Can There be Differences in Blood Glucose Fluctuations with Consumption of Cornbread in Obesity and Normal-Weight Individuals: A Randomized Controlled Trial

Abstract

The study investigated the effects of whole wheat (WWB), buckwheat (BWB) and cornbread (CB) on blood glucose compared with white bread (RB). A total of 103 volunteers (nmale = 13, nfemale = 90) were divided into four groups. The sample was numbered and bread groups were formed by random selection, but the study was completed with 103 people due to exclusion criteria. Each bread type contained 30 g of available carbohydrates. Blood glucose levels were measured at 0 (fasting), 30, 60, 90, and 120 min. Using the bioimpedance method, the body fat and muscle compositions of the volunteers (male and female) were analyzed and classified as normal (in the ideal range) and obese (over the ideal range). When the AUC values of RB and CB consumption at 60 and 120 min were compared, the AUC value of CB was significantly lower (p < 0.05). When the AUC values of BWB and CB consumption at 90 and 120 min were compared, the AUC value of CB was significantly lower (p = 0.023). CB consumption was significantly lower than RB consumption in terms of blood glucose at 90 min (p = 0.043) and AUC values at 90-120 min (p = 0.022) in normal-weight individuals. It is thought that the lowering effect of CB on blood glucose levels compared to other breads may be related to the amount of amylose. Further long-term studies involving individuals with type 2 diabetes, metabolic syndrome, and obesity would provide more clarity on these findings.