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  • Original Article
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Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects

European Journal of Clinical Nutrition volume 61, pages 175–183 (2007)Cite this article

Abstract

Objective:

To determine the impact of the form, fibre content, baking and processing on the glycaemic, insulinaemic and lipidaemic responses of different French breads.

Design and Subjects:

First study: Nine healthy subjects were randomized to consume in a crossover design one of six kinds of French bread (each containing 50 g available carbohydrate): classic baguette, traditional baguette, loaf of wholemeal bread (WM-B), loaf of bread fermented with yeast or with leaven, a sandwich and a glucose challenge as reference.

Results:

The glycaemic index (GI) values ranged from 57±9% (mean±s.e.m.), for the traditional baguette, to 85±27% for the WM-B. No significant difference was found among the different tested bread. The insulinaemic index (II), however, of the traditional baguette and of the bread fermented with leaven were lower than the other breads (analysis of variance: P<0.01). Postprandial plasma triglycerides showed similar profiles. The traditional baguette tended to decrease postprandial free fatty acids compared to levels after the classic baguette.

Results:

The GI of the traditional baguette was lower than that of the classic baguette (n=8, venous blood: 70±4 vs 75±4, P=0.002; capillary blood: 69±5 vs 83±6, P=0.028, respectively).

Conclusions:

Some varieties of French bread (the TB) have lower II, in healthy subjects, and lower GI, in type 2 diabetic subjects, than that of the other varieties. These results might be due to bread processing difference rather than fibre content.

Sponsorships:

Supported by grants from the National French Milling Association.

Second study, we aimed to re-evaluate the values of the GI of the classic and traditional French baguettes (TB) in another population (type 2 diabetics, n=9).

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Acknowledgements

The financial support from the National French Milling Association to conduct this work is gratefully acknowledged. We acknowledge the Director of Hôtel Dieu Hospital for giving the permission to conduct the study. We also thank the medical and non medical staff of the Department of Diabetes for their assistance.

Author information

Authors and Affiliations

  1. Department of Diabetes, INSERM, Hotel-Dieu Hospital, Paris, France

    S W Rizkalla, F Bruzzo, J Boillot & G Slama

  2. EA 3502/CRNH, AP-HP, Hotel-Dieu Hospital, Paris, France

    S W Rizkalla

  3. Department of Biochemistry, Hotel-Dieu Hospital, Paris, France

    M Laromiguiere

  4. INRA/CRNH, Nantes, France

    M Champ

Authors
  1. S W Rizkalla
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  2. M Laromiguiere
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  3. M Champ
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  4. F Bruzzo
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  5. J Boillot
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  6. G Slama
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Corresponding author

Correspondence to S W Rizkalla.

Additional information

Guarantor: G Slama.

Contributors: SWR conceived the overall study, was responsible for planning the study and drafted the manuscript. FB and JB did the analytical and statistical analysis. ML was responsible for lipid analysis. MC was responsible for the analytical procedures of resistant starch. All contributors helped with the revision of the paper.

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Rizkalla, S., Laromiguiere, M., Champ, M. et al. Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. Eur J Clin Nutr 61, 175–183 (2007). https://doi.org/10.1038/sj.ejcn.1602514

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