The influence of adding fats of varying saturation on the glycaemic response of white bread.
The aim of this study was to examine the effect of three different fats of varying degrees of saturation on the glycaemic response of white bread. Standard white bread was served alone or with 30 g butter, 24.8 g olive oil or 24.8 g grape-seed oil. On separate occasions, 15 subjects consumed the four test foods and reference food (glucose) in 50 g available carbohydrate amounts. Capillary blood glucose was measured from finger-prick samples in fasted subjects (-5 and 0 min) and at 15, 30, 45, 60, 90 and 120 min after starting to eat. All fats lowered the glycaemic response of bread; however, no significant differences in glycaemic index were recorded between the types of fat used when ingested with bread. The results of the present study suggest that the glycaemic response of bread can be lowered using any type of fat; therefore, the use of unsaturated fat is recommended for its potential lipidaemic advantage.
Henry
C Jeya K
CJ
Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, UK. jhenry@brookes.ac.uk
Lightowler
Helen J
HJ
Newens
Katie J
KJ
Pata
Nicki
N
D000293:Adolescent; D000328:Adult; D000704:Analysis of Variance; D001786:Blood Glucose / Q000032:analysis; D001939:Bread; D002079:Butter; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage*; D005260:Female; D005947:Glucose; D038321:Glycemic Index; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D008875:Middle Aged; D000069463:Olive Oil; D010938:Plant Oils; D019518:Postprandial Period; D027843:Vitis
D001786:Blood Glucose; D004041:Dietary Fats; D007328:Insulin; D000069463:Olive Oil; D010938:Plant Oils; D002079:Butter; D005947:Glucose