Determination of glycemic index for some breads

Glucose-responses and glycemic indices of standard bread, rye bread and mixed bread were studied with 10 healthy subjects. Incremental areas of blood glucose (above fasting levels) were calculated as 81, 58 and 46 mmol/liter×120 min GI values determined as 100, 72, 57 for standard bread, rye bread and mixed bread, respectively. The area under the glucose-response curve and GI value of standard bread were significantly higher than rye bread and mixed bread (p<0.05).