Comparison of glycemic index of spelt and wheat bread in human volunteers

Marques, Carole [UCL] D'Auria, Ludovic [UCL] Cani, Patrice D. [UCL] Baccelli, Chiara [UCL] Rozenberg, Raoul [UCL] Ruibal-Mendieta, Nike L. [UCL] Petitjean, Géraldine [UCL] Delacroix, Dominique L. Quetin-Leclercq, Joëlle [UCL] Habib Jiwan, Jean-Louis [UCL] Meurens, Marc [UCL] Delzenne, Nathalie M. [UCL] et al.[show all]

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 meat before evaluating the GI of food. (c) 2005 Elsevier Ltd. All rights reserved.