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Glycaemic and Insulin Index of Four Common German Breads

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Glycaemic and Insulin Index of Four Common German Breads European Journal of Clinical Nutrition (2016) 70, 808–811 © 2016 Macmillan Publishers Limited All rights reserved 0954-3007/16 www.nature.com/ejcn ORIGINAL ARTICLE Glycaemic and insulin index of four common German breads J Goletzke1,2, FS Atkinson2,KLEk2, K Bell2, JC Brand-Miller2,3 and AE Buyken1 BACKGROUND/OBJECTIVES: German-style breads are recommended as a lower glycaemic index (GI) alternative, yet little data is available. Our aim was to test the GI and insulin index (II) of four breads and rolls commonly consumed in Germany. SUBJECTS/METHODS: Four German bread products were tested for their GI and II in 12 healthy subjects according to the International Standard Organization guidelines. RESULTS: Only the wholemeal rye bread with visible intact grains and sunflower seeds was identified as low GI (GI = 55). Both the wholemeal spelt wheat (GI = 63) and the rye wheat sourdough bread (GI = 62) were classified as medium GI, whereas soft pretzel was high GI (GI = 80, Po0.05 compared with other products). The II of soft pretzels (II = 102) was also highest and differed significantly from wholemeal rye (II = 70) and rye sourdough bread (II = 72) but not from wholemeal spelt wheat (II = 77). CONCLUSIONS: Contrary to popular belief, these German-style breads are medium to high GI, with the exception of the rye bread with intact grains and seeds. The results highlight the need to test, rather than ‘guestimate’, the GI of local products, and develop a broader range of low-GI breads. European Journal of Clinical Nutrition (2016) 70, 808–811; doi:10.1038/ejcn.2016.9; published online 2 March 2016 INTRODUCTION that this—albeit traditional—bakery product has a high GI, because 20,21 The glycaemic index (GI) is a concept used to categorize carbohydrate- it is less acidic. rich foods according to their blood glucose-raising potential.1 Adiet characterized by a higher GI or a higher glycaemic load, the product of MATERIALS AND METHODS theGIandtherespectivecarbohydratecontent,hasbeenshownto be associated with an increased risk of type 2 diabetes mellitus2–6 and Test foods cardiovascular disease2,7–10 in several meta-analyses based on Four types of breads and rolls, representing typical breads consumed in Germany, were chosen: wholemeal rye bread with intact grains and prospective epidemiological studies. fl To achieve a low dietary GI, it is recommended to focus on sun ower seeds (Kraftkerni; Lieken Urkorn, Dortmund, Germany), organic wholemeal spelt wheat bread (Dinkelvollkornbrot, backdat; local bakery), rye main carbohydrate sources and substitute high-GI foods for 11 wheat sourdough bread (Paderborner; Lieken Urkorn) and soft pretzels alternatives within the same food category with a low(er) GI. (Brezel; Ditsch, Mainz, Germany). The nutrient content is shown in Table 1. Among populations consuming large amounts of breads such as The breads from Germany were freshly purchased, frozen and then placed in – the Nordic European countries,12 15 breads with a low GI are of foam boxes and transported from Germany to Sydney, Australia via express interest. Generally, bread is regarded a medium to high GI food.16 delivery for testing. At the Sydney University Glycaemic Index Research However, it is commonly assumed that breads made from coarsely Service (SUGiRS), the breads were kept frozen until the start of the testing ground flours and whole kernels are often low-GI breads.17,18 procedure. One day before testing, the required portion sizes (see Table 1) were weighed out and stored in the refrigerator to defrost overnight. Each Research has indicated that lowering the pH of a food, the fl bread product was tested once by each participant, whereas the glucose inclusion of intact grains and the use of rye instead of wheat our solution (reference food) was tested on three separate occasions22 in 19 helps to decrease the GI value of breads. This implies that accordance with the International Standard Organization (ISO) methodology. traditional German breads such as rye sourdough bread or The test and reference foods were provided as portions providing 50 g of wholemeal rye breads with intact grains could be lower in GI available carbohydrates. compared with breads consumed in other countries. The aim of the present study was to determine the GI values of GI testing subjects commonly consumed breads and rolls in Germany. Moreover, as The test subjects for the present study were chosen among the regular insulin excursions are closely linked to postprandial glucose participants of the Sydney University Glycaemic index Research Service responses, the insulin index (II) was also determined. Wholemeal (SUGiRS). All 12 subjects (5 Caucasian women and 7 Caucasian men) tested rye bread with intact grains and sunflower seeds and rye wheat each of the four types of breads and rolls. Their mean age was 26.3 (s.d.: 5.7) 2 sourdough bread are two breads representative of traditional years, mean BMI was 22.3 (s.d.: 2.6) kg/m and fasting plasma glucose was German breads. Furthermore, as the proportion of organic 5.22 (s.d.: 0.05) mmol/l. To be eligible for testing, subjects needed to be ‘ ’ healthy and non-smoking individuals between 18 and 65 years of age. bakeries that use more ancient grain varieties is increasing, an In addition, subjects should have no food allergy or intolerance. All organic wholemeal spelt wheat bread was selected to represent procedures involving human subjects were approved by the Human that bread type. Soft pretzels nowadays represent a common Research Ethics Committee of the University of Sydney. Written informed ‘snack-to-go’ available throughout Germany. It is hypothesized consent was obtained from all subjects. 1Department of Nutrition and Food Sciences, Nutritional Epidemiology, University of Bonn, DONALD Study at the Research Institute of Child Nutrition, Dortmund, Germany; 2School of Molecular Bioscience, The University of Sydney, Sydney, NSW, Australia and 3Boden Institute of Obesity, Nutrition and Exercise and School of Molecular Biosciences, The University of Sydney, Sydney, NSW, Australia. Correspondence: Dr AE Buyken, Department of Nutrition and Food Sciences, Nutritional Epidemiology, University of Bonn, DONALD Study at the Research Institute of Child Nutrition, Heinstück 11, 44225 Dortmund, Germany. E-mail: [email protected] Received 2 September 2015; revised 22 December 2015; accepted 13 January 2016; published online 2 March 2016 Glycaemic and insulin index of four German breads J Goletzke et al 809 Table 1. Nutrient content (per 100 g) and glycaemic/insulin index testing portion of four German-type breads 4 Bread kcal CHO Fibre Fat Protein GI/II (g) (g) (g) (g) testing 3 portion (g) Wholemeal rye bread with intact 248 33.0 8.0 7.5 8.0 151.5 2 grains and sunflower seeds (12%) Wholemeal spelt wheat bread 188 36.7 Not 1.6 6.7 136.2 provided 1 Rye wheat sourdough bread 216 42.0 6.0 1.3 6.0 119.0 Soft pretzel 279 49.9 Not 5.2 8.1 100.2 Change in BG (mmol/l) provided 0 0 153045607590105120 Time (min) GI and II testing procedures -1 The protocol used for the present study was in accordance with the ISO standard for the determination of GI of foods.22 On the day before testing, the subjects were instructed to refrain from unusual physical activity, as well as 200 from alcohol and legume consumption, and to eat a dinner characterized by a high carbohydrate and low fat content. After a 10- to 12-h overnight fast, the subjects arrived on the morning of the test day at the metabolic kitchen. The 150 subjects warmed their hands in hot water and collected two baseline finger- prick blood samples (0.7 ml each) with 5 min between the samples. 100 Thereafter, they consumed the test or reference food with 250 ml of water at a comfortable pace within 12 min. Subsequently, finger-prick blood samples were collected 15, 30, 45, 60, 90 and 120 min from the 50 commencement of eating the test food. Throughout the test session, the subjects remained seated and were not permitted to eat or drink. Blood 0 samples were collected into anticoagulant-coated tubes (Eppendorf tubes, Change in plasma insulin (pmol/L) 0 153045607590105120 grade II; Sigma Chemical Company, St Louis, MO, USA) containing 10 IU Time (min) heparin Na salt, and were centrifuged immediately (10 000 g for 1 min at -50 room temperature). The plasma layer was pipetted into a labelled tube and Figure 1. (a) Blood glucose response curves for the four breads: − stored at 20 °C until analysis. Plasma glucose concentration was analysed in --● - - wholemeal rye bread with intact grains and sunflower seeds … … duplicate using the glucose hexokinase enzymatic essay on a centrifugal (n = 12); .▲ wholemeal spelt wheat bread (n = 12); —◊— rye analyser (model HITACHI 912; Hitachi, Chiyoda, Japan). The mean within- and wheat sourdough bread (n = 11), —■— soft pretzel (n = 11); --■-- between-assay precisions (CV) were both o6%. Plasma insulin concentration glucose reference. Values are the mean change in blood glucose was determined using a solid-phase antibody-coated tube radioimmunoassay levels with their standard errors represented by vertical bars. kit (Coat-A-Count Insulin RIA Kit; Diagnostic Products Corporation, Los (b) Insulin response curves for the four breads: - - ● - - wholemeal … … Angeles, CA, USA) with internal controls. rye bread with intact grains and sunflower seeds (n = 10); .▲ . wholemeal spelt wheat bread (n = 12); —◊— rye wheat sourdough GI and II calculations bread (n = 11), —■— soft pretzel (n = 12); --■-- glucose reference. A 2-h plasma glucose response curve was constructed for each subject’stest Values are the mean change in insulin levels with their standard session using the average plasma glucose concentration for each of their errors represented by vertical bars. eight blood samples. A 2-h plasma insulin response curve was also constructed for each of the subjects’ test sessions.
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