The effect of different types of Finnish bread on postprandial glucose response in diabetic patients
1985
Heinonen, L. | Korpela, R. | Mantere, S.
A study assessed the effect of the fiber content of 4 different Finnish breads and the effect of the state of graining on postprandial blood glucose response in 16 insulin-dependent (ID) and 21 non-insulin-dependent (NID) diabetics. Wholemeal rye bread produced a slower response than a 50:50 mixed wholemeal rye-white wheat bread or a white wheat bread. Grained wholemeal rye bread (65:35 rye flour: rye grains) produced a response similar to that of wholemeal rye bread. Although not statistically significant, the mean responses generally were greater in ID than in NID diabetics.(wz)
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