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Physical factors influencing the blood glucose response to different breads in type II diabetic patients

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Summary

Blood glucose responses to test meals containing 75 g of different breads were compared in 103 type II diabetic patients under sulfonyl urea treatment. Nine breads differing in type of cereal, physical structure, and dietary fiber content were studied using pairwise intraindividual comparisons. It could be shown that the type of cereal and the fiber content had no significant influence upon the maximal or mean postprandial blood glucose increase. Coarse-grained breads, however, resulted in significantly lower blood glucose responses than breads that were finer grained or were produced from flour. Physical properties determining the access of intestinal hydrolytic enzymes to ingested carbohydrates seem to be major factors that influence postprandial blood glucose responses.

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Abbreviations

ΔBG:

mean glucose increase

GIP:

glucosedependent insulinotropic polypeptide

Max:

maximal glucose

NIDDM:

noninsulin-dependent diabetes mellitus

Δpp:

maximal glucose increase

R:

rye flour

Rc:

rye, coarse-grained

Rf:

rye, fine-grained

RF:

whole meal rye, flakes

Rwc:

whole meal rye, coarse-grained

tmax:

time of maximal glucose

W:

wheat flour

Wf:

wheat, fine-grained

WF:

whole meal wheat, flakes

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Authors and Affiliations

  1. Fachklinik für Diabetes und Stoffwechselkrankheiten in Bad Lauterberg im Harz, Germany

    J. Arends, K. Ahrens, D. Lübke & B. Willms

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  1. J. Arends
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  2. K. Ahrens
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  3. D. Lübke
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  4. B. Willms
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Arends, J., Ahrens, K., Lübke, D. et al. Physical factors influencing the blood glucose response to different breads in type II diabetic patients. Klin Wochenschr 65, 469–474 (1987). https://doi.org/10.1007/BF01712841

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  • DOI: https://doi.org/10.1007/BF01712841

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