Diabetes Research and Clinical Practice
Volume 81, Issue 1 , Pages 68-71, July 2008

Dietary breads: Myth or reality?

  • Banu Mesci

      Affiliations

    • Corresponding Author InformationCorresponding author at: G, Suadiye Kadikoy, Oncu sk. Seher apt. No: 5/10, 34722, Turkey. Tel.: +90 5322923159; fax: +90 2165655526.
    • ,
  • Aytekin Oguz

      Affiliations

    • Tel.: +90 5057745929; fax: +90 2165655526.
    • ,
  • Hatice Gul Sagun

      Affiliations

    • Tel.: +90 5052633312; fax: +90 2165655526.
    • ,
  • Mehmet Uzunlulu

      Affiliations

    • Tel.: +90 5326852744; fax: +90 2165655526.
    • ,
  • Elmas Biberci Keskin

      Affiliations

    • Tel.: +90 53270901989; fax: +90 2165655526.
    • ,
  • Damla Coksert

      Affiliations

    • Tel.: +90 5059231359; fax: +90 2165655526.

Goztepe Training and Research Hospital, Diabetes Clinic, Turkey

Received 27 December 2007; accepted 13 February 2008. published online 27 March 2008.

Abstract 

Aims

To assess the differences in acute effects of whole wheat bread, wheat bran bread and rye bread – perceived as dietary(Low caloric!) breads – on glucose and insulin levels in patients with type 2 diabetes, as compared to white wheat bread.

Methods

One hundred twenty one type 2 diabetic patients were randomized into three groups as whole wheat, wheat bran and rye bread groups. Each group ate 100g of bread with water with in 10min. Blood glucose measurements were made at every 30min in 2h. Insulin was measured at fasting and at the second hour in the patients who do not use insulin. The same processes were repeated on the following day, with white wheat bread for each group.

Results

No significant difference was found in either glycemic or insulinemic effects between four types of breads when compared to each other. (p=0.093 for glycemic effect and p=0.297 for insulinemic effect).

Conclusion

Three different bread types consumed as an alternative to white bread in Turkey, increase blood glucose levels of diabetic patients similar to white bread.

Keywords: Type 2 diabetes, Whole wheat bread, Wheat bran bread, Rye bread, White wheat bread

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PII: S0168-8227(08)00093-4

doi:10.1016/j.diabres.2008.02.010

Diabetes Research and Clinical Practice
Volume 81, Issue 1 , Pages 68-71, July 2008

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