Evaluation of Glycemic Index, Glycemic Load and Insulinemic Index of Spanish Breads
Condition: Healthy Volunteers
Study type: Interventional

Summary: 
      The present study was carried out to determine the glycaemic index (GI), glycaemic load (GL),
      insulinaemic index (InI), appetite ratings and postprandial plasma concentrations of
      gastrointestinal hormones related to the control of food intake after the ingestion of five
      types of commercially available selected Spanish breads. All volunteers took the breads and
      glucose in a crossover interventional study.
    

Detailed description: 
      The most important cereal-derived nourishment is bread, a staple food which is the main
      source of daily carbohydrates. White bread is the one for which the most rapid decline has
      occurred, probably due to a popular belief that bread provokes weight gain, but more studies
      are needed to clarify the relationship between bread consumption and ponderal status in
      Spanish population.

      A growing body of evidence supports a beneficial role for low-glycaemic index (GI) and
      glycaemic load (GL) diets in the prevention of life style-related diseases such as type-2
      diabetes. Likewise, GI s widely used in the selection of foods suitable for glycaemic
      control, since low to moderate GI diets have been proposed for the prevention of type 2
      diabetes, cardiovascular disease and age-related eye diseases. On the contrary, related to
      obesity, no associations between BMI, GI and GL have been reported in a Mediterranean
      population. Thus, investigations focuses on the implication of glycaemic response of
      different breads are of important application.

      Many factors such as manufacturing bread conditions, starch structure, bread particle size
      and inclusion of different types of ingredients like whole-grains may influence glycaemic
      response and therefore may contribute to modify GI, GL and InI of breads. Comparing different
      French breads, GI value varied between 57 for the traditional baguette and 85 for the
      wholemeal loaf, while the traditional baguette exerted a significantly lowest postprandial
      insulin response and the lowest InI. However, to our best knowledge, neither the influence of
      different types of Spanish breads on GI, GL and InI nor the effects on appetite ratings and
      on the postprandial gastrointestinal hormone responses have been investigated.
    

Intervention name(s): Ordinary white bread; Precooked-Frozen White Bread; Candeal-flour White Bread; Alfacar White Bread; Wholemeal Bread; Glucose
Intervention type(s): Other; Other; Other; Other; Other; Other
Intervention description(s): The evening before the test day, subjects consumed a standardised dinner. Volunteers arrived in a 12-h fasting state. A fasting blood sample was acquired after the resting time, and appetite feelings were assessed by using visual analogue The subjects were instructed to consume the tested bread or 50 g of glucose. The subjects immediately completed two VAS, one on appetite feelings and another on bread palatability. The appetite feeling VAS were repeated every 30 min until a total of 180 min had passed. The subjects were not allowed to eat or drink anything else during the 180 min of the intervention.
After the last blood extraction (3 h), an ad libitum lunch and 300 ml of water was provided. Volunteers ate until comfortably satisfied and the amount of food intake was registered; The evening before the test day, subjects consumed a standardised dinner. Volunteers arrived in a 12-h fasting state. A fasting blood sample was acquired after the resting time, and appetite feelings were assessed by using visual analogue The subjects were instructed to consume the tested bread or 50 g of glucose. The subjects immediately completed two VAS, one on appetite feelings and another on bread palatability. The appetite feeling VAS were repeated every 30 min until a total of 180 min had passed. The subjects were not allowed to eat or drink anything else during the 180 min of the intervention.
After the last blood extraction (3 h), an ad libitum lunch and 300 ml of water was provided. Volunteers ate until comfortably satisfied and the amount of food intake was registered; The evening before the test day, subjects consumed a standardised dinner. Volunteers arrived in a 12-h fasting state. A fasting blood sample was acquired after the resting time, and appetite feelings were assessed by using visual analogue The subjects were instructed to consume the tested bread or 50 g of glucose. The subjects immediately completed two VAS, one on appetite feelings and another on bread palatability. The appetite feeling VAS were repeated every 30 min until a total of 180 min had passed. The subjects were not allowed to eat or drink anything else during the 180 min of the intervention.
After the last blood extraction (3 h), an ad libitum lunch and 300 ml of water was provided. Volunteers ate until comfortably satisfied and the amount of food intake was registered; The evening before the test day, subjects consumed a standardised dinner. Volunteers arrived in a 12-h fasting state. A fasting blood sample was acquired after the resting time, and appetite feelings were assessed by using visual analogue The subjects were instructed to consume the tested bread or 50 g of glucose. The subjects immediately completed two VAS, one on appetite feelings and another on bread palatability. The appetite feeling VAS were repeated every 30 min until a total of 180 min had passed. The subjects were not allowed to eat or drink anything else during the 180 min of the intervention.
After the last blood extraction (3 h), an ad libitum lunch and 300 ml of water was provided. Volunteers ate until comfortably satisfied and the amount of food intake was registered; The evening before the test day, subjects consumed a standardised dinner. Volunteers arrived in a 12-h fasting state. A fasting blood sample was acquired after the resting time, and appetite feelings were assessed by using visual analogue The subjects were instructed to consume the tested bread or 50 g of glucose. The subjects immediately completed two VAS, one on appetite feelings and another on bread palatability. The appetite feeling VAS were repeated every 30 min until a total of 180 min had passed. The subjects were not allowed to eat or drink anything else during the 180 min of the intervention.
After the last blood extraction (3 h), an ad libitum lunch and 300 ml of water was provided. Volunteers ate until comfortably satisfied and the amount of food intake was registered; 50 g of glucose were administered as a reference
Allocation: Randomized
Intervention model: Crossover Assignment
Masking: Single (Investigator)
Primary purpose: Basic Science
Keywords: Bread; Glycemic index; Glycemic load; Insulinemic index; Satiety; Gastrointestinal hormones