THE EFFECT OF OAT ON GLYCEMIC INDEX AND GLYCEMIC LOAD OF WHITE BREAD

Background and Aim: The present study compared the Glycemic Index (GI) and Glycemic Load (GL) of white bread with two breads containing 1/2 and 1/4 oat flour. Methods: In this cross-over randomized study, ten healthy volunteers (7 females, 3 males) enrolled in the study on 4 separate days with one week intervals. On each day, the blood glucose at fasting and at 15, 30, 45, 60, 90 and 120 minutes after ingestion of glucose solution, white bread and breads containing 1/2 and 1/4 oat flour was measured. The glycemic index, glycemic load and glycemic profile were calculated.Results: The GL of oat breads were significantly lower than white bread (p=0.002). However there was no significant difference between the GI of the bread containing 1/2 oat flour and white bread, and similarly in the AUC of these two breads (p=0.067, p=0.07 respectively).Conclusion: Although adding oat did not change the GI of the white bread, but it significantly increased its GL.

کلیدواژه ها:

Oat ، Bread ، Glycemic index ، Glycemic Load