Bread Structure and Postprandial Metabolic Responses

The structural properties of bread are considered one of the most important factors that can affect its digestibility, glucose homeostasis and postprandial metabolic responses. The purpose of this study is to examine the effects of consumption of less processed whole grain bread products (wheat and fortified with legumes) in comparison with finely milled whole grain bread products on postprandial glycaemic response and appetite regulation.

Inclusion Criteria:normal exercise and dietary habbitsweight stable for at least 3 months before enrollmentExclusion Criteria:pregnancy and lactationdiabeteschronic medical illnessregular intense exercise (>5 hrs/week)alcohol consumption >2 drinks/day