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Journal of Nutrition and Metabolism
Volume 2011 (2011), Article ID 437587, 7 pages
Research Article

Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread

Section of Preventive Medicine and Epidemiology, Institute of Health and Society, University of Oslo, P.O. Box 1130 Blindern, 0318 Oslo, Norway

Received 18 November 2010; Revised 7 March 2011; Accepted 5 April 2011

Academic Editor: S. Samman

Copyright © 2011 Marianne S. H. Lunde et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Background. The magnitude and duration of postprandial blood glucose (PPG) elevations are important risk factors of diabetes and coronary heart diseases. Aim. To study PPG after ingestion of breads with and without pea fibre and rapeseed oil. Methods. After fasting overnight, 10 Pakistani immigrant women participated in three experiments having a crossover design and involving ingestion of various types of bread: regular coarse bread or fibre enriched-bread with two levels of rapeseed oil, all providing 25 g available carbohydrates (CHO). Blood glucose and satiety were determined before the meal and every 15 min over the next 2 hours. Results. Intake of an amount of pea fibre-enriched bread containing 25 g CHO attenuated, the postprandial peak glucose value, the incremental area under the glucose versus time curve during 15 to 75 min, and the glycemic profile, and increased duration of satiety ( 𝑃 < . 0 5 ), as compared with intake of regular bread with 25 g carbohydrate. Conclusion. Pea fibre-enriched breads can reduce PPG and prolong satiety.