Comparison of glycemic index of spelt and wheat bread in human volunteers.
Marques C, D'auria L, Cani PD, Baccelli C, Rozenberg R, Ruibal-Mendieta NL,
Petitjean G, Quetin-Leclercq J, Delzenne NM
Food Chemistry (2007) 100:1265-1271
Abstract
The assessment of the glycemic index (GI) seems to be an important parameter
to take into account in order to better understand the
physiologic effects of foods with high carbohydrate levels. Among cereals, which
are major sources of carbohydrates, spelt (Triticum
spelta L.) has been considered as particularly interesting from a nutritional
point of view. The aim of this study was to evaluate
in vivo the GI of white spelt bread in healthy subjects. The wheat (Triticum
aestivum L.) white bread was used as reference food. To
avoid differences in the production of both breads, spelt and wheat breads were
baked under the same controlled conditions. Results
showed that the glycemic profile of spelt white bread was not different from
that of wheat white bread (GI of 93 ± 9). The area under
the glycemic curve significantly and negatively correlated to fasting glycemia
and carbohydrate intake during evening meals preceding the
test. In conclusion, the glycemic response to spelt bread was similar to that
of wheat bread. However, in order to avoid more inter-individual
variability, our data supports the importance to propose standardised carbohydrate
content for the last meal before evaluating the
GI of food.