Impact of Bread Made from Mix Cereals and Pulses on the Glycemic Profile in Type 2 Diabetic Patients - A Randomized Controlled Trial

Varieties of non-wheat cereal crops grow in Bangladesh, studies on the formulation and uses of composite flour are inconsistent and uncommon. Even though the effect of several other functional foods on glycemic profile has been studied, little is known about the effect of composite flour on glycemic profile in type-2 diabetic patients. A total of 30 type-2 diabetic patients were recruited and randomized into control (13 patients) and intervention group (17 patients). Before randomization, in 28 days run in period, base line anthropometric data and their habitual energy requirements were measured. After randomization, conventional wheat bread and bread from composite flour was fed to control and intervention group respectively for another 28 days. After each 7 days both fasted and after 2 hours postprandial blood glucose level were measured and statistically compared (p ≤ 0.05) with the respective group’s blood glucose level measured at the beginning of the intervention. A total of 6 patients were dropped out from the study. After each 7 days, in intervention group, postprandial blood glucose level was found significantly lowered (p ≤ 0.001), whereas fasted blood glucose level was only decreased significantly (p ≤ 0.005) after 28 days. There were no significant effects (p > 0.05) on fasted and postprandial glucose level in control group. The present study suggests that Bread made from composite flour with high fiber could be a novel and potentially effective method for glycemic control in type-2 diabetic patients compared with low fiber containing normal wheat bread.