Effect of bread incorporated with flaxseed powder on postprandial glycemia and palatability in healthy individuals

ABSTRACT Objective The objective of this study was to investigate the effect of bread incorporated with flaxseed powder on glycemic response and palatability. Methods In a cross-over study, 20 healthy participants were randomly assigned to consume one of two iso-caloric test foods: control bread, made from 100% plain wheat flour or bread containing flaxseed powder (10% w/w), as breakfast, 1-2 weeks apart. The portion size of bread consumed was calculated based on providing 50 g available carbohydrates. Capillary blood samples were collected to determine blood glucose at fasting and postprandially for 2 hours. Palatability of the test bread was assessed using a 9-point hedonic scale. Results Consumption of FSB resulted in a significant decrease in blood glucose at 30 min (p=0.003) and 45 min (p=0.004) compared to control bread. The incremental area under the curve (iAUC) for blood glucose was also decreased (p=0.006) after consumption of FSB compared to control bread. The glycemic index of flaxseed powder (57.79), falling within the medium category, was significantly lower (p0.05) compared to control bread (71). Palatability parameters did not differ between the test breads (p0.05). Conclusion In conclusion, the consumption of bread incorporated with flaxseed powder decreased blood glucose level, suggesting that adding flaxseed to staple foods could help in better glycemic control.