Whole Wheat Bread Consumption Suppresses Postprandial Glucose Levels in Healthy Adults

Abstract

Objective: To examine the effect of whole wheat bread consumption on postprandial glucose levels.
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).
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.
Conclusion: Consumption of whole wheat bread suppressed postprandial blood glucose levels in healthy participants.