US EPA

3222438 

Journal Article 

BREAD CONTAINING TYPE 3 RESISTANT STARCH REDUCED GLYCEMIC INDEX AND GLYCEMIC RESPONSE IN HEALTHY YOUNG ADULTS 

Lin, MHA; Shyr, CR; Lin, J 

2012 

Yes 

Current Topics in Nutraceutical Research
ISSN: 1540-7535 

10 

3-4 

143-149 

WOS:000208909500001 

The study evaluated the influence of resistant starch (RS)
in bread formulation to postprandial glycemic response in healthy subjects and glycemic index
(GI) of bread. Ten healthy subjects (five male and five female) aged between 20-30 years old were
recruited. Type 3 resistant starch was used to substitute 10, 30 and 60% of white wheat flour in
bread. The study method complied with an internationally recognized methodology (the Australian
Standard for GI testing and WHO/FAO recognized method) for GI testing. The results showed bread
made with 60% of RS produced the lowest postprandial blood glucose at 0.5 h and at 1 h after
ingestion and had the lowest GI in comparison to standard white bread and those made with 30%,
and 10% RS substitutions. The 60% and 30% RS breads had a 28.7% and 28.1% reduction in GI
compared to the standard white bread. The glycemic indices were 51, 68 and 70 for 60%, 30% and
10% RS replaced bread respectively. We concluded that the bread with RS reduced glycemic index
and elicited lower postprandial glucose response in adults. Thus, RS may have protective effects
against hyperglycemia by decreasing postprandial glycemic response. 

Bread; Glycemic Index; Glycemic Load; Glycemic Response; Resistant Starch