Effect of bread incorporated with flaxseed powder on postprandial glycemia and palatability in healthy individuals
Palabras clave:
Bread, Flaxseed, Glycemic Control, PerceptionResumen
Objective
The objective of this study was to investigate the effect of bread incorporated with flaxseed powder on glycemic response and palatability.
Methods
In a cross-over study, 20 healthy participants were randomly assigned to consume one of two iso-caloric test foods: control bread, made from 100% plain wheat flour or bread containing flaxseed powder (10% w/w), as breakfast, 1-2 weeks apart. The portion size of bread consumed was calculated based on providing 50 g available carbohydrates. Capillary blood samples were collected to determine blood glucose at fasting and postprandially for 2 hours. Palatability of the test bread was assessed using a 9-point hedonic scale.
Results
Consumption of FSB resulted in a significant decrease in blood glucose at 30 min (p=0.003) and 45 min (p=0.004) compared to control bread. The incremental area under the curve (iAUC) for blood glucose was also decreased (p=0.006) after consumption of FSB compared to control bread. The glycemic index of flaxseed powder (57.79), falling within the medium category, was significantly lower (p<0.05) compared to control bread (71). Palatability parameters did not differ between the test breads (p<0.05).
Conclusion
In conclusion, the consumption of bread incorporated with flaxseed powder decreased blood glucose level, suggesting that adding flaxseed to staple foods could help in better glycemic control.
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Derechos de autor 2025 Imran Khan, Bisma Manzoor Mir, Bibi Hajira, Jamil Ahmad, Stuart K. Johnson, Ali Madi Almajwal
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
