The impact of freezing and toasting on the glycaemic response of white bread
Objective: To investigate the impact of freezing and toasting on the glycaemic response of white bread. Subjects/methods: Ten healthy subjects (three male, seven female), aged 22–59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white...
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| Published in | European journal of clinical nutrition Vol. 62; no. 5; pp. 594 - 599 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
London
Nature Publishing Group UK
01.05.2008
Nature Publishing Nature Publishing Group |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0954-3007 1476-5640 |
| DOI | 10.1038/sj.ejcn.1602746 |
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| Abstract | Objective:
To investigate the impact of freezing and toasting on the glycaemic response of white bread.
Subjects/methods:
Ten healthy subjects (three male, seven female), aged 22–59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white bread were administered following four different storage and preparation conditions: (1) fresh; (2) frozen and defrosted; (3) toasted; (4) toasted following freezing and defrosting. They were administered randomized repeated measures design. Incremental blood glucose, peak glucose response, 2 h incremental area under the glucose response curve (IAUC).
Results:
The different storage and preparation conditions resulted in lower blood glucose IAUC values compared to both types of fresh white bread. In particular, compared to the fresh homemade bread (IAUC 259 mmol min/l), IAUC was significantly lower when the bread was frozen and defrosted (179 mmol min/l,
P
<0.05), toasted (193 mmol min/l,
P
<0.01) and toasted following freezing and defrosting (157 mmol min/l,
P
<0.01). Similarly, compared to the fresh commercial white bread (253 mmol min/l), IAUC was significantly lower when the bread was toasted (183 mmol min/l,
P
<0.01) and frozen, defrosted and toasted (187 mmol min/l,
P
<0.01).
Conclusions:
All three procedures investigated, freezing and defrosting, toasting from fresh and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods. |
|---|---|
| AbstractList | Objective:
To investigate the impact of freezing and toasting on the glycaemic response of white bread.
Subjects/methods:
Ten healthy subjects (three male, seven female), aged 22–59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white bread were administered following four different storage and preparation conditions: (1) fresh; (2) frozen and defrosted; (3) toasted; (4) toasted following freezing and defrosting. They were administered randomized repeated measures design. Incremental blood glucose, peak glucose response, 2 h incremental area under the glucose response curve (IAUC).
Results:
The different storage and preparation conditions resulted in lower blood glucose IAUC values compared to both types of fresh white bread. In particular, compared to the fresh homemade bread (IAUC 259 mmol min/l), IAUC was significantly lower when the bread was frozen and defrosted (179 mmol min/l,
P
<0.05), toasted (193 mmol min/l,
P
<0.01) and toasted following freezing and defrosting (157 mmol min/l,
P
<0.01). Similarly, compared to the fresh commercial white bread (253 mmol min/l), IAUC was significantly lower when the bread was toasted (183 mmol min/l,
P
<0.01) and frozen, defrosted and toasted (187 mmol min/l,
P
<0.01).
Conclusions:
All three procedures investigated, freezing and defrosting, toasting from fresh and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods. Objective:To investigate the impact of freezing and toasting on the glycaemic response of white bread.Subjects/methods:Ten healthy subjects (three male, seven female), aged 22–59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white bread were administered following four different storage and preparation conditions: (1) fresh; (2) frozen and defrosted; (3) toasted; (4) toasted following freezing and defrosting. They were administered randomized repeated measures design. Incremental blood glucose, peak glucose response, 2 h incremental area under the glucose response curve (IAUC).Results:The different storage and preparation conditions resulted in lower blood glucose IAUC values compared to both types of fresh white bread. In particular, compared to the fresh homemade bread (IAUC 259 mmol min/l), IAUC was significantly lower when the bread was frozen and defrosted (179 mmol min/l, P<0.05), toasted (193 mmol min/l, P<0.01) and toasted following freezing and defrosting (157 mmol min/l, P<0.01). Similarly, compared to the fresh commercial white bread (253 mmol min/l), IAUC was significantly lower when the bread was toasted (183 mmol min/l, P<0.01) and frozen, defrosted and toasted (187 mmol min/l, P<0.01).Conclusions:All three procedures investigated, freezing and defrosting, toasting from fresh and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods. To investigate the impact of freezing and toasting on the glycaemic response of white bread. Ten healthy subjects (three male, seven female), aged 22-59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white bread were administered following four different storage and preparation conditions: (1) fresh; (2) frozen and defrosted; (3) toasted; (4) toasted following freezing and defrosting. They were administered randomized repeated measures design. Incremental blood glucose, peak glucose response, 2 h incremental area under the glucose response curve (IAUC). The different storage and preparation conditions resulted in lower blood glucose IAUC values compared to both types of fresh white bread. In particular, compared to the fresh homemade bread (IAUC 259 mmol min/l), IAUC was significantly lower when the bread was frozen and defrosted (179 mmol min/l, P<0.05), toasted (193 mmol min/l, P<0.01) and toasted following freezing and defrosting (157 mmol min/l, P<0.01). Similarly, compared to the fresh commercial white bread (253 mmol min/l), IAUC was significantly lower when the bread was toasted (183 mmol min/l, P<0.01) and frozen, defrosted and toasted (187 mmol min/l, P<0.01). All three procedures investigated, freezing and defrosting, toasting from fresh, and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods. Objective: To investigate the impact