Glycemic, insulinemic and triglyceride responses of individuals with type 2 diabetes to bread types

Abstract

Study Aims: Supporting the formation of an adequate and balanced diet and personal healthy eating habits in individuals with diabetes and having fiber in their diets as much as their requirements is an important step in regulating blood glucose levels and preventing complications caused by diabetes. If bread, which is one of our main food sources, is made from flour with high fiber content, and therefore, its glycemic index is lower, if portion control is also provided, it provides support for better control of blood glucose in individuals with diabetes.This study was planned to determine the differences between blood glucose, triglyceride and insulin responses against different bread types and to determine the effects of fiber amounts in bread on these difference. Methods: 50 people with Type 2 DM between 30-60 years of age, who do not use insulin and HBA1C levels are <= 7% with body mass index at most 29.9 kg /m(2), was selected on a voluntary basis from patients at Cyprus Famagusta State Hospital Nutrition and Dietetics policlinic. Anthropometric measurements of individuals, 24-hour food consumption records and face-to-face survey method, blood tests (total cholesterol, HDL cholesterol, LDL cholesterol, VLDL cholesterol, ALT, AST, Hb Al C) were used to determine nutritional status. After analyzing energy, carbohydrate, protein, fat, total fiber, soluble and insoluble fiber contents of white bread, whole grain bread, whole wheat bread and diabetic bread (The analyzed breads were bought from a private bakery that volunteered to analyze the breads they produced.) in TUBITAK food analysis laboratories, it was determined how many grams of bread contains 50 grams of carbohydrates. The bread variety to be compared( which were bought from the bakery) was consumed with 500 ml of water in 15 minutes at the latest and at the 30th, 60th, 90th and 120th minutes, blood glucose values were measured with the same glucometer. In addition, insulin and triglyceride levels in fasting and 120. minutes were examined in a private laboratory (immuno essay analyzer) with blood samples taken from the blood collection department of Famagusta State Hospital. A one-week break was given for the tests to be made with each type of bread. Results: The average age of the individuals participating in the study was found to be 43.02 +/- 9.86 years. 40% of individuals are men and 60% are women. When the blood results were examined, the average HbA1C value of men was 6.4 +/- 0.4% and women was 6.3 +/- 0.4%. According to the results of the analysis, bread with the highest fiber level (11.47 g / 100g) and the lowest carbohydrate level (37.32 g / 100 g) is diabetic bread. The distributions of the differences between blood sugar values at the time of fasting and 120. minute of different bread varieties were examined. It was observed that the blood sugar value in white, whole wheat and whole grain bread increased at 120 minute, while the blood sugar value decreased in diabetic bread. Insulin difference of diabetes bread being lower than all other bread types were found statistically significant (p <0.001). The triglyceride value of diabetes bread at 120 minutes was lower than the triglyceride value of all other bread types (p <0.001) which found statistically significant. Conclusions: As a result, it shows that bread with high fiber content will contribute significantly to the daily fiber requirement, thereby contributing to the control of postprandial glucose, postprandial insulin and triglyceride levels.