Endocrine Abstracts

Background: Worldwide, bread is one of the most consumed foodstuff. White bread is made of white flour and process involves the exclusion of bran and embryo. On contrary, these are preserved in whole wheath. Compared the whole grain bread, most commercial white wheat breads contain little dietary fiber and it is assumed to cause more drastic rise and fall on glucose and insulin levels.

Objective: Aiming to investigate 3-hour effect of two different type of breads 21 volunteers (mean age: 37,6±6,4 y); 10 overweight [(mean body mass index (in kg/m²): 27,5±1,2)] and 11 obese [(mean body mass index (in kg/m²): 32,7±1,6)] individuals with normal glucose tolerance were recruited into this study. The test products as indicated on Table 1 were whole-grain bread and white wheat bread. Each product provided 50 g available carbohydrate and was served in random order with breakfast with one-week intervals. Fasting and 3 postprandial blood samples were collected at intervals of 60 min for 3 h to determine plasma glucose, glucagon-like peptide 1 (GLP-1), serum insulin concentrations. Rates of increase in glucose and insulin levels of test breads were determined by calculating the area under the curve (AUC)

Results: While high GLP-1 levels was found on postprandial 120th minute, both glucose and insulin levels did not increase in the test with white bread at overweight individuals. On contrary at obese individuals glucose levels was found high level during 3 h and insulin levels was increased on 60^th minute significantly (P<0.05) after consumption white wheat bread.

As a conclusion: White bread consumption is not healthy in society. Whole grain bread consumption should be recommended to obese people especially, in order to prevent their metabolic changes in their future lives.