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Adding coconut oil to bread dough could reduce the spike in blood sugar levels commonly seen after eating bread.

 

Singapore based researchers, led by senior researcher Dr Christiani Jeyakumar Henry from Yong Loo Lin School of Medicine and the National University of Singapore, have found out that “altering the type of fat or oil used in bread baking could help to blunt post-meal spikes in blood sugar”. This study was published in the British Journal of Nutrition.
In the study, the glycaemic responses of five breads (four different fats plus one control) in 15 healthy males were tested. According to them, coconut oil showed the greatest reduction of glycaemic responses (GR). It was observed that the lower GR points of coconut oil was influenced by its lauric and myristic acid content.

 


The team emphasised that simple addition of functional lipids or MCTs (medium chain triglycerides) during the baking of bread or other carbohydrate-rich staple foods could be an effective and practical way to improve glycaemic control that may help the prevention and management of type 2 diabetes and cardiovascular disease.