August 22, 2024Journal of NutritionOpen Access

Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy Subjects

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Fasting blood glucose levels shift following consumption of sourdough-leavened croissants enriched with a dietary fiber blend, demonstrating the metabolic impact of bakery reformulation.
Randomized controlled trial protocols evaluated healthy subjects consuming modified bakery products to track glycemic responses, observing distinct changes in daily metabolic markers.
Highlights bakery product reformulation as a viable nutritional strategy to increase dietary fiber intake and potentially mitigate risks tied to obesity and type 2 diabetes.

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Implication

Randomized controlled trial demonstrates changes in fasting blood glucose in healthy adults consuming fiber-enriched sourdough croissants, suggesting bakery reformulation can improve diet.

Cite This Study

Lumaga et al. (2024) studied this question.

synapsesocial.com/papers/68e5b3c0b6db64358754d45e https://doi.org/10.1016/j.tjnut.2024.08.015

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Implication

Randomized controlled trial demonstrates changes in fasting blood glucose in healthy adults consuming fiber-enriched sourdough croissants, suggesting bakery reformulation can improve diet.

Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy Subjects

Key Points

Discussion

Implication

Cite This Study

Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy Subjects

Key Points

Discussion

Implication

Cite This Study

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