Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses

Abstract: Three quinoa-containing breads made from three different varieties of quinoa were presented as test products to be compared with a control of regular white wheat bread. The study was a randomised controlled single-blind, crossover in which blood glucose, insulin and subjective appetite sensations “Hunger”, “Satiety” and “Desire to eat” were measured in regular intervals during a three hours period after food consumption. Insulin levels and blood glucose response showed no significant difference compared to the control, however, all three measured subjective appetite sensations resulted in a significant improvement compared to the control for all three quinoa-containing breads. No significant differences could be seen between the three quinoa varieties for any of the test variables.