New Bread Helps Reduce Diabetes Risk

May 12, 2000

An experimental bread of ultra-fine-ground whole wheat flour could help consumers increase fiber intake and reduce the risk of diabetes. The flour, developed by ConAgra, gives the bread a taste and texture similar to white bread but with six times more fiber.

USDA nutrition researchers Kay Behall and Judith Hallfrisch evaluated the bread to see if the particle size would result in a slower increase in blood sugar compared to the sugar syrup given in a glucose tolerance test that indicates a person’s potential for diabetes.

The experimental bread improved blood glucose and insulin levels in the 26 volunteers about the same as regular whole wheat bread. Levels stayed lower than when the volunteers ate white bread or consumed a glucose drink. Particle size of the whole-grain flours apparently doesn’t make a difference for glucose tolerance, they concluded.

According to ConAgra’s Glen Weaver, the ultra-fine ground whole wheat flour has been used in some commercial breads, waffles and other products for about four years. But the market is limited because the flour is made from white wheat rather than more plentiful red wheat.

Weaver is working to help increase white wheat production so ConAgra can market the flour more broadly.