The glycemic response does not reflect the in vivo starch digestibility of fiber-rich wheat products in healthy men

Starchy food products differ in the rate of starch digestion, which can affect their metabolic impact. In this study, we examined how the in vivo starch digestibility is reflected by the glycemic response, because this response is often used to predict starch digestibility. Ten healthy male volunteers [age 21 ± 0.5 y, BMI 23 ± 0.6 kg/m2 (mean ± SEM)] participated in a cross-over study, receiving three different meals: pasta with normal wheat bran (PA) and bread with normal (CB) or purple wheat bran (PBB). Purple wheat bran was added in an attempt to decrease the rate of starch digestion. The meals were enriched in 13C and the dual isotope technique was applied to calculate the rate of appearance of exogenous glucose (RaE). The 13C-isotopic enrichment of glucose in plasma was measured with GC/combustion/isotope ratio MS (IRMS) and liquid chromatography/IRMS. Both IRMS techniques gave similar results. Plasma glucose concentrations [2-h incremental AUC (iAUC)] did not differ between the test meals. The RaE was similar after consumption of CB and PBB, showing that purple wheat bran in bread does not affect in vivo starch digestibility. However, the iAUC of RaE after men consumed PA was less than after they consumed CB (P < 0.0001) despite the similar glucose response. To conclude, the glycemic response does not always reflect the in vivo starch digestibility. This could have implications for intervention studies in which the glycemic response is used to characterize test products.     

US honeys varying in glucose and fructose content elicit similar glycemic indexes

The glycemic index of honey may vary, depending upon its floral variety and fructose-to-glucose ratio. We determined the glycemic index of four US honey varieties in 12 healthy adult men and women with a mean (+/-standard error) age of 24.5+/-1.5 years. The glycemic index of 250-mL solution servings of clover, buckwheat, cotton, and tupelo honeys providing 50 g carbohydrate were assessed relative to triplicate feedings of 50 g carbohydrate as a glucose solution. Fructose-to-glucose ratios were 1.09, 1.12, 1.03, 1.54, for clover, buckwheat, cotton, and tupelo, respectively. Blood was collected after an overnight fast and 15, 30, 45, 60, 90, and 120 minutes after intake. Ten minutes were allowed for food consumption. Areas under the glycemic response curves for each honey were expressed as percent means of each participant's average response to glucose feedings. The means (+/-standard error) of the glycemic index were 69.2+/-8.1, 73.4+/-6.4, 73.6+/-6.6, 74.1+/-8.2 for clover, buckwheat, cotton, and tupelo honeys, respectively. No statistically significant differences between the honeys were apparent, nor was a relationship between glycemic index and the fructose-to-glucose ratio detected, indicating that small differences in fructose-to-glucose ratios do not substantially impact honey glycemic index.     

The polyphenol-rich baobab fruit (Adansonia digitata L.) reduces starch digestion and glycemic response in humans

The baobab fruit (Adansonia digitata L.) is found throughout regions of Africa and is becoming increasingly recognized for its high nutrient and polyphenol content. Polyphenols have been beneficial for their effects on reducing the glycemic response (GR) and for improving various other metabolic parameters. Based on previous research, it was hypothesized that the baobab fruit extract would reduce starch digestion in vitro and would show potential for reducing the GR and for increasing satiety and diet-induced thermogenesis in humans. Six extracts of baobab from 6 different locations in Africa were measured for their antioxidant and polyphenol content using the ferric ion–reducing antioxidant power and the Folin-Ciocalteu methods, respectively. Baobab extract was baked into white bread at different doses to determine the optimal dose for reducing starch breakdown and sugar release from white bread after an in vitro digestion procedure. In vivo, baobab extract was consumed in solution at both a low-dose (18.5 g) and a high-dose (37 g) aqueous drink in 250 mL of water along with white bread, and resulting GR, satiety, and postprandial energy expenditure were measured. All extracts in this study were shown to be good sources of polyphenols. Baobab fruit extract added to white bread at 1.88 % significantly (P < .05) reduced rapidly digestible starch from white bread samples. In vivo, the baobab fruit extract at both low and high doses significantly (P < .05) reduced GR, although there was no significant effect on satiety or on energy expenditure.     

