BARLEY REDUCES THE GLYCEMIC INDEX AND GLYCEMIC LOAD OF WHITE BREAD

Background and Aim: Postprandial blood glucose concentration is one of the factors related to chronic diseases. The purpose of this study was to examine the effect of the whole grain barley on glycemic index (GI) and glycemic load (GL) of white bread.Methods: Ten healthy subjects (7 female, 3 male) were enrolled in the study on 4 separate days at 1 week intervals. On each day, they were given white bread, bread containing 1/2 barley flour, bread containing 1/4 barley flour, or glucose solution in random order. Fasting blood samples were taken at fasting and at 15, 30, 45, 60, 90 and 120 minutes after food ingestion and the GI and GL was calculated. Results: The area under the blood glucose curve of bread containing 1/2 barley flour was significantly less than white bread (p=0.038). Adding barley significantly decreased the GI and GL of the white bread (p=0.033, p=0.001, respectively).Conclusion: Replacement of white flour with barley flour significantly reduced the GI and GL of white bread.

کلیدواژه ها:

Barley ، Bread ، Glycemic index ، Glycemic Load