Postprandial glycemic and insulin responses to processed foods made from wheat flour

• Published in: International journal of diabetes in developing countries 2012-12, Vol.32 (4), p.224-228
• Main Authors: Singhania, Pooja R., Senray, Kasturi
• Format: Article
• Language: English
• Subjects: Diabetes; Family Medicine; Flour milling industry; Food processing industry; General Practice; Glycemic index; Health Administration; Insulin; Medicine; Medicine & Public Health; Original Article; Wheat
• ISSN: 0973-3930; 1998-3832
• DOI: 10.1007/s13410-012-0100-4

The postprandial metabolic response to whole foods is influenced by the structural, functional, nutritional properties, processing conditions as well as the effect of co-nutrients. In the present study, glycemic and insulin response to products made from wheat flour was determined by feeding identical portions of test foods and standard. Equi-quantity based comparison of foods is expressed by ‘Relative Glycemic Impact (RGI)’ wherein the amount of bread (reference food) that produces similar response as that of the given amount of test food is represented as Glycemic Bread Equivalent (GBE). Five clinically healthy adult volunteers were fed 50 g of food products such as Chapatti (Indian flatbread), Thepla (wheat flour, Bengal gram flour and fat), Marie biscuit (Wheat flour and fat) and Bread on different days. Blood samples were drawn at fasting (0 min) and 30, 60, 90 and 120 min after consuming food and the corresponding incremental area under the curve (IAUC) was calculated. The GBE/50 g of Marie biscuit (44.3 g) and chapatti (43.8 g) was much higher than that of Thepla (17 g) ( P