Hypolipidaemic effect of maize starch with different amylose content in ovariectomized rats depends on intake amount of resistant starch

The effect of amylose content on digestibility of starch in the small intestine and on the concentration of plasma lipid were studied in ileorectostomized rats and in ovariectomized rats, respectively. Seven kinds of starch with different amylose content (0, 27, 54, 62, 76, 79, 86 %) were used as test starch, which contained 0.4, 5.6, 37.1, 40.2, 45.6, 36.9 and 36.1 % resistant starch (RS), respectively. Rats were fed one of test diets containing 30 % test starch with different amylose content for 14 d in ileorectostomized and for 21 d in ovariectomized rats. Food intake was not significantly different among the groups. In ileorectostomized rats, the small intestinal starch digestibility decreased with increasing intakes of amylose and RS. In ovariectomized rats, body weight gain was lower on the higher amylose maize starch diets. The concentrations of plasma TAG and cholesterol decreased with increasing intake of RS. The concentrations of liver total lipids and TAG decreased with increasing intake of RS, but that of liver cholesterol did not. There was significant positive correlation between the level of sterol regulatory element-binding protein-1c mRNA and concentration of liver TAG. Total SCFA amount in the caecum increased logarithmically with increasing dry weight of caecal contents. The amount of bile acids in the small intestinal content and the excretions of bile acids and neutral steroids in faeces increased with increasing RS intake. These results show that starch rich in RS is more effective in preventing ovarian hormone deficiency-induced hyperlipidaemia.     

The glycemic and insulinemic index of plain sweet biscuits: relationships to in vitro starch digestibility

BACKGROUND: Among the various classes of processed starchy foods, wheat-based cereal products exhibit a wide range in glycemic and insulinemic responses. Understanding starch behavior during cooking and processing may help identify strategies that lower postprandial glycemia and insulinemia. OBJECTIVE: To determine the relationship between the in vivo glycemic index (GI)/insulinemic index (II) and in vitro digestibility and composition characteristics (rapidly available glucose and slowly available glucose, RAG and SAG respectively) of 24 plain sweet biscuits (cookies). METHODS: The products were commercially available and selected on the basis of their high starch content. In vivo responses (GI and II) were measured by standardised methods over 7 studies, with 12 subjects in each study (30 males, 42 females). In vitro digestibility characteristics were measured by the Englyst procedure. RESULTS: The observed GI ranged from 38 to 60 (low to moderate) with the majority between 40 and 50, and correlated strongly with the observed insulinemic index (r = 0.76, P < 0.0001). The digestibility profile of carbohydrates was significantly correlated to in vivo responses (SAG and GI: r = -0.41; p = 0.04; SAG and II: r = -0.52; p < 0.01; RAG and GI: r = 0.5; p = 0.01; RAG and II: r = 0.34; p = 0.1) and explained in vivo responses better than fat, protein and fiber content amongst this selection of plain sweet biscuits. CONCLUSION: The findings indicate that plain sweet biscuits have a low GI and a moderate II and that these characteristics are correlated to in vitro starch digestibility and are dependent on the type of processing.     

In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven

Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.     

High insoluble fibre content increases in vitro starch digestibility in partially baked breads

Wheat breads prepared from frozen partially baked breads were characterized by their content of rapidly digestible starch (RDS) and slowly digestible starch (SDS) by the in vitro starch digestibility method developed by Englyst. Breads with different contents and types of fibre and breads prepared with different fermentation processes were studied. Bread with inulin and with a double fermentation had the lowest RDS content of 58.8 ± 1.7 and 60.0 ± 1.9 (% dry matter), respectively. Wheat bran bread, seeded bread, triple fermentation white bread and baguette-type bread showed values of RDS between 63.1 ± 1.7 and 65.7 ± 1.7 with no significant differences between them (p < 0.05). The fraction of SDS was higher in wheat breads than in breads with added fibre. The highest values of the starch digestive rate index (SDRI) were obtained by the three types of breads with added fibre, which ranged from 91.8 ± 3.5 to 95.8 ± 3.5 versus 80.2 ± 3.5 to 87.5 ± 3.5 for white wheat breads. A significant (p < 0.01) positive linear correlation between the insoluble fibre content and SDRI was obtained (R ² = 0.96). Insoluble fibre dilutes and disrupts gluten network and probably weakens the interaction between gluten and starch, which protects starch from digestive enzymes action. Scanning electronic microscopy microstructure of bread crumbs corroborated this statement.     

