Obesity and increased blood glucose peaks are risk factors for type 2 diabetes mellitus (T2DM). Few studies have explored whether increased body fat contributes to higher blood glucose peaks after food consumption. This study aimed to investigate differences in blood glucose levels between healthy adults with normal weight and those with overweight/obesity after consuming two commercially available breads (white and wholemeal) with different dietary fibre contents. In this study, 20 healthy adults (10 normal weight, 10 overweight/obese) consumed two slices of white bread (100 g, fibre 3.6 g) or wholemeal bread (88 g, fibre 5.6 g) alongside 150 ml of orange juice and 10 g of butter on separate visits in random order after fasting for 8-12 hours. Blood glucose concentration was measured while fasting (before bread consumption) and at 30, 60, 90, and 120 minutes after consumption using finger-prick tests. Information on age, gender, ethnicity, body mass index (BMI), and body fat percentage (BF%) was also collected.
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Postprandial glycaemic response
Timeframe: 2 hours