How Do Different Breads Affect Blood Sugar Levels of Diabetics and Non-Diabetics?

Overview

Objectives/Goals The purpose of this project is to determine which bread, sprouted or wholewheat causes the greatest spike in the blood sugar levels of type II diabetics or non-diabetics. Methods/Materials Testing equipment included lancets, needles, meters, test strips, as well as bio hazard container. A RN conducted the testing of 50 test subjects with 6 tests each. Testing included 1) baseline blood level after fasting 2) An hour after eating sprouted bread 3) final test 2 hours after consumption. Same 3 steps repeated with wholewheat bread the following day Results Data shows that whole wheat caused a higher spike/crash in both diabetics and non-diabetics. Also the highest overall increase during the spike. Diabetic data indicated a higher crash than spike with the wholewheat. Non-diabetics spike was greater for sprouted wheat & crash was greater for whole wheat. The data from this project suggests that sprouted and whole wheat breads both create a higher glycemic response in diabetics. Conclusions/Discussion Conventional wisdom dictates that "Low Glycemic" bread does not cause significant spike/crash in blood sugar level. The data indicates otherwise for diabetics and non diabetics. I have not found this data published. The Price Pottinger Foundation recognized this project as important in the field of nutritional research.

Competition history

• CSEF 2016 Mammalian Biology · Entry J1211

Resources

• CSEF project summary ↗

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