive test. Furthermore, this employee had previously worked in a bread bakery. The difference in rates of sensitization to wheat flour between the bread and cake bakers is not statistically significant, whereas the difference for soya flour is at the borderline of statistical significance (p = 0.045). In contrast, the difference in fungal amylase sensitization is significant at the 0.1% level. For both bread and cake bakers, the 8 hour time-weighted average exposures for each of the activities showed a wide variation with mixing having the lowest average exposure and sieving the highest. Out of the allergens studied in this investigation, fungal amylase is the principal sensitizer in large scale bread bakeries, with the main source of exposure being the handling of bread improvers. In contrast, the risk of sensitization to wheat flour is low in both bread and cake bakeries. The absence of positive skin-prick tests in the subgroup of cake bakery employees who regularly handle fungal-amylase-containing flour suggests that their levels of exposure are below the threshold for sensitization to amylase.

Amylases↗

PubMed1991

Impact of price hike on bread consumption in Egypt.

The aim of this study is to investigate the impact of price hike on bread consumption pattern. A purposive sample of 300 families was selected to represent low, middle and high income families. Bread consumption pattern was investigated including purchase of balady and french bread, daily percapita share from each type, number of left over loaves, methods of handling excess bread and consumers suggestions to improve bread quality. The data was collected over two phases, in the first phase the price of a loaf of bread was 2 P.T. The follow up data was collected after the price of a loaf of bread was increased to 5 P.T. The result show that balady bread was more frequently purchased by low income families, while french bread was consumed at a relatively higher rate by high income families particularly during the second phase of the study. The increase in the price of bread did not have any effect on the quantity purchased or on the number of left over loaves. However, the results show that there was a limited reduction in the quantity of bread wasted. The majority of the sample families accepted the present price of bread. However when given the choice, they preferred to reduce the weight of a loaf rather than increasing the price.

Bread↗

PubMed1991

Glycaemic responses to different types of bread in insulin-dependent diabetic subjects (IDDM): studies at constant insulinaemia.

To study the glycaemic effect of various Danish bread types in insulin-dependent diabetic subjects (IDDM) we looked at the incremental blood glucose areas after isocaloric meals of grained wholemeal rye bread, wholemeal bread (graham bread) and white bread in seven C-peptide negative diabetic subjects. Furthermore, we evaluated the glycaemic potency of dried fruits by exchanging 40 per cent of the starch of grained wholemeal rye bread as dried figs. Prior to the meal intake the patients had attained normoglycaemia and isoinsulinaemia by means of the artificial pancreas. The four test meals containing 50 g of available carbohydrate were taken in random order. The postprandial blood glucose response areas after whole-meal bread (1037 +/- 113 mM X 180 min) and white bread (1021 +/- 100 mM X 180 min) were significantly higher than that to grained wholemeal rye bread (786 +/- 66 mM X 180 min, P less than 0.05). Exchange of 40 per cent of the complex carbohydrate as grained wholemeal rye bread with simple sugars, such as figs, had no influence on the blood glucose response (786 +/- 66 mM X 180 min vs. 766 +/- 56 mM X 180 min). Constant and identical serum-free insulin levels at 30 mU/l and similar amounts of glucose lost in the urine were found after the four test meals. In conclusion, the difference in extraction rate of wheat in the form of white flour (0, 7) and wholemeal flour (1, 0) was not reflected in the glycaemic responses in IDDM subjects. Grained wholemeal rye bread is a fibre-rich, cheap nutrient which elicits a significantly lower glycaemic response compared to wholemeal and white bread and can be recommended to diabetic subjects.

Adult↗

PubMed1984

Effects of high-bran bread on blood glucose control in insulin-dependent diabetic patients.

The purpose of these studies was to determine whether rye bran, baked into crisp bread (high-bran bread), would affect the blood glucose levels and insulin requirements in insulin-dependent diabetic patients. The high-bran bread was compared with a low-bran bread (series I) and with the usual bread in the patients' diet (series II). The low-bran bread contained 5% dietary fiber, the high-bran bread 18% and the usual bread in the patient's diet 4% as a mean (enzymatic method). In series I five women consumed the low-bran bread for two weeks and then changed to the high-bran bread for four weeks. In series II two men and five women consumed their usual bread during a control period of two weeks and high-bran during the following two weeks. The insulin doses were reduced or the blood glucose concentrations were lowered during the high-bran bread periods.

Adult↗

PubMed2006

Effect of DHA containing oils and powders on baking performance and quality of white pan bread.

