Výskumný ústav potravinársky

Cebeci, A. – Oguz, E. – Uzun, A. – Yazer, P. – Doğan, T. – Ates Ozcan, B.
Effect of buckwheat bread with added psyllium on blood glucose
Journal of Food and Nutrition Research, 64, 2025, č. 4, s. 329-336

Aybike Cebeci, Department of Nutrition and Dietetics, Faculty of Health Sciences, Balıkesir University, Çağış Campus, 10145 Balıkesir, Türkiye. E-mail: aybike.cebeci@balikesir.edu.tr

Original article
Received 6 May 2025; 1st revised 23 October 2025; accepted 5 December 2025; published online 9 December 2025

DOI: https://doi.org/10.64122/SGBB1421

Súhrn: Dietary fibres such as psyllium are known to improve postprandial glycaemic control; yet data on their incorporation into buckwheat-based products are limited. This study evaluated the effect of psyllium supplementation in buckwheat bread on postprandial glycaemic response in healthy adults, thereby complementing existing evidence on functional fibre-enriched foods. In this non-randomised crossover trial, nineteen participants consumed two types of buckwheat bread (plain and psyllium-enriched) on consecutive days after a 12-hour fast. Each portion provided 25 g of available carbohydrates. Capillary blood glucose was measured at baseline (0 min) and at 15, 30, 45, 60, 90, and 120 min post-consumption. Normality was verified by the Kolmogorov–Smirnov test (p > 0.05). Between-bread comparisons at each time point were performed using independent samples t-tests, while within-bread time effects were analysed by repeated-measures ANOVA with Bonferroni correction. Blood glucose peaked at 30 min for both breads and declined thereafter. The psyllium-enriched bread resulted in significantly lower glucose levels at 45 min than the plain bread (mean difference was –11.26 mg·dl^-1; p = 0.016). Significant time effects were observed for both breads (p < 0.001; effect size η_p² = 0.995–0.996). Psyllium enrichment enhanced glycaemic control, supporting its use as a functional ingredient in buckwheat-based foods.

Kľúčové slová: glycaemic index; psyllium; buckwheat; blood glucose

Na stiahnutie:
  jfnr-2025-4-pp329-336-cebeci.pdf (PDF, 1.21 Mb, 82x)