FRIDAY, June 15 (HealthDay News) -- The glycemic response to commercial white bread significantly varies within and between individual subjects, according to study findings published in the June issue of Diabetes Care.
Alice H. Lichtenstein, D.Sc., of Tufts University in Boston, and colleagues studied 23 healthy adults, aged 20 to 70, who completed up to three sets of two visits per set. During each pair of visits, the subjects consumed 50 grams of white bread and glucose administered in random order. The researchers calculated glycemic index values by dividing the two-hour incremental area under the serum glucose response curve after each commercial white bread challenge by the mean area under the curve for glucose.
In the 14 subjects who completed three sets of tests, the researchers found that the mean glycemic index values for each test was 78, 60 and 75, respectively. When the researchers applied an ANOVA approach to the data, they found that the inter-individual coefficient of variation was 17.8 percent and that the intra-individual variation was 42.8 percent.
"These data suggest that despite a reduction in the coefficient of variation with replicate testing, glycemic responses to a single food, white bread, can be inconsistent, and a better understanding of the sources of this variability would be helpful in defining the utility of glycemic index values," the authors conclude.
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