Different sources of DHA and/or n-3 (omega-3) rich oils, oil emulsions and microencapsulated (ME) powders were tested at two different concentrations with the aim of producing fortified pan bread. Three oils (S-algae, fish and flax), two emulsified algae oils (Emulsion-P and Emulsion-L) and two ME oils (ME-S algae and ME-C algae) were compared. The DHA and n-3 oils replaced part of the shortening in order to obtain 32 g slices enriched with 25 or 50 mg DHA, 35 or 70 mg total n-3 from fish oil and 90 or 180 mg linolenic from flax oil. Addition of oils did not significantly affect water absorption but reduced mix time whereas addition of the ME oils decreased both water absorption and mix time. Breads enriched with flax or ME-C oils had lower volume and higher density than the control, ME-S algae, Emulsion-P and Emulsion-L breads. All breads lost texture throughout 14 d storage, the major changes occurred after 3 d. The ME-S algae oil bread had the best softness after 14 d storage whereas breads produced from ME-S algae or ME-C algae oils had the poorest texture. Sensory evaluations indicated that the color of the ME-S algae oil fortified bread was significantly less preferred than the other loaves. After 6 d the control bread had higher acceptability compared with the rest of the breads enriched with high levels of DHA or omega-3 oils. The high-enriched fish oil bread was well accepted during the first days of storage but had the least preferred acceptability after 13 d. The best fortified breads were those supplemented with S-algae oil, Emulsion-P and Emulsion-L oils.

Bread↗

PubMed1999

Effect of a new starch-free bread on metabolic control in NIDDM patients.

BACKGROUND AND AIM: The aim of the study was to evaluate the effect on blood glucose levels in non-insulin-dependent diabetics (NIDDM) of reduction of the carbohydrate content through the use of a new, almost starch-free type of bread (SF-bread). We only substituted the bread in the breakfast meal. METHODS AND RESULTS: The study consisted of two parts: 1) a two-day randomized study of the effect of SF-bread on the morning blood glucose levels of NIDDM patients and 2) an open, crossover trial of three months duration where each patient was given SF- or ordinary bread. Ten patients participated in the first part and eight in the second part of the study. All patients had well established non insulin-dependent diabetes mellitus. In the first part of the study, the area under the curve describing time-dependent changes in blood glucose level after a standard breakfast was significantly lower in patients on SF-bread (182 +/- 154 Units; mean value +/- SD) than in the controls (630 +/- 258 Units; p < 0.00001). Peak blood glucose concentration was 14.8 +/- 2.3 mM on the control day and 11.6 +/- 1.7 mM on the SF-bread day (p < 0.001). In the second part of the study, the diet including SF-bread reduced fasting blood glucose from 13.3 +/- 3.5 mM to 10.2 +/- 2.0 mM (p < 0.006) and the fraction of HbA1c from 0.090 +/- 0.014 to 0.081 +/- 0.015 (p < 0.02). Similar changes were not seen on the ordinary diet. Serum cholesterol levels were significantly reduced by the SF-bread as compared to the ordinary diet (5.8 +/- 0.6 to 5.5 +/- 0.5 mM versus 5.7 +/- 0.8 to 5.8 +/- 0.7 mM; p < 0.05). CONCLUSIONS: Substitution of ordinary bread with starch-free bread at breakfast causes significant improvements in blood glucose levels in NIDDM patients on both a short and long term basis. Possibly secondary to this, a favorable influence on lipid levels was noted.

Aged↗

PubMed1985

The effect of different types of Finnish bread on postprandial glucose response in diabetic patients.

The aim of the study was to investigate the effect of the fibre content of the bread and the effect of the state of graining on the postprandial blood glucose response in insulin-dependent and non-insulin-dependent diabetics. The breads were white wheat bread, mixed wholemeal wheat/rye bread, wholemeal rye bread and grained wholemeal rye bread. Finnish wholemeal rye bread induced a slower postprandial blood glucose response than the mixed wholemeal (wheat/rye) bread (P less than or equal to 0.05) and the white wheat bread (P less than or equal to 0.01). Grained wholemeal rye bread resulted in a similar blood glucose response to that from wholemeal rye bread.

Aged↗

PubMed1996

Mixed-linked beta-glucan from breads of different cereals is partly degraded in the human ileostomy model.

The purpose of this investigation was to study the degradation of beta-glucan in the small intestine and the molecular weight of beta-glucan in the excreta of nine ileostomy subjects after consumption of different diets based on bread made with oat bran (oat bread), a fiber-rich barley fraction (barley bread), or wheat flour (wheat bread) as the main ingredients. Oat bread with enzymatically degraded beta-glucan was also used (oat + enzyme bread). The beta-glucan intake from the four diets was 12.5, 12.9, 1.1, and 4.0 g/d, respectively. On the basis of dry matter, the night effluents accounted for approximately 15% of the total amount of the excreta, with the highest proportion (22%) being for the wheat-bread diet. A notable loss of beta-glucan (0.7-2.4 g/d, or 13-64%) was found when intake was compared with excretion. In vitro, a higher viscosity development with time for dispersions of oat bread compared with barley bread was noted, which could be related to the higher molecular weight of the beta-glucan in this bread. There seemed to be a depolymerization of the beta-glucan both during bread making and transit through the upper gastrointestinal tract.

Adult↗