Human glycemic response and phenolic content of unsweetened cranberry juice

This cross-sectional study determined the phenolic composition of an over-the-counter cranberry juice (CBJ) with high-performance liquid chromatography and examined the effects of low- and normal-calorie CBJ formulations on the postprandial glycemic response in healthy humans. The CBJ used in this study contained seven phenolic acids, with 3- and 5-caffeoylquinic acid being the primary components, and 15 flavonol glycosides, with myricetin-3-galactoside and quercetin-3-galactoside being the most prevalent. CBJ proanthocyanidins consisted of three different tetramers and a heptamer, which were confirmed with matrix-assisted laser desorption ionization-time of flight-mass spectrometry analysis. Participants received one of the following six treatments: nothing (no water/beverage), water (480 mL), unsweetened low-calorie CBJ (38 Cal/480 mL), normal-calorie CBJ (280 Cal/480 mL), isocaloric normal calorie (high fructose corn syrup [HFCS]), or isocaloric low-calorie beverages. No significant differences in postprandial blood glucose or insulin were observed in the groups receiving nothing, water, or low-calorie treatments. In contrast, the ingestion of normal-calorie CBJ and normal-calorie control beverage resulted in significantly higher blood glucose concentrations 30 minutes postprandially, although the differences were no longer significant after 180 minutes. Plasma insulin of normal-calorie CBJ and control (HFCS) recipients was significantly higher 60 minutes postprandially, but not significantly different 120 minutes postprandially. CBJ ingestion did not affect heart rate or blood pressure. This study suggests that the consumption of a low-calorie CBJ rich in previously uncharacterized trimer and heptamer proanthocyanidins is associated with a favorable glycemic response and may be beneficial for persons with impaired glucose tolerance.     

Starch with high amylose content and low in vitro digestibility increases intestinal nutrient flow and microbial fermentation and selectively promotes bifidobacteria in pigs

Diets containing different starch types can affect enzymatic digestion of starch and thereby starch availability for microbial fermentation in the gut. However, the role of starch chemistry in nutrient digestion and flow and microbial profile has been poorly explained. Eight ileal-cannulated pigs (29.4 ± 0.9 kg body weight) were fed 4 diets containing 70% purified starch (amylose content, <5, 20, 28, and 63%; reflected by in vitro maximal digestion rate; 1.06, 0.73, 0.38, and 0.22%/min, respectively) in a replicated 4 × 4 Latin square. Ileal and fecal starch output, postileal crude protein yield, fecal total SCFA and total butyrate content, and gene copies of Bifidobacterium spp. in feces were higher (P < 0.05) when pigs consumed the slowly digestible starch diet than the remaining 3 starch diets. The in vitro starch digestion rate had a negative, nonlinear relationship with ileal starch flow (R(2) = 0.98; P < 0.001). Ileal starch flow was positively related to Bifidobacterium spp. (R(2) = 0.27; P < 0.01), Lactobacillus group (R(2) = 0.22; P < 0.01), and total butyrate content (R(2) = 0.46; P < 0.01) but was not related to Enterobacteriaceae (R(2) < 0.00; P = 0.92). In conclusion, starch with high amylose content and low in vitro digestibility increased postileal nutrient flow and microbial fermentation and selectively promoted Bifidobacterium spp. in the distal gut.     

Effect of method of administration of psyllium on glycemic response and carbohydrate digestibility.

To determine whether there was any advantage to taking a soluble fiber supplement separate from food, as opposed to incorporated into a food, we used psyllium as a model, either taken in water just before a flaked bran cereal test meal, sprinkled on top of the cereal, or actually incorporated into the flake. In normal subjects, psyllium reduced the glycemic response when sprinkled onto or incorporated into the cereal, but not when taken before the cereal. Varying the amount of psyllium incorporated into the cereal from 0 to 20% resulted in a linear dose-dependent reduction of the glycemic index (GI) (GI = 101 ?2.2 × % psyllium; r = 0.950; p less than 0.002). In subjects with diabetes, the blood-glucose-lowering effect of the psyllium flake cereal was similar to that in normal subjects. Mixing psyllium with the cereal or incorporating it into the cereal reduced the rate of digestion of bran flakes in vitro but was not associated with increased breath hydrogen levels in vivo as an index of rapid colonic fermentation. The bran flakes with psyllium incorporated was rated as no less palatable than the bran flakes cereal alone, and significantly more palatable (p less than 0.05) than taking psyllium in water before the cereal or sprinkling psyllium onto the cereal. These studies confirm earlier reports that viscous fibers must be intimately mixed with the food to have the effect of reducing blood glucose responses, and that the mechanism of action relates to a reduced rate of digestion rather than carbohydrate malabsorption.(ABSTRACT TRUNCATED AT 250 WORDS)     

