Effect of Buckwheat-Containing Bread on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being

Abstract

Pseudocereals like buckwheat are a significant source of health-promoting bioactive components. Consumption of pseudocereals may positively modify biomarkers associated with chronic conditions. The main objective of the research was to determine how adding buckwheat-containing bread to wheat flour affected gastrointestinal health, appetite, palatability, and postprandial glycemia in healthy individuals. In a randomized cross-over trial, 20 healthy subjects were given either control bread (CB) or 50% buckwheat bread (BB) at breakfast after a 10- to 12-h fast. The recommended daily bread intake was determined based on 50 g of available carbohydrates. Blood glucose levels and appetites were assessed before fasting and 15, 30, 45, 60, 90, and 120 min after bread intake. Standardized questionnaires were used to examine palatability and gastrointestinal well-being. Buckwheat bread significantly lowered postprandial blood glucose levels compared to control bread. While peak glucose level occurred at 45 min for both, BB showed a smaller glucose increase. Repeated measure ANOVA confirmed a significant reduction at 30, 45, and 60 min. Overall, BB resulted in a lower incremental area under the curve (iAUC), indicating improved postprandial glycemic control. Additionally, BB demonstrated a trend toward enhancing satiety during the early postprandial phase (15–60 min) as reflected in Figure 2, potentially indicating a role in promoting satiety. The participants enjoyed all the bread-containing buckwheat, and no gastrointestinal issues were noted. The study concluded that BB decreased appetite and enhanced postprandial glycemia compared to CB. Further research is suggested to investigate the process behind these reported impacts.