The influence of food structure on glycaemic response: Modulation by storage and processing conditions and by food preparation

• Published in: Appetite Vol. 50; no. 2; p. 556
• Main Author: Burton, P.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2008
• ISSN: 0195-6663; 1095-8304
• DOI: 10.1016/j.appet.2007.09.021

Ways of reducing the glycaemic index (GI) value of white bread, generally of high GI value, have important application for the food industry, with implications for diabetes, obesity and comorbidities, and cognitive functioning, acting via blood glucose stability. The current studies investigated the effects of: (i) decreasing bread volume, through manipulation of proving time and (ii) everyday food preparations, on glycaemic response to white bread. Eleven healthy subjects (4 male, 7 female; age 22–59 years; body mass index (BMI) <30 kg/m2) were recruited from Oxford Brookes University and the local community. Firstly, lowering loaf volume significantly reduced peak plasma glucose and GI values. Secondly, different storage and preparation conditions lowered the incremental area under the curve (IAUC) compared to fresh white homemade and commercial breads. These are the first studies known to the author to show reductions in glycaemic response through changes in physicochemical structure, brought about by reduced bread volume or processing and storage of white bread before consumption. This highlights an alternative approach to lowering dietary GI by changing the way we process white bread. Moreover, the findings highlight the need to define and maintain storage conditions of food products when GI values are determined.