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Topical Area: Climate, Food Systems, Diet, Nutrition and Health

Climate, Food Systems, Diet, Nutrition and Health (Poster Session)

(P02-045-23) Association Between Bread Types and Blood Glucose Biomarkers of Adults in the United States: The National Health and Nutrition Examination Survey (NHANES) 2017-2018

Saturday, July 22, 2023
12:00 PM – 1:00 PM ET
Location: Poster Board 388

    Presenting Author(s)

  • ES

    Elise Silva, MS

    Dietetic Intern
    San José State University
    San Jose, California, United States

    • Co-Author(s)

  • XF

    Xi Feng, PhD

    San José State University

  • JG

    John Gieng, PhD

    Assistant Professor
    San José State University
    San Jose, California, United States

Disclosure(s):
Elise Silva, MS: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: As a staple food high in carbohydrates, bread consumption can contribute to the risk of diabetes in the US. However, it is unclear if bread type influences glycemic response. The objective of this study was to investigate the association between bread type consumed and glycemic biomarkers. We hypothesized that intake of nutrient-dense bread such as whole grain, rye, and sourdough was associated with improved glycemic control versus white bread.

Methods: This correlational study utilized data from US adults not using blood glucose control medication (n=967) from the NHANES 2017-2018 cycle. Consumption of white, sourdough, rye, whole/multigrain, and not determined (i.e., fast food) breads were calculated and participants were categorized into no intake (0 g), low intake (≤ 50 g), and high intake ( > 50 g) groups. Fasting plasma glucose (FPG), glycohemoglobin (HbA1c), fasting insulin, and Homeostatic Model Assessment for Insulin Resistance (HOMA-IR) were described and compared across levels of bread consumption using complex samples analysis in SPSS. A p ≤ 0.05 was considered significantly different.

Results: In this population, 17% had no intake, 30% had low intake, and 53% had high intake of total bread. Bread intake ranked by type from high to low were white, not determined, whole/multigrain, sourdough, and rye. Compared to the no intake, high intake of rye bread was associated with lower fasting insulin by 5 μU /mL (p = 0.001) and lower HOMA-IR by 1.5 (p = 0.003). Compared to no intake, low intake of whole/multigrain bread was associated with lower fasting insulin by 2.18 μU /mL (p = 0.03). Compared to no intake, low intake of “not determined” bread was associated with higher FPG by 1.93 mg/dL (p = 0.03) and higher HbA1c by 0.09% (p = 0.03). No differences were observed for the other comparisons.

Conclusions: Rye and whole/multigrain bread intake were associated with improved insulin response. Although white and sourdough bread intake were not associated with blood glucose biomarkers, intake of “not determined” bread was associated with impaired glycemic response. These findings suggest that the bread type consumed may influence glycemic response and should be considered when planning diets for patients with insulin resistance.

Funding Sources: None