Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance

Introduction Sourdough bread has been reported to improve glucose metabolism in healthy subjects. In this study postprandial glycaemic and insulin responses were evaluated in subjects with impaired glucose tolerance (IGT) who had a meal containing sourdough bread leavened with lactobacilli, in comparison to a reference meal containing bread leavened with baker yeast. The study was carried out using a mixed meal not only for making it more palatable but because it was suggested that the overall diet pattern, instead of single nutrients, which might have a synergistic or antagonistic effect on health Method Sixteen IGT subjects (age range 52–75, average BMI 29.9 … Continue reading Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance