New bread could reduce type 2 diabetes risk and improve blood sugar control

A new kind of bread is being developed that offers the nutritional benefits of wholemeal bread alongside the taste of white bread, making it hugely beneficial to people with diabetes.
The research, conducted by the Food and Nutrition Department of TNO in the Netherlands, may reduce the risk of diseases like type 2 diabetes, obesity, and cancer.
White bread is generally preferred in Europe. However, it offers very little dietary fibre compared to brown bread. A lack of dietary fibres in the diets of many Europeans is a serious problem, contributing to the high levels of many diseases.
Fibre is particularly important for people with diabetes. Despite being a carbohydrate, fibre is not broken down by the human body, and does not, therefore, raise blood glucose levels.
In addition to improving blood glucose control, fibre (both soluble and insoluble) offers a number of health benefits to people with diabetes. Insoluble fibre, the kind found in wholemeal bread, keeps the digestive tract working well, as well as making you feel full, which may help with weight loss.
The new research may help people to significantly improve their diets and reduce their risk of certain diseases. Jan-Willem van der Kamp, senior officer of international projects, said:
“We wanted to put the nutritional benefits of wholemeal bread – and possibly beyond that – in bread products that have the taste and other qualities of white bread.
Kati Katina, assistant professor of food sciences at the University of Helsinki, explained the positive consequences the research could have:
“This new type of bread is more nutritional and the extra amount of fibres will [result in people eating] less of it.”
Although the bread will be more expensive, its potential to address obesity, diabetes, heart disease, and certain kinds of cancer means that the positives clearly outweigh the negatives.