Whole Wheat Bread Consumption Suppresses Postprandial Glucose Levels in Healthy Adults

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  • Aoe Seiichiro
    Department of Food Science, Faculty of Home Economics, Otsuma Women’s University
  • Nozaki Satomi
    Research Center for Basic Science, Research and Development, Quality Assurance Division, Nisshin Seifun Group Inc.
  • Kikuchi Yosuke
    Research Center for Basic Science, Research and Development, Quality Assurance Division, Nisshin Seifun Group Inc.
  • Fukudome Shin-ichi
    Research Center for Basic Science, Research and Development, Quality Assurance Division, Nisshin Seifun Group Inc.

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Other Title
  • 小麦全粒粉配合パンの食後血糖値上昇抑制効果
  • コムギ ゼン リュウフン ハイゴウ パン ノ ショクゴ ケットウチ ジョウショウ ヨクセイ コウカ

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Objective: To examine the effect of whole wheat bread consumption on postprandial glucose levels.<br>Method: A randomized, double-blind, placebo-controlled, crossover study was conducted on 19 healthy adults (10 male, 9 female) with normal fasting blood glucose levels. The participants consumed bread rolls made from either whole wheat flour (test meal) or refined wheat flour (control meal). Each meal contained 50 g of available carbohydrates. Blood glucose levels were measured immediately before and during the intervention at 15, 30, 45, 60, 90, and 120 minutes. The primary endpoint was the glycemic index (GI). The secondary endpoints were postprandial blood glucose levels, postprandial maximum blood glucose levels, and the incremental area under the curve (IAUC).<br>Results: The glycemic index (GI) of whole wheat bread was 65.2, which was significantly lower than the GI of refined wheat bread (73.0). Postprandial maximum blood glucose levels and the IAUC were significantly lower when whole wheat bread was consumed than when refined wheat bread was.<br>Conclusion: Consumption of whole wheat bread suppressed postprandial blood glucose levels in healthy participants.

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