Document Detail

The influence of adding fats of varying saturation on the glycaemic response of white bread.
MedLine Citation:
PMID:  18097844     Owner:  NLM     Status:  MEDLINE    
The aim of this study was to examine the effect of three different fats of varying degrees of saturation on the glycaemic response of white bread. Standard white bread was served alone or with 30 g butter, 24.8 g olive oil or 24.8 g grape-seed oil. On separate occasions, 15 subjects consumed the four test foods and reference food (glucose) in 50 g available carbohydrate amounts. Capillary blood glucose was measured from finger-prick samples in fasted subjects (-5 and 0 min) and at 15, 30, 45, 60, 90 and 120 min after starting to eat. All fats lowered the glycaemic response of bread; however, no significant differences in glycaemic index were recorded between the types of fat used when ingested with bread. The results of the present study suggest that the glycaemic response of bread can be lowered using any type of fat; therefore, the use of unsaturated fat is recommended for its potential lipidaemic advantage.
C Jeya K Henry; Helen J Lightowler; Katie J Newens; Nicki Pata
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  59     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2008 Feb 
Date Detail:
Created Date:  2007-12-21     Completed Date:  2008-08-18     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  61-9     Citation Subset:  IM    
Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, UK.
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MeSH Terms
Analysis of Variance
Blood Glucose / analysis
Dietary Fats / administration & dosage*
Glycemic Index*
Insulin / blood
Middle Aged
Plant Oils
Postprandial Period
Reg. No./Substance:
0/Blood Glucose; 0/Dietary Fats; 0/Plant Oils; 11061-68-0/Insulin; 50-99-7/Glucose; 8001-25-0/olive oil; 8029-34-3/Butter

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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