Brooke Hannah
New Zealand
Research Article
Glycemic Differences between White and Whole Grain Bread but No Differences in Glycemic Response between Sandwiches made with these Breads, Implications for Dietetic Advice
Author(s): Brooke Hannah, Simonette Mallard and Bernard VennBrooke Hannah, Simonette Mallard and Bernard Venn
Objective: Strategies to prevent and control diabetes are important with an increasing number of people at risk. Recommendations to consume whole grain foods or basing food choices on Glycemic Index (GI) may be useful in this regard. Methods: We undertook a randomized crossover study in which 120 healthy young adults consumed white bread and whole grain bread sandwiches. The commercially produced breads were chosen to have similar available carbohydrate contents per sandwich (26 and 27 g, respectively) but published GIs that represented high (75) and low (49) GI products. Participants were randomly assigned a filling of jam (n=42), cheese (n=36), or nut-based spread (n=42). The amounts of carbohydrate in the fillings were 12g (jam), 1g (cheese), and 11g (nut-based spread). On different days, each participant consumed a white or whole grain sandwich containing their as.. View More»
