Published online Apr 15, 2024. doi: 10.4239/wjd.v15.i4.664
Peer-review started: November 26, 2023
First decision: December 17, 2023
Revised: January 8, 2024
Accepted: March 7, 2024
Article in press: March 7, 2024
Published online: April 15, 2024
Bread that we are testing is novel, tasty and very effective in populations with compromised glycoregulation. In our study, we compared novel bread with standard hospital rye bread and obtained significant differences regarding glucose metabolism of special type of bread (STB) with TopiGluk compared to rye bread.
All participants were given 50 g of rye bread or STB with herbal mixture on 2 consecutive days. In the continuation of these studies, it would be interesting to increase the amount of tested bread and see how it would affect postprandial glycemia.
To compare organoleptic characteristics of two sorts of bread and their effects on postprandial glucose and insulin levels in type 2 diabetes mellitus (T2DM) patients.
Postprandial blood glucose and insulin levels were examined on 2 consecutive days after the consumption of rye bread and a special type of bread with an herbal mixture. A questionnaire was used for comparison of the organoleptic properties of two kinds of bread.
A special type of bread with an herbal mixture caused significantly lower postprandial blood glucose in T2DM patients than rye bread, and it showed better organoleptic and satiety characteristics.
Our study showed a significant difference in postprandial blood glucose and insulin levels between patients that consumed rye bread and those that consumed a special type of bread with herbal mixture. This special type of bread has better effects on postprandial glucoregulation in T2DM patients.
The results of this research can be the basis and incentive for future research that would determine which biochemical substances from plant components added to STB are responsible for the effect of postprandial glycemia.