of freezing and toasting on the glycaemic response of white bread. Subjects/methods: Ten healthy subjects (three male, seven female), aged 22-59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white bread were administered following four different storage and preparation conditions: (1) fresh; (2) frozen and defrosted; (3) toasted; (4) toasted following freezing and defrosting. They were administered randomized repeated measures design. Incremental blood glucose, peak glucose response, 2 h incremental area under the glucose response curve (IAUC). Results: The different storage and preparation conditions resulted in lower blood glucose IAUC values compared to both types of fresh white bread. In particular, compared to the fresh homemade bread (IAUC 259 mmol min/l), IAUC was significantly lower when the bread was frozen and defrosted (179 mmol min/l, P<0.05), toasted (193 mmol min/l, P<0.01) and toasted following freezing and defrosting (157 mmol min/l, P<0.01). Similarly, compared to the fresh commercial white bread (253 mmol min/l), IAUC was significantly lower when the bread was toasted (183 mmol min/l, P<0.01) and frozen, defrosted and toasted (187 mmol min/l, P<0.01). Conclusions: All three procedures investigated, freezing and defrosting, toasting from fresh and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods. [PUBLICATION ABSTRACT] To investigate the impact of freezing and toasting on the glycaemic response of white bread.OBJECTIVETo investigate the impact of freezing and toasting on the glycaemic response of white bread.Ten healthy subjects (three male, seven female), aged 22-59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white bread were administered following four different storage and preparation conditions: (1) fresh; (2) frozen and defrosted; (3) toasted; (4) toasted following freezing and defrosting. They were administered randomized repeated measures design. Incremental blood glucose, peak glucose response, 2 h incremental area under the glucose response curve (IAUC).SUBJECTS/METHODSTen healthy subjects (three male, seven female), aged 22-59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white bread were administered following four different storage and preparation conditions: (1) fresh; (2) frozen and defrosted; (3) toasted; (4) toasted following freezing and defrosting. They were administered randomized repeated measures design. Incremental blood glucose, peak glucose response, 2 h incremental area under the glucose response curve (IAUC).The different storage and preparation conditions resulted in lower blood glucose IAUC values compared to both types of fresh white bread. In particular, compared to the fresh homemade bread (IAUC 259 mmol min/l), IAUC was significantly lower when the bread was frozen and defrosted (179 mmol min/l, P<0.05), toasted (193 mmol min/l, P<0.01) and toasted following freezing and defrosting (157 mmol min/l, P<0.01). Similarly, compared to the fresh commercial white bread (253 mmol min/l), IAUC was significantly lower when the bread was toasted (183 mmol min/l, P<0.01) and frozen, defrosted and toasted (187 mmol min/l, P<0.01).RESULTSThe different storage and preparation conditions resulted in lower blood glucose IAUC values compared to both types of fresh white bread. In particular, compared to the fresh homemade bread (IAUC 259 mmol min/l), IAUC was significantly lower when the bread was frozen and defrosted (179 mmol min/l, P<0.05), toasted (193 mmol min/l, P<0.01) and toasted following freezing and defrosting (157 mmol min/l, P<0.01). Similarly, compared to the fresh commercial white bread (253 mmol min/l), IAUC was significantly lower when the bread was toasted (183 mmol min/l, P<0.01) and frozen, defrosted and toasted (187 mmol min/l, P<0.01).All three procedures investigated, freezing and defrosting, toasting from fresh, and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods.CONCLUSIONSAll three procedures investigated, freezing and defrosting, toasting from fresh, and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods. |
| Audience | Professional Academic |
| Author | Lightowler, H J Burton, P |
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| Keywords | blood glucose bread food preparation glycaemic response food storage Nutrition Metabolic diseases Glucose Blood White bread Storage Preparation Glycemia Food |
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| Snippet | Objective:
To investigate the impact of freezing and toasting on the glycaemic response of white bread.
Subjects/methods:
Ten healthy subjects (three male,... To investigate the impact of freezing and toasting on the glycaemic response of white bread. Ten healthy subjects (three male, seven female), aged 22-59 years,... Objective: To investigate the impact of freezing and toasting on the glycaemic response of white bread. Subjects/methods: Ten healthy subjects (three male,... Objective:To investigate the impact of freezing and toasting on the glycaemic response of white bread.Subjects/methods:Ten healthy subjects (three male, seven... To investigate the impact of freezing and toasting on the glycaemic response of white bread.OBJECTIVETo investigate the impact of freezing and toasting on the... |
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| SubjectTerms | Adult Area Under Curve Biological and medical sciences Blood blood glucose Blood Glucose - analysis Blood Glucose - metabolism Blood sugar Bread breads Clinical Nutrition Cooking Cooking - methods Defrosting Dietary Carbohydrates - pharmacokinetics Epidemiology Feeding. Feeding behavior Female Food food composition Food Handling - methods food preparation Food Preservation - methods food storage Freezing Freezing points freezing quality Fundamental and applied biological sciences. Psychology Glucose Glycemic Index Health aspects human nutrition Humans Influence Internal Medicine Male Medical sciences Medicine Medicine & Public Health men Metabolic Diseases Methods Middle Aged Nutrition original-article Public Health Storage conditions storage quality Thawing toasting Vertebrates: anatomy and physiology, studies on body, several organs or systems women |
| Title | The impact of freezing and toasting on the glycaemic response of white bread |
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