Effect of method of administration of psyllium on glycemic response and carbohydrate digestibility.

To determine whether there was any advantage to taking a soluble fiber supplement separate from food, as opposed to incorporated into a food, we used psyllium as a model, either taken in water just before a flaked bran cereal test meal, sprinkled on top of the cereal, or actually incorporated into the flake. In normal subjects, psyllium reduced the glycemic response when sprinkled onto or incorporated into the cereal, but not when taken before the cereal. Varying the amount of psyllium incorporated into the cereal from 0 to 20% resulted in a linear dose-dependent reduction of the glycemic index (GI) (GI = 101 -2.2 x % psyllium; r = 0.950; p less than 0.002). In subjects with diabetes, the blood-glucose-lowering effect of the psyllium flake cereal was similar to that in normal subjects. Mixing psyllium with the cereal or incorporating it into the cereal reduced the rate of digestion of bran flakes in vitro but was not associated with increased breath hydrogen levels in vivo as an index of rapid colonic fermentation. The bran flakes with psyllium incorporated was rated as no less palatable than the bran flakes cereal alone, and significantly more palatable (p less than 0.05) than taking psyllium in water before the cereal or sprinkling psyllium onto the cereal. These studies confirm earlier reports that viscous fibers must be intimately mixed with the food to have the effect of reducing blood glucose responses, and that the mechanism of action relates to a reduced rate of digestion rather than carbohydrate malabsorption.(ABSTRACT TRUNCATED AT 250 WORDS)     

The relationship between glycemic response, digestibility, and factors influencing the dietary habits of diabetics

A significant relationship was found between the rate of release of the sugars; glucose, maltose, and maltotriose from amylitic digestion of 10 foods tested in vitro (expressed as the digestibility index) and the blood glucose response to 50-g carbohydrate portions of the same foods eaten by diabetics (expressed as the glycemic index), (r = 0.815, n = 10, p greater than 0.01). The glycemic index related to both the palatability of the foods (r = 0.731, p less than 0.05) and their frequency of use (r = 0.698, p less than 0.05). However, in this group of motivated diabetics food use was not related directly to palatability, but rather to health belief (r = 0.689, p less than 0.05). The results suggest that carbohydrate foods of potential use to the diabetic may be identified by their in vitro digestion characteristics but to a large extent their acceptance will depend on health belief and possibly ease of preparation.     

The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response

The effect of phytic acid on starch digestibility was studied in vitro and related to the blood glucose response (glycemic index) in healthy volunteers. The glycemic index was found to correlate negatively with the phytic acid content of the food tested. In vitro digestion studies involving human saliva at physiological pH and temperature showed that in the presence of sodium phytate (equivalent to 2% phytic acid based on the starch portion), the rate of digestion of raw wheat starch was reduced significantly by 50%. This was reversed by the addition of calcium which is known to complex phytic acid. Similarly, when sodium phytate was added to unleavened bread, its digestibility was also decreased and in feeding trials high phytate bread produced a flattened blood glucose response.     

Lectins in foods and their relation to starch digestibility

Lectin concentrations of 16 foods and total lectin intakes in test meals were related to glycemic responses to the foods in normal and diabetic individuals. Lectin concentration showed a significant negative relationship with glycemic response in both normal and diabetic individuals suggesting that lectins may play a role in determining the rate of digestion of carbohydrate. Similar relationships were also seen between lectin content and invitro rate of digestion indicating that lectins may affect the luminal stage of digestion. Kidney beans cooked for 30 min which contained lectins were digested more slowly invivo than beans cooked for 60 min which contained no lectins. Both cooked beans had digestion rates lower than lectin free white bread. Kidney bean lectin added to white bread reduced the rate of starch digestion invitro. Lectins may account for up to half the difference in digestibility between kidney beans and bread.     

