Effect of special types of bread with select herbal components on postprandial glucose levels in diabetic patients

Table 1 Comparative nutritional composition of the rye bread and TopiGluk bread (100 g)

Name of nutrient (unit)	Rye bread	TopiGluk bread	RDI, %
Energy (kJ)	1072	1088	12.95
Energy (kcal)	253	259	12.95
Fat (g)	1.6	6.6	9.43
Saturated fatty acids (g)	0.6	1.2	6
Carbohydrates (g)	48.6	37.5	14.42
Sugars (g)	0.1	3.7	4.11
Dietary fibers (g)	3.8	8.6	143.3
Proteins (g)	9.2	8.1	16.2
Salt (g)	1.4	1.1	18.3
Magnesium (mg)	-	72.6
Zinc (mg)	-	1.6
Chromium (µg)	-	20.1
Selenium (µg)	-	5.3

RDI: Reference daily intake.

Table 2 Basic characteristics of patients with type 2 diabetes mellitus

Characteristic	Value
Age in yr	61.1 ± 9.3
Sex as male	62 (62.9)
BMI in kg/m2	29.2 ± 4.7
Physically active	83 (85.6)
Sedentary job	60 (61.94)
Oral antidiabetic therapy	86 (88.7)
Insulin therapy	28 (28.8)
Combined	15 (50.0)
Conventional	4 (13.3)
Intensive	11 (36.7)
Duration of DM in yr	7 (3-12)
HbA1c	7.6 ± 1.5
C peptide in ng/mL	1.23 ± 0.78
Complications of DM
Coronary disease	34 (35.1)
Cerebrovascular disease	7 (7.2)
Peripheral vascular disease	21 (21.6)
Retinopathy	25 (25.87)
Neuropathy	35 (36.1)
Nephropathy	12 (12.4)
Diabetic foot	4 (4.1)
Main bread in nutrition
Rye	52 (53.6)
Whole wheat	40 (41.2)
White wheat	35 (36.1)

Data are mean ± SD or n (%). BMI: Body mass index; DM: Diabetes mellitus; HbA1c: Hemoglobin A1c.

Table 3 Subjective assessment of the quality of bread/scale from 1 to 5

Characteristic	Bread		P value1
	Rye	TopiGluk
Appearance	3.42 ± 1.02	4.25 ± 1.01	< 0.001
Aroma	3.33 ± 1.08	4.28 ± 1.06	< 0.001
Taste	3.37 ± 1.05	4.34 ± 1.06	< 0.001
Satisfaction with the amount	4.10 ± 1.16	4.33 ± 1.05	0.057
Satiety level	3.91 ± 1.04	4.45 ± 0.84	< 0.001
Duration of satiety	3.67 ± 1.12	4.43 ± 0.84	< 0.001

¹t test.

Data are mean ± SD.