Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-11-01 DOI:10.1016/j.fochx.2024.101959

Hiba Naveed , Waleed Sultan , Kanza Aziz Awan , Aysha Imtiaz , Sanabil Yaqoob , Fahad Al-Asmari , Ahmad Faraz , Jian-Ya Qian , Aanchal Sharma , Robert Mugabi , Saqer S. Alotaibi , Gulzar Ahmad Nayik

{"title":"Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management","authors":"Hiba Naveed , Waleed Sultan , Kanza Aziz Awan , Aysha Imtiaz , Sanabil Yaqoob , Fahad Al-Asmari , Ahmad Faraz , Jian-Ya Qian , Aanchal Sharma , Robert Mugabi , Saqer S. Alotaibi , Gulzar Ahmad Nayik","doi":"10.1016/j.fochx.2024.101959","DOIUrl":null,"url":null,"abstract":"<div><div>This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases. The primary objective is to assess the glycemic index (GI) and glycemic load (GL) of bakery products made from cereals such as wheat and barley, and legumes like chickpeas, and to explore their effects on postprandial blood glucose response. Cereal-based products typically exhibit higher GIs (55–80), while legume-based bakery products demonstrate lower GIs (40–50), potentially contributing to better glycemic control. Incorporating legumes into bakery formulations can lower their glycemic index by up to 25 %. Legume-enriched bakery products may effectively manage blood glucose and reduce chronic disease risks like diabetes. However, more long-term studies are needed to confirm their broader benefits. This review emphasizes the need for innovation to improve the nutritional and sensory appeal of functional foods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101959"},"PeriodicalIF":6.5000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157524008472","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases. The primary objective is to assess the glycemic index (GI) and glycemic load (GL) of bakery products made from cereals such as wheat and barley, and legumes like chickpeas, and to explore their effects on postprandial blood glucose response. Cereal-based products typically exhibit higher GIs (55–80), while legume-based bakery products demonstrate lower GIs (40–50), potentially contributing to better glycemic control. Incorporating legumes into bakery formulations can lower their glycemic index by up to 25 %. Legume-enriched bakery products may effectively manage blood glucose and reduce chronic disease risks like diabetes. However, more long-term studies are needed to confirm their broader benefits. This review emphasizes the need for innovation to improve the nutritional and sensory appeal of functional foods.

查看原文本刊更多论文

谷物和豆类烘焙食品的血糖影响：对慢性病管理的影响

本综述探讨了谷物和豆类烘焙食品的血糖影响及其在慢性疾病管理中的潜在作用，特别是在 II 型糖尿病和心血管疾病中的作用。主要目的是评估由小麦、大麦等谷物和鹰嘴豆等豆类制成的烘焙食品的血糖生成指数（GI）和血糖生成负荷（GL），并探讨它们对餐后血糖反应的影响。谷类食品的 GI 值通常较高（55-80），而豆类烘焙食品的 GI 值较低（40-50），可能有助于更好地控制血糖。在烘焙配方中加入豆类可将血糖生成指数降低多达 25%。富含豆类的烘焙食品可有效控制血糖，降低糖尿病等慢性疾病的风险。不过，还需要更多的长期研究来证实其更广泛的益处。本综述强调了创新的必要性，以提高功能食品的营养和感官吸引力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.