Glycaemic index of four commercially available breads in Malaysia

Barakatun Nisak Mohd Yusof, Ruzita Abd. Talib, Norimah A. Karim, Nor Azmi Kamaruddin, Fatimah Arshad

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

This study was carried out to determine the blood glucose response and glycaemic index (GI) values of four types of commercially available breads in Malaysia. Twelve healthy volunteers (six men, six women; body mass index, 21.9±1.6 kg/m2; age, 22.9±1.7 years) participated in this study. The breads tested were multi-grains bread (M-Grains), wholemeal bread (WM), wholemeal bread with oatmeal (WM-Oat) and white bread (WB). The subjects were studied on seven different occasions (four tests for the tested breads and three repeated tests of the reference food) after an overnight fast. Capillary blood samples were taken immediately before (0 min) and 15, 30, 45, 60, 90 and 120 min after consumption of the test foods. The blood glucose response was obtained by calculating the incremental area under the curve. The GI values were determined according to the standardized methodology. Our results showed that the M-Grains and WM-Oat could be categorized as intermediate GI while the WM and WB breads were high GI foods, respectively. The GI of M-Grains (56±6.2) and WM-Oat (67±6.9) were significantly lower than the reference food (glucose; GI = 100) (P < 0.05). No significant difference in GI value was seen between the reference food and the GI of WM (85±5.9) and WB (82±6.5) (P > 0.05). Among the tested breads, the GI values of M-Grains and WM-Oat were significantly lower (P < 0.05) than those of WM and WB. There was no relationship between the dietary fibre content of the bread with the incremental area under the curve (r = 0.15, P = 0.15) or their GI values (r = 0.17, P = 0.12), indicating that the GI value of the test breads were unaffected by the fibre content of the breads. The result of this study will provide useful nutritional information for dieticians and the public alike who may prefer low-GI over high-GI foods.

Original languageEnglish
Pages (from-to)487-496
Number of pages10
JournalInternational Journal of Food Sciences and Nutrition
Volume60
Issue number6
DOIs
Publication statusPublished - 2009

Fingerprint

Glycemic Index
glycemic index
Bread
Malaysia
whole wheat bread
breads
white bread
oats
fiber content
blood glucose
Food
oatmeal
blood capillaries
nutrition information
test meals
testing
Area Under Curve
Blood Glucose
volunteers
body mass index

Keywords

  • Blood glucose response
  • Bread
  • Dietary fibre
  • Glycaemic index

ASJC Scopus subject areas

  • Food Science

Cite this

Glycaemic index of four commercially available breads in Malaysia. / Mohd Yusof, Barakatun Nisak; Abd. Talib, Ruzita; A. Karim, Norimah; Kamaruddin, Nor Azmi; Arshad, Fatimah.

In: International Journal of Food Sciences and Nutrition, Vol. 60, No. 6, 2009, p. 487-496.

Research output: Contribution to journalArticle

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