Background: Glycemic index (GI) is a numerical system that ranks carbohydrate-containing foods by how much they raise blood glucose level. Understanding GI is beneficial in diet management, especially for weight loss or diabetic people. Various types of food, such as functional foods, have recently gained attention for their health benefits, with sourdough bread being a notable example. As sourdough bread becomes a preferred option for weight and diabetes management, disclosing its glycemic index is crucial. Objective: This study aims to assess the glycemic index of a newly available bread, the flaxseed oats sourdough bread. Methodology: Ten healthy subjects aged between 23 to 37 years old were recruited (mean 28.7 ± 4.4 years) and required to fast and then consume 50 g of available carbohydrate portions of test and reference foods. Finger capillary blood samples were collected at the start (fasting, 0 minute) and 15, 30, 45, 60, 90 and 120 minutes after consumption. The GI was calculated from the ratio of incremental area under the curve (iAUC) to reference food. Result: The results show that flaxseed oats sourdough bread has a GI of 37.3 which is classified as low GI. Conclusion: Determining the GI value of this bread provides valuable data that can enhance dietary recommendations for weight and diabetes management. Implementing a low GI diet nationwide necessitates ongoing research, public education, and collaboration with food manufacturers to ensure consumers have access to healthier carbohydrate options.
| Published in | International Journal of Nutrition and Food Sciences (Volume 13, Issue 4) |
| DOI | 10.11648/j.ijnfs.20241304.12 |
| Page(s) | 140-146 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Glycemic Index, Bread, Sourdough, Diabetes, Obesity, Weight Management, Postprandial Blood Glucose, Malaysia
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APA Style
Johari, S. M., Jia, C. K., Jin, K. W., Yeng, L. S. (2024). Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread. International Journal of Nutrition and Food Sciences, 13(4), 140-146. https://doi.org/10.11648/j.ijnfs.20241304.12
ACS Style
Johari, S. M.; Jia, C. K.; Jin, K. W.; Yeng, L. S. Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread. Int. J. Nutr. Food Sci. 2024, 13(4), 140-146. doi: 10.11648/j.ijnfs.20241304.12
AMA Style
Johari SM, Jia CK, Jin KW, Yeng LS. Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread. Int J Nutr Food Sci. 2024;13(4):140-146. doi: 10.11648/j.ijnfs.20241304.12
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Download@article{10.11648/j.ijnfs.20241304.12,
author = {Sa’ida Munira Johari and Chua Kai Jia and Khoo Wei Jin and Low Shu Yeng},
title = {Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread
},
journal = {International Journal of Nutrition and Food Sciences},
volume = {13},
number = {4},
pages = {140-146},
doi = {10.11648/j.ijnfs.20241304.12},
url = {https://doi.org/10.11648/j.ijnfs.20241304.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241304.12},
abstract = {Background: Glycemic index (GI) is a numerical system that ranks carbohydrate-containing foods by how much they raise blood glucose level. Understanding GI is beneficial in diet management, especially for weight loss or diabetic people. Various types of food, such as functional foods, have recently gained attention for their health benefits, with sourdough bread being a notable example. As sourdough bread becomes a preferred option for weight and diabetes management, disclosing its glycemic index is crucial. Objective: This study aims to assess the glycemic index of a newly available bread, the flaxseed oats sourdough bread. Methodology: Ten healthy subjects aged between 23 to 37 years old were recruited (mean 28.7 ± 4.4 years) and required to fast and then consume 50 g of available carbohydrate portions of test and reference foods. Finger capillary blood samples were collected at the start (fasting, 0 minute) and 15, 30, 45, 60, 90 and 120 minutes after consumption. The GI was calculated from the ratio of incremental area under the curve (iAUC) to reference food. Result: The results show that flaxseed oats sourdough bread has a GI of 37.3 which is classified as low GI. Conclusion: Determining the GI value of this bread provides valuable data that can enhance dietary recommendations for weight and diabetes management. Implementing a low GI diet nationwide necessitates ongoing research, public education, and collaboration with food manufacturers to ensure consumers have access to healthier carbohydrate options.
},
year = {2024}
}
TY - JOUR T1 - Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread AU - Sa’ida Munira Johari AU - Chua Kai Jia AU - Khoo Wei Jin AU - Low Shu Yeng Y1 - 2024/07/23 PY - 2024 N1 - https://doi.org/10.11648/j.ijnfs.20241304.12 DO - 10.11648/j.ijnfs.20241304.12 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 140 EP - 146 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20241304.12 AB - Background: Glycemic index (GI) is a numerical system that ranks carbohydrate-containing foods by how much they raise blood glucose level. Understanding GI is beneficial in diet management, especially for weight loss or diabetic people. Various types of food, such as functional foods, have recently gained attention for their health benefits, with sourdough bread being a notable example. As sourdough bread becomes a preferred option for weight and diabetes management, disclosing its glycemic index is crucial. Objective: This study aims to assess the glycemic index of a newly available bread, the flaxseed oats sourdough bread. Methodology: Ten healthy subjects aged between 23 to 37 years old were recruited (mean 28.7 ± 4.4 years) and required to fast and then consume 50 g of available carbohydrate portions of test and reference foods. Finger capillary blood samples were collected at the start (fasting, 0 minute) and 15, 30, 45, 60, 90 and 120 minutes after consumption. The GI was calculated from the ratio of incremental area under the curve (iAUC) to reference food. Result: The results show that flaxseed oats sourdough bread has a GI of 37.3 which is classified as low GI. Conclusion: Determining the GI value of this bread provides valuable data that can enhance dietary recommendations for weight and diabetes management. Implementing a low GI diet nationwide necessitates ongoing research, public education, and collaboration with food manufacturers to ensure consumers have access to healthier carbohydrate options. VL - 13 IS - 4 ER -
SugO365 Program, Alpro Academy, Negeri Sembilan, Malaysia
SugO365 Program, Alpro Academy, Negeri Sembilan, Malaysia
SugO365 Program, Alpro Academy, Negeri Sembilan, Malaysia
SugO365 Program, Alpro Academy, Negeri Sembilan, Malaysia
