Glycemic properties and subjective satiety responses to four popular Kuwaiti breads

Main Article Content

Ahmad R Allafi

Keywords

Mixed flour Bread; Rye Bread; Four seed Bread; Barely Bread; Glycemic Index.

Abstract

Background: In Kuwait, Iranian bread, which is made from a mixture of white and brown flour, is regularly consumed as part of the national cuisine as a result of its high organoleptic quality. There is little evidence on how the consumption of Iranian bread can affect the GI. Therefore, the objective of the present study was to determine the GI and subjective satiety of Iranian bread and compare it to other widely consumed types of bread in Kuwait. Methods: Nine healthy female college students, mean age 22 (standard deviation 1.6) years and mean body mass index 20.3 (standard deviation 2.1) kg/m2, were enrolled for the study. On separate occasions, subjects were served different bread meals. Subjective appetite information was collected before and after each meal using visual analogue scales (VAS). Blood glucose was measured from finger-prick samples in fasted subjects and at 0, 30, 60, and 120 minutes after the consumption of each test meal. Results: Results showed that high fibrous breads are best to increase the satiety (p < 0.05). Barley bread had the slowest effect on blood glucose level followed by Rye and four seed bread, respectively (p < 0.05). Conclusion: It was concluded that high fibrous breads produces a meal with low glycemic response and high satiety level. The results collected from this paper may be useful in helping people lower their blood glucose levels and increase their satiety after consuming meals that contain breads.

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