Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): a randomized controlled trial on healthy subjects

Abstract This study aimed to evaluate the impact of breads made with two different wheat evolutionary populations (EPs), in comparison with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial study involving twelve healthy subjects was conducted. Seven non-commercial breads produced with flours from two different bread wheat (T. aestivum L.) EPs (Bio2, ICARDA) and a modern bread wheat variety (Bologna) considered as control, and with two different bread-making processes (S. cerevisiae and sourdough), were specifically formulated for the study. Postprandial incremental curves, Incremental Area Under the Curve (IAUC), maximum postprandial peaks for blood glucose and plasma insulin over 2 hours after administration of isoglucidic portions of breads (50 g of available carbohydrates) were evaluated. The comparison of incremental curves, IAUC, and maximum postprandial peaks after consumption of breads formulated with EPs and control breads showed no differences among samples. Neither the flour nor the leavening technic used for the baking were effective in inducing a different postprandial response compared to the Bologna variety. EPs, being characterized by higher degree of crop genetic diversity, may have a relevant agronomic role to guarantee good and stable yields and quality under low input management in a changing climate, however, future studies are needed to better investigate their potential positive effect on human health.