The Effect of Consumption of Bread Types Made From Various Flours on Blood Glucose Fluctuations

The Effect of Consumption of Bread Types Made From Various Flours on Blood Glucose Fluctuations in Individuals With Obesity and Normal-Weight: A Randomized Controlled Trial

The obesities were aimed at the effect of whole wheat (WWB), buckwheat (BWB), and cornbread (CB) on blood glucose by comparing the glycemic index values with reference bread (RB).

Overall, WWB consumption had a positive effect on blood glucose in individuals with obesity, while BWB consumption caused an increase in blood glucose levels.

Inclusion Criteria:

• The study group consisted of volunteer individuals aged between 18 and 35 years.
• The first blood glucose measurement was taken after at least 8 hours of fasting and any of the bread types were given to the participants for consumption.
• All measurements were taken between 09.00-13.00.
• During the measurements, the volunteers were observed to avoid water, coffee, and any food intake and to avoid excessive exercise.

Exclusion Criteria:

• Pregnant,
• lactating women
• patients with physician-diagnosed chronic diseases
• Medication use