Effect of Whole Wheat Bread and White Bread Consumption on Pre-Diabetes Patient Publisher



Askari G¹ ; Heidaribeni M¹ ; Broujeni MB² ; Ebneshahidi A² ; Amini M² ; Ghisvand R¹ ; Iraj B² Show Affiliations
Source: Pakistan Journal of Medical Sciences Published:2013

Abstract

Background and Objective: Soluble dietary fibers reduce postprandial glucose, total and LDL cholesterol level. Finding about the efficacy of whole grain on chronic disease such as diabetes and ischemic heart disease (IHD) and mortality is controversial. Bread is the most important source of carbohydrate diet and investigation the effect of bread on glycemic response is important. The aim of this study was to compare the effect of whole wheat bread and white wheat bread on risk factors of pre-diabetes patients. Methodology:Nine hundred forty six (946) men and women 35 to 55 year of age were included in the study. Dietary intake was assessed with 3 days record. Whole breads involve sangak and barbary (are a kind of Iranian breads) that were considered 270 and 250 grams for each one, respectively. White breads involve bagets, lavash and taftoon (are a kind of Iranian breads) that were considered 90, 88 and 120 grams for each one, respectively. Biochemical assessments and anthropometric indices were determined according to the standard protocol. Results: About 23% of participant was men and 77% were women. Significant positive correlation between white bread consumption and WC, BS 120, HbA1C, TG and SBP were found. We didn't find any significant correlation between white bread and other variables. After controlling some confounding factors such as age, sex and total energy intake, we found a positive association between white bread consumption and BS120, HbA1C and TG. Conclusions: According to our finding white breads have an inverse effect of healthy status and whole wheat bread didn't have any significant effect of risk factors of diabetes.