Compared to some other types of bread, sourdough bread generally has a lower glycemic index, which means it has a slower and more gradual impact on blood sugar levels. The fermentation process in sourdough bread breaks down some of the carbohydrates, making them less quickly digestible. This can help prevent sharp spikes in blood sugar levels. However, it's important to note that individual responses to food can vary, and factors such as portion size, accompanying ingredients, and personal metabolic factors can influence blood sugar response. Individuals with diabetes or specific blood sugar management concerns should monitor their blood sugar levels and consult with a healthcare professional or registered dietitian for personalized advice.