NEW BULGARIAN BREAD FOR DIABETES AND METABOLIC DISEASES
Journal Title: Българско списание за обществено здраве (Bulgarian Journal of Public Health) - Year 2011, Vol 0, Issue 1
Abstract
Diet is an important factor in the prevention and complex treatment of diabetes and metabolic disorders. Bread is a main food for the Bulgarian population; therefore the inclusion of bread that seems to be the most beneficial for the diet of patients suffering from these wide spread diseases is of vital importance for the diet therapy. Aim: To perform metabolic and degustation assessment of a new Bulgarian bread that is good for prevention and treatment of persons with diabetes and metabolic syndrome. Design and methods: A clinically controlled study on 38 adult diabetics (22 diabetics with type 2 diabetes and 16 prediabetics) and on 6 children with type 1 diabetes. The effects of new Bulgarian bread “Dea” was estimated under the conditions of one single intake in the morning of 75 g Dea bread as breakfast with herbal tea and included in the lunch of diabetic children (from 40 to 100 g). At an Accredited laboratory an analysis on the chemical composition of bread was performed including on macronutrients, total and soluble fiber, sodium chloride, energy value. For the estimation of effects of Dea bread on the patients were conducted anthropometric measurements, clinical and laboratory examinations – glucose level in venous blood, serum and total cholesterol, triglycerides, high density cholesterol, immunoreactive insulin. The index of insulin resistance was calculated. Degustation estimation of the bread was performed by examined individuals. Results: In all patients after 2 hours of the bread intake lack of significant glycemic increase has been established, whereas in patients with prediabetes and noninsulin dependent diabetes the glucose level has shown significant decrease and no significant changes were found in insulin dependent diabetics. A tendency of serum insulin and insulin resistance decreasing and also serum triglycerides decreasing has been proved. The favorable individual metabolic effect in children has been shown when they took the new bread in comparison to the intake of standard bread “Dobrudzha”. The degustation estimation showed that with good tolerance to new bread are 86,48% of patients, satisfied – 8,11% and only 5,41% - negative. The diabetics children have been demonstrated a good degustation tolerance. Conclusion: New bread has been estimated as functional carbohydrate food with low glycemic index, favorable metabolic effects and good degudtation assessment. It is useful in medical practice for nutrition prevention and dietary therapy in diabetes, metabolic disorders as well as for healthy nutrition.
Authors and Affiliations
Daniela Popova, Stefka Petrova, Kalinka Koprivarova, Biserka Strahilova, Dyana Vundeva, Ali Bedran, Rosen Michaylov
Keywords
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- EP ID EP485096
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