A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia

Dinesh Viren Ranawana, C Jeya K Henry

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representing the most popular brands and types were evaluated. The results showed that white and enriched white breads had a greater glycaemic potential than wholemeal breads (rapidly digestible starch (RDS) content >450 mg of glucose/g of sample). The lowest glycaemic potential was observed for wholegrain breads (RDS content < 375 mg of glucose/g of sample). The glycaemic impact of some specialty breads such as pandan bread, milk bread and corn loaf was also examined. Whist the data show that South-east Asian breads have notably differential effects on glycaemia, it highlights the need to formulate Asian dietary guidelines for bread which will enable better food choice and glycaemic control.

Original languageEnglish
Pages (from-to)223-229
Number of pages7
JournalInternational Journal of Food Sciences and Nutrition
Volume64
Issue number2
Early online date14 Aug 2012
DOIs
Publication statusPublished - Mar 2013

Fingerprint

Far East
Bread
South East Asia
breads
Starch
starch
whole wheat bread
white bread
glycemic control
Dietary Guidelines
glucose
staple foods
Glucose
Food
Nutrition Policy
food choices
blood glucose
Zea mays
Milk
sampling

Keywords

  • Asia, Southeastern
  • Bread
  • Commerce
  • Diet
  • Dietary Carbohydrates
  • Dietary Fiber
  • Digestion
  • Food, Fortified
  • Foods, Specialized
  • Glucose
  • Glycemic Index
  • Humans
  • Starch

Cite this

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title = "A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia",
abstract = "Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representing the most popular brands and types were evaluated. The results showed that white and enriched white breads had a greater glycaemic potential than wholemeal breads (rapidly digestible starch (RDS) content >450 mg of glucose/g of sample). The lowest glycaemic potential was observed for wholegrain breads (RDS content < 375 mg of glucose/g of sample). The glycaemic impact of some specialty breads such as pandan bread, milk bread and corn loaf was also examined. Whist the data show that South-east Asian breads have notably differential effects on glycaemia, it highlights the need to formulate Asian dietary guidelines for bread which will enable better food choice and glycaemic control.",
keywords = "Asia, Southeastern, Bread, Commerce, Diet, Dietary Carbohydrates, Dietary Fiber, Digestion, Food, Fortified, Foods, Specialized, Glucose, Glycemic Index, Humans, Starch",
author = "Ranawana, {Dinesh Viren} and Henry, {C Jeya K}",
note = "Acknowledgements The authors are thankful to Hui Jen Goh for assisting with the in vitro digestion of the samples, to Sangeetha Thondre and John Monro for their help with setting up the digestion system and to Zhou Weibiao for facilitating the viscosity measurements.",
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AU - Henry, C Jeya K

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N2 - Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representing the most popular brands and types were evaluated. The results showed that white and enriched white breads had a greater glycaemic potential than wholemeal breads (rapidly digestible starch (RDS) content >450 mg of glucose/g of sample). The lowest glycaemic potential was observed for wholegrain breads (RDS content < 375 mg of glucose/g of sample). The glycaemic impact of some specialty breads such as pandan bread, milk bread and corn loaf was also examined. Whist the data show that South-east Asian breads have notably differential effects on glycaemia, it highlights the need to formulate Asian dietary guidelines for bread which will enable better food choice and glycaemic control.

AB - Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representing the most popular brands and types were evaluated. The results showed that white and enriched white breads had a greater glycaemic potential than wholemeal breads (rapidly digestible starch (RDS) content >450 mg of glucose/g of sample). The lowest glycaemic potential was observed for wholegrain breads (RDS content < 375 mg of glucose/g of sample). The glycaemic impact of some specialty breads such as pandan bread, milk bread and corn loaf was also examined. Whist the data show that South-east Asian breads have notably differential effects on glycaemia, it highlights the need to formulate Asian dietary guidelines for bread which will enable better food choice and glycaemic control.

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KW - Commerce

KW - Diet

KW - Dietary Carbohydrates

KW - Dietary Fiber

KW - Digestion

KW - Food, Fortified

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KW - Glucose

KW - Glycemic Index

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