Heat moisture treatment of high amylose cornstarch increases its resistant starch content but not its physiologic effects in rats

To examine whether the physiologic effects of high amylose cornstarch (HACS) are affected by gelatinization or heat moisture treatment, male rats were fed for 21 d a fiber-free purified diet containing 40 g/100 g gelatinized normal cornstarch (G-CS), HACS, gelatinized high amylose cornstarch (G-HACS) or heat moisture-treated HACS (HMCS). Dietary fiber (DF) content in G-HACS was 87% lower than that in HACS. The apparent starch and protein digestibilities were higher in the G-HACS group than in the HACS group. Fecal wet weight and fecal bile acid excretion were lower in the G-HACS group than in the HACS group. The cecal tissue weight, cecal surface area, cecal content weight and cecal pH were lower in the G-HACS group than in the HACS group. The cecal n-butyric acid and succinic acid concentrations were higher and lower, respectively, in the G-HACS group than in the HACS group. The plasma cholesterol and triacylglycerol concentrations did not differ between the G-HACS group and the HACS group. On the other hand, the DF content in HMCS was 330% higher than that in HACS, but the HMCS and HACS groups generally did not differ except in cecal surface area. Dietary starch did not affect fecal moisture, fecal neutral sterol (cholesterol + coprostanol) excretion, liver cholesterol level, total short-chain fatty acid (SCFA) concentration or apparent Ca, Fe, Mg and Zn absorptions. These results show that the heat moisture treatment of HACS for the most part does not alter its physiologic effects despite the greater DF content.     

Fructose prefeeding reduces the glycemic response to a high-glycemic index,starchy food in humans

The study objective was to determine whether a small dose of fructose administered before or simultaneously with a high glycemic index, starchy food decreases postprandial glycemic response. Nondiabetic healthy adults (n = 31; mean +/- SEM: age, 26 +/- 1 y; weight, 66.1 +/- 2.6 kg; body mass index, 23.3 +/- 0.6 kg/m(2)) were studied in a randomized crossover design. Treatments consisted of 50 g available carbohydrate from instant mashed potatoes fed alone (control) or with 10 g fructose fed 60, 30 or 0 min before the potato meal. Capillary finger-stick blood samples were analyzed for glucose concentration at -60, -30, 0, 15, 30, 45, 60, 90 and 120 min relative to the ingestion of the potato meal. Compared with the control, the positive incremental area under the glucose curve was reduced 25 and 27% (P < 0.01) when fructose was fed either 60 or 30 min before the meal, respectively. In contrast to previous studies demonstrating that immediate administration of a small amount of fructose lowers the glycemic response to a glucose solution, we found that fructose must be consumed before a starchy food to reduce postprandial glycemia.     

Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure.

OBJECTIVE: This study investigated whether postprandial metabolic responses to bread could be lowered by substituting high amylose maize starch for a part of the flour. DESIGN AND SUBJECTS: Eight healthy subjects consumed test meals of equivalent nutritional composition based on white wheat bread, bread rich in amylose (HAWB) and spaghetti as a breakfast meal. Blood samples were collected to measure insulin and glucose concentration during two hours after consumption. The degree of starch crystallinity was investigated by X-ray diffraction and DSC analysis. RESULTS: HAWB produced low glycaemic (60 +/- 18) and insulinaemic (57 +/- 20) indexes similar to those of spaghetti (83 +/- 46, 61 +/- 16). In vitro amylase hydrolysis of the three foods showed that high amylose content in HAWB significantly lowered starch degradation in bread without affecting hydrolysis kinetics. Addition of amylose in dough increased the resistant starch content of HAWB (14% of dry matter). The resistant starch fraction was mainly composed of crystalline amylose (B-type X-ray diffraction pattern, melting temperature 105 degrees C) attributable to native high amylose maize starch incompletely gelatinised during bread-cooking. CONCLUSIONS: Bread produced by the substitution of high amylose maize starch for a part of wheat flour showed a low glycaemic index. Resistant starch in HAWB corresponded to native crystalline amylose not gelatinised during normal bread-processing conditions.     

