Glycemic and Insulinemic Responses of Multi-Grain Types of Bread Marketed in Jordan
Refat Ahmad Alkurd1*
, Hamed Rabah Takruri1, Marwan M. Muwalla2, Tawfiq A. Arafat3
1University of Petra, Faculty of Pharmacy and Medical Sciences, Department of Nutrition, Amman-Jordan.
2The University of Jordan, Faculty of Agriculture, Department of Nutrition and Food Technology, Amman-Jordan.
3The Jordan Center for Pharmaceutical Research, Amman-Jordan and University of Petra, Faculty of Pharmacy and Medical Sciences, Department of Pharmacy, Amman-Jordan.
Corresponding Author E-mail : ralkurd@uop.edu.jo
Abstract:
Introduction: Bread is the staple food in Jordan and there are plenty of bread types advertised there as healthy and multi-grain breads. These breads have diverse health and nutritional effects. This research aimed at studying the glycemic and insulinemic responses of 6 types of multi-grain breads marketed in Jordan, in addition to the local white bread, and verifying the nutrient and health claims of these breads. Methods: The glycemic and insulinemic responses were obtained in 10 participants (5 males and 5 females) according to the standard method. Six types of test breads (TB1 – TB6) were tested against white bread (WB) as a reference. Results: Among all the 6 tested breads and the local white bread, the lowest GI bread (TB6) has the lowest energy density and percentages of carbohydrate and fat, while having the highest percentages of protein, ash, fiber, and moisture. On the other hand, the highest GI bread (TB5) has only the lowest moisture percentage and the highest carbohydrate percentage. Conclusion: In this study, 3 types of the tested bread were of low GI and the other 3 types were of medium GI. The insulin response was found to parallel the glucose response for all studied breads. The peak of insulin and glucose responses were at 30-min.
Keywords:
Bread; Glycemic; Index; Insulin; Jordan; Multi-Grain; Response
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