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Influence of bread volume on glycaemic response and satiety

Published online by Cambridge University Press:  08 March 2007

Pat Burton  and
Helen J. Lightowler
Pat Burton*
Affiliation:
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
Helen J. Lightowler
Affiliation:
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
*
*Corresponding author: Mrs Pat Burton, fax +44 1865 483242, email [email protected]
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Abstract

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The role of carbohydrates in health and disease has received a high profile in recent years, in particular the glycaemic index (GI) as a physiological classification of carbohydrate foods. A common carbohydrate source in the UK is white bread, which is considered to have a high GI value and low satiety value. In the present study, the possibility of favourably altering the GI of white bread by manipulating bread structure (loaf form) was investigated. In a randomised repeated-measures design, ten subjects were tested for glycaemic and satiety responses to four loaves of varying volume, but of consistent macronutrient content. Peak plasma glucose levels and GI values were shown to be significantly reduced by lowering loaf volume (P=0·007, P<0·001 respectively). In addition, a greater satiety index (SI) was seen with decreased loaf volume (P<0·001). In conclusion, the present study demonstrates that reducing the volume of white bread, which is generally considered to be high-GI and low-SI, can favourably alter metabolic and appetite responses. Relatively small differences in the GI of regularly consumed starch foods have been shown to have beneficial effects on health.

Keywords

Glycaemic indexSatietyLoaf volumeGastric emptying rate
Type
Research Article
Information
British Journal of Nutrition , Volume 96 , Issue 5 , November 2006 , pp. 877 - 882
Copyright
Copyright © The Nutrition Society 2006

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