Interactions of high amylose starch and deoxycholic acid on gut functions in rats

OBJECTIVE: This study evaluated whether high amylose cornstarch (HAS) could prevent adverse physiologic effects induced by deoxycholic acid (DCA) in the gut of rats. METHODS: Thirty-two male Sprague-Dawley rats were provided with a low amylose cornstarch (LAS) diet or a 50/50 mixture of LAS and HAS diets for 4 wk; each of these diets was supplemented with 0 or 2 g of DCA per kilogram of diet. Therefore, there were four groups. RESULTS: Cecal content pH was lower in rats fed the HAS diets compared with rats fed the LAS diets (P < 0.05). Bifidobacteria number in cecal contents, cecal pools of acetate, butyrate, and total short-chain fatty acids were highest in rats fed the HAS diet; moreover, the HAS/DCA diet resulted in increased Bifidobacteria growth and short-chain fatty acid production numerically compared with the LAS/DCA diets (P = 0.06). Production of prostaglandin-E2 in colonic mucosa was highest in rats fed the LAS/DCA diet, and the intake of HAS significantly decreased prostaglandin-E2 levels (P < 0.05). CONCLUSIONS: In this study, DCA may have inhibited fermentation in the large intestine and increased prostaglandin-E2 production, and concurrent administration of HAS and DCA may have decreased the adverse effects on the gut induced by DCA.     

Day-to-day variation in glycemic response elicited by white bread is not related to variation in satiety in humans

Low-glycemic index foods are often thought to be highly satiating because of their low glycemic response, but the effect could be due to confounding factors. To see whether satiety was related to day-to-day variation of glycemic responses after a standard test-meal, glucose and satiety responses were measured in 23 non-obese subjects after portions of white bread containing 25 g (WB25) or 50 g (WB50) available-carbohydrate. Each subject tested each dose of WB on at least three different occasions. Satiety responses for the tests with the highest (HiAUC) and lowest (LoAUC) glucose area-under-the-curve (AUC) for each dose of WB were subjected to analysis of variance examining for the effects of sex, time, WB dose and glucose AUC. Glucose AUC after WB25 was 58% of that after WB50 (88 ± 6 mmol min/L vs. 151 ± 11 mmol min/L, p < 0.001) and glucose AUC for LoAUC was 52% of HiAUC (82 ± 7 vs. 157 ± 10, p < 0.001). Satiety AUC after WB25 was less than after WB50 (3260 ± 729 mm min vs. 5640 ± 780 mm min, p = 0.003) but satiety AUC for LoAUC was similar to HiAUC (4430 ± 700 mm min vs. 4480 ± 683 mm min, ns). The results were similar for males and females. These results do not support the hypothesis that glycemic responses per se influence feelings of satiety over the 2 h period after eating.     

Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats

White wheat bread is a poor source of dietary fiber, typically containing less than 2%. A demand exists for the development of breads with starch that is slowly digestible or partially resistant to the digestive process. The utilization of maize flour and resistant starch is expected to reduce the release and absorption of glucose and, hence, lower the glycemic index of bread. This study was undertaken to investigate the hypothesis that a diet of maize bread, as produced and consumed in Portugal, would have beneficial metabolic effects on rats compared to white wheat bread. We also hypothesized that the effect of resistant starch on glycemic response could be altered by the use of different formulations and breadmaking processes for wheat and maize breads. Resistant starch (RS) was incorporated into formulations of breads at 20% of the inclusion rate of wheat and maize flours. Assays were conducted with male Wistar rats (n = 36), divided into four groups and fed either wheat bread, RS-wheat bread, maize bread, and RS-maize bread to evaluate feed intake, body weight gain, fecal pH, and postprandial blood glucose response (glycemic response). Blood triglycerides, total cholesterol concentrations, and liver weights were also determined. The maize bread group presented higher body weight gain and cholesterol level, lower fecal pH, and postprandial blood glucose response than the wheat bread group. The RS-wheat bread group showed significant reductions in feed intake, fecal pH, postprandial blood glucose response, and total cholesterol. The RS-maize group displayed significant reductions of body weight gain, fecal pH, and total cholesterol levels; however, for the glycemic response, only a reduction in fasting level was observed. These results suggest that maize bread has a lower glycemic index than wheat bread, and the magnitude of the effect of RS on glycemic response depends of type of bread.