A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia

Abstract

Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representing the most popular brands and types were evaluated. The results showed that white and enriched white breads had a greater glycaemic potential than wholemeal breads (rapidly digestible starch (RDS) content >450 mg of glucose/g of sample). The lowest glycaemic potential was observed for wholegrain breads (RDS content < 375 mg of glucose/g of sample). The glycaemic impact of some specialty breads such as pandan bread, milk bread and corn loaf was also examined. Whist the data show that South-east Asian breads have notably differential effects on glycaemia, it highlights the need to formulate Asian dietary guidelines for bread which will enable better food choice and glycaemic control.

Keywords::

• bread
• South-east Asia
• in vitro
• carbohydrate digestibility
• glycaemic index
• glycaemic response
• glycaemic potential

Acknowledgements

The authors are thankful to Hui Jen Goh for assisting with the in vitro digestion of the samples, to Sangeetha Thondre and John Monro for their help with setting up the digestion system and to Zhou Weibiao for facilitating the viscosity measurements.

Declaration of interest The study was supported by the Singapore Institute for Clinical Sciences. The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper