Bayda Yahya - Basic Science Nursing Department, College of Nursing, University of Mosul, Mosul, Iraq
Abdulrahman Hashim - Clinical Science Nursing Department, College of Nursing, University of Mosul, Mosul, Iraq

Background: The process of freezing starchy, causes the starch structure to disintegrate, making it difficult for digestive enzymes in the mouth and intestine to break it down. It turns into resistant starch, which behaves like a fiber, it results in a slower rise in blood sugar and may minimize the risk of both type ۲ diabetes and weight gain. Objectives: The aim of the study was to ascertain how reheated white bread and frozen versions of it affected healthy people's glycemic responses. Methods: This randomized controlled trial was conducted on ۳۲ samples of healthy individuals, ۱۴ males and ۱۸ females, ages ۱۸-۵۰ years, body mass index ۱۸.۵ - ۲۹ kg/m², fasting blood sugar level ۷۵-۱۰۰ mg /dl. The samples were fed fresh white bread, weighing ۱۰۰ grams, prepared from Turkish flour, Al-Haramain type, and then the blood sugar level was measured for periods of ۳۰, ۶۰, ۹۰, and ۱۲۰ minutes. These measurements were repeated after feeding the samples with ۱۰۰ grams of frozen bread for periods of ۳,۵ and ۷ days to see the effect of freezing white and reheated bread on their blood sugar level, in addition to the effect of the duration of freezing. Results: The level of glucose decreased in the samples in the treatment of frozen and reheated white bread than the fresh white bread for all time periods, as it reached its maximum after ۳۰ minutes of eating bread, reaching ۱۲۰ mg/dl and ۱۳۲ mg/dl respectively. The prolonged freezing time of the bread did not increase the amount of resistant starch and similar results were shown for a day of freezing ۳,۵ and ۷ days in a decrease in level glucose. Conclusion: Frozen and reheated white bread lowered blood sugar compared to fresh white bread due to the formation of resistant starch during freezing.

resistant starch, glycemic response, frozen bread