The Effect of Different Types of Iranian Breads on Metabolic and Cardiovascular Responses in Type ۲ Diabetic Patients

OBJECTIVE: Since bread is the main source of food in Iran, we aimed to assess the effect of four types of Iranian breads on metabolic and cardiovascular responses before and during ۱۵, ۳۰, ۶۰, ۹۰, ۱۲۰ and ۱۸۰ minutes of consumption in type ۲ diabetic patients. MATERIALS AND METHODS: Ten type ۲ diabetic patients (۶ women and ۴ men) with mean age of ۵۱ ± ۹.۸ years and mean BMI of ۳۱.۹ ± ۱.۱۹ kg/m۲ who were taking oral antidiabetic agents (Sulfonylurea or/and Metformin) or an antidiabetic dietary regimen alone were recruited in this study. After obtaining informed consent, the subjects received ۶۰ g (۲ serving) one of the four types of traditional breads (Sangak, Taftoon, Barbari, Lavash) in four visits. Blood samples were collected before and ۱۵, ۳۰, ۶۰, ۱۲۰ and ۱۸۰ minutes after beginning of eating. ۲۴-hour dietary recalls were obtained at the first, middle and end of the study. RESULTS: The mean of blood glucose after consumption of all types of breads differed significantly at ۶۰, ۹۰, ۱۲۰ and ۱۸۰ min. At ۱۸۰ min after ingestion of Sangak (P = ۰.۰۲۳), Taftoon (P = ۰.۰۰۲) and Lavash (P = ۰.۰۰۰), a significant difference was observed compared with before ingestion. Result indicated that Barbari bread has the best effect on fasting blood glucose. Conclusion: Our findings indicated that Barbari bread has the best effect on control of blood glucose and consumption of whole-grain breads (Sangak and Barbari) may reduce glucose excursion, improving glycemic control and as a supplementary means of diabetic therapy.

Keywords:

Type ۲ diabetes , Blood glucose , Iranian bread.