Effects of breads of varying carbohydrate quality on postprandial glycaemic, incretin and lipidaemic response after first and second meals in adults with diet-controlled type 2 diabetes

Bread formulations of sprouted grain, whole grain and sourdough fermentation can influence metabolism. Postprandial carbohydrate and lipid metabolism in type 2 diabetes (T2D) is aberrant, rationalising identification of breads to improve these responses. The effect of breads of varying carbohydrate quality on postprandial glycaemic and lipid parameters was examined before and after a first and second meal. Twelve adults with diet-controlled T2D consumed 50 g of available carbohydrate from 4 breads (3-grain sprouted sourdough (SPR), whole-grain sourdough (WG), white sourdough (SD), control white (WB)), in a randomised crossover design. Blood glucose incremental area-under-the-curve (iAUC) was significantly lower after SPR compared to all breads. Second meal plasma insulin iAUC was significantly lower after SPR compared to SD and WB; serum apolipoprotein B-100 iAUC was lower with SD compared to WB; but no other significant differences were found. Bread made from sprouted grains can improve postprandial glycaemic responses in adults with T2D.