undoubtedly one of the most challenging health problems in the 21st century.
According to the International Diabetes Federation, 366 million people globally
have diabetes with China leading the table with 90 million diabetics and
closely followed by India with 61.3 million diabetics.
is highly correlated with the life style and diet, it can be prevented by
controlling the plasma glucose levels, that is, blood sugar. Multiple studies
show that consumption of low glycemic index (GI) foods could have a significant
impact on the preventing and controlling diabetes.
A slice (28g) of
whole wheat bread contains 69 calories and although it is one of the most
consumed food staples globally and is a 'moderately allowed' food in diabetic
menu plan, this cereal comes with a glycemic index of 71 which is relatively
China, steamed bread is a popular daily food but with GI value of 88.1-98.3,
the glycemic response of steamed wheat bread is even higher than the whole
Su-Que Lan and colleagues, at Institute of Cereal and Oil Crops, Hebei Academy
of Agriculture and Forestry Sciences, China, developed a purple-grain wheat
variety named Jizi439, with enriched micro-nutrition especially organic
chromium considered effective in attenuating insulin resistance and lowering
plasma cholesterol levels, and with high amylase known to lower glucose
responses, to see if it is the suitable variety for making low GI steam bread.
is one of the essential micro-elements for human body that plays a very
important role in maintaining and regulating proper levels of carbohydrate and
lipid metabolism. It also helps decrease requirement for insulin and helps
lower plasma cholesterol levels. Inorganic chromium does not show these
functions so chromium has to be converted to organic form to get its benefits.
assessed the effect of wheat variety Jizi439 on postprandial plasma glucose in
different subjects comparing with buckwheat, which is relatively lower in GI
value. In total, twenty participants (10 healthy subjects and 10 type 2
diabetic subjects) were randomly recruited for the study. The 10 healthy
subjects were given Jizi439 variety or another steamed purple grain wheat variety
or a mixture of different white grain wheat varieties. The diet of 10 diabetic
subjects included only the Jizi439 wheat variety.
showed that -
- In healthy subjects, consumption of
Jizi439 steamed wheat bread resulted in the least increase in plasma glucose
and the GI was significantly lower than the other two varieties.
- In diabetic subjects, the average of
postprandial 2h plasma glucose increment of Jizi439 was 2.46mmol/L which was
significantly lower than that of the mixture of white wheat but was not
significantly different from buckwheat.
sufficient evidence that buckwheat effectively reduces diabetes symptoms.
Earlier studies have shown that a single dose of buckwheat seed extract lowered
plasma glucose levels by 12 to 19 percent within 90 minutes and 120 minutes
after administration in laboratory animals. 'In present study, postprandial 2h
plasma glucose level of Jizi439 was lower than that of buckwheat. Therefore,
Jizi439 should be also beneficial to diabetes,' co-relate the researchers.
thus concluded that steam bread made from Jizi439 wheat variety would be an
ideal food for preventing and treatment of diabetes.