Mesci Banu, Oguz Aytekin, Sagun Hatice Gul, Uzunlulu Mehmet, Keskin Elmas Biberci, Coksert Damla
Goztepe Training and Research Hospital, Diabetes Clinic, Turkey.
Diabetes Res Clin Pract. 2008 Jul;81(1):68-71. doi: 10.1016/j.diabres.2008.02.010. Epub 2008 Mar 26.
To assess the differences in acute effects of whole wheat bread, wheat bran bread and rye bread--perceived as dietary (Low caloric!) breads--on glucose and insulin levels in patients with type 2 diabetes, as compared to white wheat bread.
One hundred twenty one type 2 diabetic patients were randomized into three groups as whole wheat, wheat bran and rye bread groups. Each group ate 100 g of bread with water with in 10 min. Blood glucose measurements were made at every 30 min in 2 h. Insulin was measured at fasting and at the second hour in the patients who do not use insulin. The same processes were repeated on the following day, with white wheat bread for each group.
No significant difference was found in either glycemic or insulinemic effects between four types of breads when compared to each other (p=0.093 for glycemic effect and p=0.297 for insulinemic effect).
Three different bread types consumed as an alternative to white bread in Turkey, increase blood glucose levels of diabetic patients similar to white bread.
评估全麦面包、麦麸面包和黑麦面包（被视为低热量饮食面包）与白面包相比，对2型糖尿病患者血糖和胰岛素水平的急性影响差异。
121名2型糖尿病患者被随机分为三组，即全麦面包组、麦麸面包组和黑麦面包组。每组在10分钟内用水食用100克面包。在2小时内每隔30分钟测量一次血糖。未使用胰岛素的患者在空腹和第二小时测量胰岛素。第二天重复相同过程，每组食用白面包。
四种面包之间的血糖或胰岛素效应相互比较时未发现显著差异（血糖效应p = 0.093，胰岛素效应p = 0.297）。
在土耳其作为白面包替代品食用的三种不同类型面包，升高糖尿病患者血糖水平的程度与白面包相似。
