Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management

Hiba Naveed; Waleed Sultan; Kanza Aziz Awan; Aysha Imtiaz; Sanabil Yaqoob; Fahad Al-Asmari; Ahmad Faraz; Jian-Ya Qian; Aanchal Sharma; Robert Mugabi; Saqer S Alotaibi; Gulzar Ahmad Nayik

doi:10.1016/j.fochx.2024.101959

Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management

Food Chem X. 2024 Nov 1:24:101959. doi: 10.1016/j.fochx.2024.101959. eCollection 2024 Dec 30.

Authors

Affiliations

¹ Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Pakistan.
² School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
³ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
⁴ Department of Food and Nutrition Sciences, College of Agriculture and Food Sciences, King Faisal University, Saudi Arabia.
⁵ University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India.
⁶ Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda.
⁷ Department of Biotechnology, College of Science, Taif University, P.O. Box 110099, Taif 21944, Saudi Arabia.
⁸ Marwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot, Gujarat 360003, India.

Abstract

This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases. The primary objective is to assess the glycemic index (GI) and glycemic load (GL) of bakery products made from cereals such as wheat and barley, and legumes like chickpeas, and to explore their effects on postprandial blood glucose response. Cereal-based products typically exhibit higher GIs (55-80), while legume-based bakery products demonstrate lower GIs (40-50), potentially contributing to better glycemic control. Incorporating legumes into bakery formulations can lower their glycemic index by up to 25 %. Legume-enriched bakery products may effectively manage blood glucose and reduce chronic disease risks like diabetes. However, more long-term studies are needed to confirm their broader benefits. This review emphasizes the need for innovation to improve the nutritional and sensory appeal of functional foods.

Keywords: Bakery products; Cereals; Composite flours; Disease management; Functional foods; Glycemic index; Legumes.

